Lobster in Mushroom Wine Sauce
Indulge in elegance with this restaurant-worthy Lobster in Mushroom Wine Sauce, a dish that brings luxury to your dining table in under 35 minutes. Succulent lobster tails are seared to perfection, then bathed in a rich and creamy wine-infused mushroom sauce, creating a harmonious blend of flavors. Enhanced by earthy cremini mushrooms, fragrant garlic, and a touch of Parmesan cheese, this decadent entrée offers gourmet flair with minimal effort. Garnished with fresh parsley and served alongside zesty lemon wedges, this versatile recipe pairs beautifully with crusty bread or tender steamed vegetables. Whether you're hosting a special dinner or simply treating yourself, this lobster masterpiece promises to impress.
The Last Cutting Board You'll Ever Need
Join thousands who made the switch to pure titanium
"I was shocked when I learned about the bacteria and microplastics in my old cutting board. Switching to Titan Haus was the best decision—I'll never go back!"
Recipe Information
Ingredients
- 4 pieces Lobster tails
- 4 tablespoons Salted butter
- 2 tablespoons Olive oil
- 8 ounces Cremini mushrooms
- 4 pieces Garlic cloves
- 1 cup Dry white wine
- 1 cup Heavy cream
- 0.5 cup Parmesan cheese, grated
- 2 tablespoons Fresh parsley, chopped
- 0.5 teaspoon Salt
- 0.25 teaspoon Ground black pepper
- 4 pieces Lemon wedges
Instructions
Prepare the lobster tails by splitting them in half lengthwise using kitchen shears. Gently lift the meat out, keeping it attached at the base, and lay it over the shell for presentation.
Heat 2 tablespoons of butter and 1 tablespoon of olive oil in a large skillet over medium heat. Add the lobster tails, flesh-side down, and cook for 3-4 minutes until the meat is opaque and slightly golden. Flip and cook for another 2-3 minutes. Remove the lobster tails from the skillet and set aside.
Slice the cremini mushrooms and mince the garlic cloves.
In the same skillet, add the remaining butter and olive oil. Once melted, add the mushrooms and garlic. Sauté for 5-6 minutes until the mushrooms are browned and tender.
Deglaze the pan by pouring in the white wine. Let it simmer for 3-4 minutes, allowing the wine to reduce by half.
Lower the heat and stir in the heavy cream and Parmesan cheese. Season with salt and black pepper. Cook for 2-3 minutes, stirring frequently, until the sauce is thickened and velvety.
Return the lobster tails to the skillet, spooning the mushroom wine sauce over them. Cover and let the dish simmer for 2-3 minutes to warm the lobster through.
Sprinkle the dish with freshly chopped parsley for garnish.
Serve immediately with lemon wedges on the side. Pair with crusty bread or steamed vegetables for a complete meal.
Nutrition Facts
Calories |
606 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.0 g | 55% | |
| Saturated Fat | 22.9 g | 114% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 224 mg | 75% | |
| Sodium | 1237 mg | 54% | |
| Total Carbohydrate | 7.7 g | 3% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 2.7 g | ||
| Protein | 33.7 g | 67% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 232 mg | 18% | |
| Iron | 1.2 mg | 6% | |
| Potassium | 709 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
