Fresh Happy Tasty by Jane Coxwell

Author:Jane Coxwell
Language: eng
Format: epub
Publisher: HarperCollins

{ Serves 6 }

This is another DVF favorite—it’s so luxurious and fresh.

When I’m aboard Eos, I’m often approached by fishermen in little boats carrying huge whole lobsters. Cooking lobster sometimes can be daunting because it might seem like a massive effort to buy and prepare the whole thing. When I’m on land, I usually just buy the tails, so I’d recommend you try that too.

The horseradish is the secret weapon in this quinoa, so definitely make sure to get some, even for just a small amount. You can add more if you like an extra kick. (I do!)

You could buy cooked lobster tails if you don’t want to get into cooking them—in that case, start at step 3.

6 lobster tails, shell on, cut in half with kitchen scissors

Extra virgin olive oil

1/4 cup sauvignon blanc or other dry white wine

1 fresh dill sprig

Maldon or other flaky salt

Freshly ground black pepper

2 heaping cups uncooked quinoa

1 cup cherry tomatoes, halved

1/4 cup good-quality mayonnaise (see Note)

2 garlic cloves, minced

1/4 red onion, finely chopped

4 teaspoons jarred prepared horseradish (not the sauce)

Tabasco sauce (just a few shakes or a lot of shakes)

Juice of 1 lemon

1 handful fresh mint leaves, roughly chopped

1 handful fresh dill sprigs, roughly chopped (no big stems)

1 handful fresh flat-leaf parsley, roughly chopped

Squeeze of agave nectar

1. If you’re not using cooked lobster tails, preheat the oven to 350°F.

2. Place the lobster tails, olive oil, wine, dill, and salt and pepper to taste in a foil pouch. Bake for about 20 minutes, checking after 15 minutes, until the lobster is just cooked through and opaque in the middle. Let cool.

3. Cook the quinoa in boiling water for 15 minutes and drain. Return to the saucepan over low heat; stir for 1 minute with a wooden spoon to remove the excess water.

4. Place the warm quinoa in a large glass bowl and mix in the tomatoes, mayonnaise, garlic, onion, horseradish, Tabasco, and lemon juice.

5. While the lobster is still warm, add it to the quinoa, gently breaking up the lobster meat into manageable-size pieces. (If you have precooked lobster, break it up and add it here.) Mix in the herbs so that they all fuse together nicely and the flavors meld. The rough edges of the lobster will help it soak up the other flavors.

6. Set aside to cool to room temperature or cover and refrigerate until you’re ready to serve. Just before serving, add some more lemon juice, salt, pepper, and agave to balance.

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