Dinner: Grilled Lobsters with Miso-Chile Butter

This recipe includes superfoods such as:

Lemon, Miso

Health benefits of Grilled Lobsters with Miso-Chile Butter

Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to. Lemons are also rich in vitamin C, flavonoids, and other antioxidants. They can potentially support the immune system and have other health benefits. Lemons also have a low glycemic index, so they should not cause a rapid rise in blood sugar when consumed in natural form. Miso is extremely nutrient-dense and believed to alkalinize the body and stop the effects of carcinogens in the system.

Ingredients

1 stick unsalted butter, cubed
2 tablespoons white miso
1 tablespoon Sriracha
2 tablespoons fresh lemon juice, plus wedges for serving
2 bunches of scallions
1 tablespoon canola oil
Kosher salt
Pepper
8 long metal skewers
Four 1 1/2-pound lobsters, halved lengthwise, claws detached and reserved

Instructions

In a small saucepan, melt the butter. Whisk in the miso, Sriracha and lemon juice. Reserve 1/4 cup of the miso-chile butter for serving.
Light a grill. In a large bowl, toss the scallions with the oil and season with salt and pepper. Grill over moderate heat, turning, until lightly charred and tender, 5 minutes. Chop the scallions and toss with 1 tablespoon of the miso-chile butter.
Skewer the lobster bodies from the tail to the head to keep them straight. Brush the lobster meat with 2 tablespoons of the miso-chile butter. Grill the lobster bodies and claws over moderate heat, turning and basting the meat with the remaining miso-chile butter, until the shells are bright red, 7 to 8 minutes for the tails and 12 to 15 minutes for the claws. Remove the skewers.
Arrange the lobsters on a platter or plates and scatter the scallions on top. Serve with lemon wedges and the reserved 1/4 cup of miso-chile butter.

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