Roasted Lobster with Lotus Root and Ginger-Scallion Glaze
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
Succulent lobster tails paired with delicate roasted lotus root slices, finished with a fragrant ginger-scallion glaze and a drizzle of infused sesame oil for an elegant yet approachable seafood dinner.
Ella x
Ingredients
- 4lobster tails(8 oz each, halved lengthwise)
- 1 large bulblotus root(peeled and sliced into 1/4-inch rounds)
- 4 tablespoonsunsalted butter
- 3 tablespoonsfresh ginger(minced)
- 6scallions(white and green parts separated, sliced)
- 4garlic cloves(minced)
- 2 tablespoonssoy sauce
- 1 tablespoonrice vinegar
- 2 teaspoonssesame oil
- 1 tablespoonhoney
- 3 tablespoonsolive oil
- 1 teaspoonsea salt
- 1 teaspoonblack pepper
- 1lemon(cut into wedges)
Detail level
Instructions
- 1
Preheat oven to 425°F. Arrange lotus root slices on a baking sheet, toss with 2 tablespoons olive oil, salt, and pepper. Roast for 12-15 minutes until golden and tender.
Tip: Soak lotus root in water for 5 minutes before slicing to prevent oxidation and retain its delicate appearance.
- 2
While lotus root roasts, prepare the ginger-scallion glaze by melting 2 tablespoons butter in a small skillet over medium heat. Add minced ginger and garlic, sauté for 1 minute until fragrant.
Tip: Do not let the garlic brown, as it will become bitter.
- 3
Stir in soy sauce, rice vinegar, honey, and scallion whites. Simmer for 2 minutes, then remove from heat and fold in sesame oil and green scallions. Set aside.
- 4
Pat lobster tails dry with paper towels. Place cut-side up on a separate baking sheet, brush with remaining olive oil, and season with salt and pepper.
Tip: Dry lobster ensures better browning and prevents splattering.
- 5
Place lobster sheet in the oven with lotus root for the final 12-15 minutes of roasting. The lobster meat should be opaque and lightly golden when done.
Tip: Lobster cooks quickly; check for doneness by ensuring the meat is no longer translucent.
- 6
Remove both sheets from the oven. Dot each lobster tail with remaining butter and a small spoonful of ginger-scallion glaze.
- 7
Arrange roasted lotus root slices around the lobster on serving plates, drizzle generously with remaining glaze, and garnish with reserved scallion greens.
Tip: Serve immediately with lemon wedges for brightness.
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