Roasted Lobster with Parsnip and Herb Brown Butter
Prep
20 mins
Cook
25 mins
Servings
2
Difficulty
Medium
This elegant dish came together one evening when I wanted something special but didn't have much time. Roasted lobster with parsnip and herb brown butter is ready in under an hour, making it perfect for impressing guests on a weeknight. The sweet, caramelized parsnips are wonderfully simple to prepare and packed with fiber, while the nutty brown butter infused with thyme and garlic brings everything together beautifully. What I love most is how few ingredients you actually need and how forgiving the whole process is. The lobster stays tender and succulent, the parsnips turn golden and buttery, and you end up with a restaurant quality meal that tastes far more complicated than it actually is.
Ella x
Ingredients
- 2lobster tails(6 oz each, split lengthwise)
- ½ kgparsnips(cut into 2-inch batons)
- 4 tablespoonsunsalted butter
- 3 sprigsfresh thyme
- 2garlic cloves(minced)
- 1lemon(zested and halved)
- 1 teaspoonkosher salt
- ½ teaspoonblack pepper(freshly ground)
- 3 tablespoonsextra virgin olive oil
- 1 teaspoonsea salt flakes(for finishing)
Detail level
Instructions
- 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
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
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
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
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
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
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
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.
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