Roasted Lobster with Turnip and Brown Butter Sage

Instructions

1. 1

   Preheat your oven to 425°F (220°C). Toss the cubed turnips with 2 tablespoons of butter, olive oil, salt, pepper, and thyme sprigs on a baking sheet. Spread them in a single layer and roast for 15 minutes until they begin to soften.

   Tip: Smaller, uniform pieces will roast evenly and develop a beautiful caramelized exterior.

2. 2

   Pat the lobster tails dry with paper towels and brush the meat side generously with 1 tablespoon of butter. Season with salt, pepper, and lemon zest.

   Tip: Dry lobster ensures better browning and a more succulent texture.

3. 3

   Push the turnips to the sides of the baking sheet to make room. Arrange the lobster tails flesh-side up in the center. Return to the oven and roast for 10-12 minutes until the lobster meat is opaque and cooked through.

   Tip: Lobster cooks quickly; overcooking will make it tough and rubbery.

4. 4

   While the lobster finishes cooking, melt the remaining 3 tablespoons of butter in a small saucepan over medium heat. Add minced garlic and cook for 1 minute until fragrant.

   Tip: Watch the butter carefully as it browses; it should turn golden, not dark brown.

5. 5

   Add the sage leaves to the browning butter and cook for another minute until the leaves crisp up and the butter becomes nutty in aroma. Remove from heat and squeeze lemon juice into the pan.

   Tip: The brown butter and sage combination is aromatic and adds depth to the delicate lobster flavor.

6. 6

   Transfer the roasted lobster tails and turnips to serving plates. Drizzle the brown butter sage mixture over everything, garnish with additional lemon zest and fresh thyme if desired.

   Tip: Serve immediately while the lobster is still warm and the butter is liquid.