Roasted Lobster with Aubergine

Instructions

1. 1

   Preheat your oven to 425°F and line a large baking sheet with parchment paper. Pat the lobster tails dry with paper towels and brush the meat side generously with 1 tablespoon of olive oil. Season with salt and pepper, then set aside.

   Tip: Dry lobster ensures better browning and prevents the meat from becoming rubbery.

2. 2

   Toss the aubergine cubes with 2 tablespoons of olive oil, minced garlic, thyme sprigs, half the sea salt, and black pepper. Spread in an even layer on the baking sheet, leaving space for the lobster.

   Tip: Cut aubergine into uniform sizes so they roast evenly.

3. 3

   Roast the aubergine alone for 12 minutes until it begins to soften and lightly brown around the edges.

   Tip: This head start allows the aubergine to cook fully while the lobster finishes perfectly.

4. 4

   Remove the baking sheet from the oven and nestle the lobster tails into the aubergine, flesh-side up. Return to the oven and roast for 18-22 minutes until the lobster meat is opaque and cooked through.

   Tip: The meat should easily separate from the shell when fully cooked.

5. 5

   While the lobster finishes cooking, combine softened butter with lemon zest and red pepper flakes in a small bowl.

   Tip: Making the compound butter ahead ensures it melts beautifully over the hot lobster.

6. 6

   Remove the baking sheet from the oven and immediately top each lobster tail with a dollop of lemon-butter mixture, allowing it to melt over the meat.

   Tip: The residual heat will melt the butter perfectly without further cooking.

7. 7

   Finish the dish by squeezing fresh lemon juice over everything and garnishing with chopped parsley. Serve immediately with the roasted aubergine on the side.

   Tip: Serve with crusty bread to soak up the flavorful oils and butter.