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Delicious herb butter baked lobster tails garnished with fresh herbs and served with mashed potatoes.

Herb Butter Baked Lobster Tails with Mashed Potatoes

A luxurious yet simple dish featuring succulent lobster tails drizzled with herb butter and served with creamy mashed potatoes.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Seafood
Calories: 600
Ingredients Method Notes

Ingredients
  

For the Lobster Tails
  • 4 tails lobster tails Fresh lobster tails if possible.
  • 1/2 cup unsalted butter, melted
  • 3 cloves garlic, minced
  • 1 tablespoon fresh parsley, chopped
  • 1 tablespoon fresh chives, chopped
  • 1 tablespoon fresh lemon juice
  • to taste Salt and pepper
For the Mashed Potatoes
  • 2 pounds russet potatoes
  • 1/2 cup milk Let come to room temperature.
  • 4 tablespoons unsalted butter Let come to room temperature.
  • to taste Salt and pepper

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. Using kitchen scissors, carefully cut the top shell of each lobster tail down the center. Gently pull the meat out and lay it on top of the shell.
  3. In a bowl, mix the melted butter, minced garlic, parsley, chives, lemon juice, salt, and pepper.
  4. Brush the herb butter generously over the lobster tails, reserving a bit for basting later.
Cooking
  1. Place the prepared lobster tails in a baking dish and bake for about 20-25 minutes, or until the lobster meat is opaque and tender, basting halfway through with remaining herb butter.
  2. While the lobster is baking, peel and chop the russet potatoes. Boil them in salted water until fork-tender, about 15-20 minutes.
  3. Drain the potatoes and return them to the pot. Add milk and butter, and mash until creamy. Season with salt and pepper.
Serving
  1. Plate the lobster tails alongside a heaping scoop of mashed potatoes. Drizzle any remaining herb butter on top.

Notes

Use fresh lobster tails if possible. Don’t overcook the lobster to avoid rubbery texture. Let butter and milk come to room temperature for creaminess in mashed potatoes.