Lobster Pan Roast Recipe

If using live lobster

Bring a large pot of salted water to a rolling boil. Plunge the lobsters head-first into the pot and cook for 5–6 minutes for 1.25–1.5 lb lobsters (they will be partially cooked). Transfer lobsters to an ice bath to stop cooking. When cool enough to handle, using kitchen shears or a sharp knife, split lobsters in half lengthwise, remove tomalley if desired, reserve tails and claws. Extract meat from tail, knuckles and claws in large pieces and set shells and carcasses aside for stock/assembly.

If using pre-cooked lobster meat

Pat lobster meat dry with paper towels and cut into large chunks. Keep chilled until ready to add to pan roast to avoid overcooking.

In a large heavy skillet (10–12 inch) over medium-high heat, add 1 tbs vegetable oil and 2 tbs butter. When butter foams, add lobster shells (if you saved shells) and sear 2–3 minutes to develop color (skip if using only meat). Push shells to one side and add chopped shallots. Sauté 2–3 minutes until softened but not brown.

Add minced garlic and tomato paste and cook 30–45 seconds, stirring constantly, until fragrant and paste begins to darken slightly. Pour in white wine to deglaze the pan, scraping up any browned bits, and bring to a simmer. Reduce wine by about half (about 3–5 minutes).

Add shellfish or chicken stock and bring to a simmer. Reduce the liquid by about one-third, 5–7 minutes. If you used shells, strain the sauce through a fine-mesh sieve back into the pan, pressing on solids to extract flavor, and discard solids. Return strained liquid to the skillet over medium heat.

Stir in heavy cream, smoked paprika, cayenne, salt and pepper. Simmer gently 3–5 minutes until sauce thickens slightly and coats the back of a spoon.

Reduce heat to low. Add 3 tbs cold butter one piece at a time, whisking or stirring vigorously until each piece is incorporated and sauce becomes glossy (mounting). Stir in lemon juice and chopped tarragon (or parsley). Taste and adjust seasoning with additional salt, pepper or lemon if needed.

Add lobster meat pieces to the sauce and gently warm through 1–2 minutes — do not boil or simmer vigorously to avoid toughening the meat. If using lobster halves, tuck them cut-side down into the sauce to heat 2–3 minutes.

If desired, spoon sauce over lobster shells and then transfer lobster and sauce to warmed plates or a shallow serving dish. Sprinkle with chopped chives and a light dusting of paprika for color. Serve immediately with lemon wedges and crusty bread or buttered toast to soak up the sauce.