Quack and Surf

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For my bday dinner I want something fancy, but did not want to spend the whole day cooking – so this is what I can up with: Lobster Tail, Foie and Asparagus on a warm salad. Yum!

Ingredients:
2 small lobster tails
2 2 oz pieces of Foie Gras
1 bunch of thin asparagus
1/4 c peanut oil
1/2 red onion, sliced thin
3 TBSP aged sherry vinegar
Zest of one lemon
Salt and pepper
1/2 lb hearty mixes greens

Fill a large pot with water and 1/4 c course sea salt, bring to a boil. Boil the lobster tail for 3 minutes then cool to room temp and remove from shell. Place in fridge until ready to use.

Heat oil in a 12 inch skillet over medium high heat, light season lobster with salt and pepper and add to oil with asparagus and onion. Cook for 3 minutes turning lobster to cook evenly. Remove lobster and asparagus , remove pan from heat and stir in vinegar, zest and season with salt and pepper.

When you are ready to cook the foie, return the 12 inch skillet to stove and heat over medium heat, add salad greens and toss until wilted. Remove from heat.

Heat a 10 inch non stick skillet over medium high heat. Sear Foie on each side for about 30 seconds.

To plate, place wilted greens on the bottom, top with lobster, asparagus and Foie, pouring Foie juices over the top.

Serves 2.

Lemon Crumble Cake

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This cake is moist and lemony! Best of all it only uses 2 bowls and comes together in flash. If you don’t have coconut palm sugar, use 1 c reg and 1/2 c packed brown.

Ingredients:
2 c flour
1 1/2 c coconut palm sugar
Zest and juice from 2 lemons
3/4 tsp ground cinnamon
1/2 c vegetable oil
1 c light sour cream
1 large egg
1 tsp lemon extract
1 tsp baking powder
1 tsp baking soda

Preheat to 325°F. Spray 8-inch sprig form pan. Stir flour, sugar, lemon peel and cinnamon in large bowl to blend. Add oil and lemon juice and mix until flour is evenly moistened and mixture forms clumps. Set aside 1 c of mixture for topping.

Whisk sour cream, egg, extract, baking powder and baking soda in small bowl until well blended. Using electric mixer, add sour cream mixture to crumb mixture and beat until batter is smooth. Spread batter in prepared pan. Sprinkle reserved crumb mixture over top.

Bake until tester inserted into center of cake comes out clean, about 40 minutes. Transfer pan to rack and cool.

Serves 8.