Roasted Lobster with Potato
Prep
20 mins
Cook
35 mins
Servings
4
Difficulty
Medium
Succulent butter-poached lobster tails paired with crispy herb-roasted fingerling potatoes and finished with garlic-infused brown butter sauce. A luxurious yet simple elegant dinner that's sure to impress.
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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