Pan-Seared Lobster with Creamy Polenta and Sautéed Spinach

This is an example of a meal that Solin would create to include in your personalized meal plan.

Pan-Seared Lobster with Creamy Polenta and Sautéed Spinach

YOUR SOLIN GENERATED RECIPE

Pan-Seared Lobster with Creamy Polenta and Sautéed Spinach

Enjoy a luxurious yet balanced dinner featuring tender, pan-seared lobster tail paired with silky, creamy polenta and a bed of lightly sautéed spinach. This dish melds the natural sweetness of lobster with the comforting texture of polenta, all enhanced by a hint of garlic and olive oil, making it a deliciously satisfying meal.

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NUTRITION

411kcal
Protein
39.1g
Fat
8.6g
Carbs
42g

SERVINGS

1 serving

INGREDIENTS

6 oz Lobster Tail

1/3 cup dry Polenta

1 cup raw Spinach

1 teaspoon Olive Oil

2 cups Water

Pinch of Salt

1 clove Garlic

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PREPARATION

  • 1

    Bring 2 cups of water to a gentle boil in a small saucepan. Add a pinch of salt and gradually whisk in the dry polenta. Stir continuously to avoid lumps and reduce heat to a simmer. Cook for about 20-25 minutes, stirring occasionally until the polenta is creamy and thick.

  • 2

    While the polenta simmers, pat the lobster tail dry. Score the shell lightly and season with a pinch of salt.

  • 3

    Heat a non-stick skillet over medium-high heat. Add a small amount of olive oil. Place the lobster tail, shell side down, and sear for about 3 minutes. Flip and cook for an additional 2-3 minutes until the lobster meat is opaque and just cooked through.

  • 4

    In another small skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for 30 seconds until fragrant. Add the spinach and toss until just wilted, about 2 minutes.

  • 5

    To plate, spoon a serving of creamy polenta onto a dish, top with the pan-seared lobster tail, and arrange the sautéed spinach on the side. Serve immediately and enjoy your balanced meal.

Pan-Seared Lobster with Creamy Polenta and Sautéed Spinach

This is an example of a meal that Solin would create to include in your personalized meal plan.

Pan-Seared Lobster with Creamy Polenta and Sautéed Spinach

YOUR SOLIN GENERATED RECIPE

Pan-Seared Lobster with Creamy Polenta and Sautéed Spinach

Enjoy a luxurious yet balanced dinner featuring tender, pan-seared lobster tail paired with silky, creamy polenta and a bed of lightly sautéed spinach. This dish melds the natural sweetness of lobster with the comforting texture of polenta, all enhanced by a hint of garlic and olive oil, making it a deliciously satisfying meal.

NUTRITION

411kcal
Protein
39.1g
Fat
8.6g
Carbs
42g

SERVINGS

1 serving

INGREDIENTS

6 oz Lobster Tail

1/3 cup dry Polenta

1 cup raw Spinach

1 teaspoon Olive Oil

2 cups Water

Pinch of Salt

1 clove Garlic

PREPARATION

  • 1

    Bring 2 cups of water to a gentle boil in a small saucepan. Add a pinch of salt and gradually whisk in the dry polenta. Stir continuously to avoid lumps and reduce heat to a simmer. Cook for about 20-25 minutes, stirring occasionally until the polenta is creamy and thick.

  • 2

    While the polenta simmers, pat the lobster tail dry. Score the shell lightly and season with a pinch of salt.

  • 3

    Heat a non-stick skillet over medium-high heat. Add a small amount of olive oil. Place the lobster tail, shell side down, and sear for about 3 minutes. Flip and cook for an additional 2-3 minutes until the lobster meat is opaque and just cooked through.

  • 4

    In another small skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for 30 seconds until fragrant. Add the spinach and toss until just wilted, about 2 minutes.

  • 5

    To plate, spoon a serving of creamy polenta onto a dish, top with the pan-seared lobster tail, and arrange the sautéed spinach on the side. Serve immediately and enjoy your balanced meal.