Blackened Honey Butter Lobster and Cod with Roasted Sweet Potatoes and Lemon-Dijon Kale

This surf-and-surf dinner brings together the best of the ocean: succulent roasted lobster and flaky cod, both elevated with a smoky-sweet blackened honey butter. The honey butter is infused with blackening spice, Worcestershire and fresh parsley, creating a rich glaze that caramelizes beautifully.

Anchored by earthy roasted sweet potatoes and bright lemon-Dijon kale, every bite offers a contrast of textures and flavors. A final shower of crispy fried onions adds the perfect crunchy finish. This dish is impressive enough for a special occasion yet simple enough for a weeknight indulgence.

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Ingredients

4 ounce KaleView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

2 unit Sweet PotatoView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

10 ounce Icelandic CodView ingredient guideLike ingredientDislike ingredient

4 teaspoon HoneyView ingredient guideLike ingredientDislike ingredient

2 tablespoon Garlic Herb ButterView ingredient guideLike ingredientDislike ingredient

1 unit Crispy Fried OnionsView ingredient guideLike ingredientDislike ingredient

0.5 tablespoon Worcestershire SauceView ingredient guideLike ingredientDislike ingredient

0.25 ounce ParsleyView ingredient guideLike ingredientDislike ingredient

16 ounce Lobster TailsView ingredient guideLike ingredientDislike ingredient

2 teaspoon Dijon MustardView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

1 tablespoon Blackening SpiceView ingredient guideLike ingredientDislike ingredient

3 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

4 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust oven racks to top and middle positions and preheat to 425°F. Wash and dry produce. Slice sweet potatoes into ½-inch-thick rounds. Pick parsley leaves from stems and roughly chop; discard stems. Remove any large stems from kale; chop leaves into bite-size pieces if necessary. Peel and mince or grate garlic. Quarter lemon.
2. Toss sweet potatoes on a baking sheet with a drizzle of oil, garlic powder, 1 teaspoon blackening spice (2 teaspoons for 4 servings), salt and pepper. Roast on top rack until browned and tender, 25-30 minutes.
3. While sweet potatoes roast, in a medium microwave-safe bowl, combine honey, remaining blackening spice and 4 tablespoons plain butter (8 tablespoons for 4). Cover with plastic wrap; microwave until butter has melted, 30-60 seconds. Stir in half the parsley and half the Worcestershire sauce (all for 4). Season with salt and pepper.
4. Using kitchen shears, cut along underside of each lobster shell, leaving meat intact and stopping at tail; pull sides of shell apart to expose meat (do not remove meat from shell). Cut two 10-inch-long pieces of foil (four pieces for 4 servings). Place one lobster tail, cut side up, in the center of each piece of foil. Drizzle each lobster tail with 1 tablespoon blackened honey butter. Wrap foil up and around lobster tails, pinching to tightly seal. Place on a second baking sheet.
5. Roast lobster tails on middle rack until tender and cooked through, 10-15 minutes. Tip: Carefully open the foil packets to check that lobster is fully cooked; the shell and meat should be red. If needed, reseal and return to oven until fully cooked. Once cooked, carefully cut a slit in the top of each foil packet to allow steam to escape.
6. While lobster roasts, pat cod dry with paper towels; season all over with salt and pepper. Heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add cod; cook until browned and cooked through, 3-5 minutes per side. Turn off heat; transfer cod to a plate and dollop each piece with garlic herb butter. Wipe out pan. Tip: Tent fish with foil to keep warm.
7. Heat a drizzle of oil in the same pan over medium heat. Add kale and garlic; season with salt and pepper. Cook, stirring occasionally, until kale begins to soften, 2-3 minutes. Add mustard, 2 tablespoons water and juice from one lemon wedge (4 tablespoons water and juice from two lemon wedges for 4 servings). Cook, stirring, until kale is tender and liquid has evaporated, 1-2 minutes.
8. Once lobster tails are cool enough to handle, remove from foil; using a clean kitchen towel, apply pressure to tops of shells until they crack. Turn tails over and, using your hands, peel back shell on each side of cut tails. Remove lobster meat; cut into bite-size pieces. Arrange sweet potatoes in a circle in center of plates; top with kale. Arrange cod over kale; top with lobster meat. Drizzle with remaining blackened honey butter to taste (if butter has cooled, microwave for 10-15 seconds; stir). Garnish with crispy fried onions and remaining parsley. Serve with remaining lemon wedges on the side.

Recipe Tips

FAQ

Can I use frozen lobster tails?

Yes, thaw them completely in the refrigerator overnight before using. Pat dry before seasoning.

What can I substitute for blackening spice?

You can make your own by combining paprika, cayenne, garlic powder, onion powder, thyme and oregano. Adjust to taste.

Can I prepare any components ahead of time?

You can slice the sweet potatoes and chop the kale and parsley a day in advance. Store them separately in the refrigerator.