Thursday, April 3, 2014

Lobster Roll with Citrus Fennel Tapenade

40 Days-40 Days of Lenten Recipes

OK, we are on a pretty serious budget in our house. This is not something that is normal. But I found this deal on lobster tails, that I couldn't pass.  8 tails for the same price as a bag of shrimp. Seriously, going to make the most of this. 

What to do...what to do...?
Decided on two things to start. One is Lobster Bisque which is a recipe I will share soon. The second is this lobster roll. I started with making the tapenade. This can be used as a dip for crackers, pita chips and great with shellfish and in non-lenten times chicken or pork. 

Using green and black kalamata olives. Make sure they are pitted. A little preparation needs to happen, roasting the garlic, caramelize the onion. Process them and then the fun of adding it all together begins.

1/2 c green olives
1/2 c black kalamata olives
1 tsp fennel
1-2 cloves garlic, roasted
1/4 cup red onion, diced and caramelized
4 T olive oil
2 tsp lemon juice
2 tsp orange juice

Thaw and steam the tails. Remove the lobster meat and mix it together with tapenade. Delicious like this or right into the lobster roll. YUM!

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1 comment:

Anonymous said...

Great idea-you inspired me for yet another dinner option.