Soba noodles! Finally! I am really late to the game on this trend. I’ve eaten them in restaurants for a while and loved them. The buckwheat noodles are more of an Asian thing, but the buckwheat gives it all a nice earthy flavor not usually found in other white flour noodles. My friends over at HEB sent me a nice package for their Primo Pick promotion this month. I found a lovely bottle of olive oil and immediately knew I wanted a big bowl of noodles! Good olive oil is the basis of any great dish. It is really important. Trust. Luckily because I like to make Asian food so much, I also had all the oils and sauces I needed to whip up this easy Meatless Monday dinner. I am always a big fan of using whatever you have in the kitchen to make dinner. Makes life oh so much easier!
Hey friends! So this recipe has been a stewing in my mind for a while now. It started off as Lobsters Rockafellar, then after some recipe searching and pinning, I stumbled across this little gem of a recipe from Fifteen Spatulas and viola! A star was born! Sometimes you come across a recipe and it is just too good to change, ya know? Well that was the case here. Plus, it fit all my criteria of being simple and using just a handful of ingredients. Besides, lobster just screams summer time to me. Is lobster really a summer thing? I am not sure, but something about it always makes me think of summer. Add in the grilling aspect and man ‘o man, well that’s just a summer dinner waiting to happen. Of course, I loved this for the spice. It’s great because you can really tailor it to your desired spice level. So go now and get your summer on y’all!
For this recipe, you’ll need:
- 2 lobster tails
- 1/2 stick of butter (at room temp)
- 1 lemon
- 1 tablespoon garlic chives (or regular chives, garlic are just what I have growing)
- 2 tablespoons sriracha
Begin by slicing the little dudes in half like so. Don’t have kitchen scissors? You can knife it, these just made it a tad easier.
Use a knife to finish slicing.
Remove any funky lookin’ stuff like the spine and other unmentionables. Rinse these pretty well some water too. The shells can be dirty.
Stick a metal skewer through the middle of the meat, without cracking the shell. You want that on there to catch all the buttery goodness.
Sriracha + butter= love.
Mix it all together. Takes a little elbow grease but you’ll get there.
little tails on the grill meat side down over medium flame for about 4 minutes. Flip them over and give a nice big pad of sriracha butter over the meat. Do this for about another 4 minutes.
Add more butter and chives over top. Serve hot. I charred my lemon slices, because duh, everyone is doing it. You can serve yours fresh, but I like the char on them. Almost like candy. Sorta. Kinda. Just go with it.
I think this is technically an old school crab fork, but hey, I’m a sucker for a good dinglehopper!