Jul 14 2026
Restaurants›Bridges Restaurant and Bar›Lobster Recipe

Lobster Recipe

Inspired by Bridges Restaurant and Bar
Time1h
Serves2

loaded mashed potato, grilled asparagus, melted butter, lemon

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Ingredients

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Loaded Mashed Potatoes

Grilled Asparagus

Lobster

Method

Loaded Mashed Potatoes

  1. 1

    Prepare the Potatoes

    Peel and chop the Russet potatoes into even chunks. Place them in a large pot and cover with cold water. Add a pinch of salt.

  2. 2

    Boil the Potatoes

    Bring the pot to a boil over high heat and then reduce to a simmer. Cook for 15-20 minutes, or until the potatoes are tender when pierced with a fork.

  3. 3

    Mash the Potatoes

    Drain the potatoes and return them to the pot. Add heavy cream, unsalted butter, salt, and black pepper. Mash until smooth and creamy.

  4. 4

    Add Cheese and Onions

    Fold in the shredded cheddar cheese and chopped green onions. Mix until the cheese is melted and well combined. Adjust seasoning as needed.

Grilled Asparagus

  1. 5

    Prep the Asparagus

    Wash the asparagus and trim the tough ends off.

  2. 6

    Season the Asparagus

    In a bowl, toss the asparagus with olive oil, salt, and black pepper until evenly coated.

  3. 7

    Grill the Asparagus

    Preheat a grill or grill pan over medium-high heat. Grill the asparagus for 5-7 minutes, turning occasionally, until they are tender and have grill marks.

Lobster

  1. 8

    Prepare the Lobster

    Preheat the oven to 375°F (190°C).

  2. 9

    Melt the Butter and Add Garlic

    In a small saucepan, melt 4 tablespoons of unsalted butter over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant.

  3. 10

    Bake the Lobster

    Place the lobster tails on a baking sheet, cut-side up. Brush them generously with the garlic butter and drizzle with lemon juice. Bake for 15-20 minutes or until the lobster is opaque and cooked through.

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