400 g pkg. Rock Harbour pre-split spiny lobster tails, thawed
1 lb. asparagus, trimmed
Salt and pepper, to taste
¼ cup grated Parmesan cheese
Lemon wedges to serve
½ cup unsalted butter
3 cloves garlic, finely chopped
1 Tbsp. freshly squeezed lemon juice
2 tsp. finely grated lemon zest
1 tsp. Dijon mustard
¼ cup finely chopped parsley
Preheat the oven to 450°F.
For the garlic butter, melt the butter in a small pot over medium heat. When sizzling add the chopped garlic. Cook, stirring occasionally, for 1 to 2 minutes until fragrant and no longer foamy (but not browned). Remove from the heat and stir in the lemon juice, zest, Dijon mustard and parsley. Keep warm.
Place the lobster tails on one side of a large baking sheet and the asparagus on the other side in a single layer. Spoon some garlic butter generously over the lobster and asparagus, reserving the remainder for dipping.Season with salt and pepper.
Roast for 8 to 10 minutes on the middle rack of the oven until lobster is cooked and asparagus is tender crisp.
To serve, platter up the lobster with remaining warm garlic butter for dipping. Sprinkle roasted asparagus with grated Parmesan and serve with extra lemon wedges for squeezing and a good crusty baguette to mop up all the juices.