Roasted Lobster with Broccoli
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
Succulent lobster tails paired with charred broccoli florets, finished with garlic butter and a hint of lemon for an elegant yet simple seafood dinner.
Ella x
Ingredients
- 4lobster tails(8 oz each, thawed if frozen)
- ¾ kgfresh broccoli(cut into florets)
- 6 tablespoonsbutter(divided)
- 5garlic cloves(minced)
- 2lemon(zested and juiced)
- 3 tablespoonsextra virgin olive oil
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- ¼ teaspoonred pepper flakes
- 2 tablespoonsfresh parsley(chopped)
- ½ teaspoonpaprika
Detail level
Instructions
- 1
Preheat your oven to 425°F. Pat the lobster tails dry and place them on a cutting board. Using kitchen shears, carefully cut through the top shell lengthwise and gently spread open, exposing the meat while keeping the tail intact.
Tip: Dry lobster tails will brown better and cook more evenly.
- 2
In a small saucepan, melt 4 tablespoons of butter over medium heat. Add minced garlic and cook for 1-2 minutes until fragrant, then remove from heat and stir in lemon zest and juice.
- 3
Toss broccoli florets with 3 tablespoons olive oil, salt, pepper, and paprika in a large bowl until evenly coated.
- 4
Arrange broccoli on one side of a large roasting pan. Place lobster tails on the other side, shell-side down. Brush the exposed lobster meat generously with the garlic-lemon butter mixture.
Tip: Spreading ingredients allows everything to cook properly without overcrowding.
- 5
Roast in the preheated oven for 18-22 minutes, until lobster meat is opaque and cooked through, and broccoli is tender with charred edges.
- 6
Remove from the oven and dot the lobster with remaining 2 tablespoons of fresh butter. Sprinkle with red pepper flakes, fresh parsley, and additional lemon zest.
- 7
Transfer lobster and broccoli to serving plates and drizzle with any pan juices. Serve immediately while hot.
Tip: Serve with crusty bread to soak up the delicious butter sauce.
Recipe Variations
Get AI-powered ingredient substitution suggestions.
You Might Also Like
Chinese Egg Salad
Here's a recipe I've been making all summer that my friends absolutely love. This Chinese egg salad comes together in under an hour and costs practically nothing to make with ingredients you likely already have on hand. The beauty of this dish is how refreshing and light it feels, especially on warm days. Eggs are packed with choline, which supports brain health, and when you combine them with all these crisp vegetables and that tangy sesame oil dressing, you get something that's both satisfying and incredibly good for you. It's perfect for meal prep, lunch boxes, or even a quick dinner when you don't feel like cooking anything complicated.
Chinese Black Bean Salad
This Chinese black bean salad is one of my go to weeknight dinners because it comes together in under an hour and tastes absolutely delicious. Black beans are packed with fiber and protein, making them incredibly filling and nutritious, so you get a satisfying meal without breaking the bank. The beauty of this recipe is how simple it really is, just fresh vegetables tossed with a punchy ginger garlic dressing that brings everything to life. I love serving it cold or at room temperature, which means you can prep it ahead and grab it whenever you need a quick, wholesome lunch or side dish.
Chinese Quinoa Salad
This Chinese Quinoa Salad has become my go to weeknight dinner because it comes together in under an hour and tastes absolutely restaurant quality. The best part? Quinoa is packed with complete protein, so you're getting all nine essential amino acids in every bite, making this a genuinely satisfying meal that keeps you full. I love how simple it is to assemble once the quinoa cooks, and you can prep all the vegetables while it simmers away. The sesame oil and ginger dressing gives it such an authentic flavor that your friends will be amazed you made it at home, but honestly, it's easier than ordering takeout.
Reviews
Sign in to write a review.