When you’re craving a 5 star quality meal, you don’t want to leave the comfort of your sweats, then try this Herb butter lobster with a side of mushroom and polenta.
The fresh New Zealand lobster broiled to perfection has a garlicky and bold taste. This was my second time making polenta, so the consistency came out much creamy instead of sticky like the first time I made polenta. So if you’re a newbie, don’t worry polenta will still taste great, the texture may not be great. The mushrooms I could make in my sleep. Mushrooms are my favorite addition to any meal.
Herb butter lobster with a side of mushroom and polenta (serves 4)
- 4 lobster tails
- 1 tbs fresh parsley, chopped
- 1 tbs fresh chives, chopped
- 3-4 garlic, mined
- 2 tbs olive oil
- 2 tbs butter, cubed
- 1 tsp salt
- lemon juice from one lemon
- Set the oven rack about 6 inches from the top and turn on oven to broil [500F/260c]
- Transfer into a steel bowl and put in the oven to melt
- Use kitchen scissors to cut through the top shell of the lobster tail, stopping at the base of the tail and snipping through the top portion of the meat as you go.
- Flip the tail over to the back see-through side of the tail and crack the ribs in the center. This will help open the shell.
- Open the shell using your thumbs and fingers and loosen the meat from the shell (remove vein if present). Work carefully – shells can be sharp! Lift the meat from the shell, keeping it attached at the base. Press the shell together and set the lobster meat over the top. The bulk of the lobster meat should be sitting over the top of the shell
- Mix olive oil, garlic and herbs
- Place lobsters in a baking tray close together
- Baste olive oil mixture over lobster meat
- Place 2 small cubes of butter over each lobster meat
- Broil in the oven for 10-11 minutes
- 1/2 cup dried porcini mushrooms (about 1/2 ounce)
- 2 cups boiling water
- 2 tbs cup coconut oil
- 2 tbs butter
- 1 pound fresh button or cremini mushrooms, sliced
- Salt and freshly ground black pepper
- 2 tbs white wine
- 1/4 onion, diced small
- 1 tablespoon minced garlic
- 1/2 cup chopped fresh parsley
- 2 tbs chopped basil
- 2 tbs chopped sage
- 1/2 tbs cayenne pepper
- Put the dried mushrooms in a medium bowl and pour in the boiling water. Press them down into the water now and then until they are soft, anywhere from 5 to 30 minutes depending on how dry they were. When it’s time to cook them, lift them out of the water with your hands or a slotted spoon and chop them roughly. Reserve the soaking water.
- Put the coconut oil and butter in a large skillet over medium heat. When it’s hot, add onion and garlic and sauté until the onion are soft.
- Add the soaked dried and fresh mushrooms and sprinkle with salt and pepper. Cook, stirring occasionally, until the mushrooms are tender and have released all their liquid. 10 to 15 minutes.
- Add the wine and let it bubble away for 1 minute then stir in, half of the parsley; all of the basil, sage, cayenne pepper, and 1 cup of the reserved soaking water. Cook until the liquid thickens a bit, another 2 or 3 minutes, then taste, adjust the seasoning, and turn off the heat under the skillet.
- 1 cup medium or coarse polenta
- 1/2 cup milk, preferably whole
- 1 tablespoon butter
- 1/2 cup freshly grated Parmesan cheese
- Put the polenta in a medium pot with 1 cup water and whisk to form a smooth slurry.
- Whisk in the milk and a pinch of salt and set the pot over medium-high heat. Heat until the mixture boils then lower the heat to medium and cook, whisking frequently adding more water a little at a time to prevent lumps and keep the mixture somewhat soupy.
- Expect to add another 2 1/2 to 3 1/2 cups of water before the polenta is ready. The polenta will be done in 15 to 30 minutes, depending on the grind. It will be thick and creamy, with just a little grittiness, and the mixture will pull away from the sides of the pan when you stir. When the polenta is done, turn the heat under the mushrooms to medium to warm them quickly.
- Stir the butter and cheese into the polenta then taste and adjust the seasoning. Serve the polenta topped with the mushrooms and garnished with the remaining 1/4 cup parsley.
Pre heat the oven to broil. Start cooking the mushroom component and as the mushrooms are sautéing start the polenta. Half way through polenta put lobster in the oven.
Set a timer so you don’t loose track of time!