Roasted Lobster with Cabbage
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
This is one of my favorite dishes to make when I want something that feels fancy but doesn't require hours in the kitchen. Roasted lobster with cabbage comes together in just 45 minutes, making it perfect for weeknight dinners or impressing guests without the stress. The tender lobster pairs beautifully with caramelized cabbage, and the whole thing gets finished with garlic butter that's absolutely irresistible. Plus, cabbage is packed with vitamin C and fiber, so you're getting something truly nourishing. The best part? It's simpler than you'd think, and most of the ingredients are probably already in your kitchen.
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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