Roasted Lobster with Edamame
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
Succulent lobster tails roasted until golden and tender, paired with buttery garlic edamame and finished with a bright lemon-herb beurre blanc for an elegant seafood dinner.
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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