Roasted Lobster with Radish and Brown Butter Emulsion
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
Succulent roasted lobster tails paired with crispy roasted radishes and a silky brown butter sauce infused with fresh thyme and lemon. A elegant yet simple dish that celebrates the natural sweetness of both ingredients.
Ella x
Ingredients
- 4lobster tails(6-8 oz each, thawed if frozen)
- 1 poundradishes(trimmed and halved lengthwise)
- 6 tablespoonsunsalted butter(divided)
- 4 sprigsfresh thyme
- 3garlic cloves(minced)
- 1lemon(halved)
- 1 teaspoonsea salt
- ½ teaspoonblack pepper(freshly ground)
- 2 tablespoonsextra virgin olive oil
- 1 tablespoonred wine vinegar
Detail level
Instructions
- 1
Preheat your oven to 425°F. Pat the lobster tails dry with paper towels and place them shell-side down on a cutting board. Using kitchen shears, carefully cut along both sides of the soft shell membrane on the underside to expose the meat without cutting through the hard back shell.
Tip: Dry lobster prevents steaming and promotes better browning and caramelization.
- 2
Toss the halved radishes with olive oil, salt, and pepper. Spread them on one side of a large rimmed baking sheet in a single layer.
Tip: Arranging radishes cut-side down ensures they develop a beautiful golden crust.
- 3
Arrange the lobster tails on the baking sheet alongside the radishes, shell-side down. Brush the exposed lobster meat with 2 tablespoons of melted butter and season with additional salt and pepper.
Tip: Positioning everything strategically ensures even cooking and caramelization.
- 4
Place the baking sheet in the preheated oven and roast for 20-25 minutes, until the lobster meat is opaque and cooked through, and the radishes are tender with golden edges.
Tip: Don't overcook the lobster—it continues cooking slightly after removal from heat and can become rubbery.
- 5
While the lobster and radishes roast, prepare the brown butter emulsion. In a small saucepan over medium heat, melt the remaining 4 tablespoons of butter with the thyme sprigs and minced garlic, stirring occasionally.
Tip: Keep the heat moderate to prevent the butter from burning rather than browning.
- 6
Continue cooking until the butter turns golden amber in color and develops a nutty aroma, approximately 5-7 minutes. Remove from heat and strain through fine mesh, discarding solids. Whisk in the red wine vinegar and juice from one lemon half.
Tip: The brown butter can be prepared while roasting, timing it to finish just as the lobster comes out.
- 7
Remove the baking sheet from the oven and arrange the roasted lobster tails and radishes on serving plates. Drizzle the brown butter emulsion generously over both components.
Tip: Serve immediately while everything is still warm and the butter sauce is silky.
- 8
Garnish with fresh lemon wedges on the side and additional fresh thyme if desired. Serve immediately with crusty bread for dipping into the brown butter sauce.
Tip: The remaining lemon half provides acidity to brighten the dish and complement the rich butter.
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