Last week, I shared my recipe for Tilapia when you need to cook “large”. Today, I’ll continue upon my unintended seafood theme and and share a tasty recipe I kind of stumbled upon.
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OK… back to fish from the sea…
Again… my disclaimer? I’m a simple cook. If it requires too much time, planning, or preparation, I won’t do it.
I like seafood. I love it actually. And while I love lobster, I don’t always eat it because it is e-x-p-e-n-s-i-v-e. But every now and again.. you just gotta close your eyes and DO IT.
Here we go…
2 lbs lobster baby tails fillets (I buy mine from Costco. If you can’t find lobster or don’t want to pay for that, I’m sure shrimp would work just fine.but you can find fresh/frozen tilapia anywhere.
2 tbs butter
2 tbs coconut oil
1 tsp black pepper
salt to taste
a handful of spinach (about 1/4 c)
2 tbs of red onion
1 tsp parsley
1 tsp parmesan cheese
1 sandwich thin
1 tsp pesto Veganaise
Start with your fresh or frozen baby lobster tails. Aren’t they cute? I rinse mine off and pat dry.
Add butter and coconut oil to a large skillet and bring to medium high heat. Add lobster. Sprinkle with salt and pepper. I don’t do too much seasoning because I want to taste every natural flavor. It’s expensive. I don’t wanna cover up what I supposedly am paying for!
Here’s the fun part! You get to build the “what-cha-ma-call-it”!
Take 1/2 of a sandwich thin and spread 1 tsp of your Veganaise on there. Veganaise is basically a nice replacement for mayonnaise. It takes good and it’s better for ya. If you don’t have it and don’t want to be bothered with finding it. Use mayo or whatever dressing works for you!
Now. Add your spinach as a bed and backdrop for about 1/2 c of your cooked lobster tails, or shrimp, or whatever.
Now while you could eat it just like this… I decided to add some color. Red onions do the trick!
Wanna “jack it up”? (Said in my “Say Yes to the Dress” voice 🙂
Up to this point, the recipe is fairly healthy and not gonna add tons of calories to your food intake for the day.
I’m acknowledging right now that the fallowing “jack-up” will definitely add some fat and calories.
You are warned.
Basic White Sauce
This is the same basic white sauce from my family-sized tilapia recipe.
2 tbs butter
2 tbs all purpose flour (or freshly ground wheat which is what I had)
1 cup of milk
In a small saucepan over medium heat, melt butter. Put the milk in a cup or small bowl and add flour. Stir to mix. Add the flour/milk mixture to your butter. Stir constantly as it thickens. Add more milk depending on the desired consistency. Then… to kick it up a notch. Add some parmesan cheese. YUUUUUMMMMM!
You could just make this sauce in the same pan you used to cook the lobster after draining some of the liquid out. Then your sauce will be lobser-flavored 🙂 But you don’t have to.
This first pic is of me making my sauce in the same pan I used to make some fish. That’s why you see the little black specks in this sauce.
This second pic is of me making my sauce for the lobster. I used a clean pan this time. No specks.
Spoon your sauce over your lobster, add parmesan and parley so that you look like a professional…
I sprinkled more red onion, parmesan, and parsley over the top so that I’d look like a professional.
Try it and let me know if you like it or what you added, deleted, or changed to make it work for you!
FYI… I served this with absolutley NOTHING. I just picked it up and ate it. Soooooo gooood.
Don’t forget! Check out the “How to Find Your Destiny” series!
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How to Listen to The Podcast
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