The Perfect Vegetable Pairings for Lobster

Lobster is a delicacy enjoyed around the world. The sweet, succulent meat of lobster is delightful on its own but can be complemented beautifully by pairing it with the right vegetables. Choosing vegetables that accentuate the flavor of lobster without overpowering it requires some forethought. The produce you select should balance out the richness of lobster while providing contrasting flavors and textures.

When planning the ultimate lobster dinner keep these key vegetable pairings in mind

Asparagus

Asparagus is a classic choice for serving alongside lobster. The crisp stalks pair wonderfully with the lush lobster meat. To prepare:

• Lightly steam or roast fresh asparagus spears to retain their crunch. Overcooking makes them mushy.

• Season with olive oil, salt, pepper, and lemon juice. A squeeze of lemon brightens the vegetable’s flavor.

• Chopped garlic, parsley, or tarragon can provide additional herbal notes.

• Shave parmesan over the asparagus for a touch of salty accent.

Asparagus’s bitter subtlety contrasts nicely with lobster’s natural sweetness. The green vegetable’s stiff texture also balances the lobster’s tender, fleshy quality.

Green Beans

Buttery, tender green beans go great with lobster. Options include:

• Fresh green beans – trim ends and lightly steam or sauté in butter.

• Haricots verts – thin, petite French green beans. Serve warmed with lemon and olive oil.

• Roasted green beans – toss in EVOO, salt, and pepper and roast at 425°F until browned and crispy on edges.

Any preparation of green beans pairs well with lobster. The vegetable’s fresh, grassy taste and crisp-tender bite serves as an excellent complement.

Roasted Brussels Sprouts

Brussels sprouts roasted with garlic, olive oil, and herbs is a delicious vegetable for lobster. To prepare:

• Cut sprouts in half, toss with olive oil, salt, garlic powder, and pepper.

• Roast at 400°F for 20-30 minutes until caramelized.

• Garnish with lemon juice and chopped parsley.

The sweet, nutty flavor of roasted Brussels sprouts balances well with rich lobster. For a twist, add grated parmesan for nuttiness or red pepper flakes for heat.

Corn on the Cob

What’s more classic than lobster and corn on the cob in summer? The natural sweetness of grilled or steamed corn pairs perfectly with lobster’s briny flavor.

Leave corn unadorned to highlight its fresh taste. Or, brush with melted butter and sprinkle with paprika and lime juice before serving.

Partially cut corn off the cob lets diners nibble the tender kernels directly with their lobster for a fun, interactive meal.

Roasted Vegetables

A mix of seasonal vegetables like zucchini, tomatoes, bell peppers, red onion, and eggplant roasted together makes a dynamic side for lobster.

Chop the veggies, coat with olive oil, garlic, Italian seasoning, salt, and pepper. Roast on a sheet pan at 425°F, stirring once, until veggies get caramelized and tender.

The medley of sweet flavors and contrasting textures complements lobster flawlessly. Sprinkle with cheese or fresh basil for extra flair.

Fresh Salad

A fresh salad of mixed greens, cucumbers, and tomato topped with a light vinaigrette dressing balances the richness of lobster beautifully. The cool crunch of the vegetables contrasts the hot lobster just right.

Make it a spinach salad for a pop of color. Or, try arugula for some spicy pepperiness to offset the lobster’s sweetness.

Add avocado, bacon bits, grated carrot, seeds, or other toppings to make the salad more substantial. A lobster salad that includes chunks of lobster meat is also an elegant option.

Risotto or Polenta

Creamy risotto or polenta makes a refined, gourmet side for lobster. The smooth textures pair luxuriously with lobster’s tender meat.

Asparagus risotto, mushroom risotto, or truffle risotto are all excellent choices. Cook the arborio rice until it’s a velvety consistency then finish with butter and parmesan.

For polenta, simmer cornmeal in broth and cream until thickened, then add cheese. Roasted mushrooms or wilted spinach sprinkled on top adds extra dimension.

Fingerling Potatoes

Mini roasted or boiled fingerling potatoes are a classic starchy side for lobster. Simple preparations like:

• Butter and parsley
• Lemon and garlic
• Salt and pepper

Complement without overwhelming the star of the show. Potatoes balance lobster’s richness with their fluffy, mild quality.

Charred Broccolini

For a pop of charred flavor, broccolini or broccoli roasted in the oven or grilled makes a tasty match for lobster. To prepare:

• Toss florets in oil, salt, and pepper.

• Grill or roast on high heat until slightly blackened and crispy on edges.

• Finish with a squirt of lemon and flaky sea salt.

The caramelized smokiness pairs nicely with sweet lobster. Just don’t overcook the veggies to mush. Retain that fresh crunch.

Coleslaw

A vinegar-based coleslaw with shredded cabbage and carrots serves as a bright, tangy counterpart to rich lobster. The crunch of the veggies next to the lobster’s supple texture is highly satisfying.

Make your own tangy coleslaw dressing with mayo, sour cream, lemon juice, and a touch of sugar and salt. Or use a prepared dressing for an easier route.

Toasted almonds, raisins, or sunflower seeds sprinkled on top adds interest to the slaw.

Rice Pilaf

Simple rice pilaf made with chicken or vegetable broth and olive oil is a fitting partner for lobster. Sautéing onions, garlic, and fresh herbs in the oil gives it aromatic flavor.

Cook the rice until just al dente then finish by stirring in butter, lemon juice, and parsley. Serve the fluffy pilaf alongside dipping lobster meat into drawn butter.

For extra decadence, use seafood stock and stir in lump crab meat just before serving.

Pasta Salad

Chilled pasta salads marrying colorful vegetables, herbs, cheese and a light dressing pair splendidly with hot lobster. Rotini, farfalle, or fusilli work well for trapping the dressing.

Try combinations like:

• Tomato, mozzarella, basil, balsamic vinaigrette
• Carrots, red peppers, chick peas, lemon dressing
• Cucumber, feta, olives, red wine vinegar

Add some lobster chunks to make it a full lobster pasta salad!

Butter-Roasted Radishes

Sweet braised radishes are unexpectedly delicious with lobster. To prepare:

• Halve or quarter small radishes.

• Sauté in butter over medium heat.

• Once slightly browned, add chicken or veggie broth.

• Simmer until radishes are tender, about 8-10 minutes.

• Finish with a splash of white wine vinegar and chopped dill.

Butter-braised radishes have a mild sweetness that beautifully complements lobster’s natural sweetness.

Grilled Zucchini

Taking zucchini and other summer squash to the grill gives them enticing charred edges that pair wonderfully with lobster.

Slice zucchini lengthwise into 1/4 inch planks. Brush with olive oil and seasoning. Grill 2-3 minutes per side until grill marks form.

For extra flavor, marinate the zucchini slices beforehand in a mix of oil, balsamic, garlic, and Italian herbs.

The smoky zucchini with a touch of bitterness plays off lobster’s sugary tones flawlessly. Squash retains a nice firm bite too.

Celery Root Puree

Whipped celery root puree has a subtly nutty, earthy flavor that makes a sophisticated side for lobster. Peel and cube celery root, then:

• Boil in salted water until very tender, about 20 minutes.

• Drain and transfer to a food processor with butter, cream, and seasonings. Puree until smooth.

The luxuriously smooth celery root puree balances the chunky textures of lobster meat morsels drifting in melted butter.

Hasselback Potatoes

Sliced hasselback potatoes baked with olive oil, garlic, and herbs serve as a tasty starchy partner for lobster. Visually, the accordion potato slices have fantastic dramatic flair.

Cut washed russet or Yukon gold potatoes into thin slices, leaving the bottom inch attached so the potatoes hold their shape. Drizzle with oil and seasonings and bake at 400°F until tender and browned.

The crispy, olive oil-infused potatoes pair swimmingly with dunking into melted butter lobster