In order to bring you the best organic produce, some ingredients may differ from those depicted.
Lobster tails with creamy garlic butter sauce and roasted baby broccoli
Carb-Conscious, Spicy, Gluten-Free, Mediterranean, Soy-Free, Lean & Clean, <600 Calories
2 Servings, 460 Calories/Serving
These lobster tails have “decadent” written all over them. First we steam them to tender perfection, then bathe them in a rich, luxurious sauce of garlic, spices, butter, and heavy cream.
In your bag
- ½ pound organic gold or red new potatoes
- 1 bunch organic baby broccoli
- 1 or 2 organic shallots
- 1 or 2 cloves organic peeled fresh garlic
- 2 tablespoons unsalted butter
- Sunbasket zhug spice blend (coriander - cumin - cardamom - cayenne - cloves)
- ¼ cup organic heavy cream
- 2 cold-water lobster tails (about 4½ ounces each)
- 1 organic lemon
- 4 or 5 sprigs organic fresh flat-leaf parsley
Calories 460, Total Fat 32g (41% DV), Sat. Fat 15g (75% DV), Trans Fat 0g, Cholest. 105mg (35% DV), Sodium 220mg (10% DV), Total Carb. 40g (15% DV), Fiber 9g (32% DV), Total Sugars 7g (Incl. 0g Added Sugars, 0% DV), Protein 14g
Contains: Milk, Crustacean Shellfish (lobster)
Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.
Wash produce before use
Prep and roast the vegetables
Heat the oven to 425°F.
- Scrub the potatoes. Cut the potatoes in half; cut any large potatoes into quarters.
- Trim the root ends from the baby broccoli.
- Peel and thinly slice the shallots.
On a sheet pan [2 sheet pans], drizzle the potatoes, baby broccoli, and shallots with 1 to 2 tablespoons oil; season generously with salt and pepper and toss to coat. Spread in an even layer and roast, stirring once halfway through, until the vegetables are lightly browned and tender, 14 to 16 minutes. Meanwhile, start preparing the rest of the meal.
Make the garlic butter and the cream sauce
- Finely chop, press, or grate the garlic.
In a small sauce pot over medium heat, melt the butter. Stir in the garlic and zhug spice blend and cook until fragrant, about 1 minute. Transfer 1 tablespoon [2 TBL] garlic butter to a small bowl and set aside for the lobster.
To the remaining garlic butter in the pot, stir in the heavy cream, season with salt and pepper, and cook over medium heat until thickened slightly, 1 to 3 minutes. Remove from the heat, cover, and keep warm.
Prep and steam the lobster
- Working with 1 lobster tail at a time, place the lobster with the top shell facing up on a cutting board. Using clean kitchen shears or scissors, cut down the center of the shell, avoiding the meat, until you reach the base of the tail (do not cut through the tail; keep it intact). Turn the lobster over and repeat with the bottom shell, cutting down the center to the base of the tail. Using your fingers, gently spread the shells apart and lift out the meat, keeping the meat attached near the end of the tail. Press the empty shell halves back together and lay the lobster meat on top of the shell.
In a large frying pan, bring ½ inch of water to a boil. Add the lobster, with the shell down and meat facing up, cover, and cook until the lobster meat is opaque throughout, 4 to 6 minutes. Transfer to a plate. Brush with or spoon over the reserved garlic butter. While the lobster is steaming, prepare the garnishes.
Prep the garnishes
- Cut the lemon into wedges.
- Strip the parsley leaves from the stems; coarsely chop the leaves.
Transfer the roasted vegetables to individual plates. Top with the lobster tails and spoon over the creamy garlic butter sauce. Garnish with the parsley and serve with the lemon wedges.
- Scrub the potatoes.
- Drizzle the vegetables with oil and season.
- Press the garlic (if you have a press).
- Strip the parsley leaves.
- Garnish with the parsley.