Roasted Lobster with Spinach
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
This elegant roasted lobster with spinach is one of my go to dishes when I want to impress without spending hours in the kitchen. The whole meal comes together in under an hour, and honestly, it feels way fancier than the effort requires. I love that spinach is packed with iron and nutrients, so you're getting something truly nourishing alongside that sweet, buttery lobster. The creamy garlic sauce ties everything together beautifully, and your guests will have no idea how simple it actually was to make. Trust me, this one's a keeper.
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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