Sunday, December 11, 2016
can i have some of your flavor
It's Matty's dad's last night in town, and we're celebrating a month-long DIY bathroom renovation, and sort of the holidays since I won't be traveling back East for the Christmas this year.
A Christmas tradition at their house - lobster tails. These lovely ones were split in half, smothered with a buttery herb mixture, and roasted alongside miso maple-butter sweet potatoes and served with a leftover Brussels sprouts salad woken up with a drizzle of sesame oil.
The lobster comes together so quickly - just a bit of chopping involved for the herbs, and then a simple 15-minute roast in high heat makes a fail-proof dinner.
The sweet potatoes were a Thanksgiving contender, but I didn't feel like the extra flavors did much to elevate what would normally already be delicious roasted sweet potatoes, so while it was fun for tonight, I'll keep looking for next Thankgiving.
Roasted Lobster with Butter-Herb Dressing
slightly adapted from Charles Phan's The Slanted Door
4 lobster tails, about 10 oz. each
2 stalks lemongrass, trimmed to tender parts only, minced
1/3 c. finely chopped parsley
1/3 c. minced garlic
1/3 c. ghee
2 t. salt
1. Preheat the oven to 500 degrees.
2. Mix together the lemongrass, parsley, garlic, ghee and salt. Set aside.
3. Cut each lobster tail in half lengthwise, and set meat side up on a foil-lined, rimmed baking sheet. Spread the herb mixture evenly over each tail. Roast for 10-15 minutes, or until the internal temperature reaches 135 degrees. Serve warm.
Roasted Sweet Potatoes with Miso Butter + Maple
slightly adapted from Serious Eats
1 lb. sweet potatoes, cut into 1-inch pieces
3 T. butter
2 T. maple syrup
2 T. hacho miso
1 t. white wine vinegar
1 t. grated fresh ginger
1. Preheat the oven to 375 degrees. Arrange the sweet potatoes in a single layer on a rimmed baking sheet.
2. In a small saucepan, combine butter, maple syrup, and miso and cook over medium heat, stirring, until butter is melted and sauce is smooth. Stir in vinegar and ginger and remove from heat.
3. Pour miso butter over sweet potatoes and toss to coat.
4. Roast potatoes, stirring occasionally, until tender when pierced with a knife, about 20 minutes. Serve immediately.