Roasted Lobster with Artichoke Hearts and Brown Butter Sage
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
Succulent lobster tails paired with tender roasted artichoke hearts, finished with nutty brown butter and fresh sage for an elegant yet simple seafood celebration.
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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