one of the nice parts of extra time at home is extra time in the kitchen. this holiday season has afforded a lovely amount of prepping and consuming of truly fine, fresh foods.
when i came across a recipe for roasted grapes whilst browsing the ‘net i could only think roasted grapes! paleoslave did the cooking and tweaking.
lobster tails served with roasted grapes in a balsamic reduction
for the lobster tails
- lobster tails. plenty of them
- 3 – 4 tbsps ghee
- 4 or 5 cloves of garlic minced
- 2 tsp italian seasoning
- salt to taste
- 2 cups + grapes (we used globes, seedless would work best)
- 1/2 tsp each dried rosemary and dried thyme
- 1 tbsp honey
- fresh rosemary for garnish
- 6 tbsp drained ricotta cheese
- 2 tbsp 9% fat greek yoghurt
- 2 tsp honey
- zest from 1/2 lemon
- big pinch of sea salt
for the balsamic reduction
- balsamic vinegar reduced to a thick, yummy syrup consistency
heat the gheel in fry pan, add spices. add the cooked lobster tails and sear quickly. remove from heat and set aside.
for the roasted grapes:
wash and dry the grapes. in a bowl combine the grapes with the honey, thyme and rosemary. toss to coat thoroughly. lay them out on parchment paper. roast in a 300 degree oven for 45 minutes. remove from oven and set aside.
for the cheese-yoghurt topping:
thoroughly mix ricotta, yoghurt, honey, lemon zest and salt together in a bowl.
for the balsamic reduction:
place balsamic vinegar in the small sauce pan over medium low heat. bring to a simmer. keep at a gentle simmer, stirring occasionally, until a thickened sticky syrups forms.
plate the lobster tails and roasted grapes. top the grapes with the cheese-yoghurt topping and drizzle all with the balsamic reduction.
what a wonderful holiday repast. cheers!