Grilled Lobster and Snow Tuna Teppanyaki
A flavorful Japanese teppanyaki dish featuring succulent grilled lobster and tender snow tuna, complemented by a savory soy-ginger glaze. This Japanese-inspired seafood recipe (gluten free), ready in about 30 minutes, pairs lobster tail, snow tuna steak, soy sauce for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 tails (about 8 oz each) lobster tail
- 8 oz, cut into 1-inch cubes snow tuna steak
- 3 tbsp soy sauce
- 1 tbsp, finely grated fresh ginger
- 2 cloves, minced garlic cloves
- 2 tbsp sesame oil
- 2 stalks, sliced thin green onions
- 1 tbsp lemon juice
- 1/4 tsp freshly ground black pepper
- 1 tbsp for grilling vegetable oil
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Preheat a grill or grill pan over medium-high heat. Brush 2 lobster tails and 8 oz snow tuna cubes with 1 tbsp vegetable oil to prevent sticking.
- Step 2: In a small bowl, combine 3 tbsp soy sauce, 1 tbsp grated fresh ginger, 2 minced garlic cloves, 2 tbsp sesame oil, and 1 tbsp lemon juice, stirring until well mixed.
- Step 3: Grill lobster tails for 5-6 minutes per side until opaque and slightly charred, and grill snow tuna cubes on skewers for about 2-3 minutes per side until seared but still tender.
- Step 4: Remove seafood from grill and brush generously with soy-ginger glaze. Sprinkle 1/4 tsp freshly ground black pepper and 2 sliced green onions over the top before serving.
Frequently asked questions
How long does Grilled Lobster and Snow Tuna Teppanyaki take to make?
Total time is about 30 minutes (15 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Grilled Lobster and Snow Tuna Teppanyaki?
Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.
Can I substitute ingredients in Grilled Lobster and Snow Tuna Teppanyaki?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Grilled Lobster and Snow Tuna Teppanyaki for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Grilled Lobster and Snow Tuna Teppanyaki gluten free?
Yes — this recipe is tagged gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
