The Everyday Lobster
I’ve coined this the everyday lobster because this year has been a real doozie and we deserve lobster any day, everyday. That being said, this is a beautifully reduced lemon butter sauce that is then used to butter baste the lobster to tastebud perfection. The cooked down garlic and caramelized shallots absorb all the lemon, wine, and chicken broth to create a flavorful topping to the lobster. It’s a super simple recipe but the results are a sumptuous and decadent lobster display to bring you a little joy that we all need.
THE EVERYDAY LOBSTER
ingredients
4 lobster tails, cleaned, split and prepped
3-4 large shallots, thinly sliced
6-8 large cloves of garlic, smashed and halved
3 large lemons, ends sliced and set aside for garnish and middle cross section to cook
3 Tbsp olive oil
16 Tbsp of unsalted butter (2 sticks), room temp
1/2 cup of chicken broth
Splash of dry white wine
Fresh parsley for garnished, chopped
STEPS
In a large skillet or pan, heat the olive oil on medium-high and sauté the shallots until slightly translucent.
Add the smashed garlic and heat through until slightly browned.
Add 8 Tbsp of butter and chicken broth to the pan until the butter has melted and the liquid starts to simmer. Add salt and pepper to preference.
Place the lemon cross-sections in the pan with the flesh of the lemons touching the pan to ensure they brown.
Add the prepared lobster tail, flesh up to the simmering sauce. Cover the pan with a lid and steam the lobster for 2-3 minutes or until the lobster shell turns red and the flesh is cooked through.
Once the majority of the liquid has cooked off, remove the lid and add the remaining butter to melt.
Flip the lobster so that the flesh is touching the skillet and starts to brown.
Once it’s browned, flip the lobster over and using the melted butter sauce, baste the lobster flesh with the rendered down butter, stock, and wine.
Serve immediately with the lemon slices and parsley to garnish.
