11oz Lobster Dinner Recipe

Prepare lobster

Preheat oven to 425°F (220°C). Using kitchen shears, cut down the top of the lobster shell lengthwise from the open end to the base of the tail, stopping before the tail fan. Gently pry the shell open and loosen the meat from the underside of the shell, keeping the meat resting on top of the shell (but still attached at the base). Pat the meat dry with paper towels.

Make garlic butter

In a small saucepan over low heat, melt 4 tbsp unsalted butter. Stir in 1 tsp minced garlic, 1 tsp lemon juice, 1 tbsp chopped parsley, 1 tsp paprika, 1 tsp kosher salt, and 1 tsp freshly ground black pepper. Warm until fragrant (about 1 minute). Reserve 1 tbsp of the butter mixture for brushing after roasting; keep the rest warm.

Roast lobster

Place the prepared lobster tail on a baking sheet lined with foil, meat side up. Brush generously with most of the garlic butter (reserve 1 tbsp). Roast in the preheated oven 8–12 minutes, until the lobster meat is opaque, firm to the touch, and registers 140–145°F (60–63°C) with an instant-read thermometer. Cooking time will vary by oven and exact weight; watch closely after 8 minutes to avoid overcooking.

Finish lobster

Remove lobster from the oven and immediately brush with the reserved 1 tbsp garlic butter. Sprinkle a little extra chopped parsley and a light pinch of paprika for color. Let rest 1–2 minutes before serving.

Toast aromatics and rice

While the oven heats (or while lobster rests), heat 1 tbsp butter in a medium saucepan over medium heat. Add 1/4 cup diced onion, 1/4 cup diced carrot and 1/4 cup diced celery; sauté until softened and translucent, about 3–4 minutes. Add 1/2 tsp minced garlic and cook 30 seconds until fragrant. Add 1 cup long-grain rice and stir to coat in butter and aromatics; toast for 1–2 minutes until the rice edges become lightly translucent.

Simmer rice

Add 2 cups low-sodium stock, 1/2 tsp kosher salt, and 1/4 tsp black pepper. Bring to a gentle boil, then reduce heat to low, cover, and simmer 15 minutes without lifting the lid. After 15 minutes, remove from heat and let stand, covered, 5 minutes.

Finish rice

Fluff rice with a fork. Stir in 2 tbsp toasted slivered almonds (if using) and 1 tbsp chopped parsley. Adjust seasoning to taste and keep warm until plating.

Roast or steam vegetables

If using asparagus: toss 8 spears with 1 tbsp olive oil, 1/2 tsp salt and 1/4 tsp black pepper. Arrange on a baking sheet and roast in the 425°F oven for 8–10 minutes (can be roasted during the last 8–10 minutes of the lobster). If using baby carrots: toss with oil and season and roast 12–15 minutes until tender-crisp. Alternatively, steam vegetables 4–6 minutes until just tender.

Finish vegetables

When cooked, toss vegetables with 1 tsp butter and a squeeze of lemon. Adjust seasoning and keep warm for serving.

On a warmed plate, place a portion of rice pilaf (about 1 cup). Arrange the roasted lobster tail next to the rice, and place the seasonal vegetables alongside. Drizzle 1–2 tbsp melted butter over the lobster meat and garnish with 1 tsp chopped parsley and a lemon wedge. Serve immediately.