Thaw lobster tails if frozen and pat dry. Using kitchen shears, cut down the top of the shell lengthwise from the open end toward the tail, keeping the tail fan intact. Gently pry the shell open and lift the meat out, resting it on top of the shell while leaving the base attached (butterflied). Remove any intestinal vein and discard. Season the exposed meat with kosher salt and black pepper.

Make kabayaki glaze

In a small saucepan over medium-low heat combine soy sauce, mirin, sake, and sugar. Stir until sugar dissolves, bring to a gentle simmer for 2 minutes, then remove from heat and let cool slightly. Whisk in 1 tablespoon melted butter to add gloss.

Brush the lobster meat lightly with the melted butter (reserve remaining butter for finishing). Set lobster on a rimmed baking sheet lined with foil, meat-side up. Preheat broiler to high (or set oven to 475°F / 245°C if broiler not available).

Dynamite Topping (sriracha aioli)

Make sriracha aioli

In a small bowl whisk together mayonnaise, sriracha, kewpie (if using), lemon juice, grated garlic, honey, sesame oil and salt until smooth and homogenous. Taste and adjust heat or acidity: add more sriracha for heat or a dash more lemon for brightness. Keep chilled until assembly.

Crunch & Finish

Toast panko

Heat neutral oil in a small skillet over medium heat. Add panko and stir frequently until lightly golden (about 3–4 minutes). Remove from heat and let cool. Sprinkle with a pinch of salt and optional nori flakes or toasted sesame seeds. Set aside.

Assemble and broil

Spoon or pipe a generous layer (about 1 tablespoon) of the sriracha aioli onto each lobster tail meat. Spread gently to cover the surface. Sprinkle the toasted panko evenly over the aioli to create a crunchy top (about 2 tablespoons per tail). Lightly brush the exposed shell edges with reserved melted butter and then brush the panko lightly with the kabayaki glaze (use a small brush) for a glossy sweet-savory finish.

Finish under heat

Place the prepared lobster under the preheated broiler about 4–6 inches from the heat source. Broil 3–5 minutes, watching closely, until the aioli begins to bubble and the panko is golden brown. Rotate pan as needed for even browning. If using a 475°F oven, bake 6–8 minutes until topping is golden and lobster meat is opaque and reaches 140–145°F (measure at thickest part).

Rest and garnish

Remove from oven and let rest 1–2 minutes. Finish with a light brush of remaining kabayaki glaze over the exposed meat for shine and an extra hit of umami. Garnish with sliced green onions, chives, and cilantro leaves. Serve immediately on warm plates; provide lemon wedges at the side if desired.