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.
I had a noodle bowl craving the other day and decided to experiment. I looked at a couple of recipes and was inspired to create my own. The results were low-cal (353 calories in a generous sized serving), flavorful, and filling. Even better, it maybe took half an hour to prepare. My only criticism is the miso itself is high sodium, so something to keep in mind.
MISO-CHICKEN NOODLE BOWL
1 large sweet Onion, chopped
4 cloves Garlic, chopped
2 cups chopped Carrots
2 tablespoons Sesame Oil, divided
1 pound Chicken Breasts, cut into thin strips
2 tablespoons chili garlic sauce
2 boxes (32 ounce) Miso Broth
1 8-ounce package wide-style Chinese or Japanese noodles
1 tablespoon Sesame Oil
METHOD OF PREP
For best results, prepare the broth and noodles separate.
Heat one tablespoon of oil in a large stock pot. Add onions and garlic, saute until slightly translucent, but not brown. Add carrots and ginger and saute until carrots are tender-crisp. Add a little water to keep vegetables from browning.
Add miso broth, bring to a boil, and lower to a simmer.
In a medium to large frying pan, heat one tablespoon sesame oil. Add chicken, stirring frequently until no pink remains. Add chili garlic sauce and stir until all pieces are coated.
Transfer chicken to broth and continue to simmer as you prepare the noodles.
Cook noodles in boiling salted water according to package directions. Drain and transfer to pot with one tablespoon sesame oil to prevent noodles from sticking.
To serve – in a large bowl, add about half a cup of noodles. Pour 1 1/2 to 2 cups of the broth mixture over. Garnish with scallions and serve with chopsticks, if desired.
Broth mixture and be refrigerated and reheated as needed up to one week.
The work week is winding down. Well, my Starbucks work week is. I still have work at 7:00 a.m. tomorrow morning and today kicked my butt. I was tempted to go out for shabu shabu with some friends, but sadly I did not have the energy for a city trek. After work and the gym, I felt the need to be somewhat healthy but with all the hours I’ve been working lately combined with my social life picking up (yay!), I haven’t had much in my fridge (very sad my fresh mini pierogis that I bought a couple of weeks ago were covered in mold…but not surprised). Luckily I keep my pantry and freezer somewhat stocked, essentially for nights like tonight.