Simple and Savory Lobster and Potatoes


Grocery shopping can get me in a ton of trouble. I often go in for just a few items and come out with a full cart. Whoops! I started going in with a paper list, a digital shopping list and even the ad circled with what I’m looking for and I still come out with a ¾ full cart.

I guess that’s progress.

And I’m also convinced that I walk around grocery stores with a confused look on my face because the produce guy, the meat guy and the deli guy always ask if I need help finding anything.  I swear it happens every time I go shopping!

One particular trip I remember was last minute around Valentine’s Day, (I try to avoid all stores around all holidays…people are nuts!) and must have looked really lost. See, I thought I had figured out the perfect romantic dinner, but once in the grocery store, I began wandering and second guessing the plan. Next thing I know, I’m buying 2 frozen lobster tails. They got me! As I am loading the bags into the car, I start thinking to myself, “What am I going to do with lobster tails? I’ve never cooked with them. Are they like shrimp or crawfish or something totally different?” I was totally stumped. So, they sat in the freezer until a serendipitous afternoon of reading my cookbooks.

Tucked inside the cookbook my grandmother gave me were a couple of pages from a Whole Foods recipe book from 2008.

Yes, I am my grandmother’s granddaughter (I have boxes of clippings!). One page immediately stuck out – Baked Lobster with Cilantro-Orange Vinaigrette. Well, I like cilantro, oranges and vinaigrette, so I decided to give it a try. Good news! This is super easy, very tasty and only requires 15 minutes of prep and less than an hour to finish.

The recipe suggests serving with black bean, corn or quinoa salad but my husband’s not much of a cold salad guy so I went with roasted red potatoes.

Baked Lobster and Roasted Potatoes (adapted from Whole Foods recipe)


2 lobster tails (4 oz.), thawed

¾ cup of extra virgin olive oil

½ bushel of cilantro, chopped

Zest and juice from 1 medium orange

Juice of ½ of a medium lemon

1 bulb of shallot, chopped

5 – 6 red potatoes, cubed

Salt and pepper


  1. Preheat oven to 400 degrees. Using a chef’s knife, cut lobster in half lengthwise. Be sure to cut the top and bottom shell. Leave shell ribs intact. Place in a glass baking dish.
  2. Place cubed potatoes in a glass baking dish and coat with ¼ cup of olive oil, salt and pepper.
  3. Roast potatoes for 15 – 20 minutes.
  4. While the potatoes are cooking, whisk together ½ cup of olive oil, cilantro, orange, lemon and shallots.
  5. Spoon a generous amount of vinaigrette over the lobsters.  Remove potatoes from the oven and spoon all but 2 tbsp. over the potatoes. This is used for dipping.
  6. Return potatoes and place lobsters in the oven for 10 – 15 minutes. Potatoes should look golden brown and the lobsters flesh white.
  7. Plate and serve with a nice Sauvignon Blanc or Pinot Noir.


This recipe is features on Spatulas on Parade


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