Recipes
Lobster tails thermidor with charred butternut squash and rocket salad
Start lunch in luxury, with succulent lobster in a rich tomato, brandy and mustard butter, served with a vibrant winter salad
Start lunch in luxury, with succulent lobster in a rich tomato, brandy and mustard butter, served with a vibrant winter salad
Cook: 45 Mins
Serves: 2
Price: £6.26 per serving
Nutritional Information
Each 498g serving contains
Energy
1853kj
443kcal
1853kj
443kcal
22%
Fat
17.4g
17.4g
Med
25%
25%
Saturates
3.5g
3.5g
Med
18%
18%
Sugars
19.9g
19.9g
High
22%
22%
Salt
2.29g
2.29g
High
38%
38%
of your reference intake.
Typical energy values per 100g:
372kj/89kcal
Typical energy values per 100g:
372kj/89kcal
Ingredients
600g butternut squash, trimmed, deseeded and cut into long wedges
1tbsp rapeseed oil
1tsp coarse-grain mustard
200g pack frozen Extra Special 2 Lobster Tails with Thermidor Butter
1tsp finely chopped chives
1tbsp white wine vinegar
30g sundried tomatoes, sliced, plus 1tbsp oil from the jar
60g wild rocket
1 shallot, thinly sliced
20g Parmesan shavings
Lemon wedges, to serve
Method
1
Preheat the oven to 220C/200C Fan/Gas 7.
2
Put the butternut squash, oil and mustard in a large roasting tin, season with black pepper and toss together to coat. Bake for 30-35 mins, until the squash is tender and beginning to char at the edges. Set aside and cover with foil to keep warm.
3
Reduce the oven temperature to 190C/170C Fan/Gas 5. Cook the lobster from frozen according to the pack instructions.
4
In a small bowl, whisk together the chives, vinegar, the oil from the sundried tomatoes, and a grind of black pepper.
5
Put the sundried tomatoes, rocket, shallot and Parmesan shavings intoalarge bowl; toss with the chive dressing to coat.
6
Put the salad onto a serving platter and add the roasted squash wedges. Serve alongside the lobster tails and the lemon wedges, to squeeze over