Two Sisters, One Kitchen

Quick, healthy meals by a loving team. See what’s cooking in J & K's kitchen!

Lobster Tails December 3, 2012

Jamie says: Lobster tails. They’re absolutely delicious but usually a fortune. They were BOGO at Publix this week.  Now, I’ve had ’em (and thoroughly enjoyed them) at restaurants before, but never had I made them.  That changed this weekend. I’m not going to lie, I was slightly intimidated by them. But after talking with the gentleman at the seafood counter, I learned how simple it was…

Lobster Tails

Lobster Tails

I couldn’t believe how easy it was! I plopped ’em in some boiling water and had myself an amazing lobster dinner. Fun fact- they were brown at first but almost instantly turned pink in the boiling water!

Simply delectable

Simply delectable

I ate both. I told myself, “I’m worth it.” And you are, too!

Secret- the "butter" is Smart Balance

Secret- the “butter” is Smart Balance

Lobster Tails

Ingredients:

  • 2 lobster tails
  • 2 Tbsp trans fat free buttery spread (Smart Balance)

Directions:

  1. Bring water in a large pot to a boil. Carefully add lobster tails. Cook until lobster flesh is opaque and pearly, about 8 minutes. Carefully use tongs to remove lobster from water and place on a plate.
  2. Scoop buttery spread into a small microwave-safe bowl, and microwave for 20 seconds or until melted.
  3. Serve lobster with buttery spread. Enjoy!

Servings: 1-2

  • Nutrition note: Lobster is a lean protein with 16 grams of protein and only 80 calories and 1 gram of fat, according to the USDA. By choosing a spread like Smart Balance that’s free of trans fats, lower in saturated fat, and has added nutrients (like omega 3s and vitamin D), your making a healthier choice.
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2 Responses to “Lobster Tails”

  1. lois perdue Says:

    What a great review for Publix’s lobster tails! Would never have thought about getting them there! Will try them now. And, love how you wrapped up the cooking and nutrition portion so succinctinly. Photos were yummy too! Way to go, girl!
    Hugs,
    Lois


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