Lobster Couscous

Fishmonger has flash frozen cooked lobster from the holidays. Best if can get a pack of 2-3 tails, but mixed with claw meat is fine.

Thaw the lobster in the refrigerator and bring to room temperature when ready to eat. Cut the lobster meat into large chunks and set aside.

In a small casserole dish, pour 1 cup dry couscous. Add fresh asparagus tips, and/or mushroom chunks, or frozen peas. Season with 1/4 tsp. turmeric, cayenne, basil, ground black pepper.

In a small saucepan, boil 1 cup chicken broth and pour over couscous and vegetables in the casserole dish. Drizzle with a little olive oil. Shake around so liquid distributes and cover. Let sit for at least 10 minutes.

Melt 1 stick butter and add juice of one lemon in a saucepan. When hot, drop lobster meat in for just a minute to heat, not cook.

Fluff couscous with a fork. Serve with the lobster, butter and lemon sauce.


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