10 Hibachi Lobster Recipes You Need Now

Love that amazing lobster you get at Japanese steakhouses? Well, get ready to bring that magic home! We’re diving into 10 incredible hibachi lobster recipes that are surprisingly easy to make. You’ll be wowing your friends and family with restaurant-quality lobster in no time.

“The key to perfectly cooked lobster is high heat and speed. The hibachi grill is the perfect tool for this, as it allows the lobster to cook quickly, sealing in its natural juices and flavor.” – Chef Tadashi Yoshida

Hibachi Lobster at a Glance

Factor	Key Information	Why It Matters
Prep Time	10-15 Minutes	Quick prep means less time in the kitchen, more time eating!
Cook Time	5-8 Minutes	Lobster cooks fast on high heat, keeping it tender.
Key Ingredients	Lobster Tails, Butter, Garlic, Lemon, Soy Sauce	Simple ingredients let the lobster’s sweet flavor shine.
Difficulty	Easy to Medium	Even beginners can master these impressive recipes.
Best For	Special Dinners, Date Nights, Family Feasts	It’s a showstopper meal for any occasion.

The Ultimate Guide to Hibachi Lobster

Hibachi isn’t just a way of cooking; it’s an experience. The sizzle of the grill, the incredible smells, and that perfectly cooked, buttery lobster – it’s a feast for the senses. And guess what? You don’t need a giant, expensive grill to recreate it. A simple flat-top griddle or even a large cast-iron skillet on your stove will work wonders.

The secret to amazing hibachi lobster is in the details: fresh ingredients, high heat, and a little bit of flair. We’re going to walk you through everything, from picking the perfect lobster tails to mixing up delicious sauces. These 10 recipes range from classic and simple to bold and adventurous. Let’s get cooking!

1. Classic Garlic Butter Hibachi Lobster

This is the one you know and love from your favorite hibachi restaurant. It’s simple, elegant, and lets the sweet flavor of the lobster be the star of the show. You can’t go wrong with this timeless classic.

Ingredients:

• 4 lobster tails (about 6 oz each)
• 1/2 cup unsalted butter, melted
• 4 cloves garlic, minced
• 2 tablespoons fresh lemon juice
• 1 tablespoon soy sauce (low sodium)
• 1 tablespoon chopped fresh parsley
• Salt and freshly ground black pepper to taste
• 2 tablespoons vegetable or canola oil

Instructions:

1. Prep the Lobster: First things first, let’s get those lobster tails ready. Using sharp kitchen shears, carefully cut down the center of the top shell, from the thick end to the tail fins. Be careful not to cut through the bottom shell.
2. Expose the Meat: Gently spread the shell apart. Slide your fingers between the meat and the shell to loosen it. Lift the lobster meat up and place it on top of the shell. This is how they get that beautiful presentation at the restaurant!
3. Make the Magic Sauce: In a small bowl, whisk together the melted butter, minced garlic, lemon juice, and soy sauce. This is your liquid gold.
4. Heat Things Up: Preheat your hibachi grill, flat-top, or large skillet over medium-high heat. Add the oil and let it get nice and hot. You should see it shimmer.
5. Grill Time: Place the lobster tails meat-side down on the hot surface. Cook for about 2-3 minutes, until the meat starts to turn opaque and you get some nice grill marks.
6. Flip and Baste: Flip the lobster tails over so they are shell-side down. Now, brush that glorious garlic butter sauce all over the lobster meat. Be generous!
7. Finish Cooking: Continue to cook for another 3-4 minutes, basting with more sauce every minute or so. The lobster is done when the meat is white and firm. Don’t overcook it, or it will be tough!
8. Serve it Up: Remove the lobster from the grill. Sprinkle with fresh parsley, a pinch of salt, and a crack of black pepper. Serve immediately with a side of lemon wedges and any leftover garlic butter for dipping.

Pro-Tip: For an extra pop of flavor, add a pinch of red pepper flakes to your garlic butter sauce for a little bit of heat.

2. Lemon Herb Hibachi Lobster

If you love bright, fresh flavors, this recipe is for you. The combination of lemon and fresh herbs lightens up the rich lobster meat for a truly delightful meal.

Ingredients:

• 4 lobster tails (about 6 oz each)
• 1/2 cup unsalted butter, melted
• Zest and juice of 1 lemon
• 2 tablespoons chopped fresh chives
• 1 tablespoon chopped fresh dill
• 1 tablespoon chopped fresh tarragon
• Salt and white pepper to taste
• 2 tablespoons olive oil

Instructions:

1. Prep the Lobster: Prepare the lobster tails just like we did in the classic recipe. Cut the top shell, loosen the meat, and rest it on top.
2. Mix the Herb Butter: In a bowl, combine the melted butter, lemon zest, lemon juice, chives, dill, and tarragon. Give it a good mix. Season with a little salt and white pepper.
3. Get the Grill Hot: Preheat your cooking surface over medium-high heat and add the olive oil.
4. Sear the Lobster: Place the lobster tails meat-side down and cook for 2-3 minutes until they start to get golden.
5. Flip and Sauce: Flip the tails over. Brush the lemon herb butter generously over the lobster meat.
6. Cook Through: Let them cook for another 3-4 minutes, basting frequently with the herb butter. The meat should be opaque and tender.
7. Garnish and Serve: Remove from the heat. Garnish with a little extra fresh dill and a lemon slice. This dish is fantastic served with some grilled asparagus.

Pro-Tip: Don’t be afraid to switch up the herbs! Thyme, oregano, or even a little bit of mint can create a whole new flavor profile.

3. Spicy Hibachi Lobster with Sriracha Mayo

Ready to turn up the heat? This recipe adds a creamy, spicy kick that pairs beautifully with the sweet lobster. The Sriracha mayo is so good, you’ll want to put it on everything.

Ingredients:

• 4 lobster tails (about 6 oz each)
• 1/4 cup unsalted butter, melted
• 2 cloves garlic, minced
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• 2 tablespoons vegetable oil
• For the Sriracha Mayo:
• 1/2 cup mayonnaise
• 2-3 tablespoons Sriracha (or to taste)
• 1 tablespoon lime juice
• 1 teaspoon sesame oil

Instructions:

1. Lobster Prep: You know the drill! Prepare the lobster tails by butterflying the meat and placing it on top of the shell.
2. Make the Spicy Butter: In a small bowl, mix the melted butter, minced garlic, and smoked paprika. Season the lobster meat with salt and pepper.
3. Whip Up the Mayo: In another bowl, whisk together the mayonnaise, Sriracha, lime juice, and sesame oil until smooth. Set it aside.
4. Heat the Grill: Preheat your hibachi or skillet over medium-high heat with the vegetable oil.
5. Cook the Lobster: Place the tails meat-side down and cook for 2-3 minutes.
6. Flip and Baste: Flip the tails and brush them with the spicy paprika butter. Cook for another 3-4 minutes, basting as you go.
7. Serve with a Drizzle: Once the lobster is cooked through, remove it from the grill. Drizzle that amazing Sriracha mayo over the top, or serve it on the side for dipping. Garnish with some sliced green onions or sesame seeds.

Pro-Tip: For an even deeper flavor, try using a high-quality Japanese mayonnaise like Kewpie for your Sriracha mayo. It’s creamier and has a richer taste.

4. Teriyaki Glazed Hibachi Lobster

This recipe brings a classic Japanese flavor to your lobster. The sweet and savory teriyaki glaze caramelizes on the grill, creating an irresistible crust on the tender lobster meat.

Ingredients:

• 4 lobster tails (about 6 oz each)
• 1/2 cup soy sauce
• 1/4 cup mirin (sweet Japanese rice seasoning)
• 2 tablespoons brown sugar
• 1 tablespoon grated fresh ginger
• 2 cloves garlic, minced
• 1 tablespoon cornstarch mixed with 1 tablespoon water (slurry)
• 2 tablespoons sesame oil
• Toasted sesame seeds and sliced green onions for garnish

Instructions:

1. Make the Teriyaki Glaze: In a small saucepan, combine the soy sauce, mirin, brown sugar, ginger, and garlic. Bring to a simmer over medium heat.
2. Thicken the Glaze: Whisk in the cornstarch slurry and continue to simmer for another minute or two, until the sauce thickens enough to coat the back of a spoon. Remove from heat and let it cool slightly.
3. Prep the Lobster: Prepare the lobster tails in the signature hibachi style.
4. Heat Your Grill: Preheat your cooking surface over medium-high heat and add the sesame oil.
5. Grill the Lobster: Place the tails meat-side down and cook for 2 minutes.
6. Flip and Glaze: Flip the tails over. Brush the teriyaki glaze all over the lobster meat. Be generous!
7. Caramelize: Cook for another 3-5 minutes. The glaze will start to bubble and caramelize. Keep a close eye on it to prevent it from burning. Brush with more glaze every minute.
8. Garnish and Enjoy: Once cooked, remove the lobster from the heat. Garnish with a sprinkle of toasted sesame seeds and fresh green onions. This is delicious served with a side of steamed rice.

Pro-Tip: Make a double batch of the teriyaki glaze. It’s amazing on chicken, steak, or vegetables and will keep in the fridge for up to two weeks.

5. Hibachi Lobster with Miso Butter

Miso paste adds a wonderfully complex, savory, and slightly funky flavor known as umami. When combined with butter and slathered on lobster, it’s a truly sophisticated and delicious experience.

Ingredients:

• 4 lobster tails (about 6 oz each)
• 1/2 cup unsalted butter, softened to room temperature
• 2 tablespoons white miso paste
• 1 tablespoon honey or maple syrup
• 1 clove garlic, grated
• 1 teaspoon grated fresh ginger
• 2 tablespoons vegetable oil
• Shichimi togarashi (Japanese seven spice) for garnish (optional)

Instructions:

1. Create the Miso Butter: In a small bowl, use a fork to mash together the softened butter, white miso paste, honey, garlic, and ginger until it’s completely combined and smooth.
2. Prepare the Lobster: Butterfly the lobster tails and get them ready for the grill.
3. Heat the Surface: Preheat your hibachi or skillet over medium-high heat with the vegetable oil.
4. Sear the Meat: Cook the lobster tails meat-side down for 2-3 minutes.
5. Flip and Smother: Flip the tails and spread a generous amount of the miso butter over the lobster meat. It will melt and create a delicious sauce.
6. Finish Cooking: Cook for another 3-4 minutes, allowing the miso butter to bubble and slightly brown.
7. Serve Hot: Remove from the grill and serve immediately. A sprinkle of shichimi togarashi adds a nice, complex heat and a pop of color.

Pro-Tip: There are different types of miso. White miso (shiro miso) is the mildest and sweetest, making it perfect for this recipe. Red miso (aka miso) is much stronger and saltier.

6. Coconut Curry Hibachi Lobster

Take your taste buds on a trip to Southeast Asia with this fragrant and creamy coconut curry lobster. It’s a fusion of flavors that works beautifully on the hibachi grill.

Ingredients:

• 4 lobster tails (about 6 oz each)
• 1/2 cup full-fat coconut milk
• 2 tablespoons red curry paste
• 1 tablespoon fish sauce
• 1 tablespoon lime juice
• 1 teaspoon brown sugar
• 2 tablespoons coconut oil
• Fresh cilantro and lime wedges for garnish

Instructions:

1. Make the Curry Sauce: In a bowl, whisk together the coconut milk, red curry paste, fish sauce, lime juice, and brown sugar until smooth.
2. Prep the Lobster: Prepare your lobster tails, exposing the meat.
3. Heat the Grill: Preheat your cooking surface over medium-high heat and add the coconut oil.
4. Cook the Lobster: Place the tails meat-side down and cook for 2-3 minutes.
5. Flip and Sauce: Flip the tails over and pour the coconut curry sauce over the lobster meat.
6. Simmer and Cook: Let the lobster cook in the bubbling sauce for another 3-4 minutes, until the meat is cooked through and the sauce has thickened slightly.
7. Garnish and Serve: Remove from the heat. Garnish with a generous amount of fresh cilantro and serve with lime wedges for squeezing over the top. This is incredible with some jasmine rice to soak up the extra sauce.

Pro-Tip: For a richer flavor, toast the red curry paste in the hot pan for about 30 seconds before adding the other sauce ingredients. This helps to wake up the spices.

7. Black Pepper Hibachi Lobster

Inspired by the famous Singaporean black pepper crab, this recipe is for those who love bold, peppery flavors. The sauce is rich, savory, and incredibly addictive.

Ingredients:

• 4 lobster tails (about 6 oz each)
• 1/4 cup unsalted butter
• 3 tablespoons soy sauce
• 2 tablespoons oyster sauce
• 1 tablespoon freshly and coarsely ground black pepper (this is key!)
• 3 cloves garlic, minced
• 1 small shallot, finely chopped
• 2 tablespoons vegetable oil

Instructions:

1. Prep the Lobster: Prepare the lobster tails hibachi-style.
2. Sauté the Aromatics: Heat the oil in your skillet or on your flat-top over medium-high heat. Add the minced garlic and chopped shallot and cook for about a minute until fragrant.
3. Create the Sauce: Add the butter to the pan and let it melt. Stir in the soy sauce, oyster sauce, and the all-important coarsely ground black pepper. Let it bubble for a minute.
4. Cook the Lobster: Place the lobster tails directly into the sauce, meat-side down. Cook for 2-3 minutes.
5. Flip and Coat: Flip the tails over and use a spoon to scoop the black pepper sauce all over the lobster meat.
6. Finish Cooking: Continue to cook for another 3-4 minutes, spooning more sauce over the top until the lobster is cooked through.
7. Serve Immediately: This dish is best served piping hot, straight from the grill. Garnish with some sliced red chili for an extra kick if you like.

Pro-Tip: The quality of the black pepper makes all the difference here. Use whole peppercorns and grind them yourself right before cooking for the most pungent, aromatic flavor.

8. Hibachi Lobster Scampi Style

Imagine classic shrimp scampi, but with luxurious lobster. This recipe is loaded with garlic, butter, and a hint of brightness from lemon and parsley. It’s pure comfort food, elevated.

Ingredients:

• 4 lobster tails (about 6 oz each)
• 6 tablespoons unsalted butter
• 5 cloves garlic, thinly sliced
• 1/4 cup chicken or vegetable broth
• 2 tablespoons fresh lemon juice
• 2 tablespoons chopped fresh parsley
• Pinch of red pepper flakes (optional)
• Salt and pepper to taste
• 2 tablespoons olive oil

Instructions:

1. Prep the Lobster: This time, we’re going to do something a little different. Remove the meat from the shells completely and cut it into 1-inch chunks. Keep the shells for presentation if you like!
2. Heat the Pan: Preheat your skillet or flat-top over medium heat with the olive oil.
3. Sauté the Garlic: Add the sliced garlic and red pepper flakes (if using) to the pan. Cook for about 30-60 seconds until the garlic is fragrant. Be careful not to burn it!
4. Cook the Lobster: Add the lobster chunks to the pan in a single layer. Season with salt and pepper. Cook for about 2 minutes, stirring occasionally, until the lobster is just starting to turn pink.
5. Make the Scampi Sauce: Add the butter, broth, and lemon juice to the pan. Let the butter melt and bring the sauce to a simmer.
6. Finish and Garnish: Continue to cook for another 2-3 minutes, stirring to coat the lobster in the sauce. The lobster is done when it’s opaque and firm. Stir in the fresh parsley.
7. Serve: You can spoon the lobster scampi back into the reserved shells for a fancy presentation, or serve it over pasta or with crusty bread for dipping in that amazing sauce.

Pro-Tip: When you add the broth and lemon juice, you can use the liquid to scrape up any browned bits from the bottom of the pan. This is called “deglazing” and it adds a ton of flavor to your sauce.

9. Cajun Spiced Hibachi Lobster

Bring the flavors of New Orleans to your hibachi grill! This recipe uses a bold Cajun spice blend to give the lobster a smoky, spicy, and deeply savory flavor that’s completely irresistible.

Ingredients:

• 4 lobster tails (about 6 oz each)
• 1/2 cup unsalted butter, melted
• 2 tablespoons Cajun seasoning (store-bought or homemade)
• 1 tablespoon lemon juice
• 1 clove garlic, minced
• A dash of hot sauce (optional)
• 2 tablespoons vegetable oil

Instructions:

1. Make the Cajun Butter: In a bowl, whisk together the melted butter, Cajun seasoning, lemon juice, minced garlic, and hot sauce if you’re feeling spicy.
2. Prep the Lobster: Prepare the lobster tails in the classic hibachi style, resting the meat on top of the shell.
3. Heat the Grill: Preheat your cooking surface over medium-high heat and add the oil.
4. Sear the Lobster: Place the tails meat-side down and cook for 2-3 minutes until they get a nice char.
5. Flip and Baste: Flip the tails over and brush them liberally with the Cajun butter.
6. Cook Through: Continue to cook for another 3-4 minutes, basting with more butter, until the lobster is cooked through.
7. Serve with Flair: Remove from the grill and serve immediately. This is fantastic with a side of grilled corn on the cob and some roasted potatoes.

Pro-Tip: To make your own simple Cajun seasoning, mix together 2 parts smoked paprika, 2 parts garlic powder, 1 part onion powder, 1 part dried thyme, 1 part cayenne pepper, and salt and black pepper to taste.

10. Simple Grilled Hibachi Lobster with Drawn Butter

Sometimes, simple is best. This recipe strips it all back to the bare essentials: perfectly grilled lobster and a side of warm, melted butter for dipping. It’s a pure and unadulterated celebration of lobster’s natural sweetness.

Ingredients:

• 4 lobster tails (about 6 oz each)
• Salt and freshly ground black pepper
• 2 tablespoons olive oil
• For the Drawn Butter:
• 1/2 cup unsalted butter
• 1 lemon, cut into wedges

Instructions:

1. Prep the Lobster: Prepare the lobster tails by butterflying the meat.
2. Season Simply: Brush the lobster meat with olive oil and season generously with salt and black pepper.
3. Heat Your Grill: Preheat your hibachi or skillet over medium-high heat.
4. Grill the Lobster: Place the tails meat-side down and cook for 3-4 minutes, until you have beautiful grill marks.
5. Flip and Finish: Flip the tails over and cook shell-side down for another 3-4 minutes, until the meat is white, firm, and cooked through.
6. Make the Drawn Butter: While the lobster cooks, gently melt the butter in a small saucepan over low heat. Don’t let it brown. You can skim off the milk solids that rise to the top for a clearer butter if you like.
7. Serve and Enjoy: Remove the lobster from the grill. Serve immediately with the warm drawn butter on the side and plenty of lemon wedges for squeezing.

Pro-Tip: The key to perfect drawn butter is low and slow heat. If it gets too hot, the butter will separate and become greasy. A gentle melt is all you need.

Frequently Asked Questions

1. Can I use frozen lobster tails? Absolutely! In fact, most lobster tails you find at the grocery store were previously frozen. Just make sure to thaw them completely before you start cooking. The best way is to leave them in the refrigerator overnight. If you’re in a hurry, you can place them in a sealed bag and submerge them in cold water for about 30-60 minutes.

2. How do I know when my lobster is cooked? The visual cues are your best friend. Raw lobster meat is translucent and grayish. As it cooks, it will turn opaque and white, with some pink or red coloring. The texture will also go from soft to firm. If you have an instant-read thermometer, the internal temperature should be around 140-145°F (60-63°C). Be careful not to overcook it, as it can become rubbery.

3. What’s the difference between hibachi and teppanyaki? This is a great question! While the terms are often used interchangeably in the U.S., they are technically different. A hibachi is a small, portable grill with a grate. Teppanyaki refers to cooking on a solid iron griddle or flat-top, which is what you see in most Japanese steakhouses. For these recipes, a teppanyaki-style flat-top or a large skillet works best.

4. What should I serve with hibachi lobster? The classics are classics for a reason! Hibachi-style fried rice and sautéed vegetables (like zucchini, onions, and mushrooms) are perfect partners. A simple side salad with a ginger dressing is also a great way to round out the meal. For a lighter option, steamed rice and grilled asparagus or broccoli are fantastic.

5. How do I get that yummy “yum yum” sauce? Ah, the famous white sauce! It’s surprisingly easy to make at home. The base is typically mayonnaise. To make a simple version, mix 1 cup of mayo with 2 tablespoons of tomato paste or ketchup, 1 tablespoon of melted butter, 1 teaspoon of garlic powder, 1 teaspoon of onion powder, and a little sugar and paprika to taste. Thin it out with a tablespoon or two of water until you get the right consistency.

Conclusion

There you have it – ten incredible ways to bring the sizzle and flavor of hibachi lobster right into your own kitchen. From the classic garlic butter to the bold Cajun spice, there’s a recipe here for every palate and occasion. The biggest takeaway should be that cooking impressive, restaurant-quality lobster is not as intimidating as it seems. It’s all about fresh ingredients, high heat, and not being afraid to have a little fun with flavors.

One thing we didn’t dive deep into is the power of presentation. Part of the hibachi magic is the show. When you serve your lobster, think about the plate. A sprinkle of fresh herbs, a strategically placed lemon wedge, or serving it alongside colorful vegetables can elevate the dish from just a meal to a memorable experience. So go ahead, fire up that grill, and get ready to create some hibachi masterpieces.