- Cut along underside of tails with scissors. Peel back soft undershell and discard. Bend tails to crack shell or insert long skewers lengthwise between shell and meat to prevent curling.
- Melt butter in small saucepan over medium heat. Stir in ponzu, parsley and sherry; remove from heat. Reserve 3/4 cup sauce for dipping. Brush remaining sauce onto lobster meat.
- Cook lobster tails, meat side up, on grill over hot coals 5 to 8 minutes. Turn tails over, brush shell with sauce and cook 5 to 10 minutes longer, or until meat loses transparency.
- Serve immediately with reserved sauce. NOTE: Sauce can also be used as a dipping sauce for cooked shrimp, scallops and crab.
Grilled Lobster with Ponzu-Sherry Sauce
ingredients
4 fresh or thawed lobster tails (about 8 oz. each)
2/3 cup butter or margarine
1/3 cup Kikkoman Ponzu
3 tablespoons chopped fresh parsley
1-1/2 teaspoons dry sherry
directions
THE STORY OF SOY SAUCE
Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.
READ THE STORY OF SOY SAUCE
