Grilled Lobster and Snow Tuna Teppanyaki

By AislePrompt Editorial · Published 2026-06-08 · Updated 2026-06-08

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

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.

Prep: 15 min Cook: 15 min Serves 2 Japanese cuisine 350 cal/serving

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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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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.