Creamy Tomato Lobster & Rice

First things first, let's talk about the cast of characters in this little drama. We're not just throwing any old thing into the pot; no, we've got mini lobster tails, because we're bougie on a budget here. Then there's a small can of tomato paste, because nothing screams "I tried" like tomato paste. We've got half & half (because why choose between milk and cream?), a smidge of chicken broth, and Parmesan cheese that we'll undoubtedly pretend is freshly grated and not from a plastic shaker. Then there's the rice—basmati, darling, because we're worldly. And for the flavor ensemble, we're talking onion, butter, enough garlic to ward off a village of vampires, and a collection of spices that suggest we might know what we're doing.

Now, how did I, the culinary genius that I am, bring this masterpiece to life? I started with the rice because, let's face it, it's the least exciting part and it needed to get out of the way. Boiled it in a mix of high hopes and chicken broth. Then, in a pan that's seen better days, I sautéed onions and garlic in butter, adding a spritz of lemon juice to pretend I'm at least a bit sophisticated. In goes the tomato paste, half & half, and chicken broth, stirred with the kind of enthusiasm usually reserved for opening wine bottles. Lobster tails joined the party next, because they deserved a grand entrance, followed by a parade of seasonings that I measured with the precision of a toddler. Tossed in the rice, sprinkled on some Parm, and voilà! A dish that says, "I love comfort food, but I also like to pretend I'm fancy."

If you're not into spicy food, feel free to leave out the chili powder and red pepper flakes. But then again, if you're not into spicy food, what are you even doing with your life? Give it a try, and watch as this creamy tomato lobster & rice concoction becomes the hero of winter, the savior of your taste buds, and maybe, just maybe, the reason you'll need to start using that gym membership again. Cheers!

Yield: 4

Author: Sippin Foodie

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Creamy Tomato Lobster & Rice

I wanted to make a recipe that included lobster tails, but that also fit into the ‘comfort food’ category seeing that we’re in the cold winter season. Well, this is it and it’s perfect. I added white rice to give it a heavier and more dense factor. But honestly, you could eat this without rice, like a thick bisque or stew. It’s got a little heat to it as well. If you’re not into spicy foods, feel free to leave out the chili powder and red pepper flakes. Give it a try!

Prep time: 5 MinCook time: 25 MinTotal time: 30 Min

Ingredients

• 2 1/2 cups mini lobster tails
• 1 small can of tomato paste
• 1 1/2 cups of half & half
• 1/4 cup chicken broth
• Shredded Parm Cheese
• 1/2 squeezed lemon
• Basmati Rice
• 1 small onion
• 1 tbsp butter
• 3 tbsp minced garlic
• Garlic Powder
• Salt & Pepper
• Chili powder
• Red pepper flakes
• Oregano
• Basil

Instructions

1. - Cook rice and set aside. I boil mine in half water and half chicken broth. I made about 2 cups of rice.
2. - In a frying pan, add butter, minced garlic, lemon juice, and onions. Cook until onions are soft.
3. - Add tomato paste, half & half and chicken broth. Stir until completely mixed together into a smooth sauce.
4. - Add thawed lobster tails and remaining seasonings: garlic powder, salt & pepper, chili powder, oregano, basil, red pepper flakes.
5. - Add rice to the pan and stir. Taste test and add additional seasonings to your liking (I usually sprinkle in more garlic salt, pepper flakes).
6. - Top with Parmesan cheese and enjoy!

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