Roasted Lobster with Edamame
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
This elegant dinner comes together in just 45 minutes, making it perfect for weeknight entertaining without the stress. I love serving roasted lobster with edamame because the tender beans add a beautiful pop of color and are packed with plant based protein, making the dish feel lighter than it should. The garlic butter sauce with fresh lemon and thyme is simple but absolutely delicious, and honestly, there's something so satisfying about creating restaurant quality seafood right in your own kitchen. Trust me, your guests will be impressed.
Ella x
Ingredients
- 4lobster tails(6 oz each, thawed if frozen)
- 473 mlfrozen edamame(shelled)
- 6 tablespoonsunsalted butter(divided)
- 5garlic cloves(minced)
- 3 tablespoonsfresh lemon juice
- 2 teaspoonsfresh thyme(chopped)
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- 59 mldry white wine
- 1shallot(finely minced)
- 2 tablespoonsfresh parsley(chopped)
Detail level
Instructions
- 1
Preheat oven to 400°F. Pat lobster tails dry with paper towels and place flesh-side up on a baking sheet. Brush each with 1 tablespoon of melted butter, season with salt and pepper.
Tip: Drying the lobster helps achieve a better browning and texture.
- 2
Roast lobster tails for 12-15 minutes until the meat is opaque and the shells are bright red. Remove from oven and tent loosely with foil to keep warm.
Tip: Do not overcook lobster or the meat will become rubbery.
- 3
While lobster roasts, bring a pot of salted water to boil and cook edamame for 5 minutes until tender. Drain and set aside.
Tip: Pre-frozen edamame cooks faster than fresh.
- 4
Heat 2 tablespoons of butter in a small saucepan over medium heat. Add minced garlic and shallot, sauté for 1-2 minutes until fragrant and softened.
Tip: Watch carefully to prevent garlic from browning.
- 5
Deglaze the pan with white wine, stirring to scrape up any browned bits. Simmer for 2 minutes until slightly reduced.
Tip: The wine adds depth and acidity to balance the richness of the butter.
- 6
Remove from heat and whisk in remaining 3 tablespoons of cold butter, one tablespoon at a time, until fully incorporated. Stir in lemon juice, thyme, salt, and pepper.
Tip: Adding cold butter off heat creates a silky, emulsified sauce.
- 7
Toss the warm edamame with a splash of the lemon-herb beurre blanc and season with additional salt and pepper to taste.
- 8
Arrange roasted lobster tails on serving plates with the edamame alongside. Drizzle remaining sauce over the lobster and garnish with fresh parsley.
Tip: Serve immediately while the lobster is still warm for best flavor.
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