Roasted Lobster with Asparagus
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
Succulent lobster tails paired with tender roasted asparagus, finished with a luxurious garlic-butter sauce and a hint of fresh lemon. A restaurant-quality dish that's surprisingly simple to prepare at home.
Ella x
Ingredients
- 4lobster tails(6-8 ounces each, thawed if frozen)
- 1½ poundsfresh asparagus(woody ends trimmed)
- 6 tablespoonsunsalted butter
- 5garlic cloves(minced)
- 1fresh lemon(zested and juiced)
- 3 tablespoonsextra virgin olive oil
- 1½ teaspoonskosher salt
- ¾ teaspooncracked black pepper
- ¼ teaspoonred pepper flakes
- 4fresh thyme sprigs
- 3 tablespoonsparmesan cheese(grated)
Detail level
Instructions
- 1
Preheat your oven to 425°F. Line a large baking sheet with parchment paper or aluminum foil for easy cleanup.
Tip: A hot oven ensures the lobster cooks through while developing a golden exterior.
- 2
Pat the lobster tails dry with paper towels. Using kitchen shears, carefully cut along the top shell lengthwise and gently butterfly each tail, leaving the base connected so the meat opens like a book.
Tip: Keeping the base connected prevents the tails from falling apart during roasting.
- 3
Arrange the asparagus spears on one side of the prepared baking sheet. Drizzle with 2 tablespoons of olive oil, sprinkle with 0.75 teaspoons of salt and half the black pepper. Toss to coat evenly and spread in a single layer.
Tip: Season the asparagus first so it cooks evenly before the lobster is added.
- 4
Place the butterflied lobster tails on the other half of the baking sheet, flesh-side up. Brush with the remaining 1 tablespoon of olive oil and season with the remaining salt and black pepper.
Tip: Keeping lobster and asparagus on the same sheet saves cleanup and ensures synchronized cooking.
- 5
In a small saucepan over medium heat, melt 6 tablespoons of butter with the minced garlic and red pepper flakes. Stir frequently for 2-3 minutes until fragrant and the garlic is light golden, being careful not to burn it.
Tip: Watch the garlic closely as it can burn quickly once butter melts; remove from heat if it darkens.
- 6
Spoon half of the garlic butter mixture evenly over the lobster tails. Place the baking sheet in the preheated oven and roast for 12-15 minutes, until the lobster meat is opaque and firm and the asparagus is tender-crisp.
Tip: Lobster is done when the internal temperature reaches 140°F at the thickest part of the tail.
- 7
Remove the baking sheet from the oven. Drizzle the remaining garlic butter over the lobster and asparagus. Sprinkle with lemon zest, grated parmesan, and fresh thyme leaves. Squeeze fresh lemon juice over everything.
Tip: Adding fresh lemon juice at the end brightens the flavors and prevents the acidity from cooking off.
- 8
Transfer the lobster tails and asparagus to serving plates, arranging them attractively. Pour any remaining pan juices over the top and serve immediately while hot.
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