Roasted Lobster with Edamame

Instructions

1. 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. 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. 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. 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. 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. 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. 7

   Toss the warm edamame with a splash of the lemon-herb beurre blanc and season with additional salt and pepper to taste.

8. 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.