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Ingredients
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Lobster Tail
Miso Marinade
Garnish
Method
Preparing the Lobster
- 1
Boil the Lobster Tails
In a large pot, bring 4 cups of water to a boil. Add 2 tablespoons of sea salt. Once boiling, add the lobster tails and cook for 8-10 minutes until they are bright red and cooked through. Remove from water and let cool.
- 2
Remove Lobster Meat
Once the lobster tails are cool enough to handle, carefully remove the meat from the shells and chop into bite-sized pieces. Set aside.
Making the Miso Marinade
- 3
Combine Ingredients
In a bowl, whisk together 1 cup of white miso paste, 1 cup of rice vinegar, 1 tablespoon of soy sauce, 1 tablespoon of sesame oil, 1 tablespoon of grated fresh ginger, and 2 minced garlic cloves until smooth.
- 4
Marinate the Lobster
Add the chopped lobster meat to the miso marinade and mix well to ensure all pieces are coated. Cover and refrigerate for at least 1 hour (or overnight for deeper flavor).
Finishing Touches
- 5
Plate the Dish
After marinating, remove the lobster from the fridge. Plate the miso escabeche by arranging the lobster pieces neatly on a serving platter.
- 6
Add Garnish
Sprinkle with sliced green onions and toasted sesame seeds for garnish. Serve immediately.
