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
