Lobster tails thermidor with charred butternut squash and rocket salad

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

, 28 October 2020

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Lobster tails thermidor with charred butternut squash and rocket salad
  • 45 Mins

  • Serves: 2

  • Price: £6.26 per serving

Nutritional Info
Each 498g serving contains
  • Energy

    1854KJ

    443KCAL

    22%
  • Fat

    17.4g

    med

    25%
  • Saturates

    3.5g

    low

    18%
  • Sugars

    19.9g

    low

    22%
  • Salt

    2.29g

    high

    38%
of your reference intake.
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
  • 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