Roasted Lobster with Plantain and Cilantro-Lime Butter
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
This is one of my favorite weeknight dinners because it feels fancy but comes together in under an hour. Sweet caramelized plantains pair beautifully with succulent roasted lobster, while a vibrant cilantro lime butter brings everything together with bright, fresh flavor. Cilantro is packed with antioxidants and aids digestion, making this indulgent meal surprisingly nourishing. The best part? Most of the work is hands off roasting, so you can relax while the oven does the heavy lifting. It's the perfect way to impress guests or treat yourself without spending all evening in the kitchen.
Ella x
Ingredients
- 4lobster tails(6 oz each, thawed)
- 2ripe plantains(peeled and cut into 1/2-inch rounds)
- 6 tablespoonsbutter(divided)
- 237 mlfresh cilantro(finely chopped)
- 2lime(zest and juice)
- 3garlic cloves(minced)
- 3 tablespoonsolive oil
- 1 teaspoonsea salt
- 1 teaspoonblack pepper
- 1 teaspoonsmoked paprika
- 1 teaspoonred pepper flakes
- 4 sprigsfresh thyme
Detail level
Instructions
- 1
Preheat your oven to 400°F and line a large baking sheet with parchment paper.
Tip: A preheated oven ensures even cooking of the lobster meat.
- 2
Pat the lobster tails dry with paper towels and place them shell-side down on the baking sheet. Brush the exposed meat with 2 tablespoons of melted butter and season with salt, pepper, and paprika.
Tip: Drying the lobster prevents moisture buildup and promotes better browning.
- 3
Toss the plantain rounds with olive oil, salt, and pepper in a separate bowl, then arrange them around the lobster on the baking sheet.
Tip: Keep plantains in a single layer for even caramelization.
- 4
Roast for 15-18 minutes until the lobster meat is opaque and the plantains are golden brown and tender.
Tip: Lobster is done when it flakes easily with a fork and reaches an internal temperature of 145°F.
- 5
While the lobster roasts, prepare the cilantro-lime butter by combining the remaining 4 tablespoons of softened butter with minced garlic, fresh cilantro, lime zest, lime juice, and red pepper flakes in a small bowl.
Tip: Softening the butter at room temperature makes mixing easier.
- 6
Remove the baking sheet from the oven and immediately top each lobster tail with a spoonful of cilantro-lime butter. Garnish with fresh thyme sprigs.
Tip: Adding the butter while the lobster is hot allows it to melt into the meat.
- 7
Arrange the roasted plantains and lobster tails on serving plates and drizzle any pan juices around the plate for added flavor.
Tip: Serve immediately while the lobster is hot and the butter is still melting.
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