Grilled Hibachi Lobster Tacos

Allergens

Shellfish, Soy

Ingredients

• 1. Fresh Lobster tails (6) 2. Hibachi Seasoning (3 tablespoons) 3. Vegetable oil (4 tablespoons) 4. Corn tortillas (12) 5. Butterhead lettuce leaves (as needed) 6. Lime wedges (6) 7. Green onions, thinly sliced (4) 8. Sesame seeds (to taste) For Hibachi Sauce: 9. Mayonnaise (1/2 cup) 10. Sriracha (2 tablespoons) 11. Lime juice (1 tablespoon) 12. Soy sauce (2 tablespoons) 13. Mirin (2 tablespoons) 14. Green onion, finely chopped (2)

Instructions

1. Preheat a grill or grill pan to medium high heat. Brush the lobster tails with oil and season generously with hibachi seasoning. Grill for about 6 minutes per side or until cooked through. Remove from the grill, let it rest for 5 minutes, then slice into chunks.
2. Combine all Hibachi Sauce ingredients in a bowl and whisk until well combined.
3. Warm the tortillas on the grill for about 10 15 seconds per side or in the microwave for 20 seconds.
4. To assemble, layer a piece of butterhead lettuce onto each warm tortilla, add sliced lobster, a dollop of Hibachi Sauce, and sprinkle with green onions and sesame seeds. Serve immediately with lime wedges on the side.

Chef’s Insight

"The contrast between the smoky, tender lobster and zesty Hibachi Sauce creates a true culinary adventure."

Notes

The grill's sizzle and the tantalizing aroma of the Hibachi Sauce make this recipe unforgettable.