Roasted Lobster with Lotus Root and Ginger-Scallion Glaze
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
This elegant dish came together one evening when I wanted to impress without spending hours in the kitchen. Roasted lobster with lotus root and ginger scallion glaze delivers restaurant quality results in under an hour, making it perfect for special dinners that don't require all day prep. The lotus root adds a lovely delicate crunch and is packed with vitamin C and fiber, supporting digestion while complementing the sweet richness of the lobster. The aromatic ginger scallion glaze brings everything together with brightness and warmth, transforming simple ingredients into something truly memorable.
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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