As an adventurous eater, I was always so incredibly excited by food, even as a kid. The first time I ate lobster, I was 12 years old. My brothers were eating nuggets, and I, feeling brave, ordered a lobster tail. My parents laughed, thinking I wouldn’t eat it. But 20 minutes later, my face dripping with butter, they watched as I polished off the entire lobster tail, leaving nothing but shells on my plate.
Not much has changed, and lobster is still one of my all-time favorite meals. Not only is it elegant, but it’s insanely easy to prepare, especially when you make it like this. All you have to do is wrap, bake and eat. Served alongside your favorite fall veggies, this is one lobster dish that’ll be a staple for your fall date nights.
Parchment paper lobster with seasonal vegetables and creamy butter sauce recipe
For the vegetables
- 2 medium beets
- 3 medium carrots, sliced
- 3 medium red potatoes, sliced into wedges
- 1/2 acorn squash, seeded and sliced
- 1 tablespoon olive oil
For the lobster
- 2 (5 ounce) fresh lobster tails
- 2 tablespoons butter, melted
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- Salt and pepper
- Fresh greens for garnish
- 2-1/2 tablespoons unsalted butter
- 1 teaspoon minced garlic
- 1/2 tablespoon flour
- 1/2 cup heavy cream
- Dash salt and pepper
- Preheat the oven to 425 degrees F. Place the beets into a baking dish, and drizzle with 1 teaspoon of olive oil. To another baking dish, add the potatoes, carrots and sliced acorn squash. Drizzle with the remaining olive oil. Add salt and pepper to the beets and to the remaining vegetables.
- Roast, uncovered, for about 25 minutes or until the vegetables are slightly softened. Remove from the oven.
- Slice the parchment paper into 2 (15 x 24-inch) pieces. Fold in half crosswise, and draw a large heart half on each piece, with the folds of the papers along the centers of the hearts. Cut out the hearts, and open them up. Place a lobster tail near the fold of each parchment paper piece. Sprinkle with salt and pepper.
- Place 1/2 the beets, carrots, potatoes and squash slices around each lobster tail, and drizzle each with 1 tablespoon of melted butter. Starting at the top of the heart, fold the parchment paper up and over the lobster tails and vegetables, sealing the edges. Tie the loose ends with bakers twine.
- Bake for about 13 to 15 minutes. Remove from the oven, let sit for about 6 minutes, and then open the packets. Carefully cut the meat out of the lobster tails, and then return the chunks of meat to the tails.
- To make the cream sauce, melt the butter in a saucepan over medium heat. Add the garlic, and cook for about 2 minutes. Whisk in the flour. Add in the milk, salt and pepper. Continue to whisk for a few minutes until the mixture is thick.
- Drizzle the lobsters and vegetables with cream sauce, garnish with fresh greens, and serve.