Schlobster Lobster
Indulge in the luxurious flavors of "Schlobster Lobster," a decadent seafood recipe that combines tender poached lobster tails with a velvety buttercream sauce infused with aromatic shallots, garlic, white wine, and fresh herbs like parsley and tarragon. This gourmet dish, ready in under an hour, is perfect for special occasions or an impressive dinner at home. The lobster is gently simmered in a rich, creamy sauce enhanced with a splash of lemon juice for a bright finishing touch, creating a perfectly balanced bite every time. Serve it alongside crusty bread or buttery pasta for a meal that’s as elegant as it is delicious. Whether you’re a seafood lover or a first-time lobster cook, “Schlobster Lobster” is sure to impress your palate and guests alike.
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Recipe Information
Ingredients
- 4 pieces lobster tails
- 8 tablespoons unsalted butter
- 2 medium shallots
- 3 cloves garlic
- 1 cup heavy cream
- 0.5 cup white wine
- 2 tablespoons fresh parsley
- 1 tablespoon fresh tarragon
- 1 tablespoon lemon juice
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon olive oil
- 4 cups water
Instructions
Fill a large pot with 4 cups of water and bring it to a gentle boil. Add 1/2 teaspoon of salt to the water.
Place the lobster tails in the boiling water and poach them for 6-8 minutes, or until the shells turn bright red and the meat is opaque. Remove from the water and let cool slightly before carefully removing the meat from the shells. Set the lobster meat aside.
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Finely dice the shallots and mince the garlic. Add them to the skillet and sauté until fragrant and translucent, about 2-3 minutes.
Deglaze the skillet with 1/2 cup of white wine, stirring to scrape up any browned bits from the bottom of the pan. Let the wine reduce by half, about 3-4 minutes.
Reduce the heat to low and add 8 tablespoons of unsalted butter to the skillet, stirring until melted and combined.
Slowly stir in 1 cup of heavy cream and allow the sauce to gently simmer for 4-5 minutes, until it thickens slightly.
Chop 2 tablespoons of fresh parsley and 1 tablespoon of fresh tarragon, and stir them into the sauce along with 1 tablespoon of lemon juice, 1/2 teaspoon of salt, and 1/2 teaspoon of black pepper.
Add the lobster meat to the skillet, gently tossing it in the buttercream sauce to warm through for 2-3 minutes.
Serve the Schlobster Lobster hot, garnished with additional fresh parsley if desired. Pair it with crusty bread, steamed vegetables, or a side of buttery pasta.
Nutrition Facts
Calories |
596 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.9 g | 61% | |
| Saturated Fat | 27.6 g | 138% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 246 mg | 82% | |
| Sodium | 1227 mg | 53% | |
| Total Carbohydrate | 3.1 g | 1% | |
| Dietary Fiber | 0.5 g | 2% | |
| Total Sugars | 1.0 g | ||
| Protein | 28.1 g | 56% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 135 mg | 10% | |
| Iron | 1.0 mg | 6% | |
| Potassium | 376 mg | 8% | |
*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.
