By Hassan Pech
Lobster with White Wine Butter Sauce
11 steps
Prep:20minCook:20min
Really enjoy the sauce for this. When choosing your white wine, try to go with a dry. It’s important to control the heat as well so you don’t burn the garlic/shallots and butter. Super good and family friendly since the alcohol is burned off, but the taste remains.
Updated at: Wed, 16 Aug 2023 19:48:17 GMT
Nutrition balance score
Unbalanced
Glycemic Index
25
Low
Glycemic Load
1
Low
Nutrition per serving
Calories372.6 kcal (19%)
Total Fat26.4 g (38%)
Carbs4.6 g (2%)
Sugars1 g (1%)
Protein22.8 g (46%)
Sodium973.4 mg (49%)
Fiber0.5 g (2%)
% Daily Values based on a 2,000 calorie diet
Ingredients
3 servings
Instructions
Step 1
Prepare lobster tails by trimming and using a sharp knife, make an incision from the tail base down the middle
Step 2
leave the tip of the meat attached. Snap the tail in half to fold open the lobster tails
Step 3
In a pan, add oil
Step 4
once hot, add garlic and shallots. Sauté
Step 5
Add in white wine and lemon juice. Let it come to a simmer and the alcohol burns off.
Step 6
Lower the heat to medium and add in salt, pepper, and butter. Incorporate well and reduce
Step 7
On low heat, add the lobster tails meat side down and steam for 6 minutes
Step 8
Flip and steam an additional 3, or until the shell turns a bright red.
Step 9
Plate lobster tails and drizzle the sauce from the pan
Step 10
Garnish with lemon wedges and parsley
Step 11
Reserve the rest of the sauce to use as a dipping sauce
Notes
0 liked
0 disliked
There are no notes yet. Be the first to share your experience!
