It’s lobster time again. Whenever I am getting too bored by plain food, a little luxe helps. We steamed the lobster tails and served them with lemon. John and I split a baked potato which I sprayed with olive oil spray and sprinkled with Kosher salt. I baked it in a convection oven and then put it under the broiler. It was also served with lemon Italian-style. I cut the collard greens into chiffonade and after steaming them briefly, I sauteed them with some frozen corn kernels. I ate some of the frozen kernels. They were like a dessert! The whole dinner, served with a bottle of Upper Barn Chardonnay from Stonestreet Winery, was spectacular. I think I can stay on this kind of diet!

Lobster tails, baked potato, collard greens