Más Vida
I've never been a huge fan of lobster. As a pescatarian, I try to mix it up and eat outside of my usual fish or shrimp dishes. For Christmas time, I found myself wanting to do a traditional Italian seafood dinner. I was invited to a Jack Daniels' dinner a couple of weeks before Christmas. At this dinner they were honoring Frank Sinatra on his birthday. Our dinner consisted of an amazing three course meal inspired by his favorite dishes to eat. One of the options was lobster. At first, I wasn't as ecstatic as everyone else, until I actually tried it. It was incredible! So juicy. So tender. So full of flavor! I had to find a way to recreate what I had devoured that night. I added a Keto friendly side to the dish, and VOILA! a guilt-free dinner that will have your guests begging for more! I hope you enjoy this meal as much I did!
xoxo
Sinatra Lobster
Lobster Recipe:
Serves 4
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4 lobster tails, cleaned
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1/2 stick butter
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Juice from 1 lemon
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½ cup of dry white wine
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1 medium shallot
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5 or more cloves fresh garlic, peeled and chopped
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4 sprigs fresh thyme, leaves only
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2 tablespoons of fresh rosemary leaves
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1 teaspoon of oregano (use fresh if possible)
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2 tablespoons, chopped fresh basil leaves
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Kosher salt and freshly ground black pepper
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1 cup panko bread crumbs
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½ cup parmesan cheese
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Extra-virgin olive oil, for drizzling
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1 lemon, cut into large wedges, for serving
Instructions
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Preheat oven to 350 degrees F.
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In a medium skillet, sauté shallots with butter on medium heat. When shallots become translucent, add chopped garlic. Sauté until fragrant. Add white wine and lemon juice. Let sauce reduce. Add salt and pepper to your liking, and all herbs. Simmer on medium low for about 3-5 minutes. Do not let ingredients brown.
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Using a scissors, cut the clear skin off the lobster and brush the lobster tails with the garlic butter seasoning.
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Place the lobster tails on a baking sheet lined with parchment paper. Pour any remaining sauce all over lobster tails. Sprinkle panko crumbs and parmesan cheese on top of lobster tails and bake the lobster tails for 15 minutes or when cooked through.
Cheesy Broccoli Cauliflower Rice:
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3 cups riced cauliflower
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1 cup riced broccoli
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1 tablespoon butter (or vegan butter)
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1 garlic clove minced
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½ teaspoon garlic powder
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pinch of ground nutmeg
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½ cup shredded sharp cheddar cheese
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(can sub with Trader Joe's vegan shredded mozzarella cheese)
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¼ cup mascarpone cheese (can sub with vegan cream cheese)
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Kosher salt and pepper
Instructions
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Heat a deep frying pan (wok) with butter on medium heat. Add garlic and saute until fragrant. Do not let brown
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Add riced cauliflower and broccoli. Sprinkle garlic powder and nutmeg. Add salt and pepper to your liking
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When riced vegetables are cooked and reduced, lower heat to medium low and add all cheeses.
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When melted and combined, immediately serve. Garnish with cilantro leaves. Best paired with a buttery white wine such as Chardonnay
Buen Provecho
