Roasted Lobster with Mushroom and Garlic Butter
Prep
20 mins
Cook
25 mins
Servings
2
Difficulty
Medium
This elegant roasted lobster dish features succulent lobster tails topped with sautéed mixed mushrooms in a rich garlic and butter sauce, finished with fresh thyme and parsley. The addition of shallots and a splash of dry white wine creates depth of flavour, whilst lemon brightens the finished plate. Ready in just 45 minutes total, with 20 minutes of preparation and 25 minutes of cooking, this impressive meal suits anyone seeking a restaurant quality dinner at home.
Ella x
Ingredients
- 2lobster tails(8 oz each, split lengthwise)
- 340 gmixed mushrooms(cremini, oyster, and shiitake, sliced)
- 4 tablespoonsunsalted butter
- 4garlic cloves(minced)
- 1 teaspoonfresh thyme(chopped)
- 2 tablespoonsfresh parsley(chopped)
- 1shallot(finely diced)
- 59 mldry white wine
- 2 tablespoonsextra virgin olive oil
- 1lemon(halved)
- ½ teaspoonsea salt
- ¼ teaspoonblack pepper(freshly ground)
Detail level
Instructions
- 1
Preheat your oven to 425°F (220°C). Pat the lobster tails dry with paper towels and arrange them flesh-side up on a rimmed baking sheet.
Tip: Dry lobster ensures better browning and prevents steaming during roasting.
- 2
In a small bowl, combine 2 tablespoons of softened butter with minced garlic, fresh thyme, half the parsley, salt, and pepper. Spread this mixture evenly over the exposed lobster flesh.
Tip: Make the garlic herb butter ahead of time for easier preparation.
- 3
Heat olive oil in a large skillet over medium-high heat. Add diced shallots and sauté for 1 minute until fragrant, then add the sliced mushrooms.
Tip: Don't overcrowd the pan; cook mushrooms in batches if needed for better browning.
- 4
Cook the mushrooms for 6-7 minutes, stirring occasionally, until they release their moisture and begin to brown at the edges. Deglaze the pan with white wine, scraping up any browned bits.
Tip: The wine adds depth and richness to the mushroom mixture.
- 5
Season the mushrooms with salt and pepper to taste, then remove from heat and stir in the remaining 2 tablespoons of butter until melted and glossy.
Tip: The butter creates a luxurious sauce that coats the mushrooms beautifully.
- 6
Place the lobster tails in the preheated oven and roast for 12-15 minutes until the flesh is opaque and reaches 135°F (57°C) at the thickest point.
Tip: Use an instant-read thermometer to avoid overcooking the delicate lobster meat.
- 7
During the last 2 minutes of roasting, distribute the warm sautéed mushrooms over and around the lobster tails, nestling them into the pan.
Tip: Adding mushrooms near the end prevents them from drying out during the full roasting time.
- 8
Remove from the oven and transfer the lobster and mushrooms to serving plates. Squeeze fresh lemon juice over top, garnish with remaining fresh parsley, and serve immediately with pan drippings spooned over.
Tip: The bright lemon juice cuts through the richness and adds a fresh finishing touch.
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