This week hubby is home from New Mexico and I plan on making a ton of home cooked meals that can be lunch on another day. We are all resting, relaxing and organizing Christmas to put away on Friday and Saturday.
- Sunday: Chicken Pot Pie
- Monday: Mushroom Risotto
- Tuesday: Asian BBQ Ribs, Fried Rice and Potstickers
- Wednesday: Chicken Breast with Goat Cheese, leftover Risotto
- Thursday: Broiled Lobster Tails, Baked Potatoes and Creamed Spinach
- Friday: Ham, Scalloped Potatoes and Peas
- Saturday: Leftovers
Have:
- Chicken Breasts
- Ham
- Risotto
- Rice
- Soy Sauce
- Potatoes
- Puff Pastry
- Peas
- Carrots
- Spinach
- Cream
- Wonton Wrappers
- Ground Pork
- Cheddar Cheese
Need:
- Goat Cheese
- Ribs
- Lobster Tails
- Mushrooms… Assorted
- Ginger
Broiled Lobster Tail
- lobster tails, thawed
- Cooking spray
- 1 teaspoon vegetable oil
- 1/4 teaspoon dark sesame oil
- 1/4 teaspoon black pepper
- Sliced green onions (optional)
Preparation
Preheat oven to 425°.
To prepare lobster, make a lengthwise cut through the top of each lobster shell using kitchen shears, cutting to, but not through, lobster meat; press shell open. Place the lobster tails, cut sides up, in a shallow roasting pan coated with cooking spray. Combine the oils and pepper, and spoon over the lobster meat.
Bake at 425° for 13 minutes or until the lobster meat turns opaque. Serve lobster with sauce, and garnish with onions, if desired.
*sigh*
ReplyDeleteoh yum
ReplyDeletecan I come for dinner
:o) Sincerely ~ Tricia Anne
Oh wow... yum. I really need to eat lobster more often...
ReplyDelete