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Marissa Bolden

Cast Iron Lobster with a Corn Salad

Cast iron lobster with corn salad is a buttery, bright dish that layers rich, nutty brown butter lobster with a fresh, citrusy corn salad. It’s simple enough for a weeknight meal but elegant enough to serve for guests. The balance of creamy lobster and crisp corn gives it an incredible texture contrast that feels both luxurious and down-to-earth.
Print Recipe
Servings: 2 Lobster tails
Ingredients Method

Ingredients
  

  • Lobster tails split in half
  • 1/4 stick butter
  • Salt
  • White pepper
  • Corn Salad:
  • 1 cup sweet corn fresh or frozen
  • 2 green onions diced
  • 1/4 bunch cilantro chopped
  • 1 tsp lime juice
  • 1/2 tsp sea salt
  • 1 tsp white pepper

Method
 

  1. Prepare the Brown Butter: In a cast iron skillet, melt the butter over medium heat. Allow it to brown for approximately five minutes, until it achieves a darker color and a nutty aroma.
  2. Cook the Lobster: Season the split lobster tails with salt and white pepper. Place the lobster, cut-side down, into the brown butter. Cook for four minutes, then flip the lobster to the shell side and continue cooking until the shell turns bright red (about one minute).
  3. Make the Corn Salad: In a bowl, combine the corn, cilantro, and green onions. Season with lime juice, salt, and pepper, then toss gently to combine.
  4. Serve: Arrange the corn salad over the cooked lobster.