4 lobster tails (about 6-8 oz each) 4 tablespoons butter, melted 3 cloves garlic, minced 1 tablespoon lemon juice 1 teaspoon lemon zest 1 tablespoon fresh parsley, chopped (for garnish) Salt and black pepper, to taste Lemon wedges (for serving) For the Parmesan Potatoes:
1 1/2 lbs baby potatoes (Yukon Gold or red potatoes), halved 3 tablespoons olive oil 3 cloves garlic, minced 1/2 cup grated Parmesan cheese 1 teaspoon dried oregano or Italian seasoning Salt and black pepper, to taste Fresh parsley, chopped (for garnish) Instructions: Prepare the Parmesan Potatoes: Roast the Potatoes: Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or foil for easy cleanup. In a large bowl, toss the halved baby potatoes with olive oil, minced garlic, grated Parmesan, oregano, salt, and black pepper. Spread the potatoes in an even layer on the prepared baking sheet, cut side down. Roast for 25-30 minutes, or until the potatoes are golden brown and crispy on the edges. Toss halfway through cooking for even browning. Once roasted, garnish with fresh parsley and keep warm while preparing the lobster tails. Prepare the Lemon Garlic Lobster Tail: Butterfly the Lobster Tails: Using kitchen scissors, carefully cut down the top of the lobster shells, starting from the open end toward the tail, stopping just before the tail fin. Gently pull the lobster meat out of the shell, leaving it attached at the base. Rest the meat on top of the shell. Season the lobster tails with salt and black pepper. Make the Lemon Garlic Butter: In a small bowl, combine the melted butter, minced garlic, lemon juice, and lemon zest. Stir well to blend. Broil the Lobster Tails: Preheat the broiler to high and position the oven rack 6 inches from the heat source. Place the lobster tails on a baking sheet, and brush
