Roasted Lobster with Spinach
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
Sweet, succulent lobster tails nestled on a bed of garlic-infused creamed spinach, finished with a drizzle of brown butter and fresh lemon. An elegant yet surprisingly simple dish perfect for special occasions.
Ella x
Ingredients
- 4lobster tails(6-8 oz each, thawed if frozen)
- 2366 mlfresh spinach(packed)
- 6 tablespoonsunsalted butter
- 4garlic cloves(minced)
- 177 mlheavy cream
- 2shallots(finely minced)
- 1 teaspoonkosher salt(divided)
- ½ teaspoonground black pepper(divided)
- 1fresh lemon(halved)
- 59 mlwhite wine
- 59 mlparmesan cheese(grated)
- 2 sprigsfresh thyme
Detail level
Instructions
- 1
Preheat your oven to 425°F. Pat the lobster tails dry and place them on a baking sheet, shell-side down. Season the meat with 0.5 teaspoon salt and 0.25 teaspoon pepper. Dot each tail with 1 tablespoon of butter and roast for 12-15 minutes until the meat is opaque and cooked through.
Tip: Don't skip patting the lobster dry—this prevents excess moisture and helps them cook more evenly.
- 2
While the lobster roasts, melt 3 tablespoons of butter in a large skillet over medium heat. Add the minced shallots and cook for 2 minutes until softened and fragrant.
- 3
Stir in the minced garlic and cook for another 30 seconds until aromatic, being careful not to let it brown.
Tip: Fresh garlic burns quickly, so stay attentive during this step.
- 4
Pour in the white wine and let it simmer for 1 minute to reduce slightly, stirring occasionally to deglaze the pan.
- 5
Add the fresh spinach in batches, stirring until each batch wilts before adding more. This should take about 3-4 minutes total.
Tip: Spinach reduces dramatically as it cooks, so don't be intimidated by the initial volume.
- 6
Reduce heat to low and pour in the heavy cream. Stir gently and let it warm through for 2 minutes. Season with the remaining 0.5 teaspoon salt, 0.25 teaspoon pepper, and stir in the grated parmesan cheese until melted and combined.
- 7
Divide the creamed spinach among four serving plates, creating a small mound in the center of each plate.
- 8
Carefully place one roasted lobster tail on top of each spinach bed. In a small saucepan, melt the remaining 2 tablespoons of butter over medium heat until it turns golden brown and develops a nutty aroma, about 3-4 minutes. Drizzle the brown butter over each lobster tail.
Tip: Brown butter adds a rich, sophisticated flavor—watch it carefully so it doesn't burn.
- 9
Garnish each plate with a fresh thyme sprig and a lemon wedge. Serve immediately while everything is still hot.
Tip: Squeeze fresh lemon juice over the lobster just before eating for brightness and to cut through the richness.
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