Lobster, butter, wine and cream... what's not to love?
This is a recipe from our friends over in Maine, USA and as soon as we saw it we just had to try it. With lobster, butter, wine and cream, what's not to love? It's a quick and delicious dish when you use the cooked lobster tails from our fighting lobsters.
BUTTER POACHED LOBSTER TAILS
- 4 cooked lobster tails defrosted
- 160g salted butter or our garlic butter
- 250ml white wine
- 125ml cream
- Tarragon or dill to taste
Melt the butter or garlic butter in a frying pan over a medium heat. Once melted add the lobster tails and spoon over the butter. Keep basting until the lobsters are heated through.
The lobster tails are already cooked, so you will only need to heat the meat through and the poaching or basting will ensure the meat stays nice and tender.
Once cooked, remove the tails from the pan and add the white wine to deglaze the pan. Bring the liquid to the boil for a minute or two to cook off the alcohol.
Add in the cream and chopped herbs and stir through until warm and you are ready to serve.
This would be amazing served with fresh pappardelle pasta and a grating of parmesan cheese and a simple green salad.
Inspired by a Recipe from Maine Lobster