Buttery Lobster Bites in Cream Sauce

Ouadie Rhabbouron

🔪 Instructions

Step 1: Prep the Lobster

  1. Prepare the Tails: If using frozen tails, ensure they are fully thawed. Using kitchen shears, cut down the center of the top of the shell. Gently pull the meat out, keeping it attached at the tail end (or remove it completely). Remove and discard the shell.

  2. Dice the Meat: Cut the lobster meat into bite-sized pieces (about $1/2$ to $3/4$ inch chunks). Pat the pieces dry with a paper towel.

  3. Season: Toss the lobster chunks in a bowl with $1/4$ teaspoon of salt, $1/8$ teaspoon of pepper, and the smoked paprika (if using).

Step 2: Sauté the Lobster Bites

  1. Brown the Butter: In a large skillet over medium heat, melt 2 tablespoons of unsalted butter. Cook until the butter foams, then subsides, and small brown bits form at the bottom (this is the browned, nutty flavor we want). Be careful not to burn it.

  2. Cook the Lobster: Add the seasoned lobster chunks to the skillet. Sauté for about 2-3 minutes, flipping halfway through. The lobster should turn opaque and pink/white. Do not overcook!

  3. Remove: Carefully remove the lobster pieces from the skillet with a slotted spoon and set them aside on a clean plate. Leave the browned butter and any juices in the skillet—this is the flavor base for the sauce.

Step 3: Make the Cream Sauce

  1. Sauté Aromatics: Return the skillet to medium heat. Add the remaining 2 tablespoons of unsalted butter to the skillet (the butter reserved from the lobster section). Add the diced shallots and cook until softened and translucent, about 2 minutes. Add the minced garlic and cook for another 30 seconds until fragrant.

  2. Deglaze: Pour in the dry white wine. Scrape up any browned bits from the bottom of the pan with a wooden spoon (this adds immense flavor). Let the wine reduce by half, about 1-2 minutes.

  3. Simmer: Pour in the heavy cream and stock. Bring the mixture to a gentle simmer and cook for about 5-7 minutes, stirring occasionally, until the sauce has thickened slightly.

  4. Finish the Sauce: Reduce the heat to low. Stir in the Parmesan cheese and lemon juice. Stir until the cheese is melted and the sauce is smooth. Taste and adjust the seasoning with salt and pepper as needed.

Step 4: Combine and Serve

  1. Add Lobster: Gently return the cooked lobster bites to the cream sauce. Stir carefully to coat the lobster without breaking up the pieces. Heat through for just 1 minute—do not let the sauce come to a rolling boil once the lobster is back in.

  2. Garnish: Transfer the Buttery Lobster Bites and Cream Sauce to serving dishes. Garnish generously with fresh, chopped parsley.

  3. Serve Immediately: Serve piping hot with your favorite accompaniments!

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