BAKED LOBSTER TAILS WITH GARLIC HERB BUTTER SAUCE AND MASHED POTATOES
Delicate baked lobster tails smothered in a rich garlic herb butter sauce, paired with velvety mashed potatoes. This simple yet luxurious meal is perfect for special occasions or an elevated weeknight dinner.
Ingredients
For the Lobster Tails:
- 4 lobster tails about 6 oz each
- 4 tablespoons unsalted butter melted
- 2 garlic cloves minced
- 1 teaspoon lemon juice
- 1 tablespoon fresh parsley chopped
- 1 tablespoon fresh thyme chopped
- Salt and pepper to taste
For the Mashed Potatoes:
- 2 lbs russet potatoes peeled and cubed
- ¼ cup unsalted butter
- ½ cup milk
- Salt and pepper to taste
- Fresh parsley chopped (optional garnish)
Instructions
Prepare Lobster Tails:
- Preheat oven to 400°F (200°C). Cut lobster shells down the top with kitchen shears and pull the meat above the shell.
Make Butter Sauce:
- Mix melted butter, garlic, lemon juice, parsley, thyme, salt, and pepper. Brush generously over lobster meat.
Bake Lobster:
- Place on a baking sheet. Bake for 12–15 minutes until meat is opaque and cooked through.
Make Mashed Potatoes:
- Boil potatoes until soft (10–12 mins). Drain, mash with butter and milk. Season with salt and pepper.
Serve:
- Plate the lobster with mashed potatoes. Drizzle extra herb butter sauce over the lobster before serving.
Notes
- Make Ahead: You can prep the lobster tails and store them covered in the fridge for up to a day before baking.
- Customizing the Flavor: Add paprika or cayenne to the butter for a bit of spice.
- Serving Suggestion: Serve with a wedge of lemon or a crisp garden salad.
- Allergy-Friendly Options: Swap butter for olive oil and use dairy-free milk for a lactose-free version.
- Storage Tips: Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently.