Transform Dinner with This Irresistible Miso Butter Lobster Roll!

The Miso Butter Lobster Roll is an indulgent treat inspired by Crafty Cookbook. Picture a delightful blend of cooked lobster mixed with a rich miso butter sauce, nestled inside a sushi roll and topped with creamy avocado, vibrant tobiko, and a hint of lemon zest.

This Miso Butter Lobster Recipe ensures a delicious filling that brings out the best flavors of the lobster. The Brombergs reminisce about enjoying steamed lobsters on the beach at Long Island, but their modern twist involves a grilled lobster with a salty umami kick, making the lobster even more sweet and succulent.

Create Restaurant-Quality Miso Butter Lobster Rolls at Home – Easy and Luxurious!

Ingredients

To make a delicious Miso Butter Lobster Roll, follow these steps:

1. Lobster Tail: 1 (~3 oz) lobster tail
2. Miso Paste: 1 teaspoon white miso paste
3. Lemon: 1 small lemon
4. Butter: 3 tablespoons butter
5. Seasoning: Salt and pepper to taste

The combination of the lobster tail with the white miso paste and butter creates a rich, savory flavor that is perfectly balanced by the freshness of the lemon. Adding salt and pepper to taste ensures the seasoning is just right for your preference.

Instructions

1. Prepare Lemon:
   • Zest and juice the lemon.
   • Save the lemon zest for the roll topping.
2. Prepare Lobster Tails:
   • Halve the lobster tails lengthwise using sharp kitchen shears to cut through the shell on the top of the tail.
   • Flip the tail and repeat along the bottom.
   • Once the shell is cut, use a sharp knife to slice the flesh, completely halving the tail.
   • Rinse the pieces and pat dry with paper towels.
   • Season the flesh with salt and pepper.
3. Cook Lobster:
   • In a skillet over medium heat, melt 2 tablespoons of butter.
   • Add the lobster tails shell side down and cook for 2-3 minutes until the shells turn bright red.
   • Flip the pieces so they are flesh side down and cook for another 1-2 minutes until the flesh is cooked through.
   • Remove to a plate and let cool.
   • When the lobster is cool enough to handle, pull the flesh from the shells and chop into small pieces.
4. Prepare Miso Butter:
   • Wipe the pan clean and place it over low heat.
   • Melt the remaining 1 tablespoon of butter.
   • Whip in the miso paste and 1.5 teaspoons of lemon juice.
   • Once combined, remove from the heat and toss with the lobster pieces until coated.

INGREDIENTS & SUBSTITUTIONS

Cooking lobster tail at home is one of the easiest methods to prepare a delicious meal. Don’t feel intimidated if you’ve never tried it before; it’s quite simple. You can find lobster tails in the seafood section of most major grocery stores. These tails are often frozen and should be used soon after being defrosted. It’s best to ask the attendant if there are any frozen tails in the back so you can defrost them yourself, avoiding any concerns about how long they’ve been in the display case. For this recipe, you need small lobster tails around 3 oz in size. Larger tails will require a longer cook time and more miso butter sauce. When buying lobster tails Typically, these tails cost between $5 – $7 each.

Miso paste is a key ingredient in this recipe. It’s the main ingredient in miso soup, made from fermented soybeans. Miso paste adds a savory umami flavor to the dish. Mixing it with butter creates a delicious, complex flavor. You can find miso paste at a Japanese grocery store or a well-stocked American grocery store, usually in the refrigerated section, or you can buy it online.

When it comes to butter, you can use either salted or unsalted butter for this recipe. For the lemon, the recipe calls for lemon juice, and you can use bottled lemon juice if you prefer. The miso butter lobster roll also requires lemon zest. If you’re using a small lemon for the juice, make sure to save the zest for the roll.

WHAT TO MAKE

Right now, the only roll on the site that calls for this filling is the Miso Butter Lobster Roll, but you could prepare a simple roll with this filling and avocado on the inside.

IINGREDIENTS

• For a perfect Miso Butter Lobster Roll, you’ll need some key ingredients and a few substitutions.
• Start with a zester to get the zest from your lemons. If you have lemons for other purposes, you can zest them and save the zest in the freezer for later. You can also substitute the zest with other citrus fruit like lime or orange, though this will change the taste a bit.
• For a touch of texture and flavor, add Tobiko, which is flying fish roe. These small fish roe eggs are naturally red/orange in color and about half the size of a sesame seed. You can find Tobiko at a Japanese grocery store or online from a specialty fish market. There are different varieties, including flavored and tinted ones like green (wasabi), yellow (yuzu/citrus), and black (squid ink). If needed, Masago can be a great substitute; it’s similar fish roe from the capelin fish, slightly smaller and cheaper, but generally of lower quality.
• For the avocado topping on your sushi rolls, use ½ a medium-sized avocado. Ensure it’s ripe but not over ripe. Pick a hard avocado a few days before making sushi, let it ripen on your counter, and move it to the refrigerator when it’s perfectly ripe to slow the ripening process.

SUSHI RICE

To make the best Miso Butter Lobster Roll, start with sushi rice. Prepared with medium grain rice, it is seasoned with rice vinegar, sugar, and salt. This seasoning gives it a distinctive taste and sticky texture. I recommend using the proper kind of rice for authenticity. Avoid other varieties like jasmine or basmati, as they won’t turn out the same.

NORI

Nori is the seaweed wrapping used to hold together sushi rolls. After opening, store any leftover nori sheets in an airtight bag at room temp with all the air pressed out to maintain freshness. Packages of nori vary in quantity and price. I’ve tried various brands at different price points and have been happy with all of them. You don’t need to splurge on expensive brands.

A Japanese grocery store will have the widest selection, but you can also find nori in the “Asian foods” section of a large American grocery store or online. Nori comes in a variety of sizes, so make sure you pick up full sheets (approximately 8″x7″). These sheets can be cut down when making rolls.

Ingredients for Miso Butter Lobster Roll

1. Nori: 1 full-size sheet of nori (can be cut smaller if desired)
2. Sushi Rice: ~¾ cup prepared seasoned sushi rice for the inside roll
3. Miso Butter Lobster: 1 batch of miso butter lobster
4. Avocado: ½ avocado, prepared as a roll topping
5. Flying Fish Roe: 2 tablespoons of tokibo (flying fish roe) or masago as a substitute
6. Lemon Zest: ~½ teaspoon of lemon zest to finish it off

Miso Butter Lobster Roll Instructions

1. Prepare the Nori and Rice:
   • Cover the sheet of nori with a thin, even layer of rice, making sure to fill all the way to the edges.
   • Flip the sheet of nori so the rice is face down on a bamboo rolling mat wrapped in plastic.
2. Add the Filling:
   • Arrange the miso butter lobster in an even line about 1 inch from the edge along the longer side of the nori sheet.
   • Carefully and tightly roll up the roll.
3. Prepare the Avocado:
   • Thinly slice the avocado and spread it out to span the entire length of the roll.
   • Place the avocado on top of the roll and cover it with the plastic-wrapped rolling mat, pressing it into a consistent shape.
4. Cut the Roll:
   • Place the roll on a cutting board and use your sharpest knife to cut the roll.
   • Optionally, cover the roll with plastic cling wrap.
   • Run the knife under water and shake off excess before cutting the roll into 8 equal pieces using a gentle sawing motion.
   • Run the knife under water every 2-3 cuts to prevent sticking.
5. Plate and Garnish:
   • Plate the roll on your serving dish.
   • Mix together the tobiko and lemon zest and add it to the top of each piece.

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FAQS

What is miso butter made of?

To make a miso butter lobster roll, start by combining miso paste with softened unsalted butter, creating a rich mixture that enhances the flavor of the lobster. This recipe is simple, requiring just a few ingredients, but it packs a punch in the flavor department. Spread the miso butter on a toasted roll, add the juicy lobster meat, and enjoy the perfect blend of savory and sweet.

What is a lobster roll made of?

A lobster roll is a popular dish in New England and Atlantic Canada, made with tender lobster meat served in a grilled hot dog–style bun. The filling typically includes butter, lemon juice, salt, and black pepper, though some variants in different parts of New England use mayonnaise instead of butter to enhance the flavor.

What to eat with miso butter?

Miso butter is incredibly versatile and pairs well with many dishes. Try it with chicken thighs, crispy tofu, roasted broccoli, pan-fried mushrooms, or even pasta. You’ll find yourself reaching for a spoon to enjoy it like a deer with a salt lick. About once a week, I indulge in this flavorful treat.