Lobster Basil Alfredo over Roasted Sweet Potatoes

Preheat oven to 420 F. Spray a rimmed baking sheet liberally with olive oil spray. Spread sweet potato cubes evenly over the tray and spray with additional olive oil spray. Sprinkle with salt and pepper. Bake for 15-20 minutes or until cubes are soft and lightly browned, tossing halfway though cooking to prevent burning.

While potatoes cook, heat olive oil over medium high heat in a large saute pan. Add garlic and saute until fragrant. Add 1/2 of the chicken broth and 1/2 of the milk. Stir until mixture comes to a simmer. In a small bowl, whisk together cornstarch and remaining chicken broth until no lumps remain. Reduce heat to medium, then add cornstarch mixture and whisk continuously until well mixed. Continue to mix until mixture returns to a simmer, then add in basil, cheese, salt, and pepper. Whisk until thickened (thick enough to coat the back of a spoon), then add the lobster meat. Reduce heat to low and heat meat through, 5-7 minutes, stirring continuously, adding in more milk if mixture thickens too much.

To serve: Spoon 3/4 cup alfredo mixture over 3/4 cup sweet potatoes. Sprinkle with additional cheese, salt and pepper, and basil if desired.

Nutrition Info per 1 serving: 426 calories, 14.5 g fat, 34.5 g protein, 34 g carbohydrates, 4 g fiber