Whole Foods was having a national one-day sale on lobster tails. I have never been the biggest fan of lobster because of the work involved, but I appreciate it. I am also intrigued by what a lean protein it is. Since with the sale the tails were only $4.99 each, I decided to buy some and play around. My first instinct was lobster rolls, but I wanted something a bit more hearty. Instead I played around with what I had in my fridge and pantry already – asparagus, polenta, and this yummy prosecco cheddar. Yes, cheddar made with the tasty bubbly wine. It’s super creamy and melts like butter – no grating required.
My vision for the dish was surprisingly easy to execute. The whole meal maybe took half an hour to prepare, including baking time. I prepared this just for me, but feel free to up the quantities for guests.
Here is what you’ll need:
2 3-4 ounce lobster tails, thawed
5 ounces asparagus (about 10 sprigs), cleaned and trimmed
2 tablespoons olive oil
salt and pepper, to taste
1/2 teaspoon herbs de provence
1/3 cup De La Estancia organic polenta
3/4 cup chicken broth
1/2 cup nonfat milk
2 ounces Somerdale prosecco cheddar
white pepper and cayenne pepper, to taste
- Preheat oven to 350 degrees
- Line a baking sheet with foil. Mix 1 tablespoon olive oil with the asparagus, sprinkle with salt and pepper – rub the spears with the seasoning to fully incorporate. Line up spears on half of the baking sheet.
- Flip the thawed lobster tails over. Using a paring knife, slice down the middle of the cartilage. Crack open the tail and gently remove the meat from the shell, leaving intact. Repeat this process for both tails. Mix the tails with the olive oil, salt, and pepper just as you did with the asparagus, and lay on the other half of the baking sheet.
- Bake asparagus and lobster for about 10 minutes. The lobster should be firm and opaque, but not stiff. Asparagus should be slightly browned and tender. It is possible the lobster may be cooked before the asparagus. Simply remove from oven using tongs, and place on a plate until asparagus is cooked through.
- Meanwhile, prepare the polenta. I used the De La Estancia brand because it is quick-cooking. In a small non-stick saucepan, simmer the chicken broth and milk over a low flame until very hot, but not boiling (you do not want to scald the milk). Slowly whisk in the polenta and stir frequently. Mixture should start to thicken in about a minute to two minutes. Remove from heat and mix in cheddar until well incorporated. Add white pepper and cayenne pepper to desired flavor/heat.
- This dish is best served immediately. To serve – cut the asparagus into 1-2″ pieces, reserving the tops of the spears for garnish. Mix the remainder into the polenta and pour into a shallow bowl. Slice the lobster meat into 1/2 slices and shingle the meat over the polenta – garnish with the spears.