You’ll Need
For the Lobster
2 lobster tails
40g butter, melted
3 cloves garlic, finely grated
1 tbsp fresh parsley, finely chopped
1 tsp lemon zest
1 tsp lemon juice
½ tsp smoked paprika
Sea salt
Freshly cracked black pepper
For the Parmesan Potatoes
500g baby potatoes, halved
1 tbsp extra virgin olive oil
40g grated Parmesan
1 tsp garlic powder
1 tsp fresh thyme, finely chopped
Sea salt
Freshly cracked black pepper
To Serve
Lemon wedges
Tenderstem broccoli
Fresh parsley
Optional but Dangerous
Garlic king prawns
Truffle butter
Parmesan shavings
Chilli flakes
Method
Preheat your air fryer to 200°C.
Toss the baby potatoes with the olive oil, garlic powder, thyme, sea salt and black pepper.
Air fry for 18–22 minutes, shaking every 5–6 minutes until crisp and golden.
While the potatoes cook, use kitchen scissors to cut down the centre of each lobster shell.
Carefully lift the lobster meat onto the top of the shell, leaving it attached at the tail.
In a small bowl, combine the melted butter, garlic, parsley, lemon zest, lemon juice, smoked paprika, sea salt and black pepper.
Brush the lobster generously with the garlic butter mixture.
Once the potatoes are almost finished, sprinkle them with the grated Parmesan and return to the air fryer for 2 minutes until lightly golden.
Place the lobster tails into the air fryer basket.
Cook at 200°C for 7–9 minutes, brushing once more with the remaining garlic butter halfway through cooking, until the lobster is opaque, tender and just cooked through.
Plate the Parmesan potatoes alongside the lobster tails.
Spoon over any remaining warm garlic butter and finish with fresh parsley and lemon wedges.
Serve immediately while everything is piping hot.