Lobster Tail with Asparagus and Red Potatoes

Updated at: Thu, 17 Aug 2023 04:00:21 GMT

Step 1

Wash and dry potatoes and asparagus. Cut the tough ends off the asparagus. Half or quarter potatoes.

Step 2

Peel garlic, lightly press the cloves with the side of the knife.

Step 3

Turn the lobster tails the soft side up and cut a straight line from the top to the narrow end of the tail with kitchen shears.

Step 4

If using an air fryer for roasting the veggies, preheat it.

Step 5

In a heavy pan (I used cast iron), melt the butter. Add the smashed garlic cloves and herbs and let slowly simmer on medium low heat.

Step 6

If using an air fryer, place potatoes in the air fryer basket, lightly spray with cooking oil and set them to roast for 10 mins at 400F. Alternatively, roast potatoes on high heat on the stove.

Step 7

After about 6 mins roasting potatoes in the air fryer, add asparagus spears on top of the potatoes and continue roasting for another 4-5 minutes. If roasting on a stove, add asparagus to the potatoes when potatoes are browned and stir-fry the veggies until asparagus is no longer raw but still keeps it's shape.

Step 8

Place lobster tails belly down into the melted simmering butter. Baste the tails all over with the melted butter. Cover the pan and let it simmer for 5 mins.

Step 9

After the potatoes and asparagus are finished roasting (about 4-5 minutes since combined), uncover the pot with the lobster tails, baste them again, then place roasted potatoes and asparagus on top of the tails. Cover the pot and let it sit for about 3 minutes.

Step 10

Uncover the pot, carefully stir the veggies to coat them in butter. Baste the tails again. Add salt and pepper, gently stir again. Add chopped cilantro, cover the lid and turn off the heat. Let sit for another minute.

Step 11

Serve by itself or with biscuits on the side.

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