Herb Butter Baked Lobster Tails with Mashed Potatoes
This recipe features succulent lobster tails brushed with rich herb butter served alongside creamy mashed potatoes, perfect for any special occasion or indulgent night in.
Ingredients
For the lobster tails
- 4 large lobster tails Fresh or thawed if frozen
- 1/2 cup unsalted butter, melted
- 2 tablespoons fresh parsley, finely chopped For flavor and garnishing
- 2 tablespoons fresh chives, finely chopped For flavor
- 1 tablespoon garlic, minced Adds richness and aroma
- 1 teaspoon paprika For color and extra flavor
- to taste Salt and pepper For seasoning
For the mashed potatoes
- 2 pounds potatoes Choose starchy varieties like Russets
- 1/2 cup milk Or heavy cream for creaminess
- 1/4 cup butter For richness in the mash
- to taste Salt and pepper For seasoning
Instructions
Preparation
- Preheat your oven to 425°F (220°C).
- Place the lobster tails on a cutting board and carefully cut the top shell down the center lengthwise. Gently pull the lobster meat up and out, resting it on top of the shell.
- In a bowl, combine the melted butter, parsley, chives, minced garlic, paprika, and a pinch of salt and pepper. Stir well.
- Generously brush the herb butter all over the lobster meat.
Cooking
- Place the lobster tails on a baking sheet and bake for about 12-15 minutes, or until the meat is opaque and tender.
- While the lobster is baking, peel and chop the potatoes, then boil them in salted water until fork-tender, approximately 15-20 minutes.
- Drain the potatoes, mash them, and stir in the milk and 1/4 cup of butter. Season with salt and pepper to taste.
Serving
- Once the lobster tails are baked, serve them alongside the creamy mashed potatoes. Add extra butter on top of the potatoes if desired.
Notes
Do not overcook the lobster to avoid it becoming rubbery. Leftover herb butter can be used on veggies, seafood, or bread. Pair with a crisp white wine for a perfect meal.