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Lemon Garlic Lobster w/ Sautéed Veggies and Quinoa

Seafood, crustaceans and shellfish can be mighty intimidating to cook so a lot of us don’t eat enough of it.  The average American consumes about 15 pounds of seafood and shellfish compared to almost 200 pound of meat.  Seafood is one of the healthiest forms of protein available and also an amazing source of Omega 3 fatty acids which helps fight inflammation and decrease the risk of many chronic diseases.We could all benefit from adding in a little more chicken of the sea into our diets.  Try this easy lobster dinner tonight- feel free to replace lobster with any other type of FRESH seafood at the store since pretty much everything goes well with lemon and garlic.
And if you’ve never tried Beet Greens (the greens growing out of the tops of beets) give it a whirl.  They are delicate, tender, mild tasting and delicious along with being extremely high in Vitamin K, A and C.  You can sub with spinach, kale, or chard if you aren’t ready to be that adventurous yet.

Serves 4 people

1 lb Lobster tails, cut into big chunks
4 Tbsp Ghee
2 garlic cloves, minced
2 lemons, juiced
2 cups purple cabbage, shredded
2 cups carrots, shredded
1 bunch asparagus (5-8 stalks), cut into 1 1/2″ pieces
4 cups beet greens , chopped
2 Tbsp olive oil
salt and pepper to taste
1 cup quinoa, dry
2 cups chicken or beef stock


  1. Preheat the oven to 400°F.
  2. Rinse the dry quinoa of any residue in a small mesh strainer. Once the water runs clear, add the quinoa to a pot. Add two cups of chicken or beef stock and bring to a boil. Once boiling cover with a lid, and reduce to a simmer. Stirring occasionally, cook until all the liquid has been absorbed. When the liquid is absorbed and quinoa nice and fluffy, turn the heat off and keep the lid on until ready to serve.
  3. Place asparagus on a baking sheet and drizzle with 1 tbsp olive oil, salt and pepper to taste. Roast in the oven until just tender, but they still have a crunch to them.
  4. Meanwhile, place a skillet over medium high heat, and add 1 tbsp of olive oil. Once oil is hot, add cabbage and carrots. Sauté the cabbage and carrots until they are just about tender, then add the beet tops. Finish sautéing the beet greens until just wilted. Season with salt and pepper to taste.
  5. Heat another skillet over medium high heat. Once skillet is hot, add 4 tbsp of ghee and lobster chunks. After 2 minutes of lobster cooking, add garlic and sauté until fragrant. Add the lemon juice, and finish cooking lobster until cooked all the way through (about 7 to 10 minutes). Add salt and pepper to taste.
  6. To serve: place the cooked quinoa on a plate, top with sautéed cabbage, carrots, beet greens, and asparagus. Then add lobster. Drizzle with the lemon garlic sauce in the lobster skillet.

Recipe courtesy of Tiana Durbin from

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