Frugal Foodie
As we all know, college students are broke, often relying on gross dining hall food or the greasy takeout available to us here in Geneseo. For a nice break, here is a cheap and simple recipe for. miso-glazed lobster tails and sesame bok choy!
Ingredients:
1 1/2 teaspoons toasted sesame oil
1/8 teaspoon kosher salt
2 (4-oz.) heads baby bok choy, halved lengthwise
1 cup thinly sliced shiitake mushroom caps
1 1/2 teaspoons butter, melted
1 teaspoon white miso
1/4 teaspoon brown sugar
2 (4-oz.) lobster tails, thawed if frozen
1 cup hot cooked brown basmati or jasmine rice
Step 1
Preheat the oven to 450°F.
Step 2
Combine oil and salt in a small bowl. Brush oil mixture evenly over both sides of bok choy halves, reserving some oil mixture in a bowl. Place bok choy, cut sides up, on a foil-lined baking sheet. Add sliced mushrooms to bowl; toss to completely absorb any oil and salt remaining in bowl. Scatter mushrooms on a baking sheet. Bake at 450°F for 8 minutes.
Step 3
Meanwhile, combine butter, miso, and sugar, stirring well.
Step 4
Using kitchen shears, cut each lobster tail down the center of the top of the shell, cutting to (but not through) the fan-shaped piece of shell at the end. Turn each lobster tail over, and carefully break the “ribs” on the translucent underside of the shell. Turn lobster tails over; carefully loosen meat from the inside of the shell, being careful of the sharp edges (you might find it helpful to use a spoon to slip between meat and shell). Pull meat up and out of the shell, keeping it attached at the bottom at the fan-shaped flipper. Remove and discard the vein, if there is one. Arrange meat on top of shell.
Step 5
Brush lobster evenly with butter mixture. Arrange on a baking sheet with bok choy and mushrooms; turn bok choy over, cut side down. Bake at 450°F until lobster meat is opaque and cooked through, about 10 minutes. The lobster is done at this point, but you can broil it for a minute or two, if desired, to brown the top. Divide rice evenly between 2 plates; divide bok choy and mushrooms evenly between servings. Arrange 1 lobster tail on each plate.
https://www.cookinglight.com/recipes/miso-lobster-tails-sesame-bok-choy