Ingredients
Scale
- 2 lobster tails
- 1 cup orzo pasta
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 cup cherry tomatoes, halved
- 1 cup vegetable broth
- 1 teaspoon lemon zest
- 2 tablespoons fresh parsley, chopped
- Salt to taste
- Black pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- Split the lobster tails and place them on a baking sheet.
- Drizzle with olive oil and season with salt and pepper. Bake for 12-15 minutes or until cooked through.
- In a pot, cook the orzo according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Sauté garlic until fragrant.
- Add cherry tomatoes and cook until they start to soften.
- Pour in the vegetable broth and bring to a simmer. Stir in the cooked orzo and lemon zest.
- Remove the skillet from heat and mix in parsley.
- Serve the orzo topped with the lobster tails.
Notes
- This dish pairs well with a crisp white wine.
- For extra flavor, add a pinch of red pepper flakes.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baked
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 4g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 60mg