Japanese Teppanyaki-Style Lobster and Snow Tuna Grill
A flavorful grilled seafood combination featuring succulent lobster tails and fresh snow tuna, seasoned and cooked teppanyaki style with a savory soy-garlic glaze. This japanese-inspired seafood ready in about 25 minutes pairs medium (about 8 oz each) lobster tails, fresh snow tuna steaks, 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 a quick salad or grain on the side. 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 medium (about 8 oz each) lobster tails
- 8 oz fresh snow tuna steaks
- 3 tbsp soy sauce
- 2 tbsp mirin
- 1 tsp grated fresh ginger
- 3 cloves minced garlic cloves
- 1 tbsp sesame oil
- 2 tbsp vegetable oil
- 2 tbsp scallions, sliced
- 1 tsp toasted sesame seeds
- for serving lemon wedges
Instructions
- Step 1: In a small bowl, whisk together 3 tbsp soy sauce, 2 tbsp mirin, 1 tsp grated fresh ginger, and 3 minced garlic cloves until combined to make the glaze.
- Step 2: Using kitchen shears, cut 2 medium lobster tails down the center shell to expose the meat, then brush both lobster tails and 8 oz snow tuna steaks with 1 tbsp sesame oil.
- Step 3: Heat a large flat griddle or cast iron skillet over medium-high heat until hot, then add 2 tbsp vegetable oil and swirl to coat.
- Step 4: Place lobster tails shell side down and snow tuna steaks on the hot griddle, grilling for about 4 minutes per side or until lobster meat is opaque and snow tuna is medium rare, brushing both with the soy-garlic glaze during the last 2 minutes.
- Step 5: Remove from heat and sprinkle 2 tbsp sliced scallions and 1 tsp toasted sesame seeds over the seafood.
- Step 6: Serve immediately with lemon wedges to squeeze over the top for a bright finish.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Japanese Teppanyaki-Style Lobster and Snow Tuna Grill take to make?
Total time is about 25 minutes (15 min prep + 10 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 Japanese Teppanyaki-Style Lobster and Snow Tuna Grill?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep fresh snow tuna steaks from drying out.
Can I substitute ingredients in Japanese Teppanyaki-Style Lobster and Snow Tuna Grill?
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 Japanese Teppanyaki-Style Lobster and Snow Tuna Grill 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.
What goes well with Japanese Teppanyaki-Style Lobster and Snow Tuna Grill?
Japanese seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
