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Lobster Tail with Asparagus

Lobster Tail with Sautéed Asparagus

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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Dinner, Entree
Cuisine American
Servings 2 servings

Ingredients
  

LOBSTER

  • 2 lobster tails 6-8 ounces each
  • salt to taste
  • freshly ground black pepper to taste
  • 2 tbsp unsalted butter
  • 2 cloves garlic minced
  • 1 tbsp fresh parsley chopped (for garnish)

ASPARAGUS

  • 1 pound fresh asparagus spears
  • 2 tbsp olive oil
  • salt to taste
  • freshly ground black pepper to taste
  • 2 cloves garlic minced
  • 1/2 lemon zest and juice

Instructions
 

LOBSTER

  • Use kitchen shears or a sharp knife to carefully cut the top shell of each lobster tail lengthwise down the center, stopping at the tailfin. Be careful not to cut through the bottom shell.
  • Gently pry open the top shell to expose the lobster meat. Season the meat with salt and freshly ground black pepper. NOTE: COOK ASPARAGUS FIRST.
  • In a skillet over medium-high heat, melt 2 tablespoons of unsalted butter. Add the minced garlic and sauté for about 30 seconds until fragrant.
  • Place the lobster tails, flesh side down, in the skillet and sear for about 2-3 minutes until the meat starts to turn opaque.
  • Flip the lobster tails over and continue to cook for another 2-3 minutes until the meat is fully opaque, and the shells are bright red.

ASPARAGUS

  • Wash the asparagus spears and trim the tough ends. You can do this by holding each spear at both ends and bending it until it naturally snaps. Discard the tough ends.
  • In a large skillet over medium-high heat, add 2 tablespoons of olive oil. When the oil is hot, add the minced garlic and sauté for about 30 seconds until fragrant.
  • Add the trimmed asparagus spears to the skillet. Season them with salt and freshly ground black pepper. Sauté for 5-6 minutes, tossing occasionally, until the asparagus becomes tender but still has a slight crunch.
  • Drizzle the lemon juice and sprinkle the lemon zest over thesautéed asparagus. Toss to combine and cook for an additional minute. Remove from heat.

SERVING

  • Carefully remove the lobster tails from the skillet and place them on serving plates. Arrange the sautéed asparagus alongside the lobster tails. Garnish with chopped fresh parsley. Serve immediately, and enjoy your Lobster Tail with Sautéed Asparagus!
Keyword Lobster, Lobster Tail
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