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Lobster Tail in Velvety Butter Sauce

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Introduction

There’s nothing more elegant than lobster tail in velvety butter sauce to impress your guests or elevate a personal dinner. This recipe brings together the delicate texture of lobster with a rich, creamy sauce, complemented by simple boiled potatoes. Beautifully presented and bursting with flavor, this dish is perfect for celebrations or indulgent evenings.

Ingredients

For the Lobster

  • 2 lobster tails
  • Salt and pepper (to taste)

For the Velvety Butter Sauce

  • 100g unsalted butter
  • 1 shallot, finely chopped
  • 1 garlic clove, minced
  • 1/2 cup white wine
  • 1/4 cup heavy cream
  • Salt and pepper (to taste)

For the Sides and Garnish

  • 4 small potatoes, boiled and peeled
  • Fresh dill
  • Edible flowers (optional, for decoration)

Instructions

Step 1: Prepare the Lobster

  1. Cut and season
    • Using kitchen scissors, carefully cut along the top of the lobster shell, stopping just before the tail fin. Gently lift the meat, keeping it attached at the base for presentation.
    • Season the lobster meat with salt and pepper.
  2. Sear the lobster
    • Heat a skillet over medium heat with a knob of butter. Sear the lobster tails for 2–3 minutes per side until they are golden and cooked through. Set aside.

Step 2: Make the Butter Sauce

  1. Sauté the shallot and garlic
    • In the same skillet, melt the butter over medium heat. Add the chopped shallot and minced garlic, cooking until fragrant and softened (about 2 minutes).
  2. Deglaze with wine
    • Pour in the white wine, scraping the bottom of the pan to release any flavorful bits. Let it reduce by half to concentrate the flavors.
  3. Add cream
    • Stir in the heavy cream and reduce the heat to low. Allow the sauce to simmer gently until it thickens slightly. Season with salt and pepper to taste.

Step 3: Plate and Serve

  1. Arrange the plate
    • Place the boiled potatoes on each plate, then drizzle with a bit of the butter sauce.
  2. Add the lobster
    • Position the lobster tails on the plate, spooning the sauce generously over the top.
  3. Garnish
    • Sprinkle with fresh dill and, for an elegant touch, edible flowers.

Helpful Tips

  1. Wine substitute: If you prefer not to use wine, chicken or vegetable broth can be used for deglazing.
  2. Ensure tenderness: Avoid overcooking the lobster; it should be opaque and tender, not rubbery.
  3. Perfect pairing: Serve with steamed asparagus or a fresh green salad for a balanced meal.

FAQs

1. Can I use frozen lobster tails?

Yes, frozen lobster tails work perfectly! Just make sure to thaw them in the refrigerator for 24 hours before cooking.

2. What type of wine is best for the sauce?

A dry white wine, such as Sauvignon Blanc or Chardonnay, enhances the richness of the butter sauce.

3. How do I know if the lobster is fully cooked?

The lobster meat will turn from translucent to opaque and have a pearly white color when done.

Conclusion

This lobster tail in velvety butter sauce is a true gourmet experience, bringing together tender seafood, a luxurious sauce, and simple sides for an unforgettable meal. Perfect for special occasions or when you want to treat yourself, this dish is guaranteed to impress with its elegance and flavor. Pair it with a crisp white wine and savor every bite!

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