“A Woman Should Never Be Seen Eating or Drinking, Unless It Be Lobster Salad and Champagne, The Only True Feminine and Becoming Viands.” ~ Lord Byron
Let’s Blog Over Lobsta!
We just moved into our new place, I’ve been unpacking everything, I’m helping my brother do some things, school is insane with those kids, I had a few birthday parties to attend for our adult friends, a baby dedication, and a kids birthday on Sunday. I don’t know how I still managed to brunch to go over details about an upcoming trip, and be a personal stylist for a few friends of mine for their events coming up. Wait did I mention we just moved into our new place???
With all of that I’m finally glad to say I’m Back In The Kitchen!
I’m a seafood lover. I’m from New Orleans, so seafood was like a first food for me. I actually didn’t eat meat until I was around seven years old. My mom didn’t feed it to me. I was on a diet of seafood, fresh fruits and vegetables. So one time I went to my aunt’s house and she made steak, the confusion on me and my brother’s face was priceless to her and my cousin’s. That’s another story… Let’s move on…
I had the chance to grab some really fresh lobster tails and some incredible wine over the weekend. Lobster tails are great when you want to make a quick dish without the hassle of the claws and legs, and with this dish you will be eating fabulously in no time.
In this recipe, lobster meets a very rich tomato sauce and sweet shallots or onion as an accompaniment. It’s also a one skillet meal which is great on the days you want something fabulous without the pile up of multiple pans. Grab some french bread to dip in the remaining tomato sauce or toss with some pasta or rice to make it a heartier dish. Now turn on Sade, pour some wine and let’s get started.
Here’s What You’ll Need:
5 Lobster Tails
1 Stick of Butter
3 Shallots or 1 Medium Sized Onion
3 Garlic Cloves
1 Can of Diced Tomatoes
1 Cup of White Wine
Slap Ya Mama (white pepper blend)
A Pinch Of Sugar
and a Whole Lot Of L O V E !
On a flat surface dry your lobster tails with a paper towel and cut down the middle of the shell. Season them with the white pepper blend and chili powder, Set aside.
In a deep skillet, melt one stick of butter. (I have a new stove that I’m getting used to and almost burned my pan. Medium is actually high heat… Note to self)! Add your chopped shallots and sauté for a few minutes. Add your sliced garlic (and omg how good does garlic on shallots smell??) cook for another until it’s soft.
Next add your diced tomatoes, cup of wine, some more seasoning, and some red pepper flakes for more kick. Bring to a simmer until your sauce thickens some. Once your sauce comes together, drop in your lobster tails flat side down. Make sure you spoon that sauce over the lobster, making sure it gets in between the shell.
Cook for about 15 minutes or until the flesh is pink. Garnish with parsley, and serve it up!
Let me know what you think!