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

Preheat your oven to 375°F (190°C). Using kitchen scissors, cut the top of the lobster shell lengthwise and gently pull the meat out to lay on top of the shell. Season with salt, pepper, and a sprinkle of garlic powder.

Prepare the Lobster Tail

On a baking sheet, place the asparagus. Drizzle with olive oil, sprinkle with salt and pepper, and toss to coat. Roast in the oven for about 10-15 minutes until tender.

Roast the Asparagus

Place the lobster tails in the oven and bake for 12-15 minutes or until the meat is opaque and cooked through. In the last few minutes, melt the butter in a small saucepan. Add garlic powder for flavor if desired.

Cook the Lobster

While the lobster and asparagus are cooking, peel and chop the redskin potatoes. Boil in salted water for about 15-20 minutes until fork-tender. Drain and return to the pot. Add milk, salt, and pepper to taste, then mash until creamy.

Make the Mashed Potatoes

Plate the roasted asparagus, lobster tail drizzled with drawn butter, and a generous serving of redskin mashed potatoes. Enjoy your South African Lobster Tail!

Serve

Lobster tails

Butter

Asparagus

Redskin potatoes

Milk

Garlic powder

Salt

Pepper

Olive oil

South African Lobster Tail

Make South African Lobster Tail Recipe in just 45m. 8 oz. succulent cold water lobster tail, drawn butter, served with roasted asparagus and redskin mashed potatoes.

South African Lobster Tail Recipe

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