lobster tails 032

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

grapesfor the roasted grapes

  • 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

for the cheese-yoghurt toppinglobster tails 011

  • 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


lobster tails 022for the lobster tails:

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!