Roasted Lobster with Aubergine
Prep
20 mins
Cook
35 mins
Servings
2
Difficulty
Medium
Succulent lobster tail paired with smoky roasted aubergine, finished with garlic-infused olive oil and fresh herbs for an elegant yet simple seafood celebration.
Ella x
Ingredients
- 2lobster tails(8 oz each, halved lengthwise)
- 1aubergine(cut into 1-inch cubes)
- 4 tablespoonsextra virgin olive oil
- 4garlic cloves(minced)
- 2 sprigsfresh thyme
- 1lemon(zested and halved)
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- 2 tablespoonsunsalted butter(room temperature)
- ¼ teaspoonred pepper flakes
- 2 tablespoonsfresh parsley(chopped)
Detail level
Instructions
- 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
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
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
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
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
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
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.
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