4 lobster tails (not prev frozen)
Heat broiler. Split tails completely in half and line up on foil-lined shallow backing sheet. Broil on High for 5 min or until opaque. It seems our lobsters this time were prev. frozen and we had a hard time getting them out of the shells.
When I studied abroad in Spain, our senora made this for us. It was probably a cheap way to feed 3 students but it’s also green and refreshing for summer.
1 head lettuce (any kind will do)
1/2 russet potato, diced
3 C chicken broth
thyme, mint, parsley or other fresh herbs
Wash and tear up lettuce (E helped with this). Clean and chop leeks.
Heat olive oil in medium pot. Add leeks and sweat. Add potato and broth, bring to a simmer for about 10-15 min until potato is soft. Add lettuce and herbs, cover. Simmer for another 5-10 minutes until lettuce is cooked down. Turn off heat. Puree with an emersion blender until smooth. Add more broth if it’s too thick.