Homemade Nobu-Style Lobster with Wasabi Pepper Sauce

Instructions

1. 1

   Prepare the Lobster: If frozen, thaw lobster tails in the refrigerator overnight or under cold running water for 30 minutes. Using kitchen shears, cut through the top of the lobster shell lengthwise, from the wide end to the tail, stopping just before the tail fin. Gently pull the meat out of the shell, keeping it attached at the tail end. Place the meat on top of the shell, creating a 'piggyback' effect. Pat the lobster meat dry with paper towels.

2. 2

   Make the Wasabi Pepper Sauce: In a small saucepan or microwave-safe bowl, melt the unsalted butter over low heat or in the microwave. Whisk in the soy sauce, mirin, sake, wasabi paste (start with 1 tsp and add more if desired), freshly ground black pepper, and red pepper flakes (if using). Stir until well combined and the wasabi is fully incorporated. Stir in the lemon juice just before serving. Keep the sauce warm over very low heat or gently reheat before serving.

3. 3

   Cook the Lobster: Heat the neutral oil in a large skillet or frying pan over medium-high heat. Once the oil is shimmering, carefully place the lobster tails, meat-side down, in the hot pan. Sear for 2-3 minutes until the meat turns opaque and slightly golden. Flip the lobster tails over, so the shell side is down, and continue to cook for another 3-5 minutes, or until the lobster meat is fully opaque and cooked through. Avoid overcooking, as it can make the lobster tough.

4. 4

   Finish and Serve: Remove the cooked lobster tails from the skillet and place them on serving plates. Drizzle a generous amount of the Wasabi Pepper Sauce over the lobster meat. Garnish with thinly sliced green onions. Serve immediately, perhaps with steamed rice or a simple green salad.