Roasted Lobster with Carrot and Herb Butter
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
Succulent lobster tails roasted until golden and tender, paired with caramelized carrots and finished with aromatic herb butter for an elegant yet simple seafood celebration.
Ella x
Ingredients
- 4lobster tails(6-8 oz each, thawed if frozen)
- ½ kgcarrots(cut into 2-inch batons)
- 6 tablespoonsunsalted butter(divided)
- 2 tablespoonsfresh tarragon(finely chopped)
- 2 tablespoonsfresh parsley(finely chopped)
- 3garlic cloves(minced)
- 1lemon(zest and juice)
- 1 teaspoonsea salt
- 1 teaspoonblack pepper
- 3 tablespoonsolive oil
- 237 mlwhite wine
Detail level
Instructions
- 1
Preheat your oven to 400°F. Pat the lobster tails dry with paper towels and use kitchen shears to carefully cut through the top shell lengthwise, spreading the meat open slightly without separating it completely.
Tip: Dry lobster ensures better browning and prevents steam from making the flesh rubbery.
- 2
Toss the carrot batons with 2 tablespoons of olive oil, half the sea salt, and a quarter teaspoon of black pepper. Arrange them on one side of a large roasting pan and roast for 10 minutes until they begin to soften.
Tip: Starting carrots early ensures they finish cooking at the same time as the lobster.
- 3
In a small bowl, combine 4 tablespoons of softened butter with minced garlic, fresh tarragon, parsley, lemon zest, and remaining salt and pepper. Mix until well combined and set aside.
Tip: Making the herb butter in advance allows the flavors to meld together beautifully.
- 4
Remove the pan from the oven and push the partially cooked carrots to the edges. Place lobster tails meat-side up in the center of the pan and season the exposed meat lightly with salt and pepper.
Tip: Keep carrots to the side so they don't overcook while the lobster finishes.
- 5
Divide the herb butter among the lobster tails, spreading it generously over the exposed meat. Brush the remaining 1 tablespoon of olive oil over the carrots and return the pan to the oven.
Tip: The herb butter will melt into the lobster meat, infusing it with aromatic flavors.
- 6
Roast for 12-15 minutes until the lobster meat is opaque and cooked through, and the carrots are tender and lightly caramelized. The meat should register 145°F at its thickest point.
Tip: Lobster cooks quickly; avoid overcooking as it becomes tough and dry.
- 7
Deglaze the pan by pouring in the white wine and scraping up any flavorful browned bits from the bottom with a wooden spoon. Return to the oven for 2 minutes to reduce slightly.
Tip: This creates a delicious pan sauce that captures all the roasting flavors.
- 8
Transfer lobster tails and carrots to serving plates, drizzle with the pan sauce and any remaining herb butter, and finish with a squeeze of fresh lemon juice and a sprinkle of fresh parsley.
Tip: Serve immediately while the lobster is still warm for the best texture and flavor.
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