Broiled Lobster with Thyme Butter Sauce

Food-as-Medicine:

Lobster is really an indulgence that doesn’t have to be unapproachable, this symbol of luxury is also quite the aphrodisiac and when paired in this recipe is sure to get your love one “in the mood”. Lobster is a lean protein that is rich in B12, zinc, and selenium, all nutrients which aid in healthy sexual and metabolic function. The addition of the butter thyme sauce drizzled over the meat really turns this up a notch on the romance scale while providing a nice balance of healthy fat to maintain satiety. I like to serve this rich indulgence over my simple roasted asparagus with a creamy avocado dairy-free hollandaise sauce. To lighten things up further I serve it with a bright lemony salad topped with watermelon radish, heirloom lettuce. The add of arugula not only creates a balancing peppery contrast, but it provides a rich-source of nitric oxide to aid in sexual performance via enhanced blood flow which means more sensation. Make this combo for V-day this year friends…you’re welcome in advance!

Ingredients:

Simple Roasted Asparagus:
1 bunch asparagus, bottoms broken off and discarded
2 Tbsp avocado oil
½ tsp salt

Broiled lobster tails:
2 lobster tails about 5-7 oz each
⅓ cup butter melted
1 tsp fresh thyme chopped
½ tsp paprika
¼ tsp salt
Pinch of white pepper

Avocado hollandaise:
1 large ripe avocado, pitted
2 Tbsp lemon juice, freshly squeezed
1/4 cup full-fat canned coconut milk
1/8 cup water
4-5 basil leaves
1/4 tsp sea salt to taste
⅛ tsp ground white pepper
1 pinch cayenne

Simple Farmer’s Market salad:
1 small head of heirloom lettuce such as deer tongue, speckled trout, or may queen)
2 handfuls arugula
3 Tbsp lemon juice, freshly squeezed
3 Tbsp extra virgin olive oil
½ tsp mustard
Generous pinch of salt
9-10 twists of fresh cracked black peppercorn
8-10 slices of watermelon radish
8-10 fresh edible flowers (this is borage flower and nasturtiums)
1 tsp large flake salt, such as Maldon brand

Directions:

Preheat oven at 375 degrees F. Prepare asparagus by breaking each piece where they naturally snap, about 1-2” from the bottom, and discarding woody stems. Take tender tops and coat with avocado oil then sprinkle with salt and place in oven for 18-25 minutes, pending thickness. Check at 15 minutes and shake to move pieces about. Then roast an additional 3-10 minutes.

While asparagus is roasting blend together hollandaise sauce ingredients adding all items to blender and mixing on high until well incorporated. Set hollandaise aside and turn on broiler in second oven or once asparagus has completed to prepare for lobster.

Take a knife or kitchen shears and cut up the center of the lobster tail on the belly side all the way to the tail. Pour blend of olive oil and avocado oil and herbs and seasonings over lobster. Broil for 10-12 minutes checking at minute 8 to determine remaining time, during this check, spoon some of the oil herbed drippings back onto lobster meat.

As lobster is cooking clean lettuce and arugula and place into bowl. In a small bowl whisk together lemon juice, olive oil, mustard, salt, and pepper. Pour dressing over leafy greens and top with radish slices, edible flowers, and sprinkle with flakes of salt.

Once cooked through at about 10-12 minutes, lobster will change from translucent to white, pull meat gently out of tail and serve on top of asparagus spears with a generous drizzle of remaining butter sauce. Place a generous dollop of avocado hollandaise as pictured on the side and serve next to the farmers market salad.