Folks, I am slowly getting back into the kitchen as I LOVE to cook and I really missed home cooked meals during my illness.
So I wanted to share a real quick dinner idea with you.
And the creamiest, melt in your mouth potatoes that I could eat all day.
Of course, I am a meat and potato girl, always have been and most likely always will be.
I realize not every one likes lobster and I realize that lobster can be expensive, however if you make it yourself, it is more reasonable.
I like to buy the lobster tails on line from New England and they are shipped frozen directly to my home….but you can buy either the fresh or frozen at your favorite super market.
Perhaps you want to have a special dinner or you just love lobster as I do.
So let me share with you one of the simple methods to cook your lobster tails.
Thaw your tails if they are frozen; either overnight or in cold running water much like thawing a turkey.
I like to use a deep cast iron skillet when I am preparing them with this method.
Yes, I have used the boiling kettle of water, which is usually the recommended way of cooking lobster.
But I have found that there are times my lobster comes out a little tough due to water temp and time in the boiling water.
So I developed this way of cooking the tails.
I melt a stick of butter in the deep skillet and I put the tails in and I baste them with the butter, turning them over from time to time.
And I watch for the shells to turn red.
As soon as they are starting to change color, I take them out of the skillet and serve.
With more melted butter of course or _______
They look like this!
These tails are so tasty and succulent.
To serve with the lobster tails, I like to use the traditional baked potato, but on occasion I like to live dangerously and make these roasted buttery potato rounds.
So easy to make.
You can use any type of potato (and I have) but the small Yukon gold are probably my favorite.
Whatever you use, they will melt in your mouth.
Here is the recipe:
Roasted Buttery Potato Rounds
preheat oven to 450
In a large bowl, combine 1/2 stick of melted butter, 1 tsp chopped fresh thyme, 1/2 tsp salt and 1/4 tsp pepper.
Toss in the potato rounds, which are basically peeled (if desired) potatoes and sliced into 3/4 inch slices.
Mix well and place the rounds on a foil or parchment lined baking sheet and place in the hot oven for about 12-15 minutes or until begining to brown. Turn the potatoes over and roast for another 10-12 minutes.
Ovens vary so you might have to check for doneness sooner.
Meanwhile, in a small bowl, combine 3/4 cup of chicken broth with 1 tbsp of lemon juice and 2 cloves of minced garlic.
Remove the potatoes from the oven and pour the broth mixture over the potatoes and return roast for 5-10 minutes or until the potatoes are completely tender.
Talk about yummy!
And these can roast while you are preparing lobster tails or a meat loaf.
I hope you try one of these recipes.
As long as we are talking food…a fresh garden salad goes well with this dinner and of course apple pie for dessert.
I used a pre-made (keto) pie shell but used granny smith and delicious apples combined.
I like my own pie crust mix better.
See that recipe here.
Hugs and Blessings.
For everything there is a season…..