Roasted Lobster with Garlic
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
This roasted lobster with garlic is one of my favorite ways to impress guests without spending hours in the kitchen. In just under an hour from start to table, you'll have a restaurant quality dish that feels incredibly indulgent. The garlic not only creates a rich, aromatic sauce but also provides powerful anti inflammatory benefits. What I love most is how simple it truly is to execute, requiring just a few quality ingredients and basic roasting. The lobster tails stay incredibly tender while the butter and wine create a luxurious pan sauce that you'll want to drizzle over everything.
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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