This year The Kid and I had no plans for Valentine’s Day so we decided to make a fancy dinner at home. I’m so lucky and grateful that I have an adventurous kid who is kind enough to taste test and tolerate my love for cooking. I hadn’t had lobster in quite a while and The Kid had never tried one so I opted to attempt a lobster dinner for the occasion.
Now before you freak out and think there’s no way that you could whip up a fancy dinner like this, let me tell you it is so simple. Seriously if you can broil something and toss a salad, you got this in the bag. Just don’t give away the secret of how easy it is and make everyone think that you slaved like a crazy person to make it. Bonus points if you fake a sweat.
Broiled Lobster Tails with Tomato Vodka Dipping Sauce
- 2 – 4 oz lobster tails, thawed if frozen
- 2 Tbsp shallot, minced
- 2 tsp fresh thyme leaves, minced
- 1 clove garlic, minced
- 1 Tbsp (16g) tomato paste
- 1 Tbsp vodka
- 1 1/2 cups water
Thaw the lobster tails if needed and slice them up the center with kitchen scissors or a sharp knife. Spread the tail open like a butterfly so that the meat is exposed. Preheat your broiler and line a cookie sheet with foil.
Heat a pan over medium heat and add the shallot, thyme and garlic. Cook until the shallot softens, about 2 – 3 minutes. Add the tomato paste and cook for 1 minute, stirring until the paste darkens. Add the water and vodka and stir to combine. Scrape any browned bits off the bottom.
Bring to a simmer and cook for about 3 minutes until the sauce starts to thicken. Remove from heat. Once the sauce is done, broil the lobster tails under the heating element for about 4 – 5 minutes until the meat is opaque and cooked thoroughly. Remove from the broiler.
Spread a ribbon of the tomato sauce on a plate and top with a lobster tail. Serve with the remaining dipping sauce and the spring mix salad.
Spring Mix Salad with Pears, Bacon and Avocado in a Lemony Dressing
- 1 Tbsp lemon juice
- 1/4 tsp lemon zest
- 1 Tbsp olive oil
- 3 cups (85g) spring mix lettuce
- 2 slices cooked bacon, chopped
- 1 small d’anjou pear (100g), sliced
- 1/2 avocado (60g), sliced
- Salt and pepper, to taste
Combine the lemon juice, zest, and olive oil in a small bowl and whisk to combine. In another bowl, mix the spring mix, bacon pieces, pear, and avocado. Drizzle in dressing and toss to combine. Salt and pepper, if desired. Divide onto two plates.
Makes 2 servings of lobster, dipping sauce, and salad at approximately 307 calories – 26g protein, 17g carbs, and 15g fat.
You read those macros correctly. Valentine’s Day dinner for just about 300 calories. You could even splurge on french bread and butter on the side like we did and still come in under 450 total. It was full of flavor, easy to make, and goes to show that you can be a foodie and still eat healthy.
The dipping sauce would also make a great sauce to toss with pasta if you wanted to try that some evening and skip the lobster. I surprised The Kid with a fancy chocolate dessert to round out the dinner. The recipe for that is coming so stay tuned.