Crawfish Risotto x Cajun Butter Lobster Tails

Ingredients:

2 8 oz Lobster Tails

1 lb Crawfish Tails

4 Cups Cauliflower (Riced)

½ Cup Heavy Whipping Cream

½ Cup Pepper Jack Cheese

½ Green Bell Pepper (Diced)

½ Red Bell Pepper (Diced)

¼  Yellow Onion (Diced)

1 Celery Stalk (Diced)

2 Tbs Garlic Herb Butter

1 Tbs Minced Garlic

1 Tbs Cajun Seasoning

½ Tbs Onion Powder

½ Tbs Garlic Pepper

½ Tbs Lemon Pepper

½ Tbs Herbs de Provence or Italian Seasoning

1 ½ Capful Liquid Crab Boil

Olive Oil

Non Stick Spray

Salt and Pepper to Taste

Instructions:

1.      On medium heat, add olive oil to a pan and toss in peppers, onions, celery, and herbs de Provence. Give them a stir occasionally, and allow the vegetables to soften. This will take about 5-6 minutes. Remove the veggies and set aside.

2.     Don’t clean out that pan, leave all that flavor inside. On medium heat, give the pan a generous amount of non-stick spray and add your riced cauliflower. Cook for about 3-4 minutes, stirring frequently. Don’t trip about the water that accumulated, just make sure to remove.

3.     Season cauliflower rice with onion powder, garlic pepper, crab boil, and Cajun seasoning. After 2-3 additional minutes of cooking, add your  crawfish and vegetables to the cauliflower rice, and allow it cook for a few more minutes, lets say 3-4 minutes.

4.     Pour in heavy cream and increase heat to medium high. Stir often for 4-5 minutes, as your mixture will begin to thicken. Reduce temperature to medium low and add cheese and stir occasionally for an additional 3-4 minutes before removing from heat. Set aside

Cajun Butter Lobster Tails

Instructions:

1.     Cut lobster tails down the center and season with Cajun seasoning and lemon pepper. On medium heat toss butter in a pan and allow it to melt. Add lobster tails and cook on each side for 3-4 minutes or until cooked completely. Remove from pan and garnish with parsley. Serve with crawfish risotto and your choice of vegetable. Enjoy