After a long day and some much needed grocery shopping, Mr. Z and I decided to step up our dinner game and prepare some delicious lobster tail and rich cream spinach.
First I got to work on the steaming the spinach (this actually takes longer to prep and cook cook than the lobster). I followed this recipe here.
Place a paper towel on top and press out the extra liquid.
Leave the spinach to sit and cool for a second and zest the lemon. Get your cayenne, salt and pepper ready.
(I didn’t have scallions so I opted for diced red onions which worked out nicely). Once these are slightly golden from the butter add in the cayenne, salt and pepper – but wait on that lemon zest.
Pour in that amazing creamy goodness and let it bubble down.
Till it looks a bit thicker and something like this
Then go ahead and add in that lemon zest and spinach. Toss it all around so each bit of spinach gets a nice coating.
If you like, remove from the heat and add some shredded parmesan. Cover to keep warm until you are ready to serve.
Look at that beauty.
Place your tails in a steamer of already boiling water.
As you can see, we had a make-shift steamer as we didn’t have one large enough for these beastly tails.
If you find yourself in the same boat, just take a normal strainer and large pot.
Just make sure that the water barely touches the bottom of the strainer.
If the water touches the lobster it will suck out the flavor while it steams.
Cover and do not open the lid for eight minutes. Just sit back and watch your tails turn a beautiful red.
After eight minutes remove your masterpiece.
And serve along with your creamed spinach. Don’t forget to add a little lemon and melted butter for some good lobster dipping !
Mr. Z and I decided to enjoy our fancy dinner with only the highest quality entertainment. A true classic ….
I loved how simple and quick it was to create such a great dish!
If you happen to be living in Dubai I picked up all the items for this recipe at Carrefour in Mall of the Emirates.
Xx Cheers for now !