"What's for Dinner Honey?"

Butter Poached Lobster over Lemon, Asparagus and Tomato Quinoa
from: Burton's Grill

3 oz lobster meat
4 oz unsalted butter
1 cup cooked quinoa
1/4 cup asparagus, cut into 1/2" pieces and blanched for 2 minutes
1/4 cup diced tomato
1 lemon

Melt butter over low heat. Place lobster in simmering butter for 10-15 minutes until cooked. Mix quinoa, asparagus, tomato and the juice from 1 lemon in a small bowl. Using a ring mold {or similar} press quinoa mix firmly into mold*.

Place hot lobster on quinoa mix. Garnish with micro herbs {which Betty had to look up- they're tiny sprouts of any herb} or chives if micro herbs are not available.

Learn  how to cook quinoa here>

*If you're like us, It's about all you can do to get dinner on the table much less worry about presentation.  Sling the quinoa on a plate Betty, the recipe is seriously delicious, no one will remember what shape it was before they devoured it.