Ingredients

Scale

For the Lobster Tails:

4 lobster tails, split in half lengthwise

4 tablespoons unsalted butter, melted

3 cloves garlic, minced

2 tablespoons lemon juice

1 teaspoon lemon zest

1 teaspoon paprika

1/2 teaspoon salt

1/4 teaspoon black pepper

1 tablespoon fresh parsley, chopped

Lemon wedges for serving

For the Parmesan Potatoes:

1 1/2 pounds baby potatoes, halved

2 tablespoons olive oil

1 teaspoon garlic powder

1/2 teaspoon salt

1/4 teaspoon black pepper

1/2 teaspoon Italian seasoning

1/2 cup grated Parmesan cheese

1 tablespoon fresh parsley, chopped

Instructions

Preparation:

Prepare the Parmesan Potatoes:

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.

In a large bowl, toss the halved potatoes with olive oil, garlic powder, salt, pepper, and Italian seasoning.

Spread the potatoes in a single layer on the baking sheet and bake for 25 minutes.

Remove from the oven, sprinkle with Parmesan cheese, and bake for an additional 10 minutes until golden and crispy.

Garnish with chopped parsley before serving.

Prepare the Lobster Tails:6. Preheat oven to broil and line a baking dish with foil.7. In a small bowl, mix melted butter, minced garlic, lemon juice, lemon zest, paprika, salt, and black pepper.8. Place the lobster tails on the prepared baking dish and brush generously with the butter mixture.9. Broil for 8-10 minutes, basting once, until the lobster is opaque and slightly charred.10. Remove from the oven and sprinkle with fresh parsley. Serve with lemon wedges.

Serving Suggestions:

Serve the lobster tails with the Parmesan potatoes and a side of steamed asparagus or a fresh garden salad.

Pair with a glass of white wine like Chardonnay or Sauvignon Blanc.

Storage:

Store leftover lobster in an airtight container in the refrigerator for up to 2 days.

Reheat gently in a skillet with butter to maintain tenderness.