Lobster Tails Creamy Sauce with Smoked Crustace

Here’s a decadent and elegant recipe for Lobster Tails in Creamy Sauce with Smoked Crustace Essence — a luxurious dish that combines tender lobster meat with a silky, smoky cream sauce. This would be right at home at a fine dining table, but you can definitely make it at home with a bit of care.

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🦞 Lobster Tails in Creamy Sauce with Smoked Crustace Essence

📝 Ingredients (Serves 2):

Lobster:

• 2 lobster tails (thawed if frozen)

• 2 tbsp butter

• Salt & pepper, to taste

• 1 garlic clove, crushed

• Optional: lemon zest or fresh thyme

Smoked Crustace Sauce:

• 1 tbsp butter

• 1 shallot, finely minced

• 1 garlic clove, minced

• ¼ cup dry white wine or cognac

• 1 cup heavy cream

• 1 tsp tomato paste (for color and depth)

• 1 tsp smoked paprika or a few drops of natural liquid smoke (optional, for smoky essence)

• Salt and white pepper, to taste

• Optional: a small spoonful of lobster bisque, shrimp stock, or crustace shell reduction for enhanced flavor

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🔥 Instructions

Step 1: Prepare the Lobster

1. Using kitchen shears, cut down the center of each lobster tail shell to expose the meat.

2. Gently lift the meat over the shell to sit on top (for presentation), but keep it attached at the base.

3. Season lightly with salt, pepper, and a bit of lemon zest or thyme if desired.

Step 2: Sear the Lobster

1. In a skillet over medium heat, melt butter with a crushed garlic clove.

2. Place the lobster tails meat-side down and sear for 2 minutes.

3. Flip and spoon the butter over the top. Continue cooking another 3–4 minutes until the lobster is opaque and just cooked through. Remove and keep warm.

Step 3: Make the Creamy Sauce

1. In the same pan, add a bit more butter and sauté shallots and garlic until soft.

2. Deglaze with white wine or cognac; simmer until reduced by half.

3. Stir in tomato paste, smoked paprika (or liquid smoke), and cream.

4. Let simmer gently for 5–7 minutes until thickened slightly.

5. (Optional) Add a spoonful of lobster bisque or crustace reduction for a luxurious depth of flavor.

6. Season to taste with salt, pepper, and a touch more smoke if desired.

Step 4: Finish & Serve

1. Nestle the lobster tails back into the sauce or plate separately and spoon the sauce over them.

2. Garnish with chives, parsley, or microgreens.

3. Serve with a side of buttered linguine, saffron rice, or crusty French bread.

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🧂 Optional Additions:

• Mushrooms sautéed in the butter with the shallots

• A few shrimp or scallops for a mixed seafood experience

• A dash of cayenne for gentle heat