Barbecued Lobster Tails Over Dairy Free Polenta with a Sage, Garlic Butter Finish

Serves 2

Ingredients:

• 2 Lobster Tails (we got ours from Omaha Steaks)
• 1 Cup Medium Grind Corn Meal
• 1 Teaspoon Salt
• 4 Cups Vegetable Broth
• 2 1/2 Tablespoons Fresh Sage
• 1 Stick of un salted Butter
• 2 Garlic Cloves
• 1 1/2 Cups Sliced in quarters Tomatos (Cherry Tomatoes)
• 1 Tablespoon Avocado Oil
• Salt and Pepper to taste

1. Bring the vegetable broth to boil in a medium sauce pan. Once it has started boiling, whisk in the cornmeal in a slowly, whisking constantly to prevent any lumps. Continue whisking until the polenta begins to thicken (around 1 to 2 minutes). Add 1 teaspoon salt.
2. Reduce heat and let simmer for 15 minutes. Check taste and stir occasionally.
3. In a separate pan on medium to low heat add minced garlic, sage and the of the stick of butter. Saute until the garlic is a light golden brown. Do not over cook the garlic. Once the garlic is a light brown pull off stove and set aside.
4. In a separate pan add 1 Tablespoon avocado oil. Add in your sliced tomatoes (should be sliced in quarters) and saute for about 1 to 2 minutes until you can start to see the tomato juices. Set aside once finished.
5. Turn your BBQ on to medium to high heat. Take each lobster tail and spread 1/4 of the butter mixture on top of the lobster. BBQ the lobster face down (shell facing you) for 5 minutes. Flip over and BBQ the other side for additional 5 minutes.
6. Our BBQ runs hot so if yours does not add additional 2 to 3 minutes to the lobster.

Place however much polenta down on a bowl, add the tomatoes, lobster tails and top with however much sage butter sauce you desire!