Lobster Motoyaki Recipe

Try your hand at cooking fresh lobster this Father's Day and treat dad to a feast he'll remember


  • 1 live lobster (1.5 lb – 2 lb each)
  • 1.5 tbsp butter
  • 1 cup diced onions
  • 1 cup diced white mushrooms 
  • 1/3 bottle of Kewpei Mayonnaise (Japanese mayonnaise)
  • 1 egg yolk
  • 1 tbsp brown miso
  • 1 tbsp sugar
  • A pinch of cayenne pepper
  • Chopped parsley and lemon for garnish


  1. Bring a large pot of salted water to a boil. Put the lobster into the pot and cook for 10 minutes. Then remove them from the boiling water, and cool in cold icy water to stop it from cooking. Allow for 10 minutes to cool.
  2. On a large cutting board, cut the lobster in half lengthways, and discard the dark sac behind the eyes. Next, pull out the string-like intestine from the tail. Rinse the lobster free of guts and wipe it dry. Remove lobster meat and cut into bite-sized pieces.
  3. Preheat oven to 400 degrees. While waiting for the oven to preheat, melt butter in a saucepan over medium-high heat. Stir in onions and mushrooms and cook until onions are translucent and mushrooms are soften. Stir the lobster meat into the onion/mushroom mixture and divide it evenly among the shells.
  4. Combine mayo, egg yolk, miso, sugar and cayenne pepper in a small bowl. Pour mixture over stuffed lobster shells and bake for 20 minutes. Garnish lobster with some chopped parsley and lemon juice.


Serves 2