A different take on a surf and turf type of meal. Even without steak, the dish is hearty with prime ingredients from both the land and sea. With lobster tails, roasted potatoes, and sliced tomatoes this meal will be sure to delight!

See Also

How to Eat Lobster

Cooking with Spiny Lobster

Eating Lobster Video

Ingredients

• 2 lobster tails
• 4 red or Yukon gold potatoes
• 1 cup grape tomatoes
• 1 Tbsp butter
• 1 tsp olive oil
• 2 Tbsp Kirkland Rustic Tuscan Seasoning
• 1 lemon, sliced
• 4 cloves garlic, minced

• Prep Time: 10 minutes
• Cook Time: 50 minutes

• Total Time: 60 minutes
• Yield: About 2 servings

Preparation

Preheat the oven to 375 degrees.

Cut the Yukon gold potatoes into large chunks about the size of quartered apple slices. Slice the grape tomatoes in half careful not to squish them. Toss the sliced tomatoes and potatoes with olive oil and the Kirkland Rustic Tuscan Seasoning.

Once the oven is at temperature, roast the potatoes and tomatoes in a large pan for 45 minutes or until they begin to caramelize.

A large cast iron skillet works well for this instance as we all for other recipes that call for pan to go in the oven.

Bring 2 quarts of water to a boil. Drop in the frozen lobster tails and boil them for about 1 minute per ounce. Once boiled, drain and rinse lobster tails under cold water to stop them from cooking.

In a small sauce pan, melt the butter and lightly sauté the minced garlic.

To serve this dish, toss the potato mixture with sliced lemon, top with the lobster tails. Finally, pour on the garlic and butter mixture on open lobster tails.

Enjoy!