Roasted Lobster with Artichoke Hearts and Brown Butter Sage
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
This elegant yet surprisingly simple dish has become one of my favorite ways to celebrate a special dinner at home. Lobster tails and artichoke hearts come together beautifully in just 45 minutes total, making this feel far more impressive than the minimal effort required. The star of the show is the brown butter sage sauce, which brings nutty depth to the sweet lobster meat. Artichokes are wonderfully heart healthy, packed with fiber and antioxidants that make this indulgence guilt free. Best of all, most of the ingredients are pantry staples or easy to find at any market, so you can pull together restaurant quality seafood without breaking the bank or spending hours in the kitchen.
Ella x
Ingredients
- 4lobster tails(6 oz each, halved lengthwise)
- 1½ poundsfresh artichoke hearts(trimmed, halved)
- 6 tablespoonsunsalted butter
- 12fresh sage leaves
- 4garlic cloves(minced)
- 1lemon(zested and halved)
- 3 tablespoonsextra virgin olive oil
- 1 teaspoonsea salt
- ½ teaspoonfreshly cracked black pepper
- 118 mldry white wine
- 4fresh thyme sprigs
Detail level
Instructions
- 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
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
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
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
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
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
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
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.
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