Twin Cold Water Lobster Tails

"Lobster Love Special' recipte from Mitchell's fish market


JACKSONVILLE, Fla. – August is the month that Maine officially celebrates their beloved Lobster with the annual Maine Lobster Fest. But you don't have to buy a plane ticket to get in on the fun! 

In honor of the big event, Mitchell's fish market has launched a "lobster love special".

Twin Cold Water Lobster Tails

Station: Broil-Grill
Yield: 1 Serving
Tools: Large oval, sizzler skillet, pastry brush, tongs, butter stand
Shelf Life: For immediate service


  • Cold water lobster tail, 4 oz 2 each
  • Paprika, in shaker ¼ tsp
  • Salt & pepper mix, ¼ tsp
  • Parsley butter, 2 tsp
  • Water, 2 oz
  • Parsley butter, 1 Tbsp
  • Smashed redskin potatoes, 1 serving
  • Sautéed asparagu,s 1 serving
  • Drawn butter, (pre-set on table) 1 stand
  • Lemon wedge, quartered 1 each
  • Parsley, chopped (fresh) Sprinkle


Step 1: Split each lobster tail down the center of the tail (do not cut into the meat) and pull meat from the shell; place the meat on top of the shell.

Step 2: Spread a tsp of butter on the top of each tail and season with paprika and salt & pepper. Place on a sizzle platter, fan out the tails and add about 2 oz of water, bake for 5-7 minutes. 

Step 3: Brush tails with parsley butter before serving. 

Step 4: On a large warm large oval place smashed redskins on the right side at 2 o'clock. Place the asparagus (2 o'clock to 7 o'clock) in front of the redskin potatoes with the tips pointed towards the front. Place the two tails on the left side of the plate. Garnish potatoes with parsley and place a lemon wedge at the 12 o'clock position.