Recipe: Baked Lobster Tails with Broccolini and Cheddar Cheese Polenta

Lobster Tail with Polenta and Broccolini

Serves: 2-4

Prep. time: 10-20 minutes

Cooking time: Approx. 30 minutes

Difficulty: Easy to Moderate

Ingredients

For the lobster tails:

  • Salted butter
  • Paprika
  • Garlic powder
  • 2-4 lobster tails, cleaned
  • ½ – 1 package (2-4 servings) instant polenta
  • 1-2 bunches broccolini, stems cleaned and ends removed
  • 2 cloves garlic, minced
  • Chicken stock
  • 4-6 strips of bacon
  • Butter
  • Olive oil
  • 1-2 bunches green onion/scallions
  • Salt and pepper
  • Lemon juice
  • Paprika
  • Garlic powder
  • Sharp cheddar cheese (Cracker Barrel Vermont White Cheddar is lovely), shredded
  • Heavy cream/milk

Directions

Preheat the oven to 400*F. Steam or parboil the broccolini to get it a little tender, then set aside. Measure out the liquid for the polenta (I usually use all chicken stock or half chicken stock and half water instead of all water—chicken stock adds flavor) and pour into a large pot and start to heat it. Cook the bacon strips in a nonstick pan until crispy, then remove them to drain on paper towels and reserve a few tablespoons of the bacon fat. Cut a slit down the underside or back of the lobster tails to expose the meat (cut a chunk of shell out to expose more meat, if desired). Melt salted butter for the lobster tails, blend in the seasoning, and drizzle onto the meat of the lobster tails. Place the tails, uncut shell side down, on a piece of foil, wrap the foil around them, place them on a baking sheet, then place in the oven. Cook for 10-20 minutes, until the meat is white and tender. While the lobster is cooking, heat up the reserved bacon fat with a little butter and olive oil over medium heat, then add the green onion and broccolini and season with salt and pepper—cook until tender, then keep warm over low heat. Instant polenta generally takes 3-5 minutes to cook, so start to cook this when the lobster is just about finished. Pour the polenta into the boiling chicken stock (or water) and cook according to package instructions. When done, reduce the heat to medium-low, slowly stir in the shredded cheddar, add a splash of milk or heavy cream and a chunk of salted butter, and season (garlic powder, salt, and pepper) to taste. Keep warm over low heat, stirring occasionally to prevent it from sticking to the bottom of the pan. When the lobster is done, remove it from the oven and unwrap it. Carefully remove the flesh from the shell and plate it atop the creamy polenta and tender broccolini on a plate or in a large, wide bowl.

Cook’s Commentary

This is an easy to make meal that feels like a dish from a fancy downtown restaurant. Lobster has this sort of savory-sweetness that is much more delicate than the flavors of shrimp and other shell-fish, and cooking it in melted butter and seasoning lightly flavors it. Polenta is delicious on its own, but adding cheese to it brings it up to a whole different level and turns it into the ultimate comfort food. Broccolini is like slimmer, dainty broccoli and combined with the sharp, oniony taste of the scallions, it adds much-needed color and lightness to this dish. This dish is very easy and quick to make and will impress anyone from a significant other to a guest from out-of town.

Recipe: Cheesy Polenta with Sausage and Chicken in a Creamy Tomato Sauce

Ingredients

  • Butter and olive oil
  • Salt and pepper
  • 2-3 links hot Italian sausage, casings removed, pulled into small pieces
  • 1 chicken breast, cut into small cubes or small slices
  • 1 yellow or white onion, diced
  • 3 cloves garlic, minced
  • Crushed red pepper flakes
  • Approx. 14.5 oz. canned tomato sauce or diced tomatoes*
  • Red wine (cooking wine)
  • Heavy cream
  • Dried basil
  • 1-2 cups chicken stock
  • 1 package instant polenta (serving size at least 4)**
  • Italian cheese (Parmesan, Asiago, Pecorino-Romano, or a mixture)
  • Garlic powder

*I prefer Hunts brand and I used sauce that I had leftover from another dish.

**I used Delallo brand (they’re based in western PA, where I’m from, and have great products). I cooked the entire 9.2 oz. bag and, after John and I each got a serving, there was enough left over for 2-3 more servings.

Directions

Heat some butter and olive oil in a large pan over medium high heat. Add the chicken and sausage to the pan, season with a little salt and pepper (and garlic powder), and cook for a few minutes. Add the onion, garlic, and crushed red pepper flakes and continue to cook until the onions are soft and the meats are cooked through, then add the tomato sauce/diced tomatoes and a splash of red wine. Reduce the heat to medium low, add a little dried basil, then add heavy cream to the mixture and stir it in—the mixture should be a creamy orange-red color (it actually looked almost like an Indian dish to me); 1/4 to 1/2 cup of cream should be enough. Bring water (and chicken stock) to a boil for the polenta (I sub in 1 to 2 cups of chicken stock in place of some of the water—it adds more flavor to the polenta). Towards the end of cooking, stir in some butter, a little heavy cream, garlic powder, salt, pepper, and Italian cheese. Remove from heat—the mixture should be creamy and the add-ins should be well-mixed in. Serve the polenta in bowls, topped with the meat and sauce mixture, topped with a little Italian cheese.

9-17-13

Cook’s Comments

I kind of have this thing for heavy cream—it makes just about everything better (heavy cream to me is a little bit like butter to Paula Deen). A splash in this dish’s tomato sauce adds a velvety texture and rich flavor. A drizzle in the polenta helps keep it smooth and creamy. This is definitely a comfort meal with rich, delicious flavors—the polenta is thick and cheesy and soaks up the creamy tomato sauce (which gets a bit of a kick from the crushed red pepper flakes). My boyfriend suggested adding both chicken and sausage, and, boy, was that a great idea—two great textures and flavors that mix together beautifully. This dish reheats well (I had a lovely lunch of leftovers today) and if you have any extra, plain polenta, you can always cut it into chunks and saute it in butter and serve with another meal.