Lobster with Garlic Tahini Japanese Sweet Potatoes

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!

Prep Time: 5 minutes

Cook Time: 10 minutes

Yield: 2 servings

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

How to Make It

1. Preheat oven to broil. Using a kitchen scissors, cut the shell of the lobster tail down the center and remove.
2. Place lobster tails on a baking sheet then place one tablespoon of the butter on each tail.
3. Place in the oven and broil 8-10 minutes until pink.
4. 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.
5. Add sweet potatoes to the pan and coat with the sauce then cover.
6. Cook 2-3 minutes covered then remove and transfer to a plate. Sprinkle sesame seeds over the top as desired.
7. Remove the lobster from the oven and plate with the sweet potatoes. Serve with sliced lemons.