Sherried Lobster
Indulge in the luxurious flavors of Sherried Lobster, a decadent seafood recipe that pairs tender, succulent lobster tails with a rich and silky sherry-infused cream sauce. Perfect for special occasions or romantic dinners, this dish showcases lobster's natural sweetness amplified by the aromatic blend of sautéed garlic, shallots, and a hint of paprika. The addition of dry sherry and fish stock creates a beautifully layered sauce, while a dash of optional cayenne enhances its complexity. Simmered to perfection, this gourmet creation is served with a sprinkle of fresh parsley and a squeeze of bright lemon juice for a balanced finish. Ready in under 45 minutes, it’s an impressive yet approachable recipe for lobster lovers. Whether plated with shells for presentation or served simply, Sherried Lobster is a show-stopping entrée for seafood enthusiasts.
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Recipe Information
Ingredients
- 4 pieces lobster tails
- 4 tablespoons unsalted butter
- 2 pieces garlic cloves, minced
- 1 piece shallot, finely diced
- 2 tablespoons all-purpose flour
- 1 cup dry sherry
- 1 cup heavy cream
- 1 cup fish stock or chicken stock
- 1 teaspoon paprika
- 0.25 teaspoon cayenne pepper (optional)
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 4 pieces lemon wedges, for garnish
Instructions
Begin by splitting the lobster tails down the middle lengthwise using a sharp knife or kitchen shears. Remove the meat and set aside, keeping the shells for presentation or discard if preferred.
In a large skillet over medium heat, melt 2 tablespoons of butter. Add the lobster meat and cook for 2-3 minutes per side until just opaque. Remove the lobster and set aside.
In the same pan, melt the remaining 2 tablespoons of butter. Add the minced garlic and diced shallot. Sauté for 2-3 minutes until fragrant and softened.
Sprinkle the flour over the garlic and shallots. Stir to combine and cook for 1-2 minutes to eliminate the raw flour taste.
Slowly pour in the dry sherry while whisking constantly to avoid lumps. Allow the mixture to simmer and thicken for about 2 minutes.
Stir in the heavy cream and fish stock (or chicken stock). Add paprika, cayenne pepper (if desired), salt, and black pepper. Simmer the sauce for 5-7 minutes until slightly thickened, stirring occasionally.
Return the cooked lobster meat to the skillet and spoon the sauce over it. Cover and let the lobster simmer in the sauce for an additional 3-4 minutes to absorb the flavors.
Remove the skillet from heat, and sprinkle the chopped fresh parsley over the lobster. Adjust the seasoning with additional salt and pepper if needed.
Plate the lobster tails (with or without their shells) and pour the sauce generously over the meat. Serve immediately with lemon wedges for garnish.
Nutrition Facts
Calories |
2210 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 135.8 g | 174% | |
| Saturated Fat | 77.6 g | 388% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 870 mg | 290% | |
| Sodium | 5689 mg | 247% | |
| Total Carbohydrate | 35.7 g | 13% | |
| Dietary Fiber | 4.3 g | 15% | |
| Total Sugars | 4.4 g | ||
| Protein | 128.7 g | 257% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 602 mg | 46% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 1534 mg | 33% | |
*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.
