Roasted Lobster with Courgette and Lemon Butter
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
This elegant yet surprisingly simple dish has become my go to for impressing guests without spending hours in the kitchen. Succulent roasted lobster tails paired with tender courgettes and a silky lemon butter sauce come together in under an hour, making it perfect for a special weeknight dinner. Courgettes are wonderfully low in calories but packed with vitamins and fiber, so you're getting something truly nourishing alongside that decadent lobster. The beauty of this recipe is how quickly it comes together with minimal fuss, and the ingredients are easier to source than you'd think. Fresh thyme and bright lemon juice keep everything light and summery, while the panko breadcrumb topping adds a lovely textural contrast. Trust me, your dinner table will feel restaurant quality tonight.
Ella x
Ingredients
- 4lobster tails(6-8 oz each, thawed if frozen)
- 3courgettes(medium, sliced lengthwise into ribbons)
- 6 tablespoonsunsalted butter(divided)
- 5garlic cloves(minced)
- 3 tablespoonsfresh lemon juice
- 118 mlpanko breadcrumbs
- 2 teaspoonsfresh thyme(chopped)
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- 3 tablespoonsolive oil
- 1 teaspoonlemon zest
- ¼ teaspoonred pepper flakes(optional)
Detail level
Instructions
- 1
Preheat oven to 400°F (200°C). Pat lobster tails dry with paper towels and use kitchen shears to carefully cut the shell down the center, being careful not to cut the meat. Gently pull the meat apart slightly, keeping it attached at the base.
Tip: Dry lobster ensures better browning and prevents splattering in the oven.
- 2
Toss courgette ribbons with 2 tablespoons olive oil, salt, and pepper. Arrange on one side of a large rimmed baking sheet in a single layer.
Tip: Don't overcrowd the pan; use two sheets if needed for even roasting.
- 3
Arrange lobster tails on the other side of the baking sheet, meat-side up. Roast for 12-15 minutes until lobster meat is opaque and courgettes begin to soften and lightly brown.
Tip: Lobster is done when the internal temperature reaches 140°F (60°C).
- 4
While roasting, melt 2 tablespoons butter in a small skillet over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant but not browned.
Tip: Watch garlic carefully to prevent burning, which would create a bitter taste.
- 5
Remove from heat and whisk in lemon juice, remaining 2 tablespoons butter, thyme, and red pepper flakes. Season with a pinch of salt and set aside.
Tip: This lemon butter sauce should be made just before serving to maintain its warmth and emulsion.
- 6
In a separate small pan, heat 1 tablespoon olive oil over medium-high heat. Toast panko breadcrumbs for 2-3 minutes, stirring frequently, until golden brown. Season with lemon zest, salt, and pepper.
Tip: Toasting the breadcrumbs adds extra flavor and crunch to the finished dish.
- 7
Remove baking sheet from oven. Brush the lemon butter sauce generously over the lobster meat. Sprinkle the toasted breadcrumb mixture evenly over the lobster tails.
Tip: Reserve some sauce to drizzle on the plate for presentation.
- 8
Return to oven for 2-3 minutes to warm through and set the breadcrumb topping. Transfer to serving plates with the roasted courgette, drizzle with remaining lemon butter sauce, and serve immediately.
Tip: Serve with fresh crusty bread to soak up the delicious lemon butter.
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