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THE NO. 5 MARTINI

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In a large pot, bring 4 cups of water to a boil and add 1 tablespoon of salt. Carefully add the lobster tails to the boiling water and cook for 8-10 minutes until the shells turn bright red and the meat is opaque.

Boil the Lobster Tails

Remove the lobster tails from the boiling water and immediately place them in an ice bath to stop the cooking process. Let them cool for about 5 minutes. Once cool, carefully remove the meat from the shells and set aside.

Cool the Lobster

In a saucepan over medium heat, melt 4 tablespoons of butter. Add 2 tablespoons of minced shallots and 2 tablespoons of minced garlic, sautéing until they are fragrant and translucent, about 2-3 minutes.

Prepare the Sauce

Pour in 1 cup of dry white wine and allow it to simmer for about 5 minutes, reducing slightly. Then, stir in 1 cup of heavy cream and bring to a gentle simmer.

Add Wine and Cream

Add 2 tablespoons of lemon juice, 2 tablespoons of chopped parsley, and season with salt and pepper to taste. Stir well and let it cook for an additional 2-3 minutes until slightly thickened.

Finish the Sauce

Place the lobster meat onto serving plates and drizzle generously with the white wine sauce. Garnish with additional chopped parsley if desired. Serve chilled or at room temperature.

Serve the Dish

Lobster tails

Water

Salt

Dry white wine

Butter

Shallots, minced

Garlic, minced

Heavy cream

Lemon juice

Fresh parsley, chopped

Salt and pepper

Chilled Lobster Tail

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Make Chilled Lobster Tail Recipe in just 30m. White Wine and Whole

Chilled Lobster Tail Recipe

Descriptors

Tasting Notes

Food Pairings

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