PALEO BROILED LOBSTER WITH CURRY SWEET POTATO MASH

It’s the long weekend! Which means I get to enjoy some me time and much needed girl time with my ladies after an exhausting work week. I haven’t had lobster in a while because it’s not always available at my grocery store, and it’s quite pricey! But it’s definitely one of my favourite sea food dishes so I treat myself to it when I can.

The lobster was buttered with coconut oil, but you can use grass fed or clarified butter if you prefer. You can also use mashed butternut squash instead of sweet potatoes if you’d prefer something sweeter. Have a great weekend!!

Recipe: serves 2

2 lobster tails (raw)
1 baked sweet potato
1 tbsp. coconut oil (melted)
1 tbsp. organic extra virgin olive oil
A handful of grape tomatoes (sliced)
2 tbsp. chopped red onions
1 chopped scallion
A dash of sea salt and pepper
1/4 tsp curry powder
1 tbsp. organic coconut aminos (or low sodium soy sauce)
1 tbsp. Mrs Dash all spice blend (or seasonings of choice)
Lemon slice (optional)

First, bake your sweet potato. Set your oven to 400°F. Slice sweet potato into cubes and place on a baking sheet lined with parchment paper. Season with salt, pepper, curry and olive oil making sure the sweet potatoes are well coated. Bake for 30 minutes.

When ready, transfer potatoes into a bowl and add chopped scallions, tomatoes, red peppers and onions. Mash potatoes with a potato masher or the bottom of a clean mug until you’ve reached a desired consistency. Set aside when ready.

Next, switch your oven settings to broil.

Remove the clear shell covering the meaty part of the lobster tail. I find that kitchen scissors are most efficient with getting it out.

Next mix melted coconut oil, garlic powder, aminos and Mrs. Dash in a cup and brush the exposed part of the lobster with the seasonings.

Place in the oven on a lined baking sheet with the meaty part facing up. Broil for 5-7 minutes or until bubbly and cooked.

When ready, take lobster out of the oven and make your plate with the mashed sweet potatoes. Enjoy!

GARLIC BUTTERED BROILED LOBSTER WITH STIR FRY SPAGHETTI SQUASH

Perfect lunch starter? Well here it is! I eat seafood everyday, but I was having a particular craving for lobster, so I decided to treat myself, especially since I only enjoy it as an occasional treat because it is quite pricey! Well this definitely hit the spot, and now I can go to work with a happy tummy 🙂

The lobster was buttered with coconut oil, but you can use grass fed or clarified butter if you prefer. Have a great Monday everyone!

Recipe: serves 2

2 lobster tails (raw)
2 cups baked spaghetti squash
1 tbsp coconut oil (melted)
A handful of grape tomatoes (sliced)
2 tbsp chopped red onions
A dash of sea salt
1 tbsp organic coconut aminos (or low sodium soy sauce)
1 tbsp Mrs Dash all spice blend (or seasonings of choice).

First, if you haven’t baked your squash, set your oven to 400°F. Poke holes around the squash using a knife and place on a lined baking sheet before transferring into the oven. Bake for 30 minutes.

When ready, slice squash in half and use a fork to scrape out the spaghetti strands. You can either waste the seeds, or save them and roast them to enjoy as a heathy protein snack 🙂

Next, switch your oven settings to broil.

Remove the clear shell covering the meaty part of the lobster tail. I find that kitchen scissors are most efficient with getting it out.

Next mix melted coconut oil, garlic powder and sea salt in a cup and brush the exposed part of the lobster with it.

Place in the oven on a lined baking sheet with the meaty part facing up. Broil for 5-7 minutes or until bubbly and cooked.

Meanwhile, place a skillet over medium heat and grease with a dash of coconut oil. Place squash pasta in the skillet and sauté with onions, tomatoes, and Mrs Dash. Let it sauté for about 1 minute until the flavours are well blended in.

When ready, plate your spaghetti squash and top with the lobster tail. You will never miss lobster night again!