Roasted Lobster with Ginger
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
This roasted lobster with ginger is one of my favorite dishes to make when I want something that feels fancy but comes together in under an hour. The fresh ginger brings incredible warmth and depth while offering natural anti inflammatory benefits that make this dish as nourishing as it is delicious. What I love most is how simple it really is, just a handful of pantry staples combined with quality lobster tails and into the oven they go. The whole process takes just 45 minutes from start to finish, making it perfect for weeknight dinners or impressing guests without spending all day in the kitchen.
Ella x
Ingredients
- 4lobster tails(6-8 ounces each, thawed if frozen)
- 3 tablespoonsfresh ginger(minced)
- 4garlic cloves(minced)
- 6 tablespoonsbutter(unsalted)
- 3 tablespoonslemon juice
- 2 tablespoonssoy sauce
- 1 tablespoonsesame oil
- 1 tablespoonhoney
- 1 teaspoonred pepper flakes
- 1 teaspoonsea salt
- 1 teaspoonblack pepper
- 2scallions(chopped for garnish)
- 1 tablespoonsesame seeds(white, for garnish)
Detail level
Instructions
- 1
Preheat your oven to 400°F. Pat the lobster tails dry with paper towels and place them shell-side down on a large baking sheet, spacing them evenly.
Tip: Drying the lobster prevents excess moisture and helps achieve better browning.
- 2
In a small saucepan over medium heat, melt the butter and add the minced ginger and garlic. Cook for 2-3 minutes until fragrant, stirring occasionally to prevent browning.
Tip: Don't let the garlic burn as it will become bitter.
- 3
Remove the pan from heat and whisk in the lemon juice, soy sauce, sesame oil, honey, red pepper flakes, salt, and black pepper until well combined.
Tip: This creates a glaze that balances savory, sweet, and citrus notes.
- 4
Brush the ginger-butter mixture generously over each lobster tail, making sure to coat the exposed meat thoroughly.
Tip: Reserve about 2 tablespoons of the glaze for brushing halfway through cooking.
- 5
Roast the lobster tails in the preheated oven for 12 minutes, then brush with the reserved glaze and continue roasting for another 10-13 minutes until the meat is opaque and flakes easily with a fork.
Tip: Cooking time depends on the size of your lobster tails; don't overcook or the meat will become rubbery.
- 6
Remove the baking sheet from the oven and let the lobster rest for 2 minutes before serving.
Tip: This brief rest allows the juices to redistribute throughout the meat.
- 7
Transfer the roasted lobster tails to serving plates and drizzle any pan juices over the top. Garnish with chopped scallions and sesame seeds.
Tip: Serve immediately with extra lemon wedges and steamed jasmine rice or roasted vegetables on the side.
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