South African Lobster Tail Recipe

Time45m

Serves2

8 oz. succulent cold water lobster tail, drawn butter, served with roasted asparagus and redskin mashed potatoes.

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Ingredients

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1
Prepare the Lobster Tail
Preheat your oven to 375°F (190°C). Place the lobster tail on a cutting board. Using kitchen scissors, carefully cut down the center of the shell to expose the meat. Gently pull the meat out, so it rests on top of the shell. Season with salt and pepper.
2
Roast the Asparagus
Trim the asparagus and place them on a baking sheet. Drizzle with olive oil, and season with salt and pepper. Roast in the preheated oven for about 15 minutes or until tender.
3
Prepare the Mashed Potatoes
Boil redskin potatoes in salted water until fork-tender, about 15-20 minutes. Drain and return to the pot. Add minced garlic, salt, and a splash of milk or butter to taste. Mash until smooth.
4
Cook the Lobster Tail
In a small saucepan, melt the butter over low heat. Place the lobster tail on a baking dish and brush with melted butter. Bake in the oven for about 12-15 minutes or until the meat is opaque and firm.
5
Serve
Plate the lobster tail alongside the roasted asparagus and redskin mashed potatoes. Drizzle any remaining melted butter over the lobster and serve immediately.