Roasted Lobster with Pea and Tarragon Butter
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
This is one of my favorite dishes to make when I want to impress without spending hours in the kitchen. Roasted lobster with pea and tarragon butter comes together in under an hour and feels elegant enough for a special dinner. The fresh peas add a lovely sweetness and provide plenty of vitamins and fiber to balance the richness of the butter sauce. What I love most is how simple it really is, requiring just basic cooking techniques and ingredients you can find at any grocery store. The tarragon brings such a sophisticated flavor that makes you feel like you've created something restaurant quality, yet everything comes together quickly and easily.
Ella x
Ingredients
- 4lobster tails(6 oz each, thawed if frozen)
- 6 tablespoonsunsalted butter(divided)
- 473 mlfresh peas(fresh or thawed frozen)
- 2shallots(minced)
- 2 tablespoonsfresh tarragon(finely chopped)
- 237 mlheavy cream
- 237 mlwhite wine(dry)
- 1lemon(zest and juice)
- 3garlic cloves(minced)
- 1 teaspoonsea salt
- 1 teaspoonblack pepper
- 2 tablespoonsolive oil
Detail level
Instructions
- 1
Preheat your oven to 400°F. Pat the lobster tails dry and place them shell-side down on a baking sheet. Brush with 2 tablespoons of melted butter and season with salt and pepper.
Tip: Dry lobster ensures better browning and prevents excess moisture during roasting.
- 2
Roast the lobster tails in the preheated oven for 18-22 minutes, until the meat is opaque and just cooked through. The shells will turn bright red when ready.
Tip: Do not overcook or the meat will become tough and rubbery.
- 3
While the lobster roasts, heat 2 tablespoons of butter with the olive oil in a large skillet over medium heat. Add the minced shallots and garlic, sautéing for 2 minutes until fragrant.
Tip: Keep the heat at medium to prevent the garlic from burning.
- 4
Pour in the white wine and let it reduce by half, about 2-3 minutes, scraping up any browned bits from the pan.
Tip: This deglazing step builds deep flavor into your sauce.
- 5
Add the fresh peas to the skillet and cook for 3-4 minutes until tender. Stir in the heavy cream and remaining 2 tablespoons of butter.
Tip: Frozen peas work well if fresh are unavailable and cook in about the same time.
- 6
Season the pea mixture with salt, pepper, lemon zest, and lemon juice. Remove from heat and fold in the chopped fresh tarragon.
Tip: Add tarragon at the end to preserve its delicate, anise-like flavor.
- 7
Remove the roasted lobster tails from the oven and arrange on serving plates. Spoon the creamed peas and tarragon sauce around and over the lobster.
Tip: For presentation, you can split the tails lengthwise and fan slightly if desired.
- 8
Serve immediately while the lobster and sauce are still warm, with crusty bread to soak up the remaining sauce.
Tip: A crisp white wine like Sauvignon Blanc pairs beautifully with this dish.
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