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.
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