Roasted Lobster with Rocket
Prep
20 mins
Cook
18 mins
Servings
4
Difficulty
Medium
Succulent lobster tails roasted until golden and tender, served atop a vibrant peppery rocket salad with garlic-infused olive oil and fresh lemon zest for an elegant yet simple seafood dish.
Ella x
Ingredients
- 4lobster tails(about 6-8 oz each, halved lengthwise)
- 150 gfresh rocket(washed and dried)
- 6 tbspextra virgin olive oil
- 4garlic cloves(minced)
- 2fresh lemon(zest and juice)
- 3 tbspunsalted butter(softened)
- 1 tspsea salt
- ½ tspblack pepper(freshly ground)
- 2 sprigsfresh thyme
- 1shallot(finely minced)
- 1 tbspwhite wine vinegar
- 30 gparmesan cheese(shaved thin)
Detail level
Instructions
- 1
Preheat your oven to 200°C. Pat the lobster tail halves dry with paper towels and place them cut-side up on a baking tray.
Tip: Drying the lobster helps achieve better browning and prevents excess moisture during roasting.
- 2
In a small bowl, combine softened butter, minced garlic, half of the lemon zest, sea salt, black pepper, and fresh thyme leaves. Divide this mixture evenly over the exposed lobster meat, pressing gently to distribute.
Tip: Make this butter mixture ahead and refrigerate if preparing in advance.
- 3
Roast the lobster tails in the preheated oven for 15-18 minutes until the meat is opaque, firm, and golden at the edges. The internal temperature should reach 63°C.
Tip: Cooking times vary based on tail size; check for doneness by looking at the colour change from translucent to white.
- 4
While the lobster cooks, prepare the rocket salad by whisking together 5 tablespoons of olive oil, white wine vinegar, minced shallot, and remaining lemon zest in a large bowl.
Tip: Make the dressing just before serving to keep the rocket fresh and crisp.
- 5
Add the fresh rocket to the dressing bowl and toss gently until all leaves are evenly coated. Season with a pinch of sea salt and black pepper.
Tip: Don't over-toss the rocket or it will become bruised and wilted.
- 6
Remove the lobster from the oven and drizzle each tail with a small amount of fresh lemon juice and the remaining 1 tablespoon of olive oil.
Tip: The residual heat will slightly warm the oil and infuse the flavour into the lobster meat.
- 7
Divide the dressed rocket among four serving plates, arranging it as a bed for the lobster. Top each plate with two roasted lobster tail halves.
Tip: Serve immediately while the lobster is still warm for the best contrast with the cool, peppery rocket.
- 8
Garnish each plate with shaved Parmesan cheese and a light sprinkle of the remaining lemon zest. Serve with crusty bread if desired.
Tip: A wedge of fresh lemon on the side allows guests to add extra acidity to taste.
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