It was that time, bringing lobster to the table as per requested by my oldest son. Naturally being the good mom that I am, I, of course, was more than happy to fulfill in his culinary desires. Lobster. Then another son came with his culinary needs, shrimp! At this point I was really hoping the other minis didn’t express their needs regarding dinner. Thank the Lord they didn’t.
This recipe took me a little longer than the usual 30 min, that’s about how long my minis can go without crying about food.
So here’s what you need:
- Lobster (I used frozen, pre cooked)
- Shrimp (raw, unpeeled)
- Sweet potato, 1 large
- Regular potatoes
- Cherry tomatoes
- Sea salt
- Black pepper
- Garlic (because garlic makes the world a better place)
- Olive oil
- Paprika powder
- Rosemary (dried)
I haven’t listed the quantity of the ingredients since I cook for a large family, also I do most things by feel, especially when it comes to seasoning. Moderation is key, don’t go overboard with the seasoning, you can always add some more. And always, I mean always taste, a good chef always tastes his/her food.
Pre-heat the oven at 230C (about 440F). Peel and wash the potatoes, slice them in half and put in an oven dish. Sprinkle a little with olive oil, sea salt, black pepper, paprika and rosemary.
Put in the oven until golden brown roasted (when the middle is soft), approximately 30-45 min depending on the size of the potatoes. Tip; after about 20 min you can add some fresh cherry tomatoes, you know, the little cutie ones, perfect match!
Then brush the mushrooms, don’t ever wash mushrooms!!! They suck up all the water like Spongebob (pun intended). Cut them in half, put about one tablespoon of olive oil in a frying pan and fry away adding a pinch of sea salt, black pepper and garlic.
While the potatoes are in the oven and the mushrooms are frying take the rucola and put it in a bowl (mine was already washed), add the sliced cherry tomatoes. Then make the dressing, WARNING: I like my dressing to be simple because I like my dressing to enhance the flavors of the salad and not dominate the salad.. a tablespoon of olive oil, splash of lemon, sea salt, pepper and garlic, mix well with the salad. Last but definitely not least add the feta to the salad.. if there’s some left.. I always taste the food I’m working with, a lot.
Finally lobster and shrimp time!! The great thing about seafood is that it doesn’t have to cook so long, this took about 5 minutes.
Bring some water to the boil in the kettle, put it in a cooking pan. Take the lobster, rinse it, because that’s what I do but not really a need for it, and put in the boiling water for about 5 min. At the same time get a frying pan, add again a tablespoon of olive oil and fry the shrimp until they are pink, add spices to taste, I used the basics, sea salt, black pepper, garlic.
Optional: after cooking you can put the lobster in the oven, season it with oil, lemon, coriander, sea salt, garlic whatever you like.
To get to the flesh put the lobster on its back and cut it vertically in half (from head to tail). I never eat the green stuff on the inside, it has no taste. Use a nutcracker to crack the claws, they are also filled with the delicious flesh.