Broiled Lobster Tail and Kale Chickpea Pesto on Green Tea Soba

Serves 2
Lobster Tail Preparation
2 large lobster tails (about 4 oz each)
2 Tablespoons coconut oil
1 teaspoon fresh garlic, minced
1 Tablespoon Fresh Lemon Juice
Freshly Ground Pepper, to taste

Make sure the lobster is thawed if it was frozen. Place oven rack at the top shelf. Preheat broiler. Using kitchen scissors cut the top of the lobster tail lengthwise. Slowly remove the insides of the lobster tail. Once removed make 3 slices on the back of the insides and place on top of the tail. In a small pan saute the garlic and coconut oil until the garlic is lightly golden. Remove from heat and baste the lobster with the half the melted coconut oil garlic mixture and lemon juice. Season with the pepper to taste. Place the lobster on a rimmed baking sheet, shell side down. Place under broiler for 4 minutes. Remove and baste again then Broil additional 4-6 minutes or until lobster is opaque.

Kale Chickpea Pesto Preparation
1 garlic clove
1 bunch kale, chopped (about 2 cups)
1 cup cooked chickpeas (I use the reduced sodium can)
½ teaspoon lemon zest
juice of ½ a lemon
½ cup of olive oil
salt and pepper to taste

Bring a large pot of water to a rolling boil and add the chopped kale. When the water comes back up to a boil remove the kale and drain. Rinse with cold water. Pulse garlic, kale, and chickpeas in the food processor until chopped. Add lemon zest and lemon juice then very slowly drizzle in the olive oil. Should continue to pulse until the consistency of pesto. Olive oil can be increased or decreased to get right consistency. Season with salt and pepper.

Green Tea Soba Preparation and Assembly
1 package Cha Soba Authentic Green Tea Noodles
1 cup peas
1 bunch of asparagus, chopped and washed

Cook pasta according to package directions. Drain and rinse. In a separate pan saute the asparagus until lightly browned. Mix with pesto, asparagus, peas, and soba together. Serve with the broiled pasta.