Teriyaki Chicken & Cold Water Lobster Tail Recipe
Make Teriyaki Chicken & Cold Water Lobster Tail Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Teriyaki Chicken
Cold Water Lobster Tail
Method
Teriyaki Chicken
- 1
Prepare the Marinade
In a bowl, whisk together soy sauce, brown sugar, rice vinegar, minced garlic, minced ginger, and sesame oil until the sugar is dissolved.
- 2
Marinate the Chicken
Place the chicken thighs in a resealable bag or shallow dish and pour the marinade over them. Seal or cover and refrigerate for at least 30 minutes, preferably 2 hours.
- 3
- 4
Garnish and Serve
Once cooked, remove from heat and sprinkle with chopped green onions and sesame seeds before serving.
Cold Water Lobster Tail
- 5
Prepare the Lobster
Using kitchen scissors, cut the top of the lobster shell lengthwise down the center to expose the meat. Gently pull the meat out and lay it on top of the shell.
- 6
Make the Butter Mixture
In a small bowl, combine melted butter, minced garlic, lemon juice, paprika, salt, and black pepper.
- 7
- 8
- 9
Serve
Serve the lobster tails alongside the teriyaki chicken, garnished with additional lemon wedges if desired.