For days since the shock of Hurricane Irma, we are part of the millions without power. We lost Internet two or three days before the storm even hit Orlando. It's absolutely ridiculous BUT we are so glad that our home is safe and so is our family.
Back when we were in Naples, I prepared a ton of posts to go out in August and September. I wanted to get out all my summer posts before September 22nd. With the loss of electricity and the family evacuation craziness, I'll be honest, the last thing on my mind was making sure my posts were ready to go and scheduled.
Now that I'm sitting in my office with the AC going full blast, I am able to bring to you this delicious Lobster Buddha Bowl. It might not be something that you are able to cook if you are also without power—like so many others in Florida are still right now—so pin it for later! Although this recipe seems a bit complex, once you have it all served and ready to go you will thank me.
For the last of the summer that we have left, a beautifully plated Lobster Buddha Bowl is exactly what one needs to get through the season! Stay tuned for a few more good recipes and DIY projects that are perfect for the summer before I go headstrong with fall and Halloween. This year, Halloween on the blog is going to be as big as it is at our home every single year.
Lobster Buddha Bowl
For the last of the summer that we have left, a beautifully plated Lobster Buddha Bowl is exactly what one needs to get through the season!
Prep time: 5 mins
Cook time: 20 mins
Total time: 25 mins
Bring a pot of water to boil. Use a steel mesh splatter screen to cover the pot. Place your lobster tails on top of the screen. Cover with a top. Steam for 8-10 minutes. Remove from heat.
Allow tails to cool for 5 minutes.
Chop up mushrooms, peppers and onion.
Lightly grease a pan with grass-fed butter. Sauté veggies until golden and slightly caramelized. Set aside.
Using kitchen shears, cut the tails off by making the incision on the bottom. Remove lobster meat.
Break up meat with your hands. Season with salt and pepper. Set aside.
In a small bowl, whisk together lime juice, honey and olive oil. Add sea salt to taste.
Peel and dice avocados. Chopped tomato.
Add about a cup of spinach to each bowl. Top with sautéed veggies. Add a few slices of avocado and 2-3 tbsp of tomatoes to each bowl. Neatly placed the chopped up pieces of lobster tail in the empty spaces of the Buddha bowls
Garnish with a lime wedge.