Instructions
Step 1: Pat the lobster tail pieces dry with paper towels and season generously with salt and pepper on all sides.
Step 2: Heat 2 tablespoons of butter in a large skillet over medium-high heat until it foams.
Step 3: Working in batches if needed, sear the lobster bites for 2-3 minutes per side until golden brown and caramelized. Remove to a plate.
Step 4: In the same skillet, add the remaining 4 tablespoons of butter and minced garlic. Sauté for 1-2 minutes until fragrant, being careful not to burn the garlic.
Step 5: Pour in the broth and white wine, scraping up any browned bits from the bottom of the pan.
Step 6: Reduce heat to medium and stir in the cream, lemon juice, and Dijon mustard. Season with cayenne and paprika.
Step 7: Return the lobster bites to the skillet and gently toss to coat in the sauce. Simmer for 2-3 minutes until heated through.
Step 8: Taste and adjust seasonings as needed. Top with fresh chives and serve immediately with lemon wedges.
Storage and Reheating Tips
Store leftover lobster bites in an airtight container in the refrigerator for up to 2 days. The lobster will be best enjoyed fresh, but the sauce keeps beautifully.
To reheat, gently warm in a skillet over medium-low heat with a splash of additional cream or broth to restore the sauce consistency. Avoid high heat to prevent the lobster from becoming tough.
These bites don’t freeze well due to the delicate texture of the lobster meat, so it’s best to enjoy them within a couple of days of preparation.
Continue on the next page