Roasted Lobster with Daikon

Instructions

1. 1

   Preheat your oven to 425°F. Pat the lobster tails dry with paper towels and place them on a cutting board. Using kitchen shears, carefully cut through the top shell of each tail lengthwise without cutting all the way through the meat, then gently spread open.

   Tip: Drying the lobster ensures better browning and prevents moisture buildup.

2. 2

   Toss the daikon wedges with 1.5 tablespoons of olive oil, 0.5 teaspoon salt, and 0.25 teaspoon black pepper. Spread on one side of a large roasting pan and roast for 12 minutes until they begin to soften and caramelize at the edges.

   Tip: Starting the daikon early ensures it cooks through while the lobster stays tender.

3. 3

   Combine the remaining 1.5 tablespoons olive oil with minced garlic, sliced shallot, and red pepper flakes in a small bowl. Rub this mixture evenly over the exposed lobster meat. Season with remaining salt and pepper.

   Tip: The aromatics will infuse into the lobster as it roasts.

4. 4

   Remove the roasting pan from the oven and nestle the prepared lobster tails among the daikon wedges. Return to the oven and roast for 12-14 minutes, until the lobster meat is opaque and firm to the touch.

   Tip: Lobster cooks quickly, so check at 12 minutes to avoid overcooking.

5. 5

   While the lobster finishes cooking, melt the butter in a small saucepan over medium heat. Add the thyme sprigs and cook for 2-3 minutes, swirling occasionally, until the butter turns golden brown and nutty in aroma.

   Tip: Watch the butter carefully to prevent it from burning once it browns.

6. 6

   Remove the thyme from the brown butter and whisk in the lemon juice, wine, and a pinch of salt and pepper. Pour this glaze over the roasted lobster and daikon just before serving.

   Tip: The acidity of the lemon and wine brightens the rich, buttery flavors.

7. 7

   Transfer the lobster tails and daikon to serving plates, spooning any pan juices and glaze over top. Garnish with fresh thyme if desired and serve immediately with crusty bread to soak up the glaze.