Grilled Lobster with Celery Root Purée and Crispy Celery Garnish
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
This elegant lobster dish is easier to pull off than you might think, coming together in just 45 minutes from start to finish. I love how the buttery celery root purée grounds the sweet grilled lobster, while crispy celery adds a lovely textural contrast. Celery root is wonderful because it's packed with fiber and antioxidants, making this indulgent meal surprisingly nutritious. The beauty of this recipe is that most of the components can be prepped ahead, so you're really just finishing things when guests arrive. It feels fancy enough for company but straightforward enough for a weeknight treat.
Ella x
Ingredients
- 4lobster tails(6 oz each, thawed if frozen)
- 1 mediumcelery root(peeled and cut into 1-inch cubes)
- 3celery stalks(separated into leaves and ribs)
- 6 tablespoonsbutter(divided)
- 237 mlheavy cream
- 2garlic cloves(minced)
- 1 smallshallot(finely diced)
- 237 mlvegetable stock
- 1lemon(zest and juice)
- 1 teaspoonsea salt
- 1 teaspoonwhite pepper
- 2 sprigsfresh thyme
- 2 tablespoonsolive oil
Detail level
Instructions
- 1
Boil celery root cubes in salted water for 12-15 minutes until fork-tender. Drain well and set aside.
Tip: Don't skip draining thoroughly to prevent a watery purée.
- 2
Heat 3 tablespoons of butter in a saucepan over medium heat. Sauté diced shallot and minced garlic for 2 minutes until fragrant.
- 3
Add the cooked celery root and vegetable stock to the pan. Simmer for 3 minutes, then blend with an immersion blender until smooth and creamy. Stir in heavy cream, lemon zest, salt, and white pepper. Keep warm on low heat.
Tip: For extra silky texture, pass the purée through a fine mesh sieve.
- 4
Pat lobster tails dry and brush the meat side with olive oil, salt, and pepper. Split the celery ribs into thin lengthwise pieces.
Tip: Dry lobster ensures better browning and prevents steam buildup.
- 5
Preheat grill to medium-high heat (400°F). Place lobster tails meat-side down and grill for 4-5 minutes until golden, then flip and grill shell-side down for 3-4 minutes.
Tip: Don't move the lobster around; let it develop a golden crust for better flavor.
- 6
In a small skillet, melt remaining 3 tablespoons of butter over medium-high heat. Add celery ribs and fresh thyme, cooking for 3-4 minutes until edges begin to caramelize and soften slightly.
Tip: Watch carefully to prevent burning; the celery should be tender-crisp.
- 7
Toast celery leaves in a dry pan over medium heat for 1-2 minutes, stirring occasionally, until they begin to crisp and darken slightly. Season with a pinch of salt.
Tip: Toast leaves just before serving to maintain their crispness.
- 8
Plate by spooning celery root purée in the center of each plate. Top with a grilled lobster tail, arrange caramelized celery ribs alongside, and garnish with toasted celery leaves and fresh lemon juice.
Tip: Serve immediately while the lobster is still warm and the purée is creamy.
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