Roasted Lobster with Cucumber
Prep
20 mins
Cook
18 mins
Servings
2
Difficulty
Medium
Succulent roasted lobster tail paired with refreshing cucumber in a bright lemon-dill butter sauce, creating an elegant yet simple coastal-inspired dish.
Ella x
Ingredients
- 2lobster tails(8 oz each, halved lengthwise)
- 4 tablespoonsbutter(divided)
- 1cucumber(peeled, seeded, and cut into 2-inch batons)
- 2 tablespoonsfresh dill(chopped)
- 1lemon(zest and juice)
- 3garlic cloves(minced)
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- ½ teaspoonpaprika
- 118 mlwhite wine
Detail level
Instructions
- 1
Preheat your oven to 400°F. Pat the lobster tails dry with paper towels and brush the exposed meat with 1 tablespoon of melted butter.
Tip: Dry lobster ensures better browning and prevents steaming during roasting.
- 2
Season the lobster meat generously with sea salt, black pepper, and paprika on both sides.
- 3
Place lobster tails meat-side up on a baking sheet lined with parchment paper and roast for 12-15 minutes until the meat is opaque and starting to brown.
Tip: The meat should reach an internal temperature of 145°F.
- 4
While lobster roasts, melt 2 tablespoons of butter in a skillet over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
- 5
Add the cucumber batons to the skillet and cook for 3-4 minutes, stirring gently, until they're tender-crisp but still hold their shape.
Tip: Don't overcook the cucumber or it will become mushy.
- 6
Deglaze the pan with white wine, scraping up any browned bits. Let it reduce by half, about 2 minutes.
- 7
Remove from heat and stir in the remaining 1 tablespoon of butter, lemon juice, lemon zest, and fresh dill. Season with a pinch of salt and pepper.
Tip: Adding butter off-heat creates a silky, emulsified sauce.
- 8
Plate the roasted lobster tails and spoon the warm cucumber mixture alongside. Drizzle the pan sauce over both components and garnish with additional fresh dill.
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