Lobster with Brussel Sprouts

On a whim, I cooked this dish up.  It is very reminiscent of a French dish I’ve enjoyed on the coast of France.  I hope you enjoy it.

Lobster with Caramelized Brussel Sprouts

Lobster with Caramelized Brussel Sprouts

2 raw lobster tails, shells removed and cut into 1” cubes
2 tbsp olive oil
8-10 fresh Brussel sprouts, cored and quartered (do not use frozen)
2 shallots, sliced
1 clove of garlic minced
1 pinch of dried red pepper
1 tsp of dried thyme
½  tsp of fresh lemon zest
salt and pepper to taste

Begin by heating up a large fry pan to medium to medium – high heat and then add the oil.   Begin by Brussel sprouts and keep stirring and shaking the pan, so that the oil completely covers the sprouts and they begin to cook evenly.  The goal is to have them cook quickly at a hot temperature as we do not want to overcook them, but to caramelize them.

After about 2 minutes, add the shallots, garlic, and dried red pepper.  Continue to stir or toss the ingredients and add the thyme, salt and pepper.  After about 4 minutes, the vegetables are starting to caramelize (the edges are browning).  Add the cut up lobster tail to the dish. 

The lobster tail will cook very quickly (2 minutes).  Once the lobster is done, remove the pan from the heat and serve, garnishing with the fresh lemon zest.

About anj68

Alice uses cast iron pots and wooden utensils and keeps the recipes as close to the traditional recipe as possible. She even utilizes a fire pit located outside her home to test authentic recipes. For more information about Alice the Cook, visit her website at http://www.alicethecook.com In future blogs, I will offer recipes, kitchen hints, and historical cooking lessons.
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