Lobster tail is a wonderfully indulgent dish, with creamy, meaty lobster, dressed to impress, served with vegetables of your choice. A wonderful dish for any special occasion, it´s my absolute favourite crustacean.
Ingredients (Serves 2)
- 2 lobster tails
- 1 large sweet potato, peeled and cut into 2cm cubes
- glug of olive oil
- 50g salted butter, melted
- 3 garlic cloves, crushed
- 2 slices of lemon
- 2 tsp lemon juice
- 1 tsp smoked paprika
- bunch of fresh chives, chopped (to serve)
- bunch of fresh parsley, chopped (to serve)
- pea purée (or steamed/sautéed sugar snap peas
Method:
- Fully defrost the lobster tails, if frozen.
- Preheat the oven to 190°C.
- Place the potato cubes in an earthenware dish, season well and spray/drizzle with oil.
- Bake for 20 minutes, turning halfway through to ensure all sides have browned.
- Garnish the potatoes with chopped chives, cover with foil and leave to rest in a warm place.
- Raise the oven temperature to 250°C.
- Rinse the lobster tail shells.
- Butterfly the lobster tails (cut in half, lengthwise), using a sharp knife or kitchen scissors, being careful not to cut through the tail fins.
- Carefully remove the flesh from the shells (with the tail fins still attached), close up the shells and lay the flesh on top of the shells. Place the shells on a fresh piece of parchment paper laid on an oven tray.
- Add the butter, garlic, lemon juice and paprike to a small bowl and whisk. Brush the butter mix over the lobster flesh.
- Bake the lobster tails for about 10 minutes, until the flesh has started to brown.
- Serve the lobster tails with the garnished sweet potatoes and green vegetables .
If you like this Lobster Tail with Sweet Potato and Pea Purée dish, see my Moules Provençal recipe.