Buckwheat noodles are more commonly known as soba noodles, or native Japanese spaghetti-style noodles made from buckwheat flour. Soba noodles have roughly twice the amount of protein as rice, and are full of vitamin B1
and B2, as well as a number of trace minerals
The benefit of adding lobster in this recipe brings a great source of very low-fat, low-carbohydrate protein that is free of saturated fat, low in cholesterol and full of fish oil
that is rich in omega 3 fatty acids.
Serving grilled lobster tail on a bed of buckwheat noodles, along with minced garlic and salad greens is a healthy, filling and satisfying meal. We recommend grilling the lobster tails but have also included instructions to prepare it under the broiler in your oven.
- 2 tbsp. lemon juice
- 1 tbsp. olive oil
- 4, 8-10 oz. lobster tails
- 1 sweet red pepper, chopped
- 1 tomato, peeled, seeded and chopped
- 1 cup tomato juice
- 2 tbsp. vinegar
- 3 cloves garlic, minced
- 1/4 cup minced fresh parsley
- 12 oz. buckwheat noodles
- 1 tbsp. toasted sesame seeds
- 3 cups shredded red lettuce
In a cup, combine the lemon juice and oil. To prepare the lobster tail, we recommend removing each tail from the shell and discarding, then brushing both sides with the lemon juice and oil mixture. Place in a baking dish, cover and refrigerate for 1 hour.
To cook the lobster, either broil them in your oven about 6 inches from the heat for about 5 minutes per side, or on your outdoor grill for approximately 5 to 7 minutes on each side (or until cooked through and opaque in color.)
In a blender, puree the peppers, tomatoes, tomato juice, vinegar, and garlic. Transfer to a small bowl and stir in the parsley.
In a large pot of boiling water, cook the noodles according to package directions until tender.
Drain and place in a large bowl. Toss with sesame seeds and half of the tomato mixture.
To serve, divide the lettuce among four dinner plates. Top with a portion of the noodles and one lobster tail. Drizzle remaining tomato mixture over the lobster.