Prep 15 mins
Cook 20 mins
Looking for that one special recipe for a romantic New Years, anniversary or Birthday celebration? Well, look no further. When I want to impress, I made this wonderful lobster dish. Yes, lots of butter, this is not a low fat or low cholesterol meal. Consider this your twice a year splurge! compliments of Intermezzo Magazine.
- 8 (8 ounce) lobster tails
- 2 tablespoons water
- 2 lbs unsalted butter, at room temperature
- 16 sprigs fresh thyme
- 2⁄3 cup lobster-infused butter
- 2 garlic cloves, roughly chopped
- 1 teaspoon saffron
- 1⁄2 cup champagne
- 2⁄3 cup heavy cream
- 2 tablespoons unsalted butter, at room temperature
- 2 teaspoons all-purpose flour
- 2 lemons, sliced into wedges
- 2 tablespoons finely chopped fresh parsley
- Place lobster tails upside down on work surface so underside of tail faces up. Cut through tail vertically to make two tall strips, then cut sideways to make four total pieces.
- Remove soft shell strips and pull tail away from remaining hard shell.
- Heat a large straight-sided frying pan or Dutch oven over medium-low heat.
- Add water and 1/4 of butter to pan and whisk until butter is nearly melted. Repeat 3 times, and after last addition of butter, add thyme to pan.
- Add lobster to pan and cover. Cook for 5 minutes, basting occasionally if lobster tails are not completely submerged in butter, then turn off heat.
- Ladle 2/3 cup butter from lobster pan into a medium saucepan set over medium heat. Add garlic and saffron and cook until garlic is fragrant (be careful not to brown garlic), about 2 minutes.
- Using a slotted spoon or tongs, remove garlic and discard.
- Add champagne to saffron butter in pan and simmer slowly for 2 minutes Add cream and bring to a simmer, then reduce heat and cook for 2 to 3 minutes or until slightly thickened.
- Meanwhile combine softened butter with flour with a fork, then add to saucepan. Cook, stirring, for an additional 2 minutes, or until sauce has thickened.
- Place lobster in center of plate and ladle sauce over lobster. Serve with a couple of lemon wedges and sprinkled with chopped parley.