Roasted Lobster with Corn and Herb Butter
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
Succulent split lobster tails roasted until tender with charred corn kernels, finished with a luxurious sage and garlic brown butter sauce.
Ella x
Ingredients
- 4lobster tails(6-8 oz each, split lengthwise)
- 710 mlfresh corn kernels(from about 4 ears)
- 6 tablespoonsunsalted butter
- 4garlic cloves(minced)
- 8fresh sage leaves(roughly chopped)
- 2lemon(one for zest, one for juice)
- 1 teaspoonsea salt
- ½ teaspoonblack pepper(freshly cracked)
- 3 tablespoonsolive oil
- 4thyme sprigs(fresh)
Detail level
Instructions
- 1
Preheat your oven to 425°F. Pat the split lobster tails dry with paper towels and arrange them flesh-side up on a large baking sheet.
Tip: Drying the lobster prevents moisture from steaming the meat and helps achieve better browning.
- 2
In a small bowl, combine the minced garlic, chopped sage, lemon zest, and a pinch of salt. Divide this mixture evenly among the four lobster tails, pressing gently into the exposed flesh.
Tip: Preparing the garlic-sage mixture ahead saves time and ensures even distribution.
- 3
Drizzle the lobster tails with 1.5 tablespoons of olive oil, then season with sea salt and cracked black pepper. Place thyme sprigs across the flesh.
- 4
Scatter the corn kernels around the lobster tails on the same baking sheet, drizzle with remaining olive oil, and season with a light pinch of salt and pepper.
Tip: Roasting the corn alongside the lobster allows the kernels to absorb the herb flavors.
- 5
Transfer the baking sheet to the preheated oven and roast for 18-22 minutes, until the lobster meat is opaque and just cooked through, and the corn kernels are lightly charred at the edges.
Tip: Start checking at 18 minutes to avoid overcooking the delicate lobster meat.
- 6
While the lobster roasts, prepare the brown butter sauce by melting 6 tablespoons of butter in a small saucepan over medium heat. Once melted, continue cooking for 2-3 minutes, swirling occasionally, until the solids begin to brown and smell nutty.
Tip: Watch carefully as butter browns quickly; remove from heat immediately once golden to prevent burning.
- 7
Remove the pan from heat and stir in the fresh lemon juice. Season with a pinch of salt and set aside.
- 8
When the lobster and corn are cooked, carefully transfer the tails to serving plates. Divide the roasted corn among the plates, then drizzle the brown butter sauce over each lobster tail.
Tip: Serve immediately while the lobster and butter sauce are still warm for the best experience.
Recipe Variations
Get AI-powered ingredient substitution suggestions.
You Might Also Like
Chinese Egg Salad
Here's a recipe I've been making all summer that my friends absolutely love. This Chinese egg salad comes together in under an hour and costs practically nothing to make with ingredients you likely already have on hand. The beauty of this dish is how refreshing and light it feels, especially on warm days. Eggs are packed with choline, which supports brain health, and when you combine them with all these crisp vegetables and that tangy sesame oil dressing, you get something that's both satisfying and incredibly good for you. It's perfect for meal prep, lunch boxes, or even a quick dinner when you don't feel like cooking anything complicated.
Chinese Black Bean Salad
This Chinese black bean salad is one of my go to weeknight dinners because it comes together in under an hour and tastes absolutely delicious. Black beans are packed with fiber and protein, making them incredibly filling and nutritious, so you get a satisfying meal without breaking the bank. The beauty of this recipe is how simple it really is, just fresh vegetables tossed with a punchy ginger garlic dressing that brings everything to life. I love serving it cold or at room temperature, which means you can prep it ahead and grab it whenever you need a quick, wholesome lunch or side dish.
Chinese Quinoa Salad
This Chinese Quinoa Salad has become my go to weeknight dinner because it comes together in under an hour and tastes absolutely restaurant quality. The best part? Quinoa is packed with complete protein, so you're getting all nine essential amino acids in every bite, making this a genuinely satisfying meal that keeps you full. I love how simple it is to assemble once the quinoa cooks, and you can prep all the vegetables while it simmers away. The sesame oil and ginger dressing gives it such an authentic flavor that your friends will be amazed you made it at home, but honestly, it's easier than ordering takeout.
Reviews
Sign in to write a review.