Skip to main content

Roasted Lobster with Rhubarb Sauce over Braised Greens {For We Olive}


A friend introduced me to We Olive last year when she brought me to the Paso Robles store while our husbands and kiddos did boy-things at the J-Squared Ranch on Mothers' Day weekend. Think bows and arrows! Pia and I headed into Paso Robles for a much-needed break from all things testosterone. And, as we usually do, when we get some girl time, we ate. Tasted, nibbled, imbibed, and tasted some more.

We started off at We Olive where we tasted olive oils that ran the gamut from fruity and light to grassy and robust. We also tasted oils that were infused with everything from blood orange and Meyer lemon to piquant peppers.

And we both walked out with multiple bottles of some delicious oils and vinegars, wholly inspired to go home and create delicious dishes that highlighted our purchases. Here's a dish I make that pairs well with We Olive's Lemon Olive Oil. The oil is soft and buttery with a hint of lemon. I decided it would be the perfect complement to some roasted lobster. It was!

No need to wait for a special occasion, this makes a delicious celebration of romance...on any day of the year.

Roasted Lobster
1 lobster tail per person
We Olive's Lemon Olive Oil*
freshly ground salt

*Feel free to substitute any lemon olive oil that you have on-hand.

Preheat the oven to 350F.

Using kitchen shears, cut each lobster tail down the back, stopping at the last segment before the tail piece. Bend back the tail until you hear a loud crack. Slip a knife between the meat and the bottom membrane, freeing tail meat from the shell. Pull the meat up and over the shell, closing the shell shut beneath it. The tail meat, then, piggybacks on top of the shell. Here's a video if you need more help.

Coat the lobster meat with a generous coating of We Olive's Lemon Olive Oil and sprinkle with freshly ground sea salt. Bake for 1-2 minutes per ounce of weight, if fresh. It might take longer if the tail is frozen.

Rhubarb Sauce
To complement the citrus-y lobster, I made a simple sauce with fresh rhubarb to spoon over the top. Rhubarb has such a short growing season here, I enjoy it while I can! And after you use it for this, you can spoon it over ice cream for dessert.

4 C rhubarb, trimmed and cut into chunks
3/4 C organic turbinado sugar
1/2 C white wine

Place all of the ingredients in a large, flat-bottomed pan. Cook until the rhubarb is softened and the liquid has been reduced. This sauce is slightly more liquidy than a jam.

The Dish...
Place the cooked lobster tails on a bed of braised greens. Top with a tablespoon or two of rhubarb sauce.

'Twas a hit! The boys wolfed it down, then showed me - with the shell - how the lobster moved while it was alive to propel itself with its tail.

Last year I submitted a recipe to the We Olive recipe contest and I won! So, at Pia's urging again, I am submitting this to We Olive's 2013 recipe contest. Wish me luck!

Comments

Popular posts from this blog

Caulibits Crni Rižoto (Croatian Black "Risotto") #Whole30

Last week, I participated in the Wine Pairing Weekend event 'New Year, New Wine." I paired Crni Rižoto with Dingac Vinarija’s Pelješac...and you can read my post: here . I was pouring a Croatian wine and decided to make a traditional Croatian dish. Every seafood restaurant in Croatia has a  Crni Rižoto  (black risotto) on its menu.  Crni Rižoto  is risotto dyed black with squid ink; I used cuttlefish ink for the same effect. However, since arborio rice is not Whole30 compliant, I made a version for myself that used caulibits instead of rice. Ingredients 1 C fish stock (or a combination of fish stock and vegetable stock) 1 T olive oil 1 medium shallots, peeled and minced 1 cloves garlic, crushed and minced 1/4 lb shrimp 1/4 lb squid tubes, cleaned and sliced into rings 1/4 lb scallops 1/4 lb clams, scrubbed 1/4 lb mussels, scrubbed 4 C caulibits, or chopped cauliflower 1 T fresh parsley, minced juice and zest from 1 organic lemon 1 t cuttlefish ink

Meyer Lemon Custard-Filled Matcha Turtles #BreadBakers

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our  Pinterest board  right here. Links are also updated after each event on the  Bread Bakers home page .  We take turns hosting each month and choosing the theme/ingredient. This month Stacy of Food Lust People Love  is hosting and she wrote: "Your bread can be large, as in one big animal, or small - animal-shaped rolls. Use your imagination! Points for flavor and shape!" If you are a food blogger and would like to join us, just send an email with your blog URL to Stacy at foodlustpeoplelove@gmail.com. Here's the animal-shaped bread basket from the #BreadBakers... Beef and Sweet Onion Dim Sum Pandas from Karen's Kitchen Stories Bird Bread Rolls from Ambrosia Easter Bunny Buns from Cook with Renu Ham and Cheese Elephant Rolls from Food Lust People Love Hedgehog Bread from Making Mir

Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé #Winophiles

This month the French Winophiles group is looking at affordable wines from Burgundy.  Host Cindy of Grape Experiences wrote: "Burgundy, or Bourgogne, is known for its wines of Chardonnay and Pinot Noir... as well as Aligote, Gamay, Sauvignon, César, Pinot Beurot, Sacy, Melon in lesser quantities. Many of the well-known wines are quite expensive, but there are plenty of values to be found." Read her invitation here. And there won't be a Twitter chat for this event, so you will have to dive into the articles themselves to read about our pairings and findings. Here's the line-up... Wendy Klik from A Day in the Life on the Farm enjoys Domaine Chevillon Chezeaux Bourgogne Hautes Cotes de Nuits, 2018 Paired with a Maple Pecan Chicken . Camilla Mann from Culinary Adventures with Camilla shares her love of Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé. Jeff Burrows of FoodWineClick! explains why we should Look t