Hibachi lobster is a popular appetizer or main course found on menus at Japanese steakhouses and fusion restaurants in the USA. It features succulent lobster meat grilled tableside on a teppanyaki grill using a special technique.
The lobster used can vary depending on the restaurant, but it's typically:
2. Salt, pepper, garlic, butter, and sometimes other flavors are added to the lobster.
3. The chef creates a "teppanyaki" station with a large, flat iron griddle.
4. The lobster is cooked on the hot griddle, creating a smoky, caramelized flavor.
5. The cooked lobster is then tossed with sauces and served immediately.
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