Lobster Dinner Recipe

Prepare Lobster

Preheat oven to 425°F (220°C). Rinse lobster tails and pat dry. Using kitchen shears, cut down the center of the shell lengthwise from the wide end toward the tip (do not cut the tail fan). Carefully loosen the meat from the shell, keeping it attached at the tail end, and lift the meat to rest on top of the shell (butterfly). Brush the exposed meat lightly with 1 tsp olive oil and season with 1/2 tsp kosher salt and 1/4 tsp black pepper.

Make Garlic Butter

In a small saucepan or microwave-safe bowl, melt 6 tbs unsalted butter over low heat or in 20-30 second bursts. Stir in finely minced garlic (2 cloves), 2 tsp fresh lemon juice, 2 tbs chopped parsley, 1 tsp paprika, and remaining 1/2 tsp kosher salt and 3/4 tsp black pepper. Reserve 1 tbs for basting and set the rest warm.

Roast Lobster

Place lobster tails on a baking tray lined with foil or parchment, meat-side up. Brush each tail with the reserved 1 tbs garlic butter and then spoon some of the remaining butter over the meat. Roast in the preheated oven for 10–12 minutes for large tails (8–10 oz each) or until the meat is opaque and registers 140–145°F (60–63°C) on an instant-read thermometer. If you want a lightly browned top, broil for the last 1–2 minutes, watching closely so it doesn't burn.

Finish Lobster

Remove from oven and let rest 2 minutes. Spoon additional warm garlic butter over each tail. Sprinkle with a little extra chopped parsley and a squeeze of lemon before serving.

While the oven preheats and lobster is being prepared, prepare the rice pilaf so timing aligns. In a medium saucepan, heat 1 tbs butter and 1 tsp olive oil over medium heat until butter foams. Add finely diced 1/2 onion and sauté 3–4 minutes until softened and translucent. Add 1 minced garlic clove and cook 30 seconds until fragrant.

Add 1.5 cups long-grain white rice to the pan and stir to coat grains with butter, toasting lightly for 1–2 minutes (this gives a nutty flavor). Add 3 cups low-sodium chicken or vegetable stock, 3/4 tsp kosher salt and 1/4 tsp black pepper. Bring to a boil, then reduce heat to low, cover, and simmer gently for 15–18 minutes, or until liquid is absorbed and rice is tender.

Remove from heat and let rice rest, covered, for 5 minutes. Fluff with a fork, stir in 2 tbs toasted slivered almonds (if using) and 1 tbs chopped parsley. Taste and adjust salt/pepper as needed.

Choose your seasonal vegetable: asparagus, baby carrots, or green beans. For asparagus or green beans, trim the woody ends; for baby carrots, scrub and trim tops. Toss vegetables with 1 tbs olive oil, 1/2 tsp kosher salt and 1/4 tsp black pepper in a bowl.

Roast on a separate sheet pan in the preheated 425°F (220°C) oven for 8–12 minutes depending on vegetable and thickness: asparagus 8–10 minutes, baby carrots 12–15 minutes (you may parboil carrots 3 minutes first for tenderness), green beans 8–10 minutes. Vegetables should be tender-crisp with a little browning.

Remove vegetables from oven and toss with 1 tsp butter (optional) and a little lemon zest from 1/2 lemon. Adjust seasoning and keep warm until serving.

Divide rice pilaf between two plates. Place one lobster tail atop each bed of rice and arrange the seasonal vegetables alongside. Spoon extra melted butter (2 tbs) over the lobster and serve any remaining butter in a small ramekin for dipping.

Garnish with remaining chopped parsley and lemon wedges. Serve immediately while lobster and rice are hot.