Recipes and Rantings from a Self-Confessed Foodie

Lobster Tail with Sweet Potato & Pea Purée

Lobster Tail with Sweet Potato & Pea Purée

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


  1. Fully defrost the lobster tails, if frozen.
  2. Preheat the oven to 190°C.
  3. Place the potato cubes in an earthenware dish, season well and spray/drizzle with oil.
  4. Bake for 20 minutes, turning halfway through to ensure all sides have browned.
  5. Garnish the potatoes with chopped chives, cover with foil and leave to rest in a warm place.
  6. Raise the oven temperature to 250°C.
  7. Rinse the lobster tail shells.
  8. Butterfly the lobster tails (cut in half, lengthwise), using a sharp knife or kitchen scissors, being careful not to cut through the tail fins.
  9. 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.
  10. Add the butter, garlic, lemon juice and paprike to a small bowl and whisk. Brush the butter mix over the lobster flesh.
  11. Bake the lobster tails for about 10 minutes, until the flesh has started to brown.
  12. 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.

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