Cauliflower 'risotto' with lobster tail
5
Points®
Temps total: 25 min • Préparation: 10 min • Cuisson: 15 min • Portions: 2 • Difficulté: Facile
Ingrédients
Uncooked lobster meat
2 item(s), without shell, 2 tails
Salted butter
4 tsp(s), divided
Uncooked cauliflower
4 cup(s), blitzed (about ½ head)
Canola oil
1 tsp(s)
Shallots
½ small, sliced
Garlic clove
1 clove(s), medium, sliced
Crushed red pepper flakes
¼ tsp(s)
Table salt
½ tsp(s)
Fat-free reduced sodium chicken broth
1 cup(s)
Baby spinach
1 cup(s)
Black pepper
¼ tsp(s)
Frozen green peas
½ cup(s)
Grated Parmesan cheese
1 tbsp(s)
Fresh lemon juice
½ tsp(s)
Chives
2 tsp(s), chopped
Instructions
1
Preheat oven to 400F. Cut shell of lobster tails, pull out meat. Wash and clean; brush with 1 tsp butter each; bake in oven for 12-15 minutes.
2
Blitz cauliflower in food processor until medium coarse.
3
Heat a large saute pan over medium heat and add oil; sauté shallot until nearly tender. Add garlic, cook until fragrant.
4
Add cauliflower, chili flakes, salt). Increase heat and sauté until cauliflower starts to brown and becomes tender
5
Add stock, let steam. Add spinach and pepper, cook until spinach wilts. Stir in peas, parmesan, and lemon.
6
Serve 1.25 cup of rice with lobster tail on top. Melt remaining butter on lobster tail. Garnish dish with chives.
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