Twin Coldwater Lobster Tails Recipe
drawn butter, asparagus, mashed potatoes
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Ingredients
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Lobster Tails
Drawn Butter
Asparagus
Mashed Potatoes
Method
Lobster Tails
- 1
Prepare the Lobster Tails
Preheat your oven to 425°F (220°C). Using kitchen scissors, cut the top shell of the lobster tail down the center, being careful not to cut into the meat. Gently pull the shell apart and lift the meat above the shell.
- 2
Season the Lobster
Sprinkle the lobster meat with salt and a squeeze of lemon juice. Place the lobster tails on a baking sheet.
- 3
Cook the Lobster
Bake in the preheated oven for about 12-15 minutes, or until the meat is opaque and cooked through.
Drawn Butter
- 4
Melt the Butter
In a small saucepan, melt the unsalted butter over low heat. Add minced garlic and simmer for 1-2 minutes until fragrant.
- 5
Finish the Drawn Butter
Remove from heat and stir in finely chopped fresh parsley. Keep warm until serving.
Asparagus
- 6
Prepare the Asparagus
Trim the tough ends off the asparagus. Rinse and pat dry.
- 7
Roast the Asparagus
Toss the asparagus with olive oil, salt, and pepper. Spread evenly on a baking sheet and roast in the oven (can be done at the same time as the lobster) for about 10-12 minutes, until tender yet crisp.
Mashed Potatoes
- 8
- 9
Mash the Potatoes
Drain the potatoes and return them to the pot. Add heavy cream, unsalted butter, and salt. Mash until smooth and creamy, adjusting seasoning to taste.
