Roasted Lobster with Potato
Prep
20 mins
Cook
35 mins
Servings
4
Difficulty
Medium
This elegant yet surprisingly simple dish is one of my go to recipes when I want to impress without spending hours in the kitchen. Roasted lobster tail with potato comes together in just about an hour, making it perfect for a special weeknight dinner or entertaining guests. The tender lobster pairs beautifully with crispy fingerling potatoes, all infused with butter, fresh herbs, and garlic. Lobster is packed with protein and selenium, which supports your immune system, so you can feel good about indulging in this luxurious meal. What I love most is how forgiving this recipe is just toss everything on a pan and let the oven do the work while you relax.
Ella x
Ingredients
- 4lobster tails(6 oz each, thawed if frozen)
- ¾ kgfingerling potatoes(halved lengthwise)
- 6 tablespoonsunsalted butter(divided)
- 5garlic cloves(minced)
- 2 tablespoonsfresh thyme(chopped)
- 1 tablespoonfresh rosemary(chopped)
- 1½ teaspoonssea salt
- ¾ teaspoonblack pepper
- 1lemon(halved)
- 3 tablespoonsolive oil
- 118 mldry white wine
Detail level
Instructions
- 1
Preheat your oven to 425°F (220°C). Pat the lobster tails dry with paper towels and use kitchen shears to cut and butterfly them, then season the meat side with salt and pepper.
Tip: Dry lobster ensures better browning and prevents moisture from steaming the meat.
- 2
In a large bowl, toss the halved fingerling potatoes with 2 tablespoons of olive oil, half the fresh thyme, half the rosemary, and half of the salt and pepper. Spread on one half of a large sheet pan in a single layer.
Tip: Use a large sheet pan so both components have room and cook evenly.
- 3
Roast potatoes for 15 minutes until they begin to soften slightly. Remove the pan from the oven and carefully arrange the lobster tails skin-side down on the empty half of the pan.
Tip: Starting potatoes first ensures they're cooked through when the lobster finishes.
- 4
Brush each lobster tail generously with 1 tablespoon of melted butter and sprinkle with remaining herbs, salt, and pepper. Return the pan to the oven and roast for 12-15 minutes until lobster meat is opaque and cooked through.
Tip: Check for doneness by inserting a knife into the thickest part of the meat; it should meet no resistance.
- 5
While everything roasts, melt the remaining 4 tablespoons of butter in a small saucepan over medium-low heat. Add the minced garlic and cook gently for 2-3 minutes until fragrant but not browned, stirring frequently.
Tip: Low heat prevents the garlic from burning, which would make it bitter.
- 6
Add the white wine to the garlic butter and simmer for 3-4 minutes until slightly reduced. Finish by squeezing fresh lemon juice into the sauce and season to taste.
Tip: The wine deglazes the pan and adds a subtle acidity that brightens the sauce.
- 7
Remove the sheet pan from the oven and immediately pour the garlic butter sauce over the lobster tails and potatoes. Squeeze the remaining lemon half over the entire dish.
Tip: Pouring the warm sauce immediately allows it to be absorbed by the roasted vegetables.
- 8
Transfer to serving plates, dividing the lobster and potatoes evenly and drizzling with extra sauce. Serve immediately while still hot.
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