Grilled Lobster with Beetroot Reduction and Citrus Butter
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
This elegant dish comes together faster than you'd think, ready in just 45 minutes from start to finish. Grilled lobster with beetroot reduction and citrus butter feels like restaurant fare, but I promise it's simpler than it sounds. The sweet earthiness of roasted beetroot paired with zesty citrus creates something truly special, and here's a bonus: those vibrant beetroots are packed with natural nitrates that support heart health. The citrus butter brings brightness that perfectly complements the lobster's richness, while fresh thyme adds aromatic depth. It's the kind of dish that impresses guests without keeping you stuck in the kitchen all night.
Ella x
Ingredients
- 4lobster tails(6-8 oz each, halved lengthwise)
- 2 mediumfresh beetroot(peeled and roughly chopped)
- 6 tablespoonsunsalted butter(divided)
- 2lemon(zested and juiced)
- 1orange(zested and juiced)
- 1 mediumshallot(finely minced)
- 2 tablespoonsred wine vinegar
- 1 tablespoonhoney
- 4 sprigsfresh thyme
- 3 tablespoonsextra virgin olive oil
- 1 teaspoonsea salt(divided)
- ½ teaspoonfreshly ground black pepper(divided)
- 1 pinchfleur de sel(for finishing)
Detail level
Instructions
- 1
Prepare the beetroot reduction by boiling chopped beetroot in salted water for 12-15 minutes until very tender. Drain well and transfer to a blender with the minced shallot, red wine vinegar, and honey. Blend until completely smooth, then pass through a fine-mesh sieve. Set aside.
Tip: Straining the beetroot purée ensures a silky, elegant sauce without any graininess.
- 2
Create the citrus butter by combining softened butter with lemon zest, orange zest, lemon juice, and orange juice in a small bowl. Whisk until fully incorporated and season with a pinch of salt and pepper. Reserve at room temperature.
Tip: The citrus juice will slightly separate from the butter—this is normal and adds bright acidity when spooned over the hot lobster.
- 3
Pat the halved lobster tails dry with paper towels. Brush the exposed meat with olive oil and season generously with sea salt and black pepper on both sides.
Tip: Drying the lobster prevents steaming and helps achieve a beautiful golden crust on the grill.
- 4
Preheat your grill to medium-high heat (around 400°F). Place a grill grate or mesh screen on top if grilling lobster tails to prevent them from sticking.
Tip: A preheated grill ensures the lobster gets a quick, caramelized exterior while the meat stays tender inside.
- 5
Grill the lobster tails meat-side down for 5-6 minutes without moving them, until the meat develops golden char marks. Flip carefully and grill shell-side down for another 4-5 minutes, basting with 1 tablespoon of the citrus butter and placing fresh thyme sprigs on the meat.
Tip: The total cooking time depends on tail size—meat should be opaque and flake easily with a fork.
- 6
Gently warm the beetroot reduction in a small saucepan over low heat for 2-3 minutes, stirring occasionally. Do not let it boil.
Tip: Heating the sauce slightly helps it coat the plate more elegantly and improves flavor delivery.
- 7
To plate, spoon 3-4 tablespoons of the beetroot reduction across the center of each plate. Position one grilled lobster tail half in the center, then drizzle the remaining citrus butter around the plate.
Tip: The vibrant magenta of the beetroot creates a stunning visual contrast against the coral-pink lobster meat.
- 8
Finish each plate with a pinch of fleur de sel, a grind of fresh pepper, and any remaining citrus zest. Serve immediately while the lobster is hot.
Tip: The fleur de sel adds a delicate mineral crunch that complements the sweet lobster and earthy beetroot beautifully.
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