Lobster Tails with Creamy Garlic Butter Sauce and Roasted Baby Broccoli Recipe
Introduction
This elegant dish features succulent lobster tails served with a rich, creamy garlic butter sauce paired with roasted baby broccoli and tender new potatoes. It’s a perfect meal for special occasions or when you want to indulge in restaurant-quality seafood at home.
Ingredients
- ½ pound organic gold or red new potatoes
- 6 ounces organic baby broccoli
- 1 or 2 organic shallots
- 1 or 2 cloves organic peeled fresh garlic
- 2 tablespoons unsalted butter
- Sunbasket smoky spice blend (chili powder, coriander, cumin, sweet smoked paprika, granulated garlic)
- 1 cup milk
- 3 tablespoons grated Parmesan
- 2 cold-water lobster tails (about 4½ ounces each)
- 1 organic lemon
- 4 or 5 sprigs organic fresh flat-leaf parsley
Instructions
- Step 1: Heat the oven to 425°F. Scrub the potatoes and cut medium or large ones into halves or quarters. Trim the root ends from the baby broccoli. Peel and thinly slice the shallots. Place potatoes, baby broccoli, and shallots on a sheet pan, drizzle with 1 to 2 tablespoons oil, season generously with salt and pepper, and toss to coat. Spread evenly and roast for 14 to 16 minutes, stirring once halfway, until lightly browned and tender.
- Step 2: Finely chop, press, or grate the garlic. In a small saucepan over medium heat, melt the butter. Add the garlic and smoky spice blend and cook until fragrant, about 1 minute. Remove 1 tablespoon of this garlic butter and set aside for the lobster. To the remaining butter in the pot, add the milk, season with salt and pepper, and cook over medium heat, stirring occasionally until slightly thickened, 2 to 3 minutes. Remove from heat, stir in Parmesan, and cover to keep warm.
- Step 3: Working with one lobster tail at a time, place it shell side up on a cutting board. Using kitchen shears, carefully cut down the center of the top shell to the base of the tail without cutting the tail fin. Flip and repeat on the bottom shell. Gently spread the shells apart and lift the meat, keeping it attached near the tail end. Press the shells back together and rest the lobster meat on top. In a large frying pan, bring ½ inch of water to a boil. Add lobster shells down, meat facing up, cover, and steam until opaque, 4 to 6 minutes. Transfer lobster to a plate and brush with the reserved garlic butter.
- Step 4: Cut the lemon into wedges and strip parsley leaves from stems, coarsely chopping the leaves. Serve lobster with roasted vegetables, garlic cream sauce, garnished with lemon wedges and parsley.
Tips & Variations
- For an extra touch, sprinkle a little extra smoked paprika over the cream sauce before serving to enhance the smoky flavor.
- If you prefer, substitute baby broccoli with broccolini or asparagus for a similar texture and taste.
- Use clarified butter in the garlic butter sauce if you want a cleaner, more intense butter flavor without milk solids.
Storage
Store any leftover lobster and vegetables in an airtight container in the refrigerator for up to 2 days. Reheat gently in a covered pan over low heat or in the microwave to avoid drying out the lobster. The creamy garlic butter sauce can be reheated slowly on the stove, stirring frequently.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I grill the lobster tails instead of steaming?
Yes, grilling lobster tails is a great alternative. Cut the shells as described, brush with garlic butter, and grill meat side down for 5-6 minutes until opaque and cooked through.
What can I use if I don’t have the smoky spice blend?
You can make a quick substitute by mixing chili powder, ground coriander, ground cumin, smoked paprika, and granulated garlic in equal parts to replicate the smoky spice blend flavor.
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Lobster Tails with Creamy Garlic Butter Sauce and Roasted Baby Broccoli Recipe
- Total Time: 35 minutes
- Yield: 2 servings 1x
Description
Delicious lobster tails served with a creamy garlic butter sauce and roasted baby broccoli, complemented by tender new potatoes and fresh lemon-parsley garnish. This elegant seafood dish combines roasted vegetables, steamed lobster, and a rich Parmesan-infused cream sauce for a flavorful and satisfying meal.
Ingredients
Scale
Vegetables & Aromatics
- ½ pound organic gold or red new potatoes
- 6 ounces organic baby broccoli
- 1 or 2 organic shallots
- 1 or 2 cloves organic peeled fresh garlic
- 1 organic lemon
- 4 or 5 sprigs organic fresh flat-leaf parsley
Dairy & Butter
- 2 tablespoons unsalted butter
- 1 cup milk
- 3 tablespoons grated Parmesan
Spices & Seasoning
- Sunbasket smoky spice blend (chili powder, coriander, cumin, sweet smoked paprika, granulated garlic)
- Salt and pepper, to taste
Seafood
- 2 cold-water lobster tails (about 4½ ounces each)
Instructions
- Prep and roast the vegetables: Heat the oven to 425°F. Scrub the potatoes and cut them into halves or quarters if large. Trim the root ends from the baby broccoli and peel, then thinly slice the shallots. On a sheet pan, drizzle potatoes, baby broccoli, and shallots with 1 to 2 tablespoons of oil. Season generously with salt and pepper and toss to coat. Spread in an even layer and roast for 14 to 16 minutes, stirring once halfway through until vegetables are lightly browned and tender. Meanwhile, start preparing the rest of the meal.
- Make the garlic butter and cream sauce: Finely chop, press, or grate the garlic. In a small sauce pot over medium heat, melt the butter. Stir in the garlic and smoky spice blend, cooking for about 1 minute until fragrant. Remove 1 tablespoon of garlic butter and set aside for the lobster. To the remaining garlic butter in the pot, add milk, season with salt and pepper, and cook over medium heat, stirring occasionally until the sauce thickens slightly (2 to 3 minutes). Remove from heat, stir in Parmesan, and cover to keep warm.
- Prep and steam the lobster: Using kitchen shears, cut down the center of the top shell of each lobster tail to the base, avoiding cutting the meat. Flip and repeat on the bottom shell. Gently spread shells apart and lift the meat, keeping it attached near the tail’s end, then press shells back together and place the lobster meat on top. In a large frying pan, bring ½ inch of water to a boil. Add the lobster tails with the shell down and meat facing up. Cover and steam until opaque, 4 to 6 minutes. Transfer to a plate and brush with reserved garlic butter.
- Prep the garnishes: Cut the lemon into wedges. Strip parsley leaves from stems and coarsely chop the leaves. Serve lobster tails drizzled with cream sauce, roasted vegetables alongside, and garnish with lemon wedges and fresh parsley.
Notes
- Use kitchen shears carefully when cutting lobster shells to avoid damaging the meat.
- Roast vegetables evenly by tossing halfway through cooking for balanced browning.
- Reserve some garlic butter to enhance the lobster flavor after steaming.
- Adjust smoky spice blend amount to taste if desired for more or less heat.
- Serve immediately for best texture and flavor.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Roasting and Steaming
- Cuisine: American Seafood
Keywords: lobster tails, garlic butter sauce, roasted baby broccoli, creamy sauce, seafood dinner, roasted vegetables, steamed lobster
