Miso-Glazed Lobster Tacos with Yuzu Aioli and Pickled Radish

Ingredients

• 2 lbs lobster tails, shelled and cleaned
• 8 pieces small corn tortillas
• 1 cup red radish, thinly sliced

• 2 tablespoons white miso paste
• 1 tablespoon soy sauce
• 1 tablespoon mirin
• 1 teaspoon sugar

• 1 cup mayonnaise
• 1 teaspoon yuzu juice
• 1 clove garlic, minced

• 1 cup rice vinegar
• 1 tablespoon sugar
• 1 teaspoon salt

Method

1. 01
   Prepare the pickled radish by combining rice vinegar, sugar, and salt in a small bowl. Add sliced radishes, tossing to coat. Let them marinate for at least 20 minutes.
2. 02
   In a separate bowl, whisk together white miso paste, soy sauce, mirin, and sugar to create the miso glaze.
3. 03
   Brush the lobster tails with the miso glaze, ensuring they are evenly coated.
4. 04
   Preheat a grill or broiler to medium-high heat. Grill the lobster for about 4-5 minutes on each side until cooked through and slightly charred.
5. 05
   While the lobster is cooking, prepare the yuzu aioli by mixing mayonnaise, yuzu juice, and minced garlic in a bowl. Stir until smooth and set aside.
6. 06
   Warm the corn tortillas on a dry skillet over medium heat for about 30 seconds on each side.
7. 07
   Slice the grilled lobster into bite-sized pieces and distribute evenly among the tortillas.
8. 08
   Top each taco with a drizzle of yuzu aioli and add a few slices of pickled radish.
9. 09
   Serve the tacos immediately, garnished with fresh herbs if desired.