Sheet Pan Lobster Meal with Paprika Butter and Saffron Aioli

  • Prep 45 mins
  • Preheat 25 mins
  • Total 1h 26 mins
  • Advanced
  • Serves 2

For this dish I was inspired by New England lobster bakes, which are popular in Boston where I spent much of my professional career.  This dish is perfect to make whenever you can get live lobsters at their peak. 


  • Pre-crack the tails, claws and knuckles prior to cooking to make it easier to eat once it comes out of the oven and so that the butter really seeps in and soaks into the meat.
  • You can swap out the sausage for your favorite plant-based sausage, making this dish pescetarian.
  • The paprika butter and saffron aioli can be made up to four days in advance and stored in the refrigerator.
  • If Saffron is unavailable, use 2 teaspoons of smoked paprika instead.


  • Contains Shellfish

Tip: Allergy Advice

This dish contains the following allergens: Shellfish

Cooking mode

Step-by-step instruction without your screen going to sleep


  • 3 tablespoons unsalted butter
  • 1 teaspoon smoked paprika
  • ½ teaspoon cayenne pepper
  • Kosher salt, as desired


  • 2 live lobsters (1-1½ pounds each), tail, knuckle and claw separated, tail butterflied or split
  • 1 pound red potatoes, halved or quartered
  • 3 shallots, trimmed, peeled, cut in half lengthwise
  • 2 teaspoons avocado oil
  • 1 tablespoon fresh thyme, stems removed
  • Kosher salt, as desired
  • 1 head garlic, trimmed, peeled, cut in half lengthwise
  • 7 ounces kielbasa, cut into 1½ inch rounds
  • 8 ounces diver scallops
  • 1/3 cup light beer, or non-alcoholic beer or white wine


  • 2 egg yolks
  • 1 tablespoon lemon juice
  • 1 clove garlic, peeled
  • 1 tablespoon saffron threads, soaked in 2 tablespoons warm water
  • Kosher salt, as desired
  • ½ to 1 cup canola oil


  • Parsley leaves
  • Sea salt
  • Saffron aioli
  • Lemon wedges


  • Tongs
  • Blender
  • Step 1

    To prepare the paprika butter, combine the butter, paprika, cayenne pepper and salt in a small bowl.  Evenly cover the lobster pieces with the prepared butter, then place in the refrigerator until ready to use.

  • Step 2

    To prepare the saffron aioli, place all ingredients except the oil in a blender and blend until smooth. With the blender running on medium-high speed, slowly add the oil and blend until the mixture resembles mayonnaise. Taste for salt and lemon and add more if needed.  Refrigerate until ready to use.

  • Step 3

    Install the Accessory Frame in the bottom level of the unit. Then place the Pro-Heat Pan on top. Turn left-hand dial to select MAX ROAST, set temperature to 650°F, and set time to 16 minutes. Select START/STOP to begin preheating (preheating will take approx. 25 minutes).

  • Step 4

    In a large bowl, toss the potatoes and shallots with avocado oil, thyme, salt, and garlic.

  • Step 5

    When the unit is preheated and ADD FOOD and PRS STRT is displayed, open door and place potato mixture on the pan. Close door, select START/STOP, and cook for 8 minutes.

  • Step 6

    After 8 minutes, open door and use silicone-tipped tongs to toss the potatoes. Place the buttered lobster pieces, kielbasa, and scallops on the pan. Then carefully pour the beer over the ingredients. Close door and cook for 8 minutes.

  • Step 7

    When cooking is complete, open door and remove pan from oven. Garnish with parsley and sea salt. Serve with saffron aioli and lemon wedges.