This elegant dish elevates simple lobster into a gourmet experience. Succulent lobster tails are briefly sautéed in rich butter to seal in moisture, then paired with a luxurious sauce made from white wine, bourbon, and heavy cream. Earthy morel mushrooms and sweet shallots add depth and texture, creating a harmonious blend of flavors that is both sophisticated and comforting. The dish is finished with a quick broil on optional tomalley croustades, adding a creamy, savory crunch. Perfect for date nights or special celebrations, this recipe delivers restaurant-quality results with manageable steps. The combination of sweet seafood and rich, nutty sauce ensures a memorable meal that feels indulgent yet approachable.
Very Best Monkeyed-Up Lobster Dish
Description
This elegant dish elevates simple lobster into a gourmet experience. Succulent lobster tails are briefly sautéed in rich butter to seal in moisture, then paired with a luxurious sauce made from white wine, bourbon, and heavy cream. Earthy morel mushrooms and sweet shallots add depth and texture, creating a harmonious blend of flavors that is both sophisticated and comforting. The dish is finished with a quick broil on optional tomalley croustades, adding a creamy, savory crunch. Perfect for date nights or special celebrations, this recipe delivers restaurant-quality results with manageable steps. The combination of sweet seafood and rich, nutty sauce ensures a memorable meal that feels indulgent yet approachable.Ingredients
Directions
-
Steam the lobster over seasoned water until it turns red and is cooked through; allow larger lobsters to cook a few minutes longer after turning red.
-
Remove the claw meat, keeping it whole, and extract any knuckle meat and roe.
-
Remove the tail meat and either halve it lengthwise or slice it through the shell, depending on size.
-
Heat a large knob of butter in a saucepan over medium-high heat.
-
Sauté the lobster tail pieces in the hot butter for one minute, then transfer to a hot platter.
-
In the same pan, sauté the sliced shallots and halved morels in the remaining butter for one minute, then transfer to the platter with the lobster.
-
Pour white wine and bourbon (or Cognac) into the hot pan and cook for 15 seconds to deglaze.
-
Slowly stir in heavy cream while keeping the heat high, and simmer until the sauce thickens slightly.
-
Season the sauce with salt to taste, then return the shallots, morels, roe, and knuckle meat to the pan to coat.
-
Arrange the lobster tails and claws on individual plates and garnish with watercress or parsley.
-
Pour the hot sauce over the lobster tails and serve immediately.
Nutrition Facts
Servings 1
- Amount Per Serving
- Calories 22.2kcal
- % Daily Value *
- Total Fat 0.2g1%
- Saturated Fat 0.1g1%
- Cholesterol 23.0mg8%
- Sodium 75.0mg4%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 4.8g10%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
