Roasted Lobster with Sweet Potato and Herb Butter
Prep
20 mins
Cook
35 mins
Servings
4
Difficulty
Medium
Succulent lobster tails paired with caramelized sweet potato wedges, finished with a fragrant herb-infused butter sauce and a hint of citrus for a restaurant-quality meal that's surprisingly simple to prepare at home.
Ella x
Ingredients
- 4lobster tails(6-8 oz each, thawed if frozen)
- 2 largesweet potatoes(cut into 1-inch wedges)
- 6 tablespoonsunsalted butter(divided)
- 4garlic cloves(minced)
- 2 tablespoonsfresh thyme(finely chopped)
- 3 tablespoonsfresh parsley(finely chopped)
- 1lemon(zest and juice)
- 3 tablespoonsextra virgin olive oil
- 1 teaspoonsea salt
- ½ teaspoonblack pepper(freshly ground)
- ¼ teaspoonpaprika
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 carefully cut through the shell lengthwise, leaving the tail fin attached.
Tip: Drying the lobster prevents excess moisture and helps achieve a better sear.
- 2
On a large baking sheet, toss the sweet potato wedges with 2 tablespoons of olive oil, half the sea salt, and a pinch of paprika. Spread them in a single layer and roast for 15 minutes.
Tip: Starting the sweet potatoes first ensures they'll be tender when the lobster finishes cooking.
- 3
While the potatoes roast, prepare the herb butter by combining 4 tablespoons of softened butter with minced garlic, fresh thyme, parsley, lemon zest, and a pinch each of salt and pepper in a small bowl.
Tip: Making the herb butter ahead allows the flavors to meld beautifully.
- 4
Remove the baking sheet from the oven and push the sweet potatoes to the sides, creating space for the lobster tails.
- 5
Brush the exposed lobster meat generously with the herb butter mixture. Drizzle the lobster tails with the remaining olive oil and sprinkle with sea salt and black pepper.
Tip: The butter will help keep the delicate lobster meat moist during roasting.
- 6
Return the baking sheet to the oven and roast for 15-18 minutes, until the lobster meat is opaque and cooked through, and the sweet potatoes are golden and tender.
Tip: Lobster is done when the meat reaches an internal temperature of 140°F (60°C).
- 7
Carefully transfer the lobster tails and sweet potato wedges to serving plates, keeping the herb butter with them.
- 8
Melt the remaining 2 tablespoons of butter in a small pan over medium heat, add the lemon juice, and drizzle this finishing sauce over the plated lobster and potatoes.
Tip: The fresh lemon juice brightens all the flavors and cuts through the richness of the butter beautifully.
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