Special occasions call for special foods and how much more special can you get than lobster? For our Christmas Eve dinner we decided to serve lobster as our main dish. Neither Jerry nor I were willing to force 4 living lobsters into a pot of boiling water so we decided to go with Lobster tails to make things a bit more simple. We purchased 4 lobster tails from Whole Foods and here’s what we made.
4 Lobster Tails, remove the lobster meat from the shells
2 Tbsp Sherry Vinegar
~1 Tbsp Lemon Zest
1 Tbsp Fresh Squeezed Lemon Juice
2 Tbsp Extra Virgin Olive Oil
Salt & Pepper to taste
~4-5 Cups Arugula Greens
1 Pint Mixed Cherry & Sungold Tomatoes, halved
1. Remove the lobster meat out of its shell (Jerry cut the lobster meat up into pieces for practical reasons but I’d prefer keeping it whole for aesthetic purposes). Drizzle a pan with olive oil and heat it up a bit over medium heat, no more than 1 minute. Place the lobster on the pan and cook over light to medium heat until the lobster meat is opaque all the way through. Sprinkle just a pinch of salt over the tails, be careful not to over salt, this will ruin the delicious lobster meat.
2. Meanwhile, combine the sherry vinegar, lemon zest, lemon juice, salt and pepper, and olive oil ( I add my olive oil last, I feel I can get the dressing ingredients mixed better that way).
3. In a large bowl combine the arugula and the halved tomatoes. Add in the salad dressing. To serve this dish, first spoon salad on each plate evenly and top it off with a lobster tail. Serve immediately
We enjoyed the lobster with a side or mushroom and asparagus risotto. This was just a simple risotto rice (risotto requires a ridiculous amount of water to achieve the perfect consistency, ours needed more water) with some sauteed portabella mushrooms and grilled asparagus, a very nice compliment to the lobster.
My sister and I enjoying our Christmas Eve dinner.