Butter Poached Lobster Tail, Cream Sauce of Chenin Blanc and Oyster Juice, Assorted Mushrooms and Dill

January  8, 2023
1 Ratings
Photo by Karan121
  • Prep time 20 minutes
  • Cook time 40 minutes
  • Serves 2
Author Notes

Gently poached lobster tail with a cream sauce of Chenin blanc white wine, oyster juice, assorted mushrooms and fresh dill. A seasonal dish that you can make for your guests at home this new year. —Karan121

What You'll Need
  • 3 cups Heavy Cream
  • 1 cup (2 sticks) Unsalted cold butter, diced into small cubes
  • 1 tablespoon Finely chopped fresh dill
  • 1 cup Assorted mushrooms, sliced
  • 1/4 pound lobster tails, each skewered with a bamboo skewer that has been soaked in water for 15 minutes *See notes
  • 3 tablespoons Minced Shallot
  • 1 cup Chenin Blanc or other acidic white wine
  • 4 pieces fresh oysters, shucked over a small bowl to reserve the juice
  • 2 tablespoons Canola Oil
  • 1 pinch Kosher Salt
  • 2 pinches Coarsely Ground Pepper
  1. Your first step is always to temper the protein by allowing it to come to room temperature. Gather all the ingredients that are required for the dish and get set up to start cooking.
  2. Add the canola oil to a heavy skillet and sear the mushrooms on medium-high heat. For added flavor and color, season with salt and pepper and press down on the mushrooms. Cook the mushrooms until most of the moisture is gone. Remove from the pan and set aside.
  3. Start the sauce, using the same pan the mushrooms were cooked in (not need to clean the pan) add the shallots and cook over medium heat until transparent and softened but not colored. Add the wine and oyster juice and cook until the liquid has evaporated. The shallots will cook down and become a sticky consistency.
  4. Gradually add the cream and reduce very slowly over medium-low heat, about 20 minutes. This will prevent the sauce from breaking. Finish the sauce by whisking in the finely chopped dill.
  5. When the sauce is almost finished, start cooking the lobster. Add the diced butter to a non-stick skillet and place over medium-low heat. Season the lobster tails liberally with the salt and pepper. Once the butter has melted and starts to foam carefully place the lobster tails in the pan. Tilt the pan slightly and baste, continuously with the butter. Continue cooking and basting until the tails are firm, but still bounce back and lobster is opaque. You want the protein almost undercooked slightly. This will bring out incredible texture and flavor.
  6. Plating – start bu pouring the sauce onto the plates. Place the mushrooms toward the edges of the plates. Place poached lobster at the center and scatter additional dill on top. With a small spoon, add dots of the melted butter that the lobster was poached in to add color and flavor.
  7. Key Points - Chef suggests you use a wide rimmed plate of medium size as in the picture to highlight the ingredients. Use fresh ingredients and as organic as possible. Shuck the oysters and strain for the juice. (Sandy here: personally, I would add the oysters to the hot cream to cook slightly. Oysters are too delicious to waste!) Follow the plating order to ensure the dish is good and hot.

See what other Food52ers are saying.

0 Reviews