Polish Lobster
Savor the luxurious flavors of Polish Lobster, a refined yet approachable seafood recipe that combines tender, oven-baked lobster tails with a luscious creamy dill sauce. Perfectly seasoned and brushed with butter for a rich, golden finish, the lobster is paired with fork-tender baby potatoes tossed in olive oil and fresh dill for a comforting touch. The crisp notes of dry white wine and freshly squeezed lemon juice create a tangy balance in the sauce, while aromatic garlic and shallots add depth. Ready in just under an hour, this elegant dish is ideal for date nights or special occasions. Serve it with a fresh green salad or steamed asparagus for a restaurant-worthy meal at home.
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Recipe Information
Ingredients
- 4 pieces lobster tails
- 6 tablespoons unsalted butter
- 2 pieces shallots, finely chopped
- 3 cloves garlic, minced
- 0.5 cup dry white wine
- 0.75 cup sour cream
- 3 tablespoons fresh dill, finely chopped
- 2 tablespoons lemon juice, freshly squeezed
- 12 pieces boiled baby potatoes
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 1 tablespoon olive oil
Instructions
Preheat your oven to 375°F (190°C).
Prepare the lobster tails: Using kitchen scissors, cut through the top shell of each lobster tail lengthwise to expose the lobster meat. Gently lift the meat, keeping it attached at the bottom, and rest it on top of the shell for presentation.
Season the lobster tails with a pinch of salt, ground black pepper, and a drizzle of olive oil.
Melt 3 tablespoons of butter in a small saucepan over medium heat and brush a generous amount onto the lobster meat.
Place the lobster tails on a baking sheet and bake in the preheated oven for 12-15 minutes or until the meat turns opaque and is just cooked through. Remove and keep warm.
In a large skillet, melt the remaining 3 tablespoons of butter over medium heat.
Add the finely chopped shallots and minced garlic to the skillet, and sauté until softened and aromatic, about 2-3 minutes.
Deglaze the skillet with the white wine, stirring to lift any flavorful bits from the bottom of the pan. Allow the wine to reduce by half, approximately 2-3 minutes.
Lower the heat and whisk in the sour cream, followed by the fresh dill and lemon juice. Stir the sauce gently until creamy and well combined. Season with another pinch of salt and ground black pepper to taste.
Boil the baby potatoes in salted water until fork-tender (about 10-12 minutes) and then drain. Roll the potatoes in a mixture of olive oil, fresh dill, and a sprinkle of salt for flavor.
To assemble: Plate each lobster tail alongside 3 boiled baby potatoes. Generously drizzle the creamy dill sauce over the lobster and potatoes. Garnish with additional fresh dill, if desired.
Serve immediately with a crisp green salad or steamed asparagus for a complete meal.
Nutrition Facts
Calories |
573 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.0 g | 40% | |
| Saturated Fat | 17.4 g | 87% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 192 mg | 64% | |
| Sodium | 1235 mg | 54% | |
| Total Carbohydrate | 38.6 g | 14% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 6.8 g | ||
| Protein | 32.7 g | 65% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 184 mg | 14% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 983 mg | 21% | |
*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.
