Roasted Lobster with Cauliflower
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
This is one of my favorite dishes to make when I want to impress without spending hours in the kitchen. Sweet lobster tails paired with tender roasted cauliflower makes for an elegant meal that comes together in just under an hour. Cauliflower is packed with vitamin C and fiber, so you get nutrition alongside indulgence. What I love most is how simple it really is: just toss everything with garlic, fresh herbs, and lemon, then let your oven do the work. It's fancy enough for company but easy enough for a weeknight treat.
Ella x
Ingredients
- 4lobster tails(6 oz each, thawed if frozen)
- 1 headcauliflower(cut into 1.5-inch florets)
- 6 tablespoonsbutter(unsalted, divided)
- 5garlic cloves(minced)
- 3 tablespoonsfresh lemon juice
- 3 tablespoonsfresh parsley(finely chopped)
- 1 teaspoonfresh thyme(dried or fresh)
- ½ teaspoonpaprika
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- 3 tablespoonsolive oil
- 2lemon wedges(for serving)
Detail level
Instructions
- 1
Preheat your oven to 425°F (220°C). Pat the lobster tails dry with paper towels and use kitchen shears to carefully cut the hard shell lengthwise down the back, then gently separate the meat from the shell while keeping it attached at the base.
Tip: Dry lobster ensures better browning and prevents moisture buildup during roasting.
- 2
In a small bowl, combine 4 tablespoons of softened butter with minced garlic, lemon juice, parsley, thyme, paprika, salt, and black pepper. Mix until well combined and fragrant.
Tip: Prepare the herb butter ahead of time to save minutes during final assembly.
- 3
Toss the cauliflower florets in a large bowl with olive oil, remaining 2 tablespoons of butter (melted), salt, and pepper. Spread evenly on a baking sheet in a single layer.
Tip: Don't overcrowd the pan to ensure the cauliflower roasts rather than steams.
- 4
Place the baking sheet in the oven and roast the cauliflower for 12 minutes until it begins to turn golden brown.
Tip: Stir halfway through for even browning on all sides.
- 5
Remove the cauliflower from the oven and push it to one side of the baking sheet, creating space for the lobster tails.
Tip: Keep the oven at 425°F for the next step.
- 6
Arrange the lobster tails meat-side up on the cleared portion of the baking sheet. Generously divide the herb butter mixture among the four tails, placing it directly on the exposed meat.
Tip: The herb butter will melt and baste the lobster as it cooks, keeping it moist and flavorful.
- 7
Return the baking sheet to the oven and roast for 12-15 minutes, until the lobster meat is opaque and slightly firm to the touch, and the cauliflower is deeply browned at the edges.
Tip: Lobster cooks quickly, so watch carefully to avoid overcooking which makes it tough.
- 8
Remove the baking sheet from the oven and let rest for 2 minutes. Transfer the lobster tails and roasted cauliflower to serving plates, drizzle with any pan juices, and garnish with fresh parsley. Serve immediately with lemon wedges.
Tip: The resting period allows residual heat to finish cooking the lobster gently from within.
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