Careme

Ingredients

• Wild Caught Lobster Tail 4–6 oz (raw) 2 tails (one per person) $7.00 each (sale; was $11.99)
• Organic Russet Potatoes 1.5 lb, cut into fries $1.79/lb
• Unsalted butter 4 Tbsp, divided
• Lemon 1, zested and juiced
• Simple Truth Organic Garlic Bulbs 1 clove, minced $2.79 (3 ct)
• Old Bay seasoning 1 tsp (plus more to taste)
• Split-top brioche or hot dog buns 2 buns
• Chives or parsley (optional) 1 Tbsp, finely sliced
• Olive oil 1.5 Tbsp
• Kosher salt & black pepper To taste

Instructions

1. Heat oven to 450°F. Line a sheet pan with parchment. Scrub potatoes and cut into 1/3-inch fries. Toss with olive oil, 1/2 tsp salt, 1/4 tsp pepper, and 1/2 tsp Old Bay. Spread in a single layer.
2. Roast fries 25–30 minutes, flipping once, until deeply golden and crisp. Sprinkle with a pinch more Old Bay and salt while hot.
3. Prep lobster: With kitchen shears, cut the top shell of each tail lengthwise. Gently pry shell to loosen meat slightly for even cooking.
4. Steam the tails: Bring 1 inch of salted water to a boil in a lidded skillet or pot (stove). Add tails, cover, and steam 6–8 minutes until meat is opaque and 140–145°F. Cool 1 minute, then remove meat and chop into bite-size chunks.
5. Make lemon-garlic butter: In a small skillet, melt 3 Tbsp butter over low (stove). Add garlic and lemon zest; cook 30 seconds. Off heat, stir in 1 Tbsp lemon juice and a pinch of salt.
6. Toast the buns: In a skillet (stove), melt remaining 1 Tbsp butter over medium and toast buns cut-side until golden.
7. Toss lobster meat in warm lemon-garlic butter. Spoon into buns; sprinkle chives/parsley and a crack of pepper.
8. Serve immediately with the Old Bay fries and lemon wedges.