Cheesy Korean Lobster TailsRecipe By: Kristen Eppich
Because the lobster is cut into chunks midway during the cooking process (making it easy to eat right out of the shell), a good pair of kitchen shears will serve you well when making this recipe. Gochujang, a fermented Asian red chili paste, adds a sweet and spicy kick.
- 2 tbsp gochujang
- 2 tbsp warm water
- 2 tbsp mirin
- 1 tbsp honey
- 8 6 oz. lobster tails, shell on
- 3 tbsp melted butter
- 1/2 cup grated Gouda
- 1/2 cup grated white cheddar
- 2 tbsp chopped chives
- In medium bowl, whisk gochujang with warm water, miring and honey. Set aside.
Prepare Lobster Tails
- Lay lobster tails on their backs. Using kitchen shears, cut along sides and bottom of tails to remove the underside of the shell. Peel away, exposing flesh but leaving meat in shell.
- Preheat grill to medium-high heat, about 400ºF.
- Place lobster tails on grill, shell-side down. Close grill lid and cook 2 minutes, then lift lid and, using tongs, move tails to a platter.
- Working one tail at a time, grasp with a kitchen towel or barbecue glove. Using a fork, peel lobster meat away from shell to release it, leaving part closest to tail attached. Lay meat back into shell, then, using shears, cut meat into 1″ chunks.
- Return tails to grill, shell-side down and brush with melted butter. Cook with lid closed for 4 minutes, then lift lid and drizzle a scant tbsp gochujang sauce over each tail. Sprinkle with both cheeses.
- Close lid and cook 2 more minutes, or until meat is cooked through. Remove from heat and sprinkle with chives. Eat directly from shell.