Roasted Lobster with Kale

Instructions

1. 1

   Preheat oven to 425°F. Pat lobster tails dry with paper towels and place on a baking sheet lined with foil.

   Tip: Dry tails ensure better browning and prevent moisture from steaming the meat.

2. 2

   Using kitchen shears, cut through the shell lengthwise on the underside of each tail and gently press the meat upward to expose the flesh without fully separating it from the shell.

   Tip: This butterfly technique allows heat to penetrate evenly while keeping the tail intact.

3. 3

   In a small bowl, combine 3 tablespoons softened butter with minced garlic, lemon zest, fresh thyme, salt, and paprika. Spread this mixture evenly over the exposed lobster meat.

   Tip: Make the herb butter at room temperature for easier spreading.

4. 4

   Roast the lobster tails in the preheated oven for 12-14 minutes until the meat turns opaque white and the shell edges begin to char slightly.

   Tip: Do not overcook; lobster continues to cook slightly after removal from heat.

5. 5

   While lobster roasts, toss kale pieces with olive oil, minced garlic, remaining salt, black pepper, and red pepper flakes in a large bowl.

   Tip: Massage the oil into the kale slightly to help it crisp up during cooking.

6. 6

   Spread seasoned kale on a separate baking sheet in a single layer and roast alongside the lobster for the final 10 minutes until edges are crispy and lightly browned.

   Tip: Stir the kale halfway through roasting for even crisping.

7. 7

   Remove both pans from oven. Drizzle the roasted kale with remaining 3 tablespoons melted butter and fresh lemon juice.

   Tip: The warm kale will absorb the butter and lemon flavors beautifully.

8. 8

   Arrange roasted kale on serving plates, top with lobster tails, and drizzle any pan drippings around the plate as sauce.