Roasted Lobster with Leek and Brown Butter

Instructions

1. 1

   Preheat oven to 400°F. Pat lobster tails dry with paper towels and season the meat side with salt and pepper.

   Tip: Dry lobster ensures better browning and prevents splattering.

2. 2

   Heat 2 tablespoons of butter in a large cast iron skillet over medium-high heat. Once foaming, place lobster tails meat-side down and sear for 3-4 minutes until golden.

   Tip: Searing develops a flavorful crust on the lobster meat.

3. 3

   Remove lobster tails and set aside. In the same skillet, add 2 tablespoons of butter and sauté the sliced leeks with a pinch of salt for 4-5 minutes until starting to soften and brown.

   Tip: Don't overcrowd the pan; work in batches if needed.

4. 4

   Add minced garlic and fresh thyme to the leeks, stirring constantly for 1 minute until fragrant.

   Tip: This brief cooking prevents the garlic from becoming bitter.

5. 5

   Deglaze the pan by pouring in the white wine, scraping up any browned bits from the bottom with a wooden spoon. Reduce by half, about 2 minutes.

   Tip: These browned bits add deep flavor to your sauce.

6. 6

   Pour in the stock and return the lobster tails to the skillet meat-side up, nestling them among the leeks.

   Tip: Arrange ingredients so they cook evenly in the oven.

7. 7

   Transfer the skillet to the preheated oven and roast for 12-15 minutes until the lobster meat is opaque and cooked through.

   Tip: Check doneness by pressing the lobster meat; it should feel firm.

8. 8

   Remove from oven and stir in the remaining 2 tablespoons of cold butter along with lemon zest and juice. Season to taste with additional salt and pepper.

   Tip: Adding cold butter off heat creates a silky, emulsified sauce.

9. 9

   Plate the lobster tails on a bed of roasted leeks and drizzle generously with the brown butter sauce. Garnish with fresh thyme sprigs and extra lemon zest.

   Tip: Serve immediately while the lobster is hot for the best texture.