Grilled Lobster with Cheese

Prep Time: 5 min

Cook Time: 8 min

Makes: 4 lobsters


  • 4 lobster tails

  • 2 tbsp melted butter

  • ¼ cup grated gouda

  • ¼ cup grated white cheese

  • 1 tbsp chopped chives (optional)


  • 1 tbsp gochujang

  • 1 tbsp mirin

  • 1 tbsp warm water

  • ½ tbsp honey


  1. Make the sauce by combining all the ingredients in a small down and whisking them to combine.

  2. Preheat the grill to a medium-high heat.

  3. Prepare the lobster laying the lobster on its back in your hand (shell side down). Take a pair of kitchen scissors and cut along the sides and bottom of the underside of the shell. Peel it away so the lobster meat is exposed, but leave the meat in the shell. Wash your kitchen scissors.

  4. Place the lobster tails on the grill, shell-side down. Close the grill lid and cook for 2 minutes. Using tongs, move the tails off the grill and onto a platter.

  5. If the tails are too hot to handle, grasp it using a kitchen towel. One by one, using a fork, peel lobster meat away from the shell to release it. leaving the part closest to the tail attached. Lay meat back into the shell, then, using your kitchen scissors, cut meat into 1" chunks. If there are any gray/brown guts still left you can remove those at this time. Once the meat is arranged back in the shell, spoon over the melted butter.

  6. Return the tails to the grill, shell-side down. Cook with the lid closed for 3 minutes, then lift the lid and drizzle the gochujang sauce over each tail. Sprinkle with both cheeses. Make sure to give each tail an even amount.

  7. Close the lid and cook 3 more minutes, or until meat is cooked through. Remove from heat and sprinkle with chives. Traditionally, on the street, these are eaten directly from the shell.

Note: If you don't have a grill, you can make these in an over, toaster oven, or air fryer by setting the temperature for a broil and cooking at the same time intervals. You will want to place them on a baking sheet and use bunched up tinfoil to cradle the tails to keep the lobsters shell side down.

Note: to make this dairy-free, use vegan cheese and vegan butter.

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