Roasted Lobster with Beetroot and Horseradish Cream
Prep
20 mins
Cook
35 mins
Servings
4
Difficulty
Medium
This elegant roasted lobster dish has become my go to dinner party showstopper because it looks far more complicated than it actually is. The sweet earthiness of roasted beetroot pairs beautifully with succulent lobster tails, while a tangy horseradish cream adds just the right amount of bite. What I love most is that the entire meal comes together in under an hour, making it surprisingly practical for a weeknight indulgence. Beetroot is wonderfully nutrient dense, packed with natural nitrates that support heart health, so you're getting something truly nourishing alongside your celebration meal. The combination feels special and restaurant worthy, yet everything comes together simply in one pan.
Ella x
Ingredients
- 4lobster tails(6-8 oz each, halved lengthwise)
- 3 mediumfresh beetroot(peeled and thinly sliced)
- 6 tablespoonsunsalted butter(divided)
- 2 sprigsfresh thyme
- 3garlic cloves(minced)
- 118 mlsour cream
- 2 tablespoonsprepared horseradish
- 1 tablespoonlemon juice
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- 1 tablespoonbalsamic vinegar
- 3 tablespoonsolive oil
Detail level
Instructions
- 1
Preheat your oven to 400°F (200°C). Pat the lobster tails dry with paper towels and arrange them flesh-side up on a large baking sheet.
Tip: Drying the lobster prevents excess moisture and helps achieve better browning.
- 2
Toss the sliced beetroot with olive oil, balsamic vinegar, salt, and pepper. Spread them in a single layer on a separate baking sheet and roast for 25-30 minutes until the edges are caramelized and tender.
Tip: Use thinner slices for crispier edges and faster cooking.
- 3
Combine sour cream, horseradish, lemon juice, and a pinch of salt in a small bowl. Mix well and set aside to allow flavours to meld.
- 4
Melt 4 tablespoons of butter in a small saucepan over medium heat. Add minced garlic and fresh thyme, cooking for 1-2 minutes until fragrant.
Tip: Don't brown the butter or it will become bitter.
- 5
Brush the lobster tails generously with the garlic-thyme butter mixture. Sprinkle with sea salt and black pepper on both sides.
Tip: Reserve some butter for basting during cooking.
- 6
Place the lobster tails in the preheated oven for 12-15 minutes, basting halfway through with remaining butter, until the meat is opaque and cooked through.
Tip: Lobster is delicate—avoid overcooking or it will become rubbery.
- 7
Remove both the lobster and beetroot from the oven. Arrange the roasted beetroot chips on serving plates and top with a lobster tail half.
Tip: The beetroot can be slightly warm or at room temperature.
- 8
Serve each lobster tail with a generous dollop of horseradish cream on the side and a squeeze of fresh lemon juice over the meat.
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