Roasted Lobster with Broccoli
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
This is one of my favorite dishes to make when I want something impressive yet surprisingly simple. Lobster tails with roasted broccoli comes together in less than an hour, making it perfect for a weeknight dinner that feels special. The broccoli is absolutely loaded with vitamin C and antioxidants, so you're getting something delicious and nutritious in one pan. Best of all, there's minimal cleanup and just a handful of ingredients you probably already have on hand. Garlic, lemon, and fresh herbs elevate everything beautifully without any fussy techniques required.
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.
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