Lobster with Garlic Tahini Japanese Sweet Potatoes
Lobster with Garlic Tahini Japanese Sweet Potatoes
Sizzlefish Support
2
5 minutes
10 minutes
800
Modern Coastal Fusion Cuisine
Entree
Buttery lobster served up with Japanese sweet potatoes. Coated with a garlic tahini sauce and served with lemons. A healthier way to enjoy lobster that’s Whole30 compliant!
Ingredients
- 2 lobster tails, at room temperature
- 2 medium (about 3 cups) Japanese sweet potatoes, spiralized
- 4 tbsp. coconut oil
- 1 tbsp. lemon juice
- 2 tbsp. minced garlic
- 2 tbsp. grass fed butter, divided
- ¼ cup tahini
- Sesame seeds and lemon slices for garnish
Directions
Preheat oven to broil. Using a kitchen scissors, cut the shell of the lobster tail down the center and remove.
Place lobster tails on a baking sheet then place one tablespoon of the butter on each tail.
Place in the oven and broil 8-10 minutes until pink.
Next place the coconut oil and minced garlic in a large sauté pan. Cook 2-3 minutes then stir in the tahini and lemon. Whisk together until frothy and smooth.
Add sweet potatoes to the pan and coat with the sauce then cover.
Cook 2-3 minutes covered then remove and transfer to a plate. Sprinkle sesame seeds over the top as desired.
Remove the lobster from the oven and plate with the sweet potatoes. Serve with sliced lemons.
