Grilled Lobster with Charred Brussels Sprouts and Brown Butter Emulsion
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
This elegant dinner comes together in under an hour, making it perfect for impressing guests on a weeknight. Lobster tails are surprisingly simple to grill, and when paired with charred brussels sprouts and a silky brown butter emulsion, you've got restaurant quality food without the fuss. Brussels sprouts are packed with vitamin C and antioxidants, so you're treating yourself well while indulging in something truly special. The best part? You probably have most of these ingredients on hand already, and the whole process feels far more complicated than it actually is.
Ella x
Ingredients
- 4lobster tails(6-8 oz each, halved lengthwise)
- 1 poundfresh brussels sprouts(trimmed and halved)
- 6 tablespoonsunsalted butter
- 3garlic cloves(minced)
- 4 sprigsfresh thyme
- 1lemon(halved)
- 3 tablespoonsextra virgin olive oil
- 1 teaspoonsea salt
- ½ teaspooncracked black pepper
- ¼ teaspoonpaprika
Detail level
Instructions
- 1
Preheat your grill to medium-high heat (around 400°F). Pat the lobster tails dry with paper towels and brush the flesh side lightly with olive oil. Season generously with salt, pepper, and a pinch of paprika.
Tip: Dry lobster tails grill better and won't steam; the oil prevents sticking.
- 2
Toss the brussels sprout halves with 2 tablespoons of olive oil, salt, and pepper in a bowl. Spread them cut-side down on the grill grates, away from direct flame if possible.
Tip: Cut-side down creates beautiful caramelization and char marks.
- 3
Place lobster tails flesh-side down on the grill, perpendicular to the grates. Grill for 5-6 minutes without moving them, until you see light char marks forming.
Tip: Resist the urge to flip; let the grill do the work for maximum color and flavor.
- 4
Flip the lobster tails flesh-side up. Continue grilling for another 5-7 minutes until the meat is opaque and cooked through, basting with a pastry brush if any juices accumulate.
Tip: The flesh should be firm but still tender; overcooked lobster becomes rubbery.
- 5
Stir the brussels sprouts occasionally while the lobster cooks, aiming for 12-14 minutes total until the outer leaves are deeply caramelized and the centers are tender.
Tip: Some charred leaves are desirable for depth of flavor.
- 6
While everything finishes grilling, melt butter in a small saucepan over medium heat. Add minced garlic and thyme sprigs, cooking gently for 2-3 minutes until the butter turns golden brown and smells nutty.
Tip: Watch carefully to prevent the butter from burning; it should be fragrant and amber-colored.
- 7
Remove the brown butter from heat and squeeze in fresh lemon juice. Discard the thyme sprigs and season with a pinch of salt and pepper.
Tip: The lemon juice brightens the rich, nutty brown butter perfectly.
- 8
Transfer grilled lobster tails and brussels sprouts to serving plates. Drizzle the warm brown butter emulsion over both components and garnish with fresh lemon wedges and additional thyme if desired.
Tip: Serve immediately while everything is hot for the best eating experience.
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