Roasted Lobster with Tomato and Garlic Butter

Instructions

1. 1

   Preheat your oven to 425°F (220°C). Pat the lobster tails dry with paper towels and place them shell-side down on a cutting board. Using kitchen shears or a sharp knife, cut the soft underside of each tail lengthwise, being careful not to cut all the way through the shell.

   Tip: Drying the lobster helps it roast more evenly and develop better browning.

2. 2

   Gently pull the meat apart slightly to expose the flesh without separating it completely from the shell. Brush the exposed meat with 3 tablespoons of melted butter and season generously with salt, pepper, and paprika.

   Tip: Keeping the meat partially attached ensures it stays moist during roasting.

3. 3

   Arrange the prepared lobster tails on a rimmed baking sheet, meat-side up. Roast in the preheated oven for 12-15 minutes, until the meat is opaque and the shell begins to turn bright red-orange.

   Tip: Don't overcook lobster or it becomes tough; check for doneness by piercing the thickest part with a fork.

4. 4

   While the lobster roasts, heat the remaining 3 tablespoons of butter with olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 1 minute until fragrant but not browned.

   Tip: Keep the heat moderate to prevent the garlic from burning, which would taste bitter.

5. 5

   Add the halved cherry tomatoes and diced tomatoes to the skillet, then deglaze with white wine, stirring to combine. Simmer for 6-8 minutes, allowing the tomatoes to soften and release their juices.

   Tip: The tomatoes should break down slightly while maintaining some texture for visual appeal.

6. 6

   Remove the lobster from the oven and transfer to serving plates. Gently stir the lemon zest and torn fresh basil into the tomato mixture, then taste and adjust seasoning with additional salt and pepper as needed.

   Tip: Adding basil at the end preserves its bright, fresh flavor.

7. 7

   Spoon the warm tomato compote generously over each lobster tail. Squeeze fresh lemon juice over the top and garnish with a few basil leaves for presentation.

   Tip: The acidic lemon juice cuts through the richness of the butter and enhances the seafood flavor.

8. 8

   Serve immediately while the lobster is still hot and the flavors are at their peak. Offer any remaining sauce on the side for dipping or drizzling.