The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Chimichurri Lobster with Roast Potatoes, Tenderstem Broccoli & Avocado Salad
Celebrate Father's Day with a dish that feels truly special. Buttery lobster tails take centre stage - you'll drizzle them with vibrant chimichurri for a fresh twist, then pair with golden roast potatoes and nutty Tenderstem broccoli. A leafy side salad, studded with creamy avocado, completes the feast.
High protein
New
6 plants
Low sat fat
Father's Day
Serving size
Ingredients
- 20g mixed salad leaves (use half)
- 30g maple and mustard dressing (use half) (Mustard) (cold pressed rapeseed oil, cider vinegar, maple syrup, water, dijon mustard, wholegrain mustard, salt, ground black pepper, xanthan gum.)
- 90g Tenderstem broccoli (use half)
- 1 avocado (use half)
- 2 tsp garlic paste (use half) (Garlic, Olive Oil, Sea Salt, Citric Acid)
- 1 tbsp red wine vinegar (use half) (red wine vinegar (100%))
- 1 tsp dried oregano (use half)
- 1 handful of fresh flat-leaf parsley (use half)
- 1 chilli (use half)
- 6 baby potatoes
- 112g Raw Split Canadian Lobster Tails (Crustaceans, Fish) (Raw split lobster tails, prepared from Canadian lobster (Homarus Americanus), salt)
Nutritional Information
Calories: 729
Protein: 46g
Carbs: 56g
Fat: 32g
Ingredients
- 20g mixed salad leaves
- 1 avocado
- 30g maple and mustard dressing (Mustard) (cold pressed rapeseed oil, cider vinegar, maple syrup, water, dijon mustard, wholegrain mustard, salt, ground black pepper, xanthan gum.)
- 225g Raw Split Canadian Lobster Tails (Crustaceans, Fish) (Raw split lobster tails, prepared from Canadian lobster (Homarus Americanus), salt)
- 90g Tenderstem broccoli
- 1 tbsp red wine vinegar (red wine vinegar (100%))
- 2 tsp garlic paste (Garlic, Olive Oil, Sea Salt, Citric Acid)
- 1 tsp dried oregano
- 1 chilli
- 1 handful of fresh flat-leaf parsley
- 6 baby potatoes
Nutritional Information
Calories: 598
Protein: 42g
Carbs: 32g
Fat: 31g
Chimichurri Lobster with Roast Potatoes, Tenderstem Broccoli & Avocado Salad
Celebrate Father's Day with a dish that feels truly special. Buttery lobster tails take centre stage - you'll drizzle them with vibrant chimichurri for a fresh twist, then pair with golden roast potatoes and nutty Tenderstem broccoli. A leafy side salad, studded with creamy avocado, completes the feast.
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Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9
- Line 2 baking trays with parchment paper
- Pull out a small bowl
Roast the potatoes
- Quarter the potatoes, then add to a lined baking tray with 1 tsp oil and a pinch of salt and pepper
- Roast for 25-30 mins, until soft and golden
Make the chimichurri
- Meanwhile, finely chop the parsley. Deseed and finely dice the chilli. In the small bowl, combine the parsley, oregano, garlic paste, red wine vinegar, chilli (for those who'd like the heat), 1 tsp oil, a pinch of salt and pepper
- Trim the broccoli. Dice the avocado into 1cm chunks
Roast the lobster
- After 20 mins, add the broccoli to one side of the other baking tray, drizzle with 1/2 tsp oil, a pinch of salt and pepper
- Lay the lobster tails flesh side up onto the other side of the baking tray
- Roast together for 13 mins, until the lobster is cooked through and the broccoli is golden
Finish & plate up
- Check your lobster is cooked through; they should be opaque, firm and steaming hot
- Share the lobster and roast potatoes between plates, with the salad leaves, avocado and broccoli alongside. Drizzle the lobster with the chimichurri and the salad with the maple mustard dressing
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