11 Oz. Lobster Dinner Recipe

Prepare and butterfly the tail

Preheat oven to 425°F (220°C). Using kitchen shears, cut down the center of the lobster shell lengthwise from the exposed meat end toward the fin, stopping before the tail fan. Pry the shell open gently and lift the meat out, keeping the base attached. Rest the meat on top of the shell (butterfly) and pat dry with paper towel. Season the meat lightly with 1/2 tsp kosher salt and 1/4 tsp black pepper.

Make compound butter

In a small bowl, melt 3 tbs unsalted butter. Stir in 1 tsp minced garlic, 1 tbs fresh lemon juice, 1 tsp smoked paprika, remaining 1/2 tsp kosher salt, 3/4 tsp black pepper, and 1 tbs chopped parsley. Reserve about 1 tbs of the melted butter mixture for finishing and brush the remainder evenly over the exposed lobster meat.

Roast the lobster

Place the prepared lobster tail on a rimmed baking sheet or in a shallow baking dish. Roast in the preheated oven for 10–12 minutes, or until the meat is opaque and registers 135–140°F (57–60°C) with an instant-read thermometer. During the last 1–2 minutes, spoon the reserved butter over the meat to baste and add shine. Remove from oven and let rest 2 minutes.

Sweat aromatics

While the oven is heating, melt 1 tbs butter in a medium saucepan over medium heat. Add 1 tbs finely diced onion and 2 tbs finely diced carrot; sauté 3–4 minutes until softened but not browned. Add 1 tsp minced garlic and cook 30 seconds until fragrant.

Toast rice and simmer

Add 1 cup long-grain white rice to the pan and stir 1–2 minutes to lightly coat and toast the grains. Pour in 2 cups low-sodium chicken or vegetable stock, add 1 bay leaf, 1 tsp salt, and 1/2 tsp black pepper. Bring to a gentle boil, then reduce heat to low, cover, and simmer 15 minutes or until liquid is absorbed and rice is tender.

Finish pilaf

Remove from heat, discard the bay leaf, and let the rice rest covered 5 minutes. Fluff with a fork, stir in 2 tbs toasted slivered almonds (if using) and 1 tbs chopped parsley. Adjust seasoning to taste.

Roast or sauté vegetables

Toss selected vegetables (asparagus, green beans, or baby carrots) with 1 tsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. For roasting: spread on a baking sheet and roast at 425°F (220°C) for 8–12 minutes until tender-crisp and slightly browned. For stovetop: heat a skillet over medium-high heat, add the vegetables and cook 5–8 minutes, stirring occasionally, until bright and tender-crisp.

Finish and season

Transfer vegetables to a warmed serving plate and squeeze the lemon wedge over them just before serving.

If using the optional finishing sauce, whisk together 1 tbs melted butter, 1/2 tbs lemon juice, and 1/2 tbs chopped parsley. Spoon a little of this over the cooked lobster tail.

Plate: place about 3/4 cup rice pilaf on each plate, add the roasted seasonal vegetables alongside, and place the roasted lobster tail on top or to the side. Garnish with a sprinkle of chopped parsley and serve extra lemon wedges and melted butter on the side.