I was roaming the halls of our local Whole Foods the other day, looking for the essentials: wine, almond milk, organic eggs, you know. Well, lucky me, lobster tails were on sale for $8.99/2 tails! No I have never cooked a lobster or lobster tail before, but heck, lobster is delicious and at that price? Why not.
The trick was making a meal that incorporated the lobster tails without making them the main meal since…two small lobster tails wouldn’t fill anyone up. But something Ryan and I always see on menus is lobster mac ‘n’ cheese, which is ah-mazing, but also ah, full of carbs. And I’m not anti-pasta by any means, but after eating potatoes what feels like all week last week, I needed a break.
Thank Baby Yeezus for quinoa.
This recipe is delicious, healthy and…delicious. Your boyfriend/husband/dinner buddy will probably love it, even if quinoa usually scares them because it’s that delicious. Plus, it’s fast. I argue, if you prep the quinoa ahead a time like I did, it could rival a Kraft Macaroni situation.
Turns out lobster tails are easier to prepare then I thought too. I mean, I’m sure there are a few different ways to prepare it, but I found this way to be the easiest. I was low on bay leafs (aka I couldn’t find mine) so I subbed a few other spices, and it turned out completely fine. I think the seasonings are optional anyway (at least for this recipe).
- 2 lobster tails
- 2 cups of quinoa
- 2 cups of finely shredded cheddar cheese
- 3 tbsp almond milk
- 2-3 tbsp of ghee
- season with slat and pepper
- Prepare quinoa as instructed.
- Steam lobster tails.
- Once lobster tails have cooled, take out their meat. Set aside.
- In a pot, add quinoa, almond milk and 2 tbsp ghee and turn on medium heat. Stir.
- Once quinoa is hot, add one cup of cheese. Stir.
- Add second cup of cheese and seasoning, Stir.
- Add lobster meat and more seasoning or ghee, if preferred, and you're done!