Grilled Lobster with Cauliflower
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
This is one of my favorite dinner party dishes because it looks fancy but honestly comes together in under an hour. Grilled lobster with cauliflower is the perfect combination of elegant and easy, and I love that both components cook at the same time on the grill. Lobster is packed with selenium, which supports your immune system and metabolism, while the cauliflower adds fiber and nutrients without weighing you down. The garlic butter sauce ties everything together beautifully, and your guests will be so impressed you didn't spend all day in the kitchen.
Ella x
Ingredients
- 4lobster tails(6-8 oz each, halved lengthwise)
- 1cauliflower head(cut into 1-inch thick steaks)
- 6 tablespoonsbutter(divided)
- 3 tablespoonsfresh lemon juice
- 4garlic cloves(minced)
- 2 teaspoonsfresh thyme(chopped)
- 2 tablespoonsfresh parsley(chopped)
- 1 teaspoonsea salt
- 1 teaspoonblack pepper(freshly ground)
- 3 tablespoonsolive oil
- ½ teaspoonpaprika
Detail level
Instructions
- 1
Preheat your grill to medium-high heat (around 400°F). Brush the grates with oil to prevent sticking.
Tip: Allow the grill to heat for at least 10 minutes before cooking for optimal sear marks.
- 2
Pat the lobster tails dry with paper towels. Brush the flesh side with 2 tablespoons of olive oil, then season generously with salt, pepper, and paprika.
Tip: Dry lobster ensures better browning and prevents steaming.
- 3
Toss cauliflower steaks with remaining olive oil, salt, and pepper. Set aside on a plate.
Tip: Uniform thickness of cauliflower steaks ensures even cooking.
- 4
In a small saucepan, melt 4 tablespoons of butter over low heat. Add minced garlic and cook for 1 minute until fragrant. Remove from heat and stir in lemon juice, thyme, and parsley. Set the herb butter aside.
Tip: Making the butter off-heat prevents the herbs from browning and losing their fresh flavor.
- 5
Place lobster tails flesh-side down on the grill. Cook for 5-6 minutes until the meat becomes opaque and develops a light char. Flip and cook the shell side for another 3-4 minutes.
Tip: Lobster cooks quickly; avoid overcooking as it becomes tough and rubbery.
- 6
Simultaneously, grill the cauliflower steaks for 4-5 minutes per side until golden brown and tender-crisp.
Tip: Don't move the cauliflower too much; let it develop a caramelized crust for better flavor.
- 7
Remove lobster and cauliflower from the grill and transfer to a serving platter. Drizzle the herb butter over the lobster tails and cauliflower steaks while still warm.
Tip: The residual heat will melt the butter into all the crevices, enhancing every bite.
- 8
Garnish with extra fresh parsley and a squeeze of additional lemon juice if desired. Serve immediately while hot.
Tip: Serve with crusty bread to soak up the delicious herb butter sauce.
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