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Flavorful Lobster Tail Nourish Bowl with Turkey Meatballs Easy Recipe

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A delicious and nourishing bowl combining roasted lobster tails, savory turkey meatballs, fresh veggies, and a spicy chili crisp drizzle. Perfect for quick weeknight dinners or special occasions.

Ingredients

Scale
  • 2 large lobster tails (about 6 oz / 170g each), fresh or thawed
  • 2 tbsp unsalted butter, melted
  • 1 garlic clove, minced
  • Juice of half a lemon
  • Salt and freshly ground black pepper, to taste
  • 1 lb (450g) ground turkey (lean or regular)
  • 1/2 cup panko breadcrumbs (gluten-free option: almond flour)
  • 1/4 cup grated Parmesan cheese (optional)
  • 1 small onion, finely diced
  • 2 garlic cloves, minced
  • 1 egg, beaten
  • 2 tbsp fresh parsley, chopped (or 1 tbsp dried)
  • 1 tsp smoked paprika
  • Salt and pepper, to taste
  • 2 cups cooked quinoa or brown rice
  • 1 cup steamed broccoli florets
  • 1 medium carrot, julienned
  • 1/2 avocado, sliced
  • 1/4 cup sliced radishes
  • 3 tbsp chili crisp sauce (e.g., Lao Gan Ma)
  • 1 tbsp toasted sesame oil
  • 1 tsp rice vinegar

Instructions

  1. Preheat oven to 425°F (220°C). Using kitchen shears or a sharp knife, cut down the top of each lobster shell, stopping before the tail fin. Gently pull the lobster meat upward, resting it on top of the shell (piggybacking).
  2. In a small bowl, mix melted butter, minced garlic, lemon juice, salt, and pepper.
  3. Brush the lobster meat generously with the butter mixture.
  4. Place lobster tails on a baking sheet and roast for about 12 minutes until opaque and slightly golden on top. Avoid overcooking.
  5. While lobster roasts, combine ground turkey, panko, Parmesan, diced onion, minced garlic, beaten egg, parsley, smoked paprika, salt, and pepper in a large bowl.
  6. Mix gently until just combined. Form mixture into sixteen 1.5-inch meatballs.
  7. Heat a skillet over medium heat with olive oil. Brown meatballs on all sides (3-4 minutes per side), then reduce heat to low, cover, and cook for 8-10 minutes until cooked through. Alternatively, bake at 400°F (200°C) for 15 minutes.
  8. Steam broccoli florets until bright green and tender, about 3-4 minutes.
  9. Cook quinoa or brown rice as per package instructions if not already prepared.
  10. Julienne carrots, slice avocado and radishes.
  11. In a small bowl, whisk together chili crisp sauce, toasted sesame oil, and rice vinegar.
  12. Divide quinoa or rice evenly between two bowls.
  13. Top with steamed broccoli, carrots, sliced avocado, and radishes.
  14. Arrange lobster tails and turkey meatballs on top.
  15. Drizzle generously with chili crisp sauce and garnish with extra parsley if desired.

Notes

Keep an eye on lobster during roasting to avoid overcooking. Do not overcrowd meatballs in the pan to ensure proper browning. Add chili crisp drizzle just before serving to maintain crunch. For dairy-free, omit Parmesan or substitute with nutritional yeast. For gluten-free, use almond flour instead of panko breadcrumbs and verify chili crisp sauce is gluten-free.

Nutrition

Keywords: lobster tail, turkey meatballs, nourish bowl, chili crisp, seafood bowl, quick dinner, healthy recipe, gluten-free option

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