Sweet Lobster Tail

When I was picking up my usual salmon filet, I saw a row of lobster tails with a sign for $7.99 ea. I figured I was seeing a typo and asked the man behind the counter how much the lobster tails were. Yep. They were $7.99 each. I was shocked since at most restaurants lobster tails run $25-39 for the tail and an additional cost for each add on. The problem was I had never cooked a lobster tail myself. Feeling adventurous, I decided to take a chance and I am thankful I did!

Since I like simple, quick and healthy meals, this dish fit in nicely. The lobster took 8 minutes to cook on 350 degrees in the oven (bake), the long grain basmati rice took 10 minutes and the steamed broccoli, from last night, took a minute to warm up. Done.

Here is how I cooked the lobster tail:

1. Cut the shell down the middle with kitchen shears

2. Pulled the meat out and set on top of the shell

3. Poured melted butter on top

4. Gently cut a line down the middle of the tail

5. Drizzled a little butter down the new cut

6. Added paprika and salt

7. Put in oven after oven was pre-heating during my prep

you can find the inspiration for my prep and cook 

at http://whatscookingamerica.net/LobsterTail. htm

After thoroughly enjoying the tenderness and delicious taste of my lobster tail, I decided to check out the health benefits. In short, though lobster is an excellent source of protein, is low in fat, a good source of calcium and phosphorus for healthy bones and adds choline and B-12 for brain function, it is high in cholesterol and sodium. 

You can read the article I found at 

http://www. livestrong.com/article/ 402859-is-lobster-healthy-food/. 

So if you are going to make it the way I did, make sure you eat low sodium and fat 

earlier in the day. If you have heart health issues or high cholesterol, 

this would be an every now and then item for your menu.

Long Grain Basmati Rice by Royal is my favorite next to brown rice. It is a product of India, gluten free, vegan, and GMO free. It cooks easily and has a sweet delicious taste. Since it does not have the fiber brown rice has, I always have a vegetable like broccoli or brussel sprouts with my basmati. I also usually have some kind of protein like fish or sunflower seeds to increase my protein intake. You have to try sunflower seeds with basmati and a little garlic salt with olive oil. It is so yummy! Basmati rice by itself will give about 3 grams of protein for each 3/4 cup of rice. I no longer 

butter my rice these days, but will sprinkle olive oil and Lawrys Garlic Salt to taste. 

You can read the short article on basmati rice and what they call the "rice diet," at 

http://www.livestrong.com/article/320971-basmati-rice-diet/.

Broccoli is an amazing vegetable. You will often see this vegetable in my dishes as I strongly believe in simple and consistent meals that can easily be digested by our digestive system. Broccoli is high in fiber, excellent for the blood and high in vitamins A, K,  and B-complex, zinc, phosphorus and phytonutrients. Instead of my usual whfoods reference, I found a short article on the benefits of broccoli at http://www.medicalnewstoday.com/ articles/266765.php. Of course you can check out the whfoods lengthy list of health benefits at http://whfoods.org/genpage.php?tname=foodspice&dbid=9. There you can find information about the benefits of broccoli on the digestive and cardiovascular systems, cancer fighting abilities, detoxification and antioxidant benefits, 

and the extended list of vitamins and minerals per cup.

Hopefully I will have time to post some of the articles I have been working on over the past few months before the end of the year. I can't believe it is almost December, but with the holidays coming up, it is a perfect time to talk about eating simply and healthy so that there are few regrets to work off in the new year.

Stay healthy!