Roasted Lobster with Watercress
Prep
20 mins
Cook
18 mins
Servings
4
Difficulty
Medium
Succulent lobster tails roasted until golden and tender, served atop a peppery watercress salad dressed with a delicate lemon beurre blanc that brings out the sweet brininess of the sea.
Ella x
Ingredients
- 4lobster tails(6 oz each, thawed if frozen)
- 6 tablespoonsunsalted butter(divided)
- 3 tablespoonsfresh lemon juice
- 1420 mlfresh watercress(loosely packed, thick stems removed)
- 1 teaspoonsea salt
- ½ teaspoonfreshly cracked black pepper
- 2garlic cloves(minced)
- 3 tablespoonsextra virgin olive oil
- 1shallots(finely minced)
- 59 mlwhite wine
- ½ teaspoondijon mustard
- 1 teaspoonlemon zest
Detail level
Instructions
- 1
Preheat your oven to 425°F. Pat the lobster tails dry with paper towels and brush the meat side generously with 2 tablespoons of melted butter. Season with half the salt and pepper.
Tip: Drying the lobster prevents it from steaming rather than roasting.
- 2
Arrange lobster tails meat-side up on a baking sheet lined with parchment paper. Roast for 12-15 minutes until the meat is opaque and slightly firm to the touch.
Tip: Don't overcook—lobster becomes tough and rubbery when cooked too long.
- 3
While lobster roasts, prepare the beurre blanc. In a small saucepan over medium heat, combine minced shallots, white wine, and 1 tablespoon of lemon juice. Reduce until about 2 tablespoons of liquid remain, approximately 4 minutes.
Tip: This reduction concentrates the flavors and prevents the sauce from being too acidic.
- 4
Reduce heat to low and whisk in the remaining 4 tablespoons of cold butter one piece at a time, whisking constantly until each addition is incorporated. The sauce should be silky and pale yellow.
Tip: Keep the heat low to prevent the butter from separating—this is the key to a glossy beurre blanc.
- 5
Stir in the Dijon mustard, remaining lemon juice, lemon zest, minced garlic, and remaining salt and pepper. Taste and adjust seasonings as needed.
Tip: The mustard adds subtle depth and helps emulsify the sauce for a creamier texture.
- 6
In a large bowl, toss the fresh watercress with olive oil, a pinch of salt, and pepper. Divide among four serving plates.
Tip: Handle the delicate greens gently to avoid bruising the leaves.
- 7
When lobster is cooked, remove from oven and let rest for 2 minutes. Place one lobster tail on top of each watercress bed.
Tip: The brief rest allows carryover cooking to complete while keeping the meat moist.
- 8
Drizzle the warm beurre blanc around the lobster and watercress. Serve immediately while the lobster is still warm and the sauce is at its silkiest.
Tip: If the sauce cools and thickens, gently reheat over very low heat while whisking.
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