- Secure the lid and place the pressure valve to the “Seal” position.
- Select “Manual” and cook under “High Pressure” for about 3 minutes.
- Select “Cancel” and carefully do a “Quick” release.
- Remove the lid and transfer the tails into the bowl of the ice bath for about 1 minute.
- With kitchen shears, cut the underbelly of the tail down the center.
- Remove the meat and chop it up into large chunks.
- In a large bowl, add the scallions, mayonnaise, butter, seasoning, and lemon juice and mix well.
- Transfer the lobster meat onto a platter and top with the sauce.
- Refrigerate for at least 15 minutes before serving.
Nutrition Information per Serving:
Calories: 495
Fat: 25 grams
Carbohydrates: 10 grams
Protein: 58.1 grams
Lemony Mussels
Yield: 4 servings
Preparation Time: 15 minutes
Cooking Time: 7 minutes Ingredients:
- 2 tablespoons butter
- 1 medium yellow onion, chopped
- 1 garlic clove, minced
- ½ teaspoon crushed dried rosemary
- 1 cup homemade chicken broth
- 2 tablespoons fresh lemon juice
- Salt and freshly ground black pepper, to taste
- 2 pounds mussels, cleaned and de-bearded
Instructions:
- Place the butter in the Instant Pot and select “Sauté.” Then add the onion and cook for about 5 minutes.
- Add the garlic and rosemary and cook for about 1 minute.
- Select “Cancel” and stir in the broth, lemon juice, and black pepper.
- Place the mussels in the steamer trivet and arrange the trivet in the Instant Pot.
- Secure the lid and place the pressure valve to the “Seal” position.
- Select “Manual” and cook under “Low Pressure” for about 1 minute.
- Select “Cancel” and carefully do a “Quick” release.
- Remove the lid and transfer the mussels into a serving bowl.
- Top with the cooking liquid and serve.
Nutrition Information per Serving:
Calories: 270
Fat: 12 grams
Carbohydrates: 11 grams
Protein: 28.6 grams
Mussels in Tomato Gravy
Yield: 4 servings
Preparation Time: 15 minutes
Cooking Time: 3 minutes Ingredients:
- 2 large Roma tomatoes, seeded and chopped finely
- 2 garlic cloves, minced
- 1 cup homemade chicken broth
- 1 tablespoon fresh lemon juice
- 2 pounds mussels, scrubbed and de-bearded Instructions:
- In the pot of the Instant Pot, place the tomatoes, garlic, wine, and bay leaf and stir to combine.
- Arrange the mussels on top.
- Secure the lid and place the pressure valve to the “Seal” position.
- Select “Manual” and cook under “High Pressure” for about 3 minutes.
- Select “Cancel” and carefully do a “Quick” release.
- Remove the lid and serve hot.
Nutrition Information per Serving:
Calories: 219
Fat: 5.6 grams
Carbohydrates: 11 grams
Protein: 28.9 grams
