Sunday, February 12, 2012

Lobster Tail with Creamy White Wine Sauce


Yay... got sponsored a couple of lobster tails from the other half. Let's cook up some food brah!

  • 2x Lobster Tails
  • 100 grams of butter
  • 1x Cup of Thicken Cream
  • 4x Cloves of Garlic (less if you want to get it on afterwards)
  • 2x White/Brown Onions
  • 1x Cup of White Wine
  • 2x Cups of Chicken Stock (fish or vege works too!)
  • 1x Sprig of Fresh Thyme
  • Olive Oil
  • Salt & Pepper to taste
Chop up the garlic, onions and brown them in a pan till translucent, reduce heat and add in 50 grams butter. Deglazed with the wine then follow with the stock. Bring to boil with the thyme, then add in cream and simmer till thick. Salt and Pepper to taste, keep it more on neutral side.
Heat olive oil in a pan, add in lobster tail (notice mine have a split in them so I can bast them) and fry till shell changes colour. Reduce the heat a tad and add in the rest of the butter and continue basting for around 5 minutes. Remove and place into previously made sauce and bring to a quick boil and remove straight away. Serve split in half with crusty bread if needed.

Serves: 2
Time: 30 minutes
Cost: ~$30