Roasted Lobster with Corn and Herb Butter
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
This is one of my favorite go to dishes when I want to impress without spending hours in the kitchen. Fresh lobster tails paired with sweet corn and aromatic herb butter come together in just 45 minutes total, making it perfect for a special weeknight dinner. Lobster is packed with selenium, which supports heart health and metabolism, so you can feel good about indulging. The best part is how simple it really is: just roast everything together and let the oven do the work for you. With minimal prep and maximum flavor, this elegant meal proves you don't need complicated techniques to create something truly memorable.
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.
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