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.
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
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.)
- 80g mixed salad leaves
- 30g pitted green olives (Green Olives, Sunflower Oil, Sea Salt, Lactic Acid (E270))
- 200g baby tomatoes
- 1 handful of fresh flat-leaf parsley
- 450g Raw Split Canadian Lobster Tails (Crustaceans, Fish) (Raw split lobster tails, prepared from Canadian lobster (Homarus Americanus), salt)
- 80g sugar snap peas
- 240g Tenderstem broccoli
- 1 unwaxed lemon
- 2 shallot
- 1 tbsp chilli paste (Red Chillies, Rapeseed Oil, White Wine Vinegar, Sea Salt)
- 16 baby potatoes
Nutritional Information
Calories: 430
Protein: 44g
Carbs: 43g
Fat: 6.7g
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 large & 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 shallots
- In the large 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
- Serve the lobster onto plates, with the roast potatoes, salad and broccoli alongside. Drizzle the sauce vierge over the lobster
Looking for more recipe inspiration?
Subscribe to our newsletter and get delicious seasonal inspiration and recipes, plus 25% off your first 4 boxes with us!
By signing up to our mailing list you agree to the terms of our Privacy Policy.