Friday, December 30, 2016

Pan Seared Lobster with Boursin Cream Sauce



Stainless steel pan  Cooking Instructions

Cleavers EVOO

1 Cold Water Rock Lobster Tail – cut in half lengthwise

Half lemon

1/4 cup white wine – we use pepperwood groove pinot grigio

1 cup heavy cream

4 oz boursin cheese – half a package

 Cooking Instructions

Heat stainless steel pan to medium high heat with EVOO, sauté lobster tail meat side down for 3-5 minutes until nicely browned then flip. Once you flip your tail deglaze the pan with white wine and lemon juice. Reduce by half then add heavy cream and reduce by 1/3. Crumble boursin cheese into the sauce and stir until the sauce is smooth. Your lobster tail should be cooked about the time your sauce is perfectly reduced to a sauce like consistency.

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