Grilled Lobster with Parsnip Puree and Brown Butter Sage
Prep
20 mins
Cook
35 mins
Servings
4
Difficulty
Medium
This elegant dish came together one evening when I wanted to impress without spending hours in the kitchen. Grilled lobster with parsnip puree and brown butter sage delivers restaurant quality in just 55 minutes total, making it perfect for a special weeknight dinner. The parsnips provide wonderful natural sweetness and fiber, while their creamy puree pairs beautifully with succulent grilled lobster. What I love most about this recipe is how straightforward it is, even though it looks fancy on the plate. The brown butter sage sauce ties everything together with nutty, herbaceous notes that feel indulgent but require minimal effort.
Ella x
Ingredients
- 4lobster tails(8 oz each, thawed if frozen)
- ¾ kgparsnips(peeled and chopped into 2-inch pieces)
- 6 tablespoonsbutter(divided)
- 12fresh sage leaves
- 3garlic cloves(minced)
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- 2lemon(one for zest, one for juice)
- 59 mlheavy cream
- 2 tablespoonsolive oil
- 237 mlvegetable broth
- 3thyme sprigs(fresh)
Detail level
Instructions
- 1
Preheat your grill to medium-high heat (around 400°F). Place a grill pan or sheet of foil on the grates to prevent sticking.
Tip: If using a charcoal grill, ensure coals are evenly distributed for consistent heat.
- 2
Chop the parsnips into 2-inch pieces and place in a pot with vegetable broth, 2 sprigs of thyme, and a pinch of salt. Bring to a boil and simmer for 15-18 minutes until parsnips are completely tender.
Tip: Don't skip this step—tender parsnips will blend into a luxuriously smooth puree.
- 3
While parsnips cook, prepare the lobster tails. Using kitchen shears, carefully cut along the underside of each shell lengthwise without cutting through the meat. Gently spread the shell open and brush the exposed lobster meat with 1 tablespoon of olive oil, lemon zest, minced garlic, salt, and pepper.
Tip: This preparation exposes the meat for better flavor absorption and more attractive presentation.
- 4
Drain the cooked parsnips, reserving 0.25 cup of the cooking liquid. Transfer parsnips to a food processor with 2 tablespoons of butter, heavy cream, the reserved cooking liquid, and remaining thyme. Blend until completely smooth, then season with salt and pepper to taste. Keep warm.
Tip: If the puree is too thick, add more cooking liquid one tablespoon at a time.
- 5
Place lobster tails shell-side down on the preheated grill. Cook for 6-7 minutes without moving them, until the meat becomes opaque and internal temperature reaches 140°F.
Tip: Resist the urge to flip or move the lobsters—direct heat creates that desirable char and crust.
- 6
While lobsters finish cooking, melt remaining 3 tablespoons of butter in a small skillet over medium heat. Add sage leaves and cook for 2-3 minutes, swirling occasionally, until the butter turns golden brown and the sage is crispy. Remove from heat and add fresh lemon juice.
Tip: Watch carefully—brown butter can burn quickly. You're looking for a nutty aroma, not a burnt smell.
- 7
Transfer lobster tails to a serving platter and drizzle generously with the brown butter sage sauce.
- 8
Spoon parsnip puree onto each plate as a base, place a grilled lobster tail on top, and garnish with crispy sage leaves and a light squeeze of fresh lemon juice.
Tip: For elegant plating, use a small offset spatula to create a smear of puree across the plate.
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