Roasted Lobster with Bean Sprout Stir-Fry
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
This elegant dish came together one evening when I wanted something special but didn't have hours to spend cooking. Roasted lobster paired with a vibrant bean sprout stir fry is surprisingly quick to pull off, taking just under an hour from start to finish. The bean sprouts are packed with vitamin C and enzymes that aid digestion, making this feel like an indulgence that's actually good for you. What I love most is how the buttery, tender lobster plays against the crisp, fresh vegetables and bright Asian flavors. It looks impressive enough for company but simple enough for a weeknight treat.
Ella x
Ingredients
- 4lobster tails(8 oz each, halved lengthwise)
- 710 mlfresh bean sprouts(rinsed and drained)
- 4 tablespoonsbutter(divided)
- 6garlic cloves(minced)
- 1½ tablespoonsfresh ginger(minced)
- 3 tablespoonssoy sauce
- 2 tablespoonsrice vinegar
- 1 teaspoonsesame oil
- 3green onions(sliced, white and green parts separated)
- 1red bell pepper(julienned)
- ½ teaspoonsea salt
- ¼ teaspoonblack pepper
Detail level
Instructions
- 1
Preheat your oven to 425°F. Pat the lobster tails dry with paper towels and brush the flesh side with 2 tablespoons of melted butter. Season generously with sea salt and black pepper.
Tip: Dry lobster ensures better browning and prevents steaming in the oven.
- 2
Place lobster tails flesh-side up on a rimmed baking sheet lined with parchment paper. Roast for 12-15 minutes until the meat is opaque and cooked through, basting with remaining butter halfway through.
Tip: The internal temperature should reach 140°F for perfectly cooked lobster.
- 3
While the lobster roasts, heat the remaining 2 tablespoons of butter in a large skillet or wok over medium-high heat.
Tip: Use a wok for optimal heat distribution and quick cooking of the vegetables.
- 4
Add the minced garlic and ginger to the hot butter, stirring constantly for 30 seconds until fragrant. Avoid browning the garlic.
Tip: Cooking aromatics briefly in fat releases their essential oils for maximum flavor.
- 5
Add the bean sprouts and white parts of the green onions to the skillet. Stir-fry for 2-3 minutes until the sprouts are heated through but still crisp and bright.
Tip: Keep the heat high and the ingredients moving to maintain the bean sprouts' crunch.
- 6
Pour in the soy sauce, rice vinegar, and sesame oil. Toss the bean sprout mixture gently but thoroughly to coat evenly. Cook for another minute until the sauce clings to the vegetables.
Tip: Don't overcook after adding the liquid, or the sprouts will become soft.
- 7
Stir in the julienned red bell pepper and adjust seasoning to taste with additional salt and pepper if needed. Transfer the bean sprout mixture to a serving platter.
Tip: The red pepper adds both color and a subtle sweetness that complements the lobster.
- 8
Arrange the roasted lobster tails on top of the bean sprout mixture, garnish with the green parts of the sliced green onions, and serve immediately while everything is hot.
Tip: Serve immediately to enjoy the lobster at its most tender and the vegetables at their crispest.
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