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Tuesday, December 1, 2020

Lobster Basil Alfredo over Roasted Sweet Potatoes

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Lobsters have long been considered as a luxury food item. When eaten in moderation, lobsters can make for a delicious meal packed with healthy benefits. It offers a rich amount of vitamins and minerals that can help you meet your everyday nutritional needs. If you’re looking for a decadent yet healGet Shortlinkthy lobster treat, try the recipe below:

Ingredients:

For the Lobster Alfredo

Olive oil (1 tbsp)

Minced garlic (1 tsp)

Milk (2%; 1 cup)

Cornstarch (1-1/2 tbsp)

Fresh basil leaves (10 whole pcs; chopped finely)

Parmesan cheese (1/3 cup; finely grated)

Salt (1/2 tsp)

Black pepper (1 dash; ground)

Lobster tail meat (6 ounces; or shrimp as an alternative)

 

For the Sweet Potatoes

 

Sweet potatoes (2 pcs; washed well; cut into 1-inch cubes)

Olive oil spray

Ground black pepper (2 dashes)

Salt (2 dashes)

 

Preparation:

 

Get the oven ready and pre-heat to 420 degrees F.  Get the olive oil and spray it liberally over a rimmed baking sheet. Evenly place the sweet potatoes on the tray and spray it again with olive oil. Sprinkle with salt and pepper on top. Bake for 15-20 minutes or until the potato cubes are lightly browned and soft; tossing halfway to prevent it from over-cooking or burning.

While waiting for the potatoes to be ready, get a large saute pan and place over medium heat. Add oil and garlic; sauté until it turns light brown in color. Add half of the chicken broth and half of the milk.  Stir the ingredients until it simmers. In a different bowl, whisk the cornstarch and the rest of the chicken broth; make sure that all the lumps get dissolved. Lessen the heat, add the cornstarch mix then whisk thoroughly. Do continuous mixing until it simmers again; add the cheese, basil, pepper and salt after. Whisk until the mixture thickens then add the lobster/shrimp meat. Reduce the heat to low and cook meat for 5-7 minutes with continuous stirring. If the mixture gets too thick; add more milk.

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To serve:

Spoon about ¾ cup of the alfredo mixture and place it atop ¾ cup of the sweet potatoes. Spike with additional cheese, salt, pepper and basil leaves if desired.

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