Roasted Lobster with Caramelized Brussels Sprouts and Brown Butter Emulsion
Prep
20 mins
Cook
35 mins
Servings
4
Difficulty
Medium
This elegant yet surprisingly simple dish has become my go to dinner when I want to impress without spending hours in the kitchen. Roasted lobster with caramelized brussels sprouts and brown butter emulsion comes together in under an hour, making it perfect for a special weeknight meal or dinner party. Brussels sprouts are packed with vitamin C and fiber, so you're getting something truly nourishing alongside that luxurious lobster. The beauty of this recipe is how the nutty brown butter ties everything together while the crispy caramelized sprouts add wonderful textural contrast. Once you master the technique, you'll find yourself making it again and again.
Ella x
Ingredients
- 4lobster tails(6-8 oz each, thawed if frozen)
- 1½ poundsbrussels sprouts(halved lengthwise)
- 6 tablespoonsunsalted butter(divided)
- 3 tablespoonsextra virgin olive oil
- 4garlic cloves(minced)
- 6fresh thyme sprigs
- 1½ teaspoonssea salt
- ¾ teaspoonblack pepper
- 1lemon(halved)
- 59 mldry white wine
Detail level
Instructions
- 1
Preheat oven to 425°F. Pat lobster tails dry with paper towels and using kitchen shears, carefully cut the top shell lengthwise down the center, stopping before cutting through the meat. Gently spread the meat open.
Tip: Cutting the shells when dry prevents splitting and makes handling easier.
- 2
In a large bowl, toss halved brussels sprouts with 2 tablespoons butter, olive oil, half the minced garlic, 1 teaspoon salt, and 0.5 teaspoon pepper. Spread cut-side down on a baking sheet.
Tip: Arrange brussels sprouts cut-side down to maximize browning and caramelization.
- 3
Roast brussels sprouts for 18 minutes until they begin to caramelize on the undersides, stirring halfway through.
- 4
While brussels sprouts cook, season the exposed lobster meat with remaining salt and pepper. Brush each tail generously with 1 tablespoon of butter and top with remaining garlic and thyme sprigs.
Tip: Seasoning just before roasting prevents salt from drawing out moisture from the delicate meat.
- 5
Push brussels sprouts to the sides of the baking sheet and nestle lobster tails meat-side up in the center. Drizzle with white wine and return to oven for 15-17 minutes until lobster meat is opaque and begins to pull away slightly from the shell.
Tip: The wine creates steam that helps cook the lobster evenly while adding subtle flavor.
- 6
While the lobster and brussels sprouts finish, melt remaining 3 tablespoons butter in a small saucepan over medium heat. Swirl constantly for 3-4 minutes, watching closely until it turns golden brown with a nutty aroma. Remove from heat.
Tip: Brown butter burns quickly; keep heat at medium and don't leave it unattended.
- 7
Remove baking sheet from oven. Transfer lobster tails and brussels sprouts to serving plates. Squeeze lemon juice over everything, then drizzle the warm brown butter sauce over the lobster meat.
Tip: Serve immediately while the lobster is still warm and the brown butter is at its peak flavor.
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