Lobster & Chipswith Garlic Butter & Lemon Mayonnaise

Preheat the oven to 425°F (425°F).

Pat the lobster tails dry, season with salt and pepper, and place them on a baking sheet.

Bake the lobster tails for 12–15 minutes, until the meat is pink and fully cooked.

While the lobster bakes, toss the potato chips with a drizzle of oil, salt, and pepper, and spread them on a separate baking sheet.

Bake the chips for 25–30 minutes, turning halfway through, until golden and crispy.

To make the garlic butter, melt the butter in a small saucepan over low heat.

Add the minced garlic and cook for 1–2 minutes until fragrant, then remove from heat.

Stir in the lemon zest and lemon juice, season with salt and pepper, and set aside.

For the lemon mayonnaise, combine the room‑temperature mayonnaise with lemon zest and lemon juice in a bowl.

Season the mayonnaise with salt and pepper to taste and mix until smooth.

Plate the hot lobster tails alongside the crispy chips.

Drizzle the garlic butter over the lobster and serve with a generous dollop of lemon mayonnaise on the side.

Enjoy immediately while everything is hot and fresh.