Blackstone Lobster Tail, Garlic Shrimp, Asparagus, and Scalloped Potatoes

Ingredients:
For the Lobster Tail:
2-4 raw lobster tails (4-6 oz each)
2 tbsp unsalted butter, melted
2 cloves garlic, minced
1 tbsp fresh parsley, chopped
Salt and black pepper to taste
Lemon wedges for serving
For the Garlic Shrimp:
1 lb large shrimp, peeled and deveined (tails on or off, your preference)
2 tbsp olive oil or butter
3-4 cloves garlic, minced
1/2 tsp red pepper flakes (optional, for a little heat)
1 tbsp fresh parsley, chopped
Salt and black pepper to taste
Lemon wedges for serving
For the Asparagus:
1 bunch asparagus, tough ends trimmed
1 tbsp olive oil
Salt and black pepper to taste
For the Scalloped Potatoes (or Biscuits):
If making homemade scalloped potatoes on the Blackstone: This is a bit more involved and might be better prepared separately or using a pre-cooked hash brown patty style to crisp up. For simplicity and closer to the image, let’s consider a quick crisping of store-bought frozen hash brown patties or mini potato bites.
1 bag frozen mini potato bites or hash brown patties
1 tbsp olive oil or butter
Salt and pepper to taste
If using biscuits (like in your image): Store-bought canned biscuits are easiest. Just bake them in a toaster oven or conventional oven while the other items cook on the Blackstone.
Equipment:
Blackstone Griddle
Spatula
Tongs
Small bowls for marinades
Instructions:
Prepare the Blackstone: Preheat your Blackstone griddle to medium-high heat.
Prepare the Lobster Tails:
Using kitchen shears, cut down the center of the top of the lobster shell towards the tail, stopping before the tail fin. Do not cut through the bottom shell.
Gently crack the shell open and lift the meat through the opening, resting it on top of the shell. This is called “butterflying” or “piggybacking” the lobster.
In a small bowl, combine melted butter, minced garlic, parsley, salt, and pepper. Brush generously over the lobster meat.
Prepare the Shrimp:
In a bowl, toss the shrimp with olive oil (or melted butter), minced garlic, red pepper flakes (if using), salt, and pepper.
Prepare the Asparagus:
Toss the trimmed asparagus with olive oil, salt, and pepper.
Cook on the Blackstone:
Potatoes: If using frozen mini potato bites or hash brown patties, add 1 tbsp of oil or butter to a section of the griddle. Spread the potatoes out in a single layer. Cook for about 8-10 minutes, flipping occasionally, until golden brown and crispy.
Asparagus: Push the potatoes to a cooler part of the griddle if necessary. Add the asparagus to a medium-hot section. Cook for 5-7 minutes, turning occasionally, until tender-crisp and slightly charred.
Lobster Tails: Place the butterflied lobster tails, meat-side down, on a medium-hot section of the griddle. Cook for 3-5 minutes, then flip them over (shell-side down). Baste with any remaining butter mixture. Cook for another 3-5 minutes, or until the meat is opaque and cooked through. (Cooking time depends on the size of the tail).
Shrimp: Once the lobster is nearly done, add the seasoned shrimp to a hot section of the griddle. Cook for 2-3 minutes per side, or until they turn pink and opaque. Sprinkle with fresh parsley after cooking.
Serve: Remove everything from the Blackstone. Arrange the lobster tails, shrimp, asparagus, and crispy potatoes (or baked biscuits) on plates. Garnish with fresh parsley and lemon wedges.