Our Thanksgiving Feast - Baked Lobster Tails, Glazed Pearl Onions, Cauliflower Gratin, and Sautéed Zucchini

Baked Lobster Tails
• 2 – 8-10 oz. lobster tails
• 1 cup water
• 1 tablespoon minced fresh parsley
• 1/8 teaspoon salt
• Freshly ground black pepper
• 1 tablespoon butter, melted
• 2 tablespoons lemon juice

Heat oven to 375 F.

Using scissors, cut along the edge of shell to loosen the cartilage covering the tail meat from the shell; remove and discard cartilage.

Pour water into a baking dish; place lobster tails in dish. Sprinkle the parsley over lobster and season with salt & pepper. Drizzle with butter and lemon juice.

Bake, uncovered, for 20-25 minutes or until meat is firm and opaque.

Glazed Pearl Onions

• 1 – 14oz. package frozen pearl onions, thawed and patted dry
• 2 tsp. olive oil
• 2/3 cup water
• 2 tsp. sugar
•1/4 tsp. dried thyme
• Salt & freshly ground pepper

Heat the oil in a skillet over medium heat. Add onions and cook, stirring occasionally, until beginning to brown, about 5 minutes. Sprinkle with sugar, salt & pepper. Add water and the thyme and cook, stirring occasionally, until onions are tender and liquid has evaporated, about 20 minutes.

Cauliflower Gratin

• 1 head cauliflower, cut into small florets
• Butter
• 1/2 cup half & half
• 2 cups shredded Monterey jack cheese
• 1 cup grated Parmesan
• 1 – 4 oz. container crumbled goat cheese
• Freshly ground pepper

Preheat oven to 400F.

Grease a baking dish with butter, lay out the cauliflower in a single layer. Cover with half & half and season with freshly ground pepper. Layer the cheeses – Monterey jack first, then the parmesan and goat cheese on top. Roast for 35 minutes, until the cauliflower is soft, the sauce has thickened, and the cheese on top is browned. Remove from the oven and let rest for 10 minutes. Put under the broiler for 2 minutes right before serving.  Serve with a slotted spoon as there will be liquid at the bottom of the dish.

Sautéed Zucchini

• 1 tablespoon olive oil
• 2 medium zucchini, thinly sliced
• 1 teaspoon chopped garlic
• 1 ½ teaspoons fresh oregano, chopped
• salt and black pepper

Heat the oil in a large skillet over medium-high heat. Add the zucchini and cook, stirring, until golden brown, 10 to 12 minutes. Add the garlic, oregano, ½ teaspoon salt, and ¼ teaspoon pepper. Cook, tossing gently, until the garlic is fragrant, 1 to 2 minutes.

HAPPY THANKSGIVING!