Sautéed Double Lobsters With Supreme Recipe

Method

1. 1

   Prepare the lobsters

   If using live lobsters, bring a large pot of salted water to a boil and cook 6-8 minutes until the shells turn red and the meat is opaque. Remove meat from tails and claws, shell if desired, and cut into bite-sized pieces. If using pre-cooked lobster, skip this step and proceed with chopped lobster meat.

2. 2

   Sear lobster meat

   Pat lobster pieces dry. In a large skillet, melt 2 tablespoons of butter with 1 tablespoon of olive oil over medium-high heat. Add lobster pieces and sear 1-2 minutes per side until lightly browned. Remove and keep warm.

3. 3

   Cook aromatics

   In the same skillet, add the remaining 2 tablespoons of butter. Sauté shallots and garlic until translucent and fragrant, about 3 minutes.

4. 4

   Deglaze and reduce

   Add the 1/4 cup dry white wine to deglaze the pan, scraping up any fond. Cook until the wine is reduced by half, about 2-3 minutes.

5. 5

   Build sauce

   Stir in the lobster stock and heavy cream. Bring to a simmer and whisk in the Dijon mustard. Simmer gently 4-5 minutes until slightly thickened.

6. 6

   Finish sauce with cognac

   Stir in the cognac. Simmer 1-2 minutes to cook off the alcohol.

7. 7

   Finish and coat lobster

   Add the lemon juice. Return lobster pieces to the pan and toss to coat in the Supreme sauce. Simmer 1-2 minutes until heated through.

8. 8

   Finish and garnish

   Turn off heat. Optional: whisk in the remaining butter for gloss. Sprinkle with chopped chives and tarragon. Serve immediately with lemon wedges.