Restaurants›Miku Vancouver›Aburi Atlantic Lobster Tail Recipe

Aburi Atlantic Lobster Tail Recipe

Inspired by Miku Vancouver
Time30m
Serves2

Featuring a colourful accompaniment of watermelon radish and pickled candy cane beets, nestled on a bed of fresh heirloom tomatoes. Our cayenne-tomato aioli is flame seared for a smoky aroma, complementing the natural flavours of the juicy Atlantic lobster. Our Aburi Atlantic Lobster Tail is best paired with a glass of champagne for a complete dining experience.

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Ingredients

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Main Ingredients

Method

Cooking Instructions

1

Prepare the Lobster

Preheat your grill or broiler. Carefully split the lobster tails in half lengthwise and remove the meat from the shell. Brush the meat with olive oil and season with salt and black pepper.

2

Make the Cayenne-Tomato Aioli

In a bowl, mix mayonnaise, minced garlic, lemon juice, and cayenne pepper. Adjust seasoning with salt and pepper to taste. Set aside.

3

Grill the Lobster

Place the lobster tails, cut side down, on the grill or under the broiler. Cook for about 5-7 minutes until the meat is opaque and slightly charred.

4

Prepare the Vegetables

While the lobster is cooking, thinly slice the watermelon radish and candy cane beets. Arrange the heirloom tomatoes on a serving plate.

5

Assemble the Dish

Once the lobster is cooked, brush the meat with the aioli and place it back on the grill for an additional 1-2 minutes to sear. Remove from heat and place the lobster tails on the bed of heirloom tomatoes. Garnish with watermelon radish and pickled candy cane beets.

6

Serve

Serve immediately paired with a glass of champagne for the best dining experience.