- 2 lobster tails and 2 cooked claws (claws are optional)
- 6 tbls of butter
- 2 sprigs of fresh basil
- 1 tablespoons extra virgin olive oil
- 1 tablespoon salted butter
- 1 cup red bell pepper chopped
- 1/4 of a white onion diced
- 2 cloves garlic minced
- 9 ounces fresh baby spinach, from two bags
- 2 ounces 1/3 less fat cream cheese, I like Philadelphia
- ¼ cup half & half cream
- 3 tablespoons grated Parmesan cheese
- 1 small tomato diced
- Take a ziploc bag and add 1 lobster tail and 1 claw if using, 3 tbls of butter and 1 sprig of basil, make 2 bags and purge out the air
- Cook the bags in your Sous Vide at 135 degrees for 1 hour
- Take your tails out and slice them into medallions
- Half way through the lobster cooking time start your spinach
- In a large skillet over medium heat add 1/2 tablespoon of olive oil and 1/2 tablespoon of butter, red bell pepper and garlic and cook for about 4 minutes.
- Add spinach season with a pinch of salt and pepper mix until the spinach wilts down.
- Add cream cheese, half & half and parmesan cheese mix well until cream cheese is melted and resembles creamed spinach. Stir in the fresh diced tomato and serve this in the bottom of the bowl sprinled with more parmesan.
- Top the spinach with the lobster and spoon a little of the butter from the bag over the top
Sophisticated Southern Girl 