Lobster Tail, Grilled Asparagus & Potato Salad


4 Lobster tails

1 bunch asparagus, ends removed

Lucky’s Market roasted sweet potato salad

6 tablespoons butter, melted

2 lemons, juiced

1 teaspoon dill

2 tablespoons olive oil

Salt and pepper


Turn BBQ onto medium high heat. Melt 2 tablespoons butter. Brush lobster tails with melted butter. Squeeze lemon over tails and sprinkle with dill and salt and pepper. Place tails on grill, flesh side down to start. Grill for approximately 4-5 minutes a side. Continue to baste them as they cook. Melt the remaining 4 tablespoons of butter while lobsters cook and squeeze in the juice of another lemon. Use this butter for dipping the lobster meat when it’s cooked.

At the same time, remove ends from asparagus and place in a shallow bowl. Drizzle with olive oil and sprinkle with slightly course salt and pepper. Place on grill and cook approximately 2 minutes a side, until slightly tender but not overcooked.

Serve lobster and asparagus with Lucky’s Market roasted sweet potato salad.