Lobster Tails with Citrus Shallot Butter Sauce

Name: Lobster Tails with Citrus Shallot Butter Sauce
Prep time: 10 min
Total time: 25 min
Yield: 4 Servings
Ingredients: 3 quarts of water; 3 teaspoons salt; 4 lobster tails; u00bd cup dry white wine; 1 small shallot, minced; u00bd cup heavy cream; u00bd pound butter, cut into small cubes; u00bd lemon, juiced; u00bd orange, juiced; u00bd lime, juiced; Salt and pepper

By Leslie Blythe American, Lobster, Sauce, Seafood Boiling, Sautéing

July 13, 2015

My daughter, Grace, who survives almost only on plain pasta, asked me to make lobster. Of course, I immediately went out and found these lobster tails, on sale as well. The most amazing part is the Citrus Shallot Butter Sauce. My husband was drinking it at one point! You wouldn't want to eat this every day, but it's perfect for special occasion.

Prep: 10 mins
Cook: 15 mins
Yields: 4 Servings

Ingredients

Lobster

3 quarts of water

3 teaspoons salt

4 lobster tails

Citrus Shallot Butter Sauce

½ cup dry white wine

1 small shallot, minced

½ cup heavy cream

½ pound butter, cut into small cubes

½ lemon, juiced

½ orange, juiced

½ lime, juiced

Salt and pepper

Directions

Lobster

1Drop the lobster tails into the boiling water. Cook 1 minute per ounce of thawed lobster. For example, if you have 12 oz of lobster, you will need to boil the lobster for 12 minutes. Do not overcrowd the pan with too many tails.

2Remove lobster from boiling water with tongs. Serve with Citrus Shallot Butter Sauce.

CItrus Shallot Butter Sauce

1In a sauté pan reduce white wine and shallots until nearly dry. Add heavy cream and reduce to a thick consistency. Slowly add butter whisking continuously on medium heat. Do not bring to a boil. Add juices and season with salt and pepper. Serve immediately.

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