Roasted Lobster with Artichoke Hearts and Brown Butter Sage

Instructions

1. 1

   Preheat oven to 400°F. Toss halved artichoke hearts with 2 tablespoons olive oil, half the salt, and pepper. Spread on a baking sheet and roast for 12 minutes until edges begin to caramelize.

   Tip: Parboil artichokes for 5 minutes first if they're very large or tough.

2. 2

   Pat lobster tails dry and brush the meat side with 1 tablespoon olive oil. Season generously with remaining salt and pepper. Place tails meat-side up on a separate baking sheet.

   Tip: Use kitchen shears to cut the thin shell membrane on the underside for easier cooking.

3. 3

   After artichokes have roasted 12 minutes, add the lobster sheet to the oven alongside them. Roast together for 10-12 minutes until lobster meat is opaque and just cooked through.

   Tip: Lobster is done when the internal temperature reaches 140°F.

4. 4

   While everything roasts, melt butter in a small saucepan over medium heat. Add minced garlic and cook for 1 minute until fragrant, watching carefully not to burn.

   Tip: Keep heat at medium to prevent the garlic from browning before the butter does.

5. 5

   Add sage leaves and fresh thyme sprigs to the butter and let them infuse for 2-3 minutes, then remove from heat. The butter should turn golden and nutty-smelling.

   Tip: Listen for a gentle sizzle and nutty aroma as the butter browns—this is the desired stage.

6. 6

   Remove both baking sheets from the oven. Transfer lobster tails and roasted artichokes to a serving platter. Drizzle with the brown butter sage mixture and sprinkle lemon zest over everything.

7. 7

   Pour the white wine into the empty lobster pan, scraping up any browned bits. Reduce over high heat for 1-2 minutes, then drizzle this pan sauce around the platter.

   Tip: This deglazing sauce adds extra flavor depth and elegance to the presentation.

8. 8

   Squeeze fresh lemon juice over the dish, garnish with any remaining sage leaves, and serve immediately while the lobster is still warm.

   Tip: Serve with crusty bread to soak up every drop of the luxurious sauces.