Our local grocery chain had a special for Valentine’s Day: 4-oz lobster tails for $4.99 each. I jumped on them and decided to toss them into a Glorious One-Pot Meal. It was so delicious, I decided to call the recipe Downeaster Lobster Tails, because it reminded me of the campus-wide lobsterbakes of my college days up in Maine. Mmmmm…. Good times and good food!
Shellfish like lobster, shrimp, and crab, turn out best in Glorious One-Pot Meals when they are raw and frozen going into the pot. This makes it easy to do what I’m best at: not thinking ahead to remember to thaw anything!
Even though this recipe is not in the new cookbook, my Twitter friends thought it sounded intriguing, so I’m sharing it here. Look for it to turn up in the next cookbook, whenever that may be!
Downeaster Lobster Tails (serves 2)
3-6 cloves garlic, minced
10-12 fingerling potatoes, scrubbed and diced (I used a mix of purple, yellow, and white potatoes)
2 4-oz lobster tails
1/2 lemon
sea salt and pepper, to taste
12-15 Brussels sprouts, halved from pole to pole
2 carrots, scrubbed and sliced into coins
8 oz. frozen corn kernels
1 stalk celery
2 3″-sprigs fresh rosemary
1. Preheat oven to 450F.
2. Spray inside of cast iron Dutch oven and lid with olive oil.
3. Scatter garlic across the base, followed by the potatoes. Set the lobster tails on top and lightly season with salt and pepper. Squeeze some lemon over all.
4. Load up the rest of the pot with Brussels sprouts, carrots, and corn. Set the celery stick on top along with the rosemary. Cover and bake for about 43 minutes, or until 3 minutes after the aroma of a fully-cooked meal escapes the oven.
Note: Although I included a celery stalk in the pot for the amazing flavor it imparts, I personally am not a big fan of eating celery and removed it before serving and eating. However, if you like to eat celery, then by all means gobble it up! I just thought I should explain why the celery is not in the photo here. 🙂
Happy cooking!
