Lobster Tagine

Name: Lobster Tagine
Total time: 35 min
Yield: 1 serving
Ingredients: 1 lobster (1 ½ lb/750 g); 2 tbsp olive oil; 1 red onion, chopped; 2 cloves garlic, minced; 2 tomatoes, chopped; 2 pinch saffron; 1/2 tsp grated ginger; 2 tbsp chopped cilantro; Salt, to taste

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35 minTotal time

EasyDifficulty

448kcal / serving

Ingredients

For 1 serving

servings

Ingredient substitutions

Red onion Yellow onion, chopped
Cilantro Flat-leaf parsley, chopped
Fresh tomatoes An equal amount of canned chopped tomatoes, drained

Nutrition per serving

Estimated values for 1 serving, 448 kcal

Protein42 g

Carbohydrates16 g

Fat24 g

Fiber 4 g · Sugar 8 g · Sodium 920 mg

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This fragrant saffron lobster tagine is perfect for a romantic date night dinner or a special occasion. The saffron flavor shines through, adding a subtle sweetness to the lobster.

Main Dish

Steps

Preheat the oven to 375°F.
Heat the olive oil in a large skillet over medium heat. Add the onion, garlic, and tomatoes and sauté for 5 minutes.
Add the saffron, ginger, and cilantro to the skillet, cooking for another 2 minutes.
Place the lobster into an oven-safe dish and pour the contents of the skillet over the lobster.
Cover the dish with aluminum foil and bake in the oven for 25 minutes.
Serve the lobster tagine with rice or your favorite vegetables and enjoy!

Tips for Lobster Tagine

Look for opaque, pearly lobster meat and a shell that has turned bright red; avoid relying on the sauce alone to judge doneness.
Keep the foil snug so the lobster stays moist, but take care when uncovering—the trapped steam can be very hot.
Have your serving dishes and sides ready before the lobster comes out; the meat is best enjoyed promptly.

Drink pairing

A dry sparkling wine
Its crisp, lively character complements sweet lobster and cuts through the olive oil without overpowering saffron.

0% option: Sparkling water with a squeeze of lemon

Storage

Refrigerate cooked leftovers within 2 hours in a covered container and use within 3–4 days. Reheat until steaming hot; lobster can become tough if reheated for too long.

Frequently asked questions

How can I tell when the lobster is done?

The meat should be opaque and pearly rather than translucent, and the shell should be bright red. Check the thickest part, as lobster size and oven performance can affect timing.