Creamy Garlic Lobster Medallions

Instructions

Step 1: Wrap each lobster medallion with a slice of bacon and secure with a toothpick if needed.

Step 2: Heat 2 tablespoons of butter in a large skillet over medium-high heat until shimmering.

Step 3: Sear the bacon-wrapped lobster medallions for 3-4 minutes per side until the bacon is crispy and the lobster is cooked through. Set aside on a plate.

Step 4: In the same skillet, add the remaining 2 tablespoons of butter and sauté the minced garlic for about 1 minute until fragrant.

Step 5: Pour in the white wine and let it simmer for 2 minutes to reduce slightly.

Step 6: Add the broth, heavy cream, lemon juice, and Dijon mustard. Stir well to combine and season with salt and pepper.

Step 7: Simmer the sauce for 3-5 minutes until it thickens slightly, stirring occasionally.

Step 8: Return the lobster medallions to the skillet, nestling them into the sauce, and warm through for 1-2 minutes.

Step 9: Transfer to a serving plate, garnish with fresh parsley and red pepper flakes, and serve immediately.

Storage and Reheating Tips

Store any leftovers in an airtight container in the refrigerator for up to 2 days. The lobster is best enjoyed fresh, but it reheats well gently.

To reheat, place the medallions in a skillet over low heat with the cream sauce and warm through for 5-7 minutes, stirring occasionally. Avoid high heat to prevent the lobster from becoming tough.

You can also reheat in the oven at 325°F for about 10 minutes covered with foil. Add a splash of broth or cream if the sauce seems too thick after refrigeration.