Lobster and Asparagus with Lemon Butter Sauce
Elevate your dining experience with this luxurious Lobster and Asparagus with Lemon Butter Sauce recipe, a perfect harmony of fresh, succulent flavors and vibrant textures. Tender roasted lobster tails, delicately seasoned with paprika and a hint of pepper, pair impeccably with crisp asparagus spears. The dish is brought together by a silky lemon butter sauce infused with garlic and the zesty brightness of citrus. Ready in under 40 minutes, this elegant entrée is ideal for special occasions or an indulgent weeknight meal. Garnished with fresh parsley, this seafood masterpiece dazzles with its irresistible combination of flavors and simplicity. Perfect for seafood lovers searching for a quick yet sophisticated recipe, this dish is a true showstopper!
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Recipe Information
Ingredients
- 4 pieces Lobster tails
- 1 bunch Fresh asparagus
- 6 tablespoons Unsalted butter
- 3 tablespoons Lemon juice
- 2 cloves Garlic cloves, minced
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Paprika
- 2 tablespoons Fresh parsley, chopped
- 1 teaspoon Lemon zest
Instructions
Preheat your oven to 425°F (220°C).
Prepare the lobster tails by cutting through the top shell lengthwise with kitchen shears and gently pulling the meat out, resting it on top of the shell. Set aside.
Trim the tough ends of the asparagus and arrange the spears on a baking sheet. Drizzle with 1 tablespoon of olive oil, and sprinkle with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Toss gently to coat.
In a small saucepan over low heat, melt 4 tablespoons of unsalted butter. Add the minced garlic and sauté for 1-2 minutes until fragrant. Stir in the lemon juice, lemon zest, and a pinch of salt. Remove from heat and set the lemon butter sauce aside.
Place the lobster tails on a separate baking sheet. Brush the lobster meat with the remaining 1 tablespoon of olive oil and sprinkle with 1/4 teaspoon of paprika, a pinch of salt, and a pinch of black pepper.
Place both baking sheets into the oven. Roast the asparagus for 10-12 minutes or until tender-crisp. Cook the lobster tails for 12-15 minutes, or until the meat is opaque and cooked through.
While the lobster and asparagus are cooking, melt the remaining 2 tablespoons of butter in the saucepan with the lemon butter sauce, keeping it warm over very low heat.
To serve, arrange the roasted asparagus on a platter. Top with the cooked lobster tails and drizzle generously with the lemon butter sauce. Sprinkle fresh parsley over the dish for garnish and serve immediately.
Nutrition Facts
Calories |
373 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.5 g | 33% | |
| Saturated Fat | 12.1 g | 61% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 171 mg | 57% | |
| Sodium | 1196 mg | 52% | |
| Total Carbohydrate | 6.4 g | 2% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 2.1 g | ||
| Protein | 30.7 g | 61% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 131 mg | 10% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 590 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
