Roasted Spiced Potato and Lobster Salad

Servings: 6 Portions

INGREDIENTS

For the Lobster Salad
4 cooked lobster tails (about 200 g total), cut into 1 cm cubes
2 tbsp fresh parsley, chopped
1/4 tsp fresh parsley, chopped, for garnish

For the Roasted Potatoes
1.5 kg yellow potatoes, cut into 3–4 cm chunks
3 garlic cloves, minced
2 tbsp olive oil
1/2 tsp dried oregano
1/2 tsp paprika
1/2 tsp salt
1/4 tsp black pepper

INSTRUCTIONS

1. Prepare the Potatoes
Wash the potatoes and cut them into 3–4 cm chunks.
In a large bowl, combine the potatoes, olive oil, garlic, oregano, paprika, salt, and black pepper. Toss well until evenly coated.

2. Roast the Potatoes
Preheat the oven to 350°F (175°C).
Line a baking sheet with parchment paper and spread the potatoes in a single layer.
Roast for 15 minutes, then flip the potatoes and roast for another 15 minutes, or until golden brown and crispy.
Remove from the oven and let the potatoes cool slightly.

3. Prepare the Lobster Salad
Remove the lobster meat from the tails and cut it into 1 cm cubes.
In a large bowl, gently combine the roasted potatoes, lobster meat, and chopped parsley. Toss lightly to avoid breaking the lobster pieces.

4. Serve
Transfer the roasted potato and lobster salad to a serving platter.
Garnish with additional chopped parsley and serve warm.

Enjoy the perfect balance of crispy roasted potatoes and sweet seasonal lobster in this light, flavorful dish made with love for Mother’s Day.