At the end of 2016 I decided to take some of the money that I had saved and buy a treat for the hubby and me. Costco had a box of lobster tails on sale so I took advantage and put them in the deep freezer. It was nice having them there for meals like Lobster in Orange Sauce with Pomegranates or when I needed a celebration dinner for a birthday or anniversary. But why can one not make a simple lobster dinner and serve it for a weeknight meal?
Lobster Picatta Style
Serves 2
2 6 - 8 oz lobster tails
1 cup seafood stock or chicken stock
1/2 cup white wine
1 TBS fresh lemon juice (more to taste if desired
1 tsp honey
1 TBS dried parsley
2 TBS flour
1 tsp salt
1 TBS canola or olive oil
To make seafood stock
shells from two lobster tails
other shellfish shells if you have them
water to cover
1 tsp whole allspice
1/2 tsp whole coriander
1/2 tsp peppercorns
2 bay leaves
1 tsp salt
Buttery Israeli Couscous
1 cup Israeli couscous
1 1/2 cups water
2 TBS butter
1 tsp salt
Carefully remove the lobster meat from the tails.
Put the water for the Israeli couscous in a small saucepan. Add the salt. Bring to a boil.
Add the couscous and let cook until all the water is absorbed. Add the butter during the cooking process. Set aside until ready to serve.
If you are making your own seafood stock: take the shells from the lobster tail plus and other shells you might have (I always save any seafood shells for just such a purpose) and add them to a small saucepan. Just cover with water
Add the allspice, coriander, peppercorns, salt and bay leaves. Bring to a boil and reduce to a simmer and let cook for about half an hour. Taste and adjust seasoning if necessary. Strain the broth and reserve.
Cut each lobster tail into about 5 pieces
Mix the flour and 1tsp salt together and dredge the lobster pieces through the mixture until well coated.
Heat the TBS of oil in a large pan over med heat until hot.
Add the lobster and cook on each side for about a minute. Remove from the pan and set aside.
Drain most of the residual oil from the pan.
Return the pan to the heat and deglaze the pan with the white wine.
Add the 1 cup of stock and let cook until slightly reduced in volume. Add the lemon juice and dried parsley.
Add the lobster back into the pan and cook just until the lobster is cooked through. Stir in honey until mixed through
Serve over the couscous
How Was the Simple Lobster Dinner?
It was pretty tasty if I do say so myself. There is something very decadent about having lobster on a Wednesday night for no reason at all. And that is exactly what I wanted to show - lobster can be part of a weeknight meal. OK, maybe a little more expensive than a burger but we are eating less meat generally at dinner. When I am making more meatless meals it give me more money in the budget for proteins on the nights I do serve them.
More joys of retirement I suppose. Right now we are probably eating meat 3 nights a week and going without on 4 so a bit of lobster is just fine. This recipe will of course serve well for a celebration meal too.
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Simple Lobster Dinner - Lobster Picatta Style
- Yield: 2 1x
- Category: main dish
Ingredients
- 2 6 - 8 oz lobster tails
- 1 cup seafood stock or chicken stock
- 1/2 cup white wine
- 1 TBS fresh lemon juice (more to taste if desired
- 1 tsp honey
- 1 TBS dried parsley
- 2 TBS flour
- 1 tsp salt
- 1 TBS canola or olive oil
- To make seafood stock
- shells from two lobster tails
- other shellfish shells if you have them
- water to cover
- 1 tsp whole allspice
- 1/2 tsp whole coriander
- 1/2 tsp peppercorns
- 2 bay leaves
- 1 tsp salt
- Buttery Israeli Couscous
- 1 cup Israeli couscous
- 1 1/2 cups water
- 2 TBS butter
- 1 tsp salt
Instructions
- Carefully remove the lobster meat from the tails.
- Put the water for the Israeli couscous in a small saucepan. Add the salt. Bring to a boil.
- Add the couscous and let cook until all the water is absorbed. Add the butter during the cooking process. Set aside until ready to serve.
- If you are making your own seafood stock: take the shells from the lobster tail plus and other shells you might have (I always save any seafood shells for just such a purpose) and add them to a small saucepan. Just cover with water
- Add the allspice, coriander, peppercorns, salt and bay leaves. Bring to a boil and reduce to a simmer and let cook for about half an hour. Taste and adjust seasoning if necessary. Strain the broth and reserve.
- Cut each lobster tail into about 5 pieces
- Mix the flour and 1tsp salt together and dredge the lobster pieces through the mixture until well coated.
- Heat the TBS of oil in a large pan over med heat until hot.
- Add the lobster and cook on each side for about a minute. Remove from the pan and set aside.
- Drain most of the residual oil from the pan.
- Return the pan to the heat and deglaze the pan with the white wine.
- Add the 1 cup of stock and let cook until slightly reduced in volume. Add the lemon juice and dried parsley.
- Add the lobster back into the pan and cook just until the lobster is cooked through. Stir in the honey until well mixed.
- Serve over the couscous
