GUYS, tomorrow is Valentine’s Day? Can you believe that February is almost halfway over already? And while we are not huge celebrators of Valentine’s Day around here, I do like to use it as an excuse to make dinner a little extra special for a yummy date night in! We are definitely the people who do not try and go out to a restaurant on Valentine’s Day to fight the crowds! Anyone else feel the same way? I feel like you are either team stay home or team go out and there is no in between! Lobster is one of those ingredients that automatically feels special and like it should be prepared for a special occasion! I created a casual and easy sheet pan Cajun lobster bake that is perfect for your date night celebrations or any night of the week!
This recipe is definitely not just intended for Valentine’s Day I assure you! It’s casual enough for any weekend get together, but feels special enough for any special occasion too! This is right up my husband and I’s alley as far as the style of food we love! Delicious, no fuss, and super easy to make…yes please! We love lobster and ever since going to Maine a couple of years ago, we have been making it more and more!
I used to be intimidated by it for some reason, but it really is easy to make at home! This recipe is a throw it all on the pan and into the oven kind of meal that is meant to be eaten messy and finished off with an ice cold beer!
(I mean, the ice cold beer is optional, but totally recommended!)
Ingredients:
4 Lobster Tails
1 Lb. Peeled Shrimp
1 Lb. Andouille Sausage, sliced into pieces
2 Cups Mini Potatoes (any variety here will work)
2 Ears of Corn, cut into four mini cobs
2 Lemons, sliced in half
4 Tbsp. Unsalted Butter
1 Tbsp. Cajun Seasoning
1 Tsp. Salt
1 Tsp. Black Pepper
Directions:
Preheat oven to 425 degrees.
Put potatoes into a pot with cold water, just covering them and bring a boil for 10-15 minutes until just barely tender. Drain the potatoes and let cool slightly.
Cut lobster tails down the middle on the top side of the shell.
Place all ingredients onto a large baking sheet including the extra lemons sliced in half.
Melt butter and combine 1 tsp. lemon juice, Cajun seasoning, salt, and pepper and whisk to combine.
Pour the butter mixture over all ingredients and toss to coat.
Bake for 15 minutes until lobster tails have turned bright red.
Switch oven to broil for 2-3 more minutes to brown ever so slightly.
Remove from oven and brush some of the cooking liquid into the lobster, squeeze the roasted lemon juice over the whole pan, and serve immediately.
Note: Make extra butter sauce if desired for dipping!
How good does this sound right about now while we are all starting to dream of summer? Sounds like the perfect date night or Galentine’s evening if you ask me!
