Creamy Garlic Lobster Medallions

Instructions

Step 1: Pat the lobster medallions dry with paper towels and season generously with salt and pepper on both sides.

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

Step 3: Sear the lobster medallions for 2-3 minutes per side until golden brown and cooked through. Transfer to a plate and set aside.

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: Deglaze the pan with white wine, scraping up any browned bits from the bottom.

Step 6: Add the lobster stock and bring to a simmer for 2 minutes.

Step 7: Reduce heat to medium-low and stir in the heavy cream and Dijon mustard until smooth.

Step 8: Add lemon juice and season with salt and pepper to taste.

Step 9: Return the lobster medallions to the skillet and gently coat with the creamy sauce.

Step 10: Simmer for 2-3 minutes until the sauce thickens slightly and coats the lobster beautifully.

Step 11: Plate the medallions and drizzle generously with sauce. Garnish with fresh parsley, chives, lemon zest, and a pinch of red pepper flakes.

Storage and Reheating Tips

Store leftovers in an airtight container in the refrigerator for up to 2 days. The lobster and sauce keep well together, making for easy weeknight leftovers.

To reheat, gently warm the medallions in a skillet over low heat with a splash of cream or stock to prevent the lobster from drying out. Avoid high heat, which can toughen the delicate meat.

For best results, serve this creamy garlic lobster medallions dish fresh and warm right after cooking. The combination of tender lobster and silky sauce truly shines immediately off the stove.