Roasted Lobster with Cucumber
Prep
20 mins
Cook
18 mins
Servings
2
Difficulty
Medium
This elegant dish came together one summer evening when I wanted something special but didn't have hours to spend cooking. Roasted lobster with cucumber is surprisingly simple to prepare in just under forty minutes, making it perfect for impressing guests without the stress. The sweet, tender lobster pairs beautifully with cool, crisp cucumber and fresh dill, while the garlic butter sauce brings everything together. Cucumber is wonderfully hydrating and packed with antioxidants, so you're getting nutrition alongside pure indulgence. Best of all, this restaurant quality meal won't break the bank and requires only basic kitchen skills.
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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