Teriyaki & Sofrito Grilled Lobster Tails Recipe on Food52

Recipe Developer & Food52 Test Kitchen Content Creator

I have very fond memories of all things teriyaki. As a teenager, my friends and I used to take the nearly hour-long subway ride to a Queens mall, specifically for the food court chicken teriyaki. Life has gotten a bit more complicated since then, and my palate has evolved quite a bit, but all things teriyaki have remained a comfort food staple for me. In celebration of summer grilling, I developed this grilled lobster tail teriyaki.

Then, with a sharp knife, continue the cut through the split shell and down through the lobster tail meat. Gently fold the halves open, like a book, to create a butterflied effect. Season with salt and pepper.In a mortar and pestle or food processor, combine the garlic, ginger, scallions, shishitos, and cilantro into a coarse paste. Melt the butter in a small saucepan over medium heat, then add the teriyaki sauce and cook for 1 minute.

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