Roasted Lobster with Garlic
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
Succulent lobster tails roasted until tender with a fragrant garlic butter sauce, finished with fresh herbs and a hint of lemon for an elegant yet surprisingly simple seafood entrée.
Ella x
Ingredients
- 4lobster tails(8 oz each, thawed if frozen)
- 6 tablespoonsunsalted butter
- 8garlic cloves(minced)
- 3 tablespoonsfresh lemon juice
- 237 mldry white wine
- 3 tablespoonsfresh parsley(finely chopped)
- 1 tablespoonfresh thyme(leaves only)
- 1 teaspoonsea salt
- 1 teaspoonblack pepper(freshly ground)
- 1 teaspoonred pepper flakes
- 2 tablespoonsolive oil
Detail level
Instructions
- 1
Preheat your oven to 425°F. Pat the lobster tails dry with paper towels and use kitchen shears to cut along the soft underside shell, being careful not to cut the meat.
Tip: Cutting the shell beforehand makes serving easier and allows the garlic butter to penetrate the meat.
- 2
Gently pull the lobster meat up slightly, separating it from the shell but keeping it intact and resting on top of the shell.
Tip: This presentation allows even cooking and makes the garlic butter sauce cling to the meat beautifully.
- 3
In a small saucepan over medium heat, melt the butter and add the minced garlic. Cook for 2-3 minutes, stirring frequently, until the garlic becomes fragrant and turns light golden.
Tip: Do not let the garlic brown as it will become bitter; keep the heat moderate.
- 4
Stir in the white wine and lemon juice, allowing the mixture to simmer for 1 minute to combine the flavors.
Tip: The acidity from the lemon brightens the rich butter sauce.
- 5
Remove from heat and fold in the fresh parsley, thyme, sea salt, black pepper, and red pepper flakes. Reserve half of this garlic butter mixture for serving.
Tip: Keeping some sauce uncooked preserves the fresh herb flavors.
- 6
Arrange the lobster tails on a large baking sheet with the meat-side up. Brush the exposed meat generously with the warm garlic butter mixture.
Tip: Make sure to coat all the meat surfaces for maximum flavor and moisture.
- 7
Roast in the preheated oven for 15-18 minutes, until the lobster meat is opaque and cooked through (the meat should easily flake with a fork).
Tip: Cooking time may vary slightly depending on tail size; start checking at 15 minutes.
- 8
Carefully transfer the lobster tails to serving plates, drizzle with the reserved garlic butter sauce, and garnish with additional fresh parsley and a squeeze of fresh lemon.
Tip: Serve immediately while the lobster is still warm and the butter sauce is at its most flavorful.
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