Tuesday, May 29, 2012

Lean and Green: Lobster Tail & Asparagus with Mustard Vinaigrette

Oh. my. word.  These were so fabulous!  The tangy mustard and vinegar are a perfect compliment to the sweet lobster meat and asparagus (with a hint of salt)!  Really, REALLY good!

You could use the same vinaigrette and put it over just about any veggie - and switch up the meat as well (pork, chicken, other fish, etc).

We got our lobster from Fred Meyer - fresh frozen Maine Lobster:
If you soak your seafood in milk, it helps draw out that "fishy" flavor.

Using a pair of kitchen shears, cut up the center of the shell, just to the base of the tail. 

Lay the lobster tails in a 13x9 pan (sprayed with PAM).
I love the colors!

Put some fresh lime zest over the top of the tails. 

Then squeeze a little lime juice on there - for good measure.  Set aside.

Take a moment to mix up your vinaigrette:
This is so simple: Red Wine Vinegar, Extra Virgin Olive Oil & Dijon (or Beer 'n Brat) Mustard (salt & pepper to taste)!

Place 2 tablespoons Dijon mustard in a bowl. 

Add 1/2 tablespoon olive oil: 

And 2 tablespoons red wine vinegar and mix well. 

Add some fresh cracked sea salt & pepper to taste (or add them to your asparagus). 

Meanwhile, place your lobster tails in a 350° oven set to BROIL:
They will turn red fairly quickly, but need to cook for about 13 minutes.  The shells will open and reveal the luscious, sweet meat!

Back to the ass-per-grass as Payton calls it.

Wash and prep your asparagus while heating a medium saute pan over med-high heat.

Spray pan with PAM and add asparagus. 

Cook until asparagus turns bright green and becomes soft and pliable (easily pierced with a fork) - about 10 minutes.  Turn off heat to burner.
We added pepper while cooking.

Pour sauce over asparagus (reserving some for lobster tails) and let sit:

Remove lobster tails from the oven and pour a small amount of vinaigrette in each one (if desired).

Serve together with a lime wedge and... 

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Yum, yum, yum, yum!!  Please make this and tell us what you think - or what you would do differently!

Lobster Tails & Asparagus with Mustard Vinaigrette
2 Servings, 1 lean, 3 green, 1.5 fat

16oz Lobster Tail
2 Tablespoons Beer 'n Brat Mustard (or Dijon)
2 Tablespoons Red Wine Vinegar
1/2 Tablespoon Olive Oil
Salt & Pepper to taste

24 spears Asparagus (~1 lb or a little more)
PAM cooking spray

Preheat oven to 350° set on BROIL.  
Soak lobster tails in milk for at least 30 minutes.  Drain & rinse.  Cut tails lengthwise from open end to base (see picture).  Place in 13x9 baking pan (sprayed with PAM).  Zest lime over the top of tails and cook for 13 min (or until done - red shell, opened up at cut, firm meat).

Meanwhile, mix mustard, red wine vinegar & olive oil together for vinaigrette.  Add salt & pepper if desired.  Wash & snap/cut asparagus.  Heat a medium saute pan over medium-high heat.  Spray with PAM and add asparagus.  Cook until asparagus turns bright green and becomes soft and pliable (easily pierced with a fork) - about 10 minutes.  Turn off heat to burner and pour vinaigrette over asparagus (reserving some for lobster tails).  Pour remaining sauce on lobster tails and serve with asparagus.  

Nutritional Information HERE.

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