Baked Lobster Tails with Garlic Butter

Posted on Updated on


I have officially made my husband a Lobster lover!

Some may think it is unheard of not to like such a rich and more often than not expensive crustacean. I myself have also not been the biggest fan. Lobster needs to be cooked just right and paired with the right flavors to properly bring out it’s amazing taste. Let me give you a bit of a background as to why my husband and myself for that matter have not really been the biggest fans up until now.

My first experience cooking these guys turned into a bit of a fiasco. By fiasco I mean me balled up in the kitchen crying, while my husband (at that point my boyfriend still) held the lid down on the huge pot of boiling water laughing at me while the lobsters made a screeching sound as they met their demise. Graphic yes, but that’s sadly how live lobsters around the world meet their demise every day in restaurant kitchens and homes alike. Wanting to be sure they were cooked through, I obviously over cooked them that day and the romantic Valentines dinner I had planned turned into a sort of bland, over-cooked memorial for the very expensive crustaceans.

Since then I have never been able to bring myself to buy live lobsters and go through that ordeal again. I now buy just the tails all cleaned up and neatly packaged at my local seafood store. Aside from this little experience from years ago, it seems like every time we have gotten lobster at a restaurant it is always missing a little something. It may just be us, but when I pay $50+ for a lobster dinner at a fancy restaurant I am expecting that meal to knock my socks off!

This past weekend, instead of boiling the lobster I decided to broil it instead. I paired it with a wonderfully flavored garlic butter and fresh lemon and let me tell you…it knocked our socks off! 🙂

What You Need:

2 – 4 Lobster Tails (defrosted if you bought them frozen)

For the Butter:

  • 1/4 Cup Melted Unsalted Butter
  • 1 Large Garlic Clove (minced)
  • 1/4 Tsp Cayenne Pepper
  • 1/4 Tsp Smoked Paprika
  • 1 Pinch Seasoning Salt
  • 1 Pinch White Pepper
  • Fresh Lemon Juice

How To:

1) Heat your broiler to 500F.

2) Combine your melted butter with the spices and garlic.

3) Cut your lobster tails along the back with a sharp knife. BE CAREFUL! the knife can slip easily! Pull the shells apart a little bit.

4) Squeeze some fresh lemon juice onto the meat followed by 1 1/2 Tsp of the melted butter mixture.

5) Place your tails into a glass baking dish and pop them into the broiler.

6) Broil for 8-9 mins.

7) Remove the tails and pour a bit more of the melted butter over the meat if you like.

Serve with fresh lemon wedges and sparkling wine 🙂

Stuffed Poblano Peppers

Posted on Updated on


Let me begin with I LOVE Mexican food! The flavors, the spices the variety…any time I am looking for an awesome comfort food, chances are it includes something Mexican inspired. Now I cannot really explain how I came about to make this dish. Basically I asked my husband if he had any cravings for dinner that evening and all I got was “not really, anything is good” helpful isn’t it? Out of that however came the most random thought….Poblano Peppers! I had made them years ago, but since then have not made another attempt after having an awful meal served to us while on a vacation in Mexico. Who would have known…there is a bad way to serve these peppers, burnt to a crisp and filled with cream cheese and corn. Now, I am sure if done right that combination would have worked very nicely, they just did not make it happen. There are endless ways to make the stuffing for these peppers and really if you look throughout the Internet you will come across something you will like. I wanted something healthier than a container of cream cheese for dinner so this is what I whipped up. Since these pepper take on a slightly smoky flavor when broiled, using the freshness of cilantro and lime in the stuffing worked very well. (This dish is now being served next month at my wonderful Mother’s 50th Birthday)


  • 4 Cooked Chicken Breasts (finely chopped)
  • 6 Medium Poblano Peppers
  • 1 Medium Portabello Mushroom (finely chopped)
  • 1 Tomato (finely chopped)
  • 1/2 Red Pepper (finely chopped)
  • 3 Tbsp White Onion (finely chopped)
  • 5 Baby Corns (finely chopped)
  • 1 Handful of Fresh Cilantro (chopped)
  • Juice from 1 Lime
  • 1 Garlic Clove (minced)
  • 1 Tsp Ground Cumin
  • 1 Tsp Onion Powder
  • 1/2 Tsp Smoked Paprika
  • 4 Tbsp Taco Sauce (I used Mild)
  • 1/4 Cup Grated Monterrey Jack Cheese

How To:

1) Preheat your broiler to 500F. Wash your Poblano Peppers and cut them open from stem to tip. Place them on a lightly greased baking sheet and put them in the oven. Roast your peppers (turning frequently) until they are blackened. (approximately 10 mins)

2) Remove your peppers from the broiler and remove the seeds and skins. Let them cool.

3)In a large pan heat up 2 Tbsp of olive oil and then saute your onions.

4) Toss in your red pepper and mushrooms and continue cooking.

5)  Add in the tomato and corn cooking it for about a minute.

6) Add in your chicken, cilantro, lime juice, garlic and spices. Cook for another minute to let the flavors combine.

7)  Add in your taco sauce and cheese.

8)  Remove for the heat and let it cool for a few minutes.

9)  “Stuff” your roasted Poblano peppers with your filling. Don’t be stingy add enough that the filling is visible from the top. You can use toothpicks to hold them together.

10)  Place the peppers back on the baking sheet and sprinkle a bit of cheese on top.

11)  Place in the broiler for 10 minutes or until your cheese turns golden.

Enjoy 🙂 I served up mine with some tortilla chips and fresh avocado on the side. Yummy!

Basa in a Ginger & Basil Infused Broth

Posted on Updated on


Last night after watching some Top Chef Canada I was inspired. The contestants were each given a country and they had to cook up a meal with inspiration from each specific country. I was obviously not on this show but I decided to play along. I chose Thailand since I had a lot of the right ingredients sitting in my fridge already along with the defrosted Basa fish. What turned out was this lovely Basa with a ginger and basil infused broth.

This was super easy and quick to make and made for a nice flavorful dinner. 🙂


  • 2 Basa Filets (defrosted if frozen)
  • 4 Fresh Basil Leaves
  • Juice from 1/2 a Lime
  • 2 Tbsp Fresh Ginger (minced)
  • 2 Cloves of Garlic (minced)
  • 3 Tbsp Soy Sauce
  • 2 Tsp Sesame Seed Oil (optional)
  • White Pepper (to taste)
  • Sesame Seeds and Chopped Green Onions for garnish.

How To:

1) Rinse your fish and place into a greased glass baking dish.

2) Combine all the above ingredients besides the garnish into a mortar & pestle. Grind the ingredients together to allow the flavors to combine.

3) Pour the sauce onto your fish and let it sit for about an hour to allow for it to marinate a bit.

4) Heat your oven to 500F. (I drizzled 2 Tsp of sesame seed oil over the fish at this point as well) Place our fish in the center of the oven and let it broil for 10 – 15 mins depending how thick your fish is.

5) Remove and garnish.

I used the broth that turned out as a sauce for our rice and it was lovely.

** Quick note: If you are ever marinating food in a glass baking dish in your fridge make sure you take it out at least 30 minutes before you pop it in the oven. If you do not let the glass come to roof temperature it can shatter in the oven due to the extreme temperature difference**

Yes, I learned this the hard way years ago.