Roasted Lobster with Thai-Provençal Sauce and Jasmine Rice
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Browse our mealsThis elegant roasted lobster brings together the sunny flavors of Saint-Tropez and fresh Thai herbs. By flash-roasting the lobster at high heat for just 5 minutes and serving it with a citrusy sauce vierge, you get perfectly tender meat every time. It is a stunning meal for six that feels like a seaside vacation.
Recipe by Christophe Rammant
Christophe is a culinary professional with expertise in French and global cuisine. He has developed recipes and cooking techniques that bridge traditional methods with modern home cooking approaches. Christophe focuses on making classic culinary techniques accessible to home cooks through clear instruction and practical applications. He studied at Le Cordon Bleu Paris and has work experience at a two star Michelin restaurant.
Cordon Bleu Paris alumni - Two star Michelin kitchen experience
Quick Info
Why Does High-Heat Roasting Keep Lobster Tender?
Professional culinary team know that lobster meat toughens quickly when cooked slowly. By using a very hot oven, around 500°F / 260°C, the shell protects the meat while the high heat firms it up just enough to stay juicy and sweet.
Traditional French technique uses a sauce vierge, which is an oil-based sauce that isn't cooked. Food science shows that keeping the sauce at room temperature prevents the delicate oils in the lemongrass and basil from breaking down, keeping the flavors bright.
Professional kitchens often cook rice a day early. This allows the starch to firm up in the fridge, ensuring that when you reheat it with aromatics, the grains stay separate and fluffy instead of turning into a mushy pile.
Estimated nutrition per serving
Estimated from ingredient weights — not lab-tested.
- Calories
- 1026
- Protein
- 38g
- Fat
- 63g
- Carbohydrates
- 80g
Ingredients
Recipe yields 6 servings
For the Roasted Lobster
| Amount | Ingredient | Notes |
|---|---|---|
| 3 total | Live lobsters (approx. 600-700g each) | halved lengthwise just before roasting |
| 60 g | Extra virgin olive oil | for seasoning |
| 2–3 cloves | Garlic cloves | crushed, for rubbing the flesh |
| 5 g | Fresh thyme sprigs | scattered over lobster |
| 8 g | Fleur de sel | for finishing |
For the Thai-Provençal Sauce Vierge
| Amount | Ingredient | Notes |
|---|---|---|
| 400 g | Ripe tomatoes, concassé | peeled, seeded, and finely diced |
| 180 g | Extra virgin olive oil | use your best quality bottle |
| 2 zested, 1 juiced | Kaffir lime | the citrus anchor |
| 2 stalks | Lemongrass stalks | inner heart only, microplaned |
| 10 g galangal, 6 g ginger | Fresh galangal and ginger | microplaned for a floral warmth |
| 57 g total | Fresh herbs (Thai basil, coriander, mint) | torn at the last moment |
For the Rice and Salad
| Amount | Ingredient | Notes |
|---|---|---|
| 420 g | Jasmine rice | cooked the day before |
| 600 g | Small courgettes (zucchini) | sliced into thin ribbons |
| 400 g | Fennel bulbs | very finely shaved |
Instructions
The Day Before (Prep)
- 1
Cook and Chill the Rice
Rinse the rice until the water is clear, then toast it in a dry pan for 2 minutes until it smells nutty. Cook with 630g stock at a low simmer for 12 minutes, then let it rest for 10 minutes. Spread it on a tray and keep it in the fridge uncovered overnight so the grains stay firm and don't get mushy when reheated.
- 2
Prepare the Salad Base
Shave the fennel and courgettes into thin ribbons. Salt the courgettes for 10 minutes and pat them dry to remove bitterness. Whisk the lime, ginger, lemongrass, and oil together to make a dressing, then toss with the vegetables and chill.
Before Serving (Assembly)
- 3
Infuse the Aromatic Oil
Mix the olive oil with microplaned lemongrass, galangal, ginger, and lime zest. Let it sit at room temperature for 30 minutes. This slow soak pulls out the deep flavors from the herbs without using heat.
- 4
Build the Rice Base
Soften shallots and garlic in oil over medium-low heat until translucent. Add the cold rice and a splash of rosé wine, stirring until the wine evaporates. Season with fish sauce for a deep, savory taste that makes the rice delicious.
The Final Finish (Cooking)
- 5
Roast the Lobster
Preheat your oven to its highest setting, around 500°F / 260°C. Split the lobsters in half, brush with oil and garlic, and roast for exactly 5 minutes. The meat is done when it turns from clear to white (opaque) and reaches an internal temperature of 140°F / 60°C.
- 6
Dress and Plate
Stir fresh herbs and citrus juice into your sauce at the very last second so they stay bright green. Spoon the sauce over the hot lobster and serve with the rice and cool salad.
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Tips & Tricks
If the lemongrass feels woody or tough:
Use a microplane grater. This turns the tough heart of the lemongrass into a soft paste that blends perfectly into the sauce without any hairy bits.
If you are worried about the rice sticking:
Make sure to refrigerate it uncovered overnight. The cold air dries the surface of the rice so the grains stay separate when you warm them up.
If the lobster meat is rubbery:
You likely cooked it too long. Check it at 5 minutes; the meat should just barely start to pull away from the shell. It will finish cooking as it rests for 2 minutes.
If the sauce tastes too heavy:
Add an extra squeeze of lime or lemon juice. The acid cuts through the olive oil and makes the whole dish feel lighter.
If the lemongrass feels woody or tough:
Use a microplane grater. This turns the tough heart of the lemongrass into a soft paste that blends perfectly into the sauce without any hairy bits.
If you are worried about the rice sticking:
Make sure to refrigerate it uncovered overnight. The cold air dries the surface of the rice so the grains stay separate when you warm them up.
If the lobster meat is rubbery:
You likely cooked it too long. Check it at 5 minutes; the meat should just barely start to pull away from the shell. It will finish cooking as it rests for 2 minutes.
If the sauce tastes too heavy:
Add an extra squeeze of lime or lemon juice. The acid cuts through the olive oil and makes the whole dish feel lighter.
Frequently Asked Questions
Can I prepare the lobster ahead and reheat it?
No, you should always serve roasted lobster fresh from the oven. Reheating it makes the delicate meat rubbery and tough. Since the rice and salad are made ahead, you only need 5 minutes of actual cooking time right before you eat.
What if I can't find galangal?
You can use double the amount of fresh ginger instead. Galangal has a piney, floral flavor, but ginger still provides that wonderful warmth that makes the sauce taste authentic and fresh.
Why is my sauce vierge so oily?
This is actually correct! A sauce vierge is an oil-based dressing, not a thick sauce. The oil carries all the flavors of the herbs and tomatoes to the lobster. Just give it a gentle stir before spooning it over the meat.
How do I fit three lobsters in one oven?
Use two roasting trays. If they don't fit on one shelf, you can roast them in two quick batches. Lobster stays warm for several minutes, so the first batch will still be perfect when the second one comes out.
Can I prepare the lobster ahead and reheat it?
No, you should always serve roasted lobster fresh from the oven. Reheating it makes the delicate meat rubbery and tough. Since the rice and salad are made ahead, you only need 5 minutes of actual cooking time right before you eat.
What if I can't find galangal?
You can use double the amount of fresh ginger instead. Galangal has a piney, floral flavor, but ginger still provides that wonderful warmth that makes the sauce taste authentic and fresh.
Why is my sauce vierge so oily?
This is actually correct! A sauce vierge is an oil-based dressing, not a thick sauce. The oil carries all the flavors of the herbs and tomatoes to the lobster. Just give it a gentle stir before spooning it over the meat.
How do I fit three lobsters in one oven?
Use two roasting trays. If they don't fit on one shelf, you can roast them in two quick batches. Lobster stays warm for several minutes, so the first batch will still be perfect when the second one comes out.
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