Roasted Maine Lobster Tails, Shiitake Mashed Potatoes, Baby Bok Choy & Chive Brown Butter Sauce
Roasted Maine Lobster Tails2017-12-06T17:19:23-05:00

Roasted Maine Lobster Tails

Presented by Grille 3501



  • 2 Maine lobster tails cut in half
  • 2 T butter
  • Salt and pepper

Potatoes and bok choy:

  • 1 lb. Russet potatoes, peeled
  • 1/2 stick butter
  • 3/4 cup milk or heavy cream
  • 1/2 cup sautéed shiitake mushrooms
  • Salt and pepper
  • 2 bulbs baby bok choy, cut in half


  • 1 stick butter
  • 1 cup heavy cream
  • 1 T chopped chives


For the lobster:
Top the lobster with butter and season with salt and pepper. Roast at 350°F for 10 minutes or until done.

For the potatoes and bok choy:
Boil potatoes until tender. Drain and mash with butter and milk (or cream). Season with salt and pepper and stir in shiitakes. Blanch the bok choy in salted water until al dente. Drain and season with salt and pepper.

For the sauce:
Brown the butter in a saucepan. Add cream and cook until reduced by half. Stir in chives.

To serve:
Place a mound of potatoes on each serving plate and top with 2 lobster tail halves. Tuck 2 half bulbs of fennel on the side. Drizzle sauce over top.

(Serves 2)

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