Prep Time: 15 minutes
Cooking Time: 15 minutes
Makes 2 servings
Fody's Broiled Lobster with Creamy Tomato Polenta
These broiled lobster tails are paired with creamy polenta, freshly grated parmesan, and Fody’s Tomato Basil Pasta Sauce. Lobster and polenta make such a cozy meal that tastes fancy but is surprisingly quick and easy to make. Perfect for a romantic evening!
Fody's Broiled Lobster with Creamy Tomato Polenta Ingredients:
Directions for Fody's Broiled Lobster with Creamy Tomato Polenta
Preheat oven to a broil.
Prep lobster tails by cutting down the top center of the tail using kitchen shears. Flip the lobster over in your hand, and carefully pull upwards to loosen the meat from the shells.
Place lobster tails on a baking sheet. Brush the meat with ½ tsp of Fody’s Garlic-Infused Olive Oil. Season with salt and pepper.
Place lobster in the oven and allow to broil for 8-9 minutes, until lobster is opaque and light brown. Remove from oven.
Meanwhile, bring a pot with 1.5 cups of lightly-salted water to a boil. Pour in polenta then reduce heat to low. Continue to cook, whisking or stirring frequently until polenta has absorbed the liquid (about 5 minutes). Remove from heat, cover, and allow to sit for 2 minutes.
Heat Fody’s Tomato Basil Pasta Sauce in a small saucepan or in the microwave.
Stir remaining 1 Tbsp of Garlic-Infused Olive Oil into the polenta along with the freshly grated parmesan (reserve a small amount for topping).
Serve polenta into bowls. Top with tomato sauce, lobster tails, remaining parmesan, and chopped fresh basil. Season with additional salt and pepper as needed. Enjoy your lobster and polenta hot!
About the Chef
Carrie Walder, MS, RD is a registered dietitian, food blogger, recipe developer, food photographer, and the founder of Walder Wellness, an online resource for home cooks who are passionate about healthy eating, without ever compromising on flavour! Through her simple, whole food-forward recipes, Carrie demonstrates that healthy eating can be accessible, realistic, and delicious.
Carrie's journey with healthy cooking started in 2012, when she struggled with constant digestive issues, a lack of energy, and a sudden bout of acne. In an effort to take control of her health struggles, she spent countless hours teaching herself how to cook more whole foods and found her passion in inspiring others to do the same. In 2014, she packed up her life in Canada and moved to NYC to go back to school to study the field of nutrition!
Carrie holds her Master's of Science in Clinical Nutrition from New York University. She is a registered dietitian in both Canada and the United States. You can find more of Carrie's recipes on her Blog, Instagram, Pinterest, and TikTok.
Her top 5 favourite Fody products: Shallot-Infused Olive Oil, Maple BBQ Sauce, Vegan Bolognese, Mild Salsa and Taco Seasoning.
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