Broiled Lobster Tail

 

 

Ingredients

4 4 ounce lobster tail
2 tablespoon butter
salt
pepper
paprika

Direction
Preheat the broiler.
Line a broiler pan with foil. Place lobster tails on the pan.
With a kitchen shears, carefully cut top side of lobster shells lengthwise stopping just before the tail fins. pull shell apart leaving it intact, Carefully push out the meat of the Lobster Tail through the slit and place the meat on top of the shell with the end still attached to the shell.
sprinkle lobster with salt, pepper and paprika. baste with butter.
Broil 3-4 inches from heat for 4 minutes (approximately 1 minute per ounce) or until the lobster tail meat turns white and soft. Be careful not to overcook the meat and test it before serving to ensure it’s cooked. The Lobster tails are done when the internal tempature reaches 145 degrees.

Pan Seared Tilapia with Broiled Asparagus and Cauliflower Puree

fullsizeoutput_4f

Pan Seared Tilapia

Ingredients 

2
 tilapia fillets
1 tablespoons of Old Bay fish seasoning (it has salt)
2 
 teaspoons black pepper
1/2 
teaspoon oregano
1 
 teaspoon paprika
2 
 tablespoon olive oil
2 lemon wedges (for garnish)

Direction
Clean and dry filets and keep aside.
Mix all ingredients except the oil in a small bowl.
Rub the spice mix onto both sides of each filet.
Leave in room temperature for 15 minutes.
Heat the oil in a large skillet over medium high heat.
Cook one filet at a time about 3-4 minutes on each side depending on
the thickness.

Broiled Asparagus

Ingredients
10 asparagus, trimmed
1 tablespoons extra-virgin olive oil
kosher salt and freshly ground black pepper for taste

Direction
Preheat broiler to high.
Toss asparagus and oil.
Season with salt and pepper.
Transfer to a foil-lined rimmed baking sheet.
Broil until tender 4 to 8 minutes total, shaking occasionally.

Cauliflower Puree

Ingredients
1 small Cauliflower separated into 2-inch florets
1 cup low sodium chicken Broth
2 tablespoon unsalted butter
salt, pepper for taste

Direction
In a medium pot, add cauliflower and cover with the chicken broth.
Cook the cauliflower florets until tender, about 7 minutes.
Drain well.
Puree the cauliflower in a blender, adding the cooking liquid as needed.
Add in the butter, salt, and pepper and blend it for one more minute.
Taste for seasoning.
Transfer the puree to a medium bowl.