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.
Serving size
Ingredients
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
Allergens
Contains:
Mustard, Crustaceans
May Contain:
Fish
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 87Kcal | 569Kcal |
| 366kJ | 2380kJ | |
| Fat | 3.0g | 20g |
| of which saturates | 0.3g | 2.1g |
| Carbohydrates | 7g | 48g |
| of which sugars | 1.8g | 12g |
| Protein | 7.0g | 46g |
| Salt | 0.36g | 2.3g |
| Fibre | 1.6g | 10g |
Ingredients
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)
Allergens
Contains:
Mustard, Crustaceans
May Contain:
Fish
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 84Kcal | 717Kcal |
| 351kJ | 2999kJ | |
| Fat | 2.2g | 19g |
| of which saturates | 0.2g | 1.9g |
| Carbohydrates | 9g | 80g |
| of which sugars | 1.7g | 14g |
| Protein | 5.9g | 50g |
| Salt | 0.29g | 2.4g |
| Fibre | 1.5g | 13g |
High protein
1/3 daily fibre
New
7 plants
Low sat fat
The Hut
The Hut Lobster Tails with Baby Potatoes & Sauce Vierge
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.
Cooking Instructions
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 into rings
- 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 & lobster
- Trim the broccoli
- Lay the lobster tails, flesh-side up, onto one side of the other baking tray. Drizzle with 1 tsp oil, season with salt and pepper and roast for 5 mins
- After 5 mins add the broccoli and sugar snaps to the other side of the lobster tray, drizzle with 1 tsp oil and season with salt and pepper. Return the tray to the oven for a further 8 mins until the lobster is cooked through and the greens are golden
Make the sauce vierge
- Finely chop the parsley and olives. Finely dice the tomatoes
- 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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