Lemon-Garlic Lobster with Herbed Couscous

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Lemon-Garlic Lobster with Herbed Couscous AI-generated image
20 minTotal time
EasyDifficulty
390kcal / serving

Ingredients

For 1 serving

Ingredient substitutions

  • Couscous An equal volume of cooked quinoa for a similarly light base.
  • Unsalted butter An equal amount of olive oil for a lighter, less creamy finish.
  • Fresh parsley An equal amount of chopped fresh chives for a mild onion note.
  • Lemon juice An equal amount of fresh lime juice for a sharper citrus flavor.

Nutrition per serving

Estimated values for 1 serving, 390 kcal

Protein33 g
Carbohydrates31 g
Fat14 g

Fiber 2 g · Sugar 2 g · Sodium 680 mg

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Tender lobster is dressed in a bright lemon-garlic butter and served over fluffy couscous with parsley. A simple, elegant main dish with a balance of rich seafood and fresh citrus.

Main Dish International

Steps

  1. Put the couscous in a heatproof bowl. Bring the water or broth to a boil, pour it over the couscous, cover, and let stand for 5 minutes. Fluff with a fork.
  2. If the lobster tail is still in its shell, use kitchen scissors to cut along the top of the shell and lift out the meat. Cut the meat into bite-sized pieces.
  3. Melt the butter in a small skillet over medium-low heat. Add the garlic and stir for about 30 seconds, just until fragrant.
  4. Add the lobster and gently toss for 2–3 minutes, until hot throughout and opaque; avoid prolonged cooking, which can make it tough.
  5. Stir in the lemon juice, parsley, salt, and pepper. Spoon the couscous onto a plate, arrange the lobster on top, and serve with the lemon wedge.

Tips for Lemon-Garlic Lobster with Herbed Couscous

  • Choose a tail that smells clean and briny, not sour; thaw frozen lobster overnight in the refrigerator.
  • The couscous should look plump and separate easily when fluffed; excess liquid can make it gummy.
  • A small skillet and heatproof bowl are enough; have the parsley and lemon ready before warming the lobster.

Drink pairing

A crisp, unoaked Sauvignon Blanc
Its citrus and herbal notes complement the lemon-parsley butter without overwhelming the sweet lobster.

0% option: Sparkling water with lemon and a few fresh mint leaves

Storage

Refrigerate leftovers within 2 hours in a covered container and use within 3–4 days. Reheat the lobster and couscous until steaming hot; the lobster may become firmer.

Frequently asked questions

Can I use frozen lobster tail?
Yes. Thaw it in the refrigerator before cooking, then pat it dry so the butter sauce does not become watery.

How can I tell when the lobster is ready?
The meat should be opaque and hot throughout, with a firm but springy texture; stop cooking promptly to avoid toughness.

Can I prepare any part ahead?
You can chop the garlic and parsley and measure the couscous ahead. For the best texture, warm the lobster just before serving.
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