Simple, healthy meals: Lobster

So many healthy, fresh meals are very, very simple to make.   AND then the leftovers are simple as well.

As an example, a few nights ago, we had Florida Lobster as our main course, with sides of fresh steamed green beans and sautéed fresh mushrooms. This is so simple, has a lovely, colorful presentation and very healthy as well.  This is proof that healthy meals don’t have to be complicated.

Then the next day there were lobster omelets for brunch.

There are many ways to prepare lobster – broiling and grilling and baking.  We’ve found that baking is the simplest simply because we can walk away for half an hour and it’s done.  We prepared the below for three persons:

Baked Lobster

  • 4 lobster tails  (one for each person and one for leftovers)
  • Organic butter

BakedLobsterTailSlit the back shells of the lobster tails, and pull the meat out, leaving attached towards the ‘fin’ of the tail.  Slightly butterfly the meat and arrange on top of the shell.   For presentation, spread the tail and place on a baking sheet.  Put small chunks of butter on each and put in preheated 350 degree oven for 30 minutes.    At the end of 30 minutes, check to be sure that they are cooked through.

Melt butter or ghee and put in small cups to be served with the lobster.   Arrange on serving plate with beans and mushrooms.

Wrap remaining tail in plastic wrap and store in fridge.

 

Mushrooms

  • 1 package fresh white mushrooms, organic
  • 1/2 cup of thinly sliced organic onion
  • 3 tbs organic butter or organic olive oil
  • fresh organic herbs – I like adding thyme

Slice mushrooms thinly. Melt butter in sauté pan over medium heat.  Add onions and stir, until transparent.   Add mushrooms and sauté until slightly browned, still over medium heat. Add herbs and allow to cook another 5 minutes or so.

And now for the leftovers:

Lobster, Mushroom and Onion Omelet

  • 1 lobster tail from previous night
  • 4 large mushrooms, sliced thin
  • 2 Tbs finely shopped onions
  • Organic butter
  • 2 Organic eggs
  • 1/2 cup Shredded organic cheddar

OmeletChop lobster into 1/2″ chunks.

Melt butter in large sauté pan.  Add onions and mushrooms and cook until soft.

Whip eggs with a TBS of water, and pour into pan over vegetables.  Add shredded cheese.   Once eggs are set, add the lobster and fold in half.  Serve hot.

 

 

 

 

 

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