Grilled Lobster with Aubergine and Charred Lemon Butter
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
When I want to impress without spending hours in the kitchen, this is my go to dish. Sweet lobster tails pair beautifully with smoky charred aubergine, all brought together with a luxurious lemon butter sauce. The best part? The whole thing comes together in under an hour. Aubergine is packed with fiber and antioxidants, making this indulgent meal surprisingly nutritious. Fresh tarragon adds an elegant herbal note that makes you feel like you're dining at a restaurant, but honestly, it's simple enough for a weeknight dinner when you want something special.
Ella x
Ingredients
- 4lobster tails(6-8 oz each, halved lengthwise)
- 2aubergine(cut lengthwise into 1/4-inch thick slabs)
- 6 tablespoonsbutter(divided)
- 2lemon(one halved, one zested and juiced)
- 4garlic cloves(minced)
- 2 tablespoonsfresh tarragon(finely chopped)
- 5 tablespoonsextra virgin olive oil
- 1½ teaspoonssea salt
- ¾ teaspoonblack pepper
- ¼ teaspoonred pepper flakes
- 1shallot(thinly sliced)
- 59 mldry white wine
Detail level
Instructions
- 1
Preheat your grill to medium-high heat. Pat the lobster tails dry and brush the flesh side generously with 2 tablespoons of olive oil. Season with salt, pepper, and a pinch of red pepper flakes.
Tip: Drying the lobster ensures better caramelization and prevents sticking.
- 2
Coat both sides of the aubergine slabs with 3 tablespoons of olive oil and season with salt and pepper. Place on the grill alongside the halved lemon, cut-side down.
Tip: Grilling the lemon halves adds a charred, caramelized flavor to the sauce.
- 3
Place lobster tails flesh-side down on the grill. Cook for 6-7 minutes until golden grill marks appear and the flesh is opaque halfway through.
Tip: Avoid moving the lobster too much to achieve those desirable grill marks.
- 4
Flip the aubergine slabs halfway through cooking, about 3-4 minutes in, until both sides are charred and tender. Transfer to a warm plate when done, about 8-10 minutes total.
- 5
Remove the lobster tails and place on a serving platter. Squeeze the charred lemon halves and set aside. The lobster should be cooked through with firm, white flesh.
- 6
In a small saucepan over medium heat, combine 4 tablespoons of butter, minced garlic, and sliced shallot. Cook for 2 minutes until fragrant, then add the white wine and simmer for 1 minute to reduce slightly.
Tip: Keep the heat moderate to prevent the butter from browning too quickly.
- 7
Remove from heat and whisk in the fresh tarragon, lemon zest, juice from the charred lemons, and remaining 2 tablespoons of butter. Season to taste with salt and pepper.
Tip: Adding the butter off-heat creates a silky emulsion without breaking.
- 8
Arrange the charred aubergine slabs on serving plates, top with grilled lobster tails, and drizzle the warm tarragon-lemon butter sauce over and around the dish. Serve immediately.
Recipe Variations
Get AI-powered ingredient substitution suggestions.
You Might Also Like
Beergarita
My go to drink for summer gatherings is this refreshing Beergarita, and let me tell you, it's a total crowd pleaser. The combination of tequila, triple sec, fresh lime juice, and a cold Corona creates something that tastes way more complicated than it actually is. Lime juice is packed with vitamin C, which is great for your immune system, and the whole thing takes just five minutes to throw together. Best part? It's incredibly budget friendly since you're probably already stocking most of these ingredients anyway.
Tropical Quinoa
This tropical quinoa bowl has become my go to weeknight dinner because it comes together in just forty minutes and tastes like a mini vacation on a plate. Quinoa is one of my favorite ingredients since it's a complete protein with all nine essential amino acids, making it so satisfying and perfect for keeping energy levels steady. The combination of papaya, red bell pepper, and fresh cilantro brings vibrant flavors and colors, while the rice wine vinegar and orange zest add just the right brightness. Best part is the ingredient list is simple and affordable, yet feels fancy enough to impress anyone at your table.
Crispy seabass with preserved lemon yogurt
This is one of my favorite quick weeknight dinners because it comes together in just ten minutes flat. Crispy seabass with preserved lemon yogurt is that perfect balance of impressive and effortless, with tangy Greek yogurt and zingy preserved lemon creating a sauce that feels restaurant quality but tastes like home. The seabass gets beautifully golden and flaky while the freekeh provides substantial whole grains packed with fiber and protein. It's the kind of meal that makes you feel like you're treating yourself without any fuss.
Reviews
Sign in to write a review.