Roasted Lobster with Parsnip and Herb Brown Butter

Instructions

1. 1

   Preheat your oven to 425°F. On a large baking sheet, toss the parsnip batons with 2 tablespoons of olive oil, kosher salt, and pepper. Spread them in a single layer and roast for 10 minutes until they begin to soften.

   Tip: Starting the parsnips first ensures they'll be perfectly tender when the lobster is done cooking.

2. 2

   While parsnips roast, pat the lobster tails dry with paper towels. Brush the flesh side with the remaining 1 tablespoon of olive oil and season with salt and pepper.

   Tip: Dry lobster tails help achieve better browning and a more tender texture.

3. 3

   Remove the baking sheet from the oven and push the roasted parsnips to the sides, creating space in the center. Place the lobster tails skin-side down on the sheet.

4. 4

   Return to the oven for 12-15 minutes until the lobster flesh is opaque and reaches an internal temperature of 145°F. The tails should be just cooked through.

   Tip: Avoid overcooking lobster, as it becomes tough and rubbery. Check at 12 minutes first.

5. 5

   While the lobster finishes cooking, melt butter in a small saucepan over medium-low heat. Add the fresh thyme sprigs and minced garlic, stirring frequently until the butter turns golden brown and smells nutty, about 4-5 minutes.

   Tip: Watch the butter carefully to avoid burning. The solids should be golden, not dark brown.

6. 6

   Strain the brown butter through a fine-mesh sieve, discarding the solids. Stir in the lemon zest and set aside.

   Tip: Straining removes the solids for a silky, elegant sauce.

7. 7

   Arrange the roasted parsnips and lobster tails on a serving platter. Drizzle the herb brown butter over the lobster and parsnips, then finish with sea salt flakes.

8. 8

   Serve immediately with the lemon halves on the side for squeezing over the dish if desired.

   Tip: Fresh lemon brightens the rich, buttery flavors beautifully.