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Preheat the oven to 375°F (190°C).
Use kitchen shears to cut the top shell of the lobster tails lengthwise. Carefully pull apart the shell and slightly lift the meat.
Mix the melted butter, minced garlic, lemon juice, smoked paprika, salt, and black pepper. Brush the lobster meat with this garlic butter mixture.
Place the lobster tails on a baking sheet and bake for 12-15 minutes until the meat is opaque and tender.
Sprinkle with fresh parsley before serving.
2. Make the Glazed Lamb Chops:
In a bowl, whisk together olive oil, balsamic vinegar, soy sauce, minced garlic, rosemary, black pepper, and salt.
Rub this marinade over the lamb chops and let marinate for at least 30 minutes (or up to 2 hours for more flavor).
Preheat a skillet over medium-high heat and cook the lamb chops for about 4-5 minutes per side or until desired doneness.
Remove from the heat and let rest before serving.
3. Cook the Garlic Butter Shrimp:
In a skillet, melt butter over medium heat.
Add the minced garlic, smoked paprika, salt, and black pepper, and cook for about 1-2 minutes until fragrant.
Add the shrimp and cook for 2-3 minutes per side until pink and cooked through.
Drizzle with lemon juice and remove from heat.
4. Prepare the Cheesy Twice-Baked Potatoes:
Preheat the oven to 375°F (190°C).
Slice the baked russet potatoes in half lengthwise. Scoop out the insides, leaving a small border around the edges.
In a bowl, mash the potato flesh with butter, sour cream, milk, salt, and black pepper. Stir in the cheddar cheese and chopped green onions.
Spoon the mashed mixture back into the potato skins and place on a baking sheet. Bake for 10-12 minutes until golden and crispy on top.
5. Make the Parmesan Asparagus:
Preheat the oven to 400°F (200°C).
Toss the asparagus with olive oil, salt, and black pepper on a baking sheet.
Sprinkle with grated Parmesan and roast for about 10-12 minutes until tender and slightly crispy.
Serving and Storage Tips:
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