Roasted Lobster with Cabbage
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
Succulent lobster tails roasted until golden, served alongside caramelized cabbage with a hint of garlic and thyme for a restaurant-quality seafood dinner.
Ella x
Ingredients
- 4lobster tails(6 oz each, split lengthwise)
- 1green cabbage(cut into wedges)
- 6 tablespoonsunsalted butter
- 4garlic cloves(minced)
- 2 teaspoonsfresh thyme(chopped)
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- 1lemon(cut into wedges)
- 59 mlwhite wine(dry)
- 2 tablespoonsolive oil
- ¼ teaspoonpaprika
Detail level
Instructions
- 1
Preheat your oven to 425°F (220°C). Pat the lobster tails dry and brush the exposed meat with melted butter mixed with minced garlic and thyme.
Tip: Dry lobster ensures better browning and crisper meat texture.
- 2
Toss the cabbage wedges with olive oil, salt, pepper, and paprika. Spread them on one side of a large roasting pan in a single layer.
Tip: Arrange cabbage cut-side down for better caramelization.
- 3
Place the prepared lobster tails on the other side of the pan, meat-side up. Season generously with salt and pepper.
Tip: Keep lobster and cabbage separate to ensure even cooking.
- 4
Roast for 20-25 minutes, or until the lobster meat is opaque and cooked through, and the cabbage edges are golden brown and tender.
Tip: Lobster is done when the internal temperature reaches 145°F (63°C).
- 5
While roasting, prepare a pan sauce by warming the remaining butter in a small saucepan over medium heat, then adding the white wine and fresh thyme.
Tip: Let the wine reduce by half for concentrated flavor.
- 6
Remove the roasting pan from the oven and carefully transfer the lobster and cabbage to serving plates.
Tip: Handle the hot lobster tails with tongs to avoid burns.
- 7
Drizzle the pan sauce over the lobster and cabbage, and serve immediately with lemon wedges on the side.
Tip: Squeeze fresh lemon juice over the lobster just before eating for brightness.
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