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THE HUT Lobster Tails with New Potatoes & Green Salad
Sample the true magic of coastal dining with Mindful Chef x The Hut. Buttery lobster tails, roasted to perfection, are paired with tender asparagus and golden baby potatoes - gently spiced with a hint of chilli. A green sugar snap salad and refreshing sauce vierge, studded with bright tomatoes and fresh-cut parsley, bring a refreshing lift, tying everything together. Coastal dining, from the comfort of your kitchen.
High protein
1/3 daily fibre
New
7 plants
Low sat fat
The Hut
Serving size
Ingredients
- 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.)
- 40g mixed salad leaves
- 30g pitted green olives (Green Olives, Sunflower Oil, Sea Salt, Lactic Acid (E270))
- 110g baby tomatoes
- 1 handful of fresh flat-leaf parsley
- 225g Raw Split Canadian Lobster Tails (Crustaceans, Fish) (Raw split lobster tails, prepared from Canadian lobster (Homarus Americanus), salt)
- 40g sugar snap peas
- 180g Tenderstem broccoli
- 1 unwaxed lemon
- 1 shallot
- 1 tbsp chilli paste (Red Chillies, Rapeseed Oil, White Wine Vinegar, Sea Salt)
- 8 baby potatoes
Nutritional Information
Calories: 558
Protein: 46g
Carbs: 48g
Fat: 18g
Ingredients
- 30g pitted green olives (use half) (Green Olives, Sunflower Oil, Sea Salt, Lactic Acid (E270))
- 110g baby tomatoes (use half)
- 8 baby potatoes
- 1 tbsp chilli paste (use half) (Red Chillies, Rapeseed Oil, White Wine Vinegar, Sea Salt)
- 1 unwaxed lemon (use half)
- 40g sugar snap peas (use half)
- 180g Tenderstem broccoli (use half)
- 1 shallot (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.)
- 40g mixed salad leaves (use half)
- 1 handful of fresh flat-leaf parsley (use half)
- 112g Raw Split Canadian Lobster Tails (Crustaceans, Fish) (Raw split lobster tails, prepared from Canadian lobster (Homarus Americanus), salt)
Nutritional Information
Calories: 717
Protein: 50g
Carbs: 80g
Fat: 19g
THE HUT Lobster Tails with New Potatoes & Green Salad
Sample the true magic of coastal dining with Mindful Chef x The Hut. Buttery lobster tails, roasted to perfection, are paired with tender asparagus and golden baby potatoes - gently spiced with a hint of chilli. A green sugar snap salad and refreshing sauce vierge, studded with bright tomatoes and fresh-cut parsley, bring a refreshing lift, tying everything together. Coastal dining, from the comfort of your kitchen.
Getting hungry?
Find 56 recipes a week just like this one at Mindful Chef, that are all:
Delicious, high quality food - and lots of it
No stodgy refined carbs - no food comas here
Goodness from natural food - full of fibre
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 medium bowl & a small bowl
Roast the potatoes
- Quarter the potatoes, then add to a lined baking tray with 1 tsp oil, a pinch of salt and pepper
- Roast for 15 mins
- After 15 mins, coat the potatoes in the chilli paste (for those who'd like the heat) and return to the oven for a further 10-15 mins, until soft and golden
Pickle the shallot
- Meanwhile, thinly slice the shallot
- In the medium bowl, combine the juice from half the lemon with a pinch of salt and pepper. Add the shallot, toss to coat, then set aside to pickle
Roast the veg & roast the lobster
- Trim the broccoli and cut into thirds
- Add the broccoli and sugar snaps to one side of the other baking tray, drizzle with 1 tsp oil, a pinch of salt and pepper
- Add the lobster to the other side of the tray and drizzle with 1 tsp oil
- Roast for 10 mins, until the lobster is cooked through and the greens are golden
Make the sauce vierge
- Finely chop the parsley. Fine dice the tomatoes. Thinly slice the olives
- In the small bowl, mix together the tomatoes, olives, parsley, juice from the remaining lemon and a generous pinch of salt and pepper
- When ready, toss the cooked sugar snaps, salad leaves and maple mustard dressing though the pickled shallot
Plate up
- Check your lobster is cooked through; it should be opaque, firm and steaming hot
- Share the lobster between plates, with the roast potatoes, salad and broccoli alongside. Drizzle the sauce vierge over the lobster
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