Roasted Lobster with Carrot and Herb Butter
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
This elegant roasted lobster dish is one of my go to meals when I want to impress without spending hours in the kitchen. Fresh lobster tails paired with sweet roasted carrots and a silky herb butter come together in just 45 minutes total. The carrots are packed with beta carotene, which is wonderful for your eyes and skin, plus they add natural sweetness that balances the rich lobster beautifully. What I love most is how straightforward it all is to pull together, yet it tastes like something from a fancy restaurant. Even if you're new to cooking lobster, this recipe is genuinely simple and forgiving. Your dinner guests will be absolutely amazed.
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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