One-Pan Lobster with Broccoli Rabe and Leek
Autor: Andrii M.
- Homar2 szt.1120 kcal
- Imbir mielony3 g10 kcal
- Kasza kukurydziana196 g655 kcal
- Papryka słodka mielona3 g8 kcal
- Por2 szt.122 kcal
- Rapini100 g22 kcal
- Smalec29 g262 kcal
- Sól morska4 g0 kcal
- Szałwia2 gałązki5 kcal
- Tymianek2 gałązki2 kcal
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Ethiopian-spiced-inspired comfort food: tender lobster paired with broccoli rabe and leek and cornmeal, finished with thyme and sage and a hit of paprika and ground ginger. 1. Pat the lobster dry and season with sea salt, paprika and ground ginger. 2. Heat lard in a heavy pan and sauté the lobster until it develops a deep golden crust, about 14 minutes. 3. Add broccoli rabe and leek to the pan and cook until just tender, stirring in thyme and sage for fragrance. 4. Cook the cornmeal separately according to type until tender, then combine with the pan juices. 5. Rest briefly, taste, and adjust seasoning before serving hot.