Grilled Lobster with Carrot Puree and Charred Carrot Ribbons
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
This elegant dish comes together faster than you'd think, taking just 45 minutes from start to finish. Grilled lobster with carrot puree and charred ribbons is my go to when I want to impress without spending hours in the kitchen. The sweet earthiness of the carrots, which are packed with beta carotene for eye health, plays beautifully against the tender, buttery lobster. What I love most is how simple it truly is once you get the components prepped. The whole meal feels restaurant worthy but relies on straightforward techniques and pantry staples. It's become my favorite way to elevate weeknight dinner.
Ella x
Ingredients
- 4lobster tails(6 oz each, halved lengthwise)
- 1½ poundscarrots(divided: 1 lb for puree, 0.5 lb for ribbons)
- 6 tablespoonsunsalted butter(divided)
- 3 sprigsfresh thyme
- 4garlic cloves(minced)
- 237 mlvegetable broth
- 1lemon(halved)
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- 3 tablespoonsolive oil
- 1 teaspoonhoney
- 2 tablespoonsfresh parsley(chopped)
Detail level
Instructions
- 1
Peel and chop 1 pound of carrots into 1-inch pieces. Heat 3 tablespoons of butter in a saucepan over medium heat, add chopped carrots, 2 minced garlic cloves, and thyme sprigs. Cook for 8 minutes until softened.
Tip: Cover the pan to steam the carrots slightly for faster cooking.
- 2
Pour vegetable broth into the carrot mixture and simmer for 8-10 minutes until carrots are very tender. Remove thyme sprigs and blend the mixture with an immersion blender until completely smooth. Season with salt and pepper, then stir in 1 tablespoon butter. Keep warm on low heat.
Tip: For silkier puree, strain it through a fine-mesh sieve.
- 3
Using a vegetable peeler, create long ribbons from the remaining 0.5 pound of carrots. Toss the ribbons with 1 tablespoon olive oil, remaining minced garlic, honey, salt, and pepper.
Tip: Make the ribbons uniform in width for even cooking.
- 4
Preheat grill to medium-high heat (around 400°F). Pat lobster tails dry and brush the meat side with 2 tablespoons olive oil mixed with 2 tablespoons melted butter, salt, and pepper.
Tip: Drying the lobster ensures better browning and prevents steaming.
- 5
Place lobster tails flesh-side down on the grill. Cook for 4-5 minutes without moving until grill marks appear, then flip shell-side down and grill for another 5-6 minutes until the meat is opaque and firm.
Tip: The shells will turn bright red when done; avoid overcooking which makes the meat tough.
- 6
In the final 2 minutes of lobster cooking, place carrot ribbons on the grill in a single layer, cooking for 1-2 minutes per side until lightly charred and tender-crisp.
Tip: Grill carrot ribbons on a cooler section of the grill to prevent burning.
- 7
Squeeze fresh lemon juice over the grilled lobster tails. Divide warm carrot puree among four plates, top each with a lobster tail, and arrange charred carrot ribbons alongside.
Tip: Serve immediately while everything is warm for best presentation.
- 8
Garnish with fresh chopped parsley and serve with lemon wedges on the side.
Tip: A drizzle of extra virgin olive oil adds richness to the presentation.
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