Lobster tails thermidor with charred butternut squash and rocket salad
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- 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
Preheat the oven to 220C/200C Fan/Gas 7.
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.
Reduce the oven temperature to 190C/170C Fan/Gas 5. Cook the lobster from frozen according to the pack instructions.
In a small bowl, whisk together the chives, vinegar, the oil from the sundried tomatoes, and a grind of black pepper.
Put the sundried tomatoes, rocket, shallot and Parmesan shavings intoalarge bowl; toss with the chive dressing to coat.
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