Print

Flavorful Lobster Tail Nourish Bowl Recipe with Miso-Glazed Salmon and Chimichurri Sauce

lobster tail nourish bowl - featured image
Print Recipe

A vibrant nourish bowl featuring tender lobster tail chunks, flaky miso-glazed salmon, and fresh chimichurri sauce, balanced with quinoa and crisp vegetables for a flavorful and nourishing meal.

Ingredients

Scale
  • 2 lobster tails (about 6–8 oz / 170–230 g each), thawed if frozen
  • 1 tablespoon olive oil (for brushing)
  • Salt and freshly ground black pepper (to taste)
  • 2 salmon fillets (about 6 oz / 170 g each), skin-on preferred
  • 2 tablespoons white miso paste
  • 1 tablespoon mirin (Japanese sweet rice wine)
  • 1 tablespoon soy sauce (or tamari for gluten-free)
  • 1 teaspoon honey or maple syrup
  • 1 cup fresh parsley leaves, packed
  • 1/4 cup fresh cilantro leaves
  • 3 cloves garlic, minced
  • 1/4 cup red wine vinegar
  • 1/2 cup olive oil
  • 1 teaspoon crushed red pepper flakes (adjust to taste)
  • Salt and pepper to taste
  • Optional: 1 tablespoon fresh oregano leaves
  • 2 cups cooked quinoa or brown rice (about 370 g cooked)
  • 1 cup steamed or roasted asparagus, cut into bite-sized pieces
  • 1 cup cherry tomatoes, halved
  • 1 avocado, sliced
  • 1 small cucumber, thinly sliced
  • Optional: sesame seeds or toasted pine nuts for garnish

Instructions

  1. Preheat oven to 425°F (220°C). Using kitchen shears, cut down the top shell of each lobster tail lengthwise, stopping before the tail fin. Gently pull lobster meat out and rest on top of the shell. Brush with olive oil and season with salt and pepper. Set aside.
  2. In a small bowl, whisk together white miso paste, mirin, soy sauce, and honey until smooth. Reserve half for glazing salmon and half for basting lobster tails.
  3. Place salmon fillets skin-side down on a lined baking sheet. Brush with half the miso glaze. Roast for 10-12 minutes until salmon flakes easily but remains moist.
  4. Place lobster tails on the same oven rack after salmon goes in. Roast for 8-10 minutes until lobster meat is opaque and firm. Baste once halfway through with reserved miso glaze.
  5. While seafood roasts, rinse 1 cup quinoa under cold water. Combine with 2 cups water in a saucepan, bring to boil, reduce to simmer, cover, and cook for 15 minutes until water is absorbed. Fluff with fork and keep warm.
  6. In a blender or food processor, combine parsley, cilantro, garlic, red wine vinegar, olive oil, red pepper flakes, oregano (if using), salt, and pepper. Pulse until herbs are finely chopped but sauce remains slightly chunky. Adjust seasoning.
  7. Steam asparagus for 3-4 minutes until tender-crisp or roast at 425°F (220°C) for 8-10 minutes with olive oil and salt. Let cool slightly.
  8. Divide quinoa or rice into bowls. Arrange lobster tail meat, salmon chunks, asparagus, cherry tomatoes, cucumber slices, and avocado on top. Spoon chimichurri generously over everything. Garnish with sesame seeds or toasted pine nuts if desired.
  9. Serve immediately to enjoy warm grains, tender seafood, and fresh herb sauce. Extra chimichurri can be served on the side.

Notes

Keep a close eye on seafood cooking times to avoid overcooking. Baste lobster tails halfway through roasting for extra flavor. Fresh herbs are essential for vibrant chimichurri. Season quinoa cooking water with salt. Add a squeeze of fresh lemon juice before serving to brighten flavors. Chimichurri tastes better after resting for a few hours. Store avocado separately to prevent browning.

Nutrition

Keywords: lobster tail, miso-glazed salmon, chimichurri sauce, nourish bowl, seafood bowl, quinoa bowl, healthy dinner, quick seafood recipe

Find it online: https://avabowls.com/flavorful-lobster-tail-nourish-bowl-recipe-with-miso-glazed-salmon-and-chimichurri-sauce/