Roasted Lobster with Pak Choi
Prep
20 mins
Cook
25 mins
Servings
2
Difficulty
Medium
This is one of my favorite dishes to make when I want something special but don't have hours to spend cooking. Lobster might seem fancy, but roasted lobster tails are surprisingly simple and ready in under an hour. I love pairing them with pak choi, a wonderfully nutritious leafy green packed with calcium and vitamins that support bone health. The combination of garlic, thyme, and a touch of chili oil creates incredible depth of flavor without any fuss. It's elegant enough for guests but easy enough for a weeknight treat.
Ella x
Ingredients
- 2lobster tails(8 oz each, halved lengthwise)
- 4pak choi(halved lengthwise)
- 5 tablespoonsunsalted butter(divided)
- 4garlic cloves(minced)
- 2 tablespoonschili oil
- 1fresh lemon(halved for juice and zest)
- 1 teaspoonsea salt
- ½ teaspoonblack pepper(freshly ground)
- 3fresh thyme sprigs
- 59 mlwhite wine(dry)
Detail level
Instructions
- 1
Preheat your oven to 425°F (220°C). Pat the lobster tails dry with paper towels and place them cut-side up on a large baking sheet lined with parchment paper.
Tip: Dry lobster ensures better browning and prevents excess moisture during roasting.
- 2
In a small saucepan, melt 3 tablespoons of butter over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant, being careful not to brown the garlic.
Tip: Keep the heat moderate to infuse the butter gently without burning the delicate garlic.
- 3
Brush the garlic-infused butter generously over the cut surface of each lobster tail. Season with sea salt and freshly ground black pepper. Arrange the thyme sprigs on top and drizzle the white wine around the tails on the baking sheet.
Tip: The wine will create steam and add subtle flavor while the lobster roasts.
- 4
Roast the lobster tails in the preheated oven for 12-15 minutes, until the meat is opaque and cooked through. The shells should turn bright red.
Tip: Lobster is delicate—avoid overcooking, which makes the meat tough and dry.
- 5
While the lobster roasts, arrange the pak choi on a separate baking sheet. Melt the remaining 2 tablespoons of butter and toss the pak choi with it, then season with salt and pepper.
Tip: Cooking pak choi separately ensures it reaches perfect tenderness without being overwhelmed by the lobster's cooking liquid.
- 6
During the last 8 minutes of the lobster's cooking time, place the pak choi in the oven. Roast until the leaves are tender and the edges are lightly caramelized.
Tip: This timing allows both proteins to finish simultaneously for a coordinated plating.
- 7
Transfer the roasted lobster and pak choi to serving plates. Drizzle the chili oil over both elements and finish with fresh lemon juice and a sprinkle of lemon zest.
Tip: The chili oil adds heat and richness while the lemon brightens all the flavors.
- 8
Serve immediately while the lobster is still warm, with any remaining pan juices spooned over the top.
Tip: This dish is best enjoyed right away for optimal temperature and texture.
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