Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Lobster Tail
Roasted Vegetables
Method
Prepare Lobster Tail
- 1
Prepare the Lobster
Preheat your oven to 375°F (190°C). Using kitchen scissors, carefully cut down the top shell of the lobster tail, stopping just before the tail fin. Gently pull the meat out, leaving it attached at the base, and rest it on top of the shell.
- 2
Season the Lobster
In a small bowl, mix melted butter, lemon juice, minced garlic, paprika, salt, and black pepper. Brush the mixture generously over the lobster meat.
- 3
Bake the Lobster
Place the lobster tail on a baking sheet and bake in the preheated oven for about 20-25 minutes, or until the meat is opaque and cooked through.
Prepare Roasted Vegetables
- 4
Prepare the Vegetables
While the lobster is baking, prepare the vegetables. In a large bowl, combine zucchini, bell peppers, carrots, and red onion.
- 5
Season and Roast
Drizzle olive oil over the vegetables, sprinkle with herbs, salt, and black pepper, and toss to coat. Spread the vegetables on another baking sheet in a single layer.
- 6
Bake the Vegetables
Roast the vegetables in the oven alongside the lobster for about 20-25 minutes, or until tender and slightly caramelized.
