Best 4 Lobster In Buttergarlic White Wine Recipes

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Indulge in a culinary journey with our tantalizing Lobster in Butter Garlic White Wine recipe, a symphony of flavors that will transport you to a coastal paradise. Dive into the delightful combination of succulent lobster, aromatic garlic, and a luscious white wine sauce, all harmoniously blended to create a dish fit for any special occasion. Explore variations like Lobster Thermidor, Lobster Newburg, and Lobster Paella, each offering unique culinary experiences. From the classic Lobster Roll to the innovative Lobster Tacos, our collection caters to every palate, promising an unforgettable seafood extravaganza.

Check out the recipes below so you can choose the best recipe for yourself!

LOBSTER IN BUTTER,GARLIC, WHITE WINE



Lobster in Butter,Garlic, White Wine image

Soo sweet, buttery & garlicky

Provided by Monika Rosales

Categories     Seafood

Time 45m

Number Of Ingredients 4

2 lobsters, live
1 stick butter
5 clove garlic, smashed
1 c white wine

Steps:

  • 1. Have your fishmonger cut the claws and tails, and wash
  • 2. In a large pot, melt the butter on low and add the smashed garlic, and white wine.
  • 3. add the fresh lobster pieces and gentle toss together, cover and simmer for about 30 mins. stirring a few times as to incorporate the flavors into the lobster.

EASY ONE PAN STEAM LOBSTER TAILS WITH WINE, BUTTER GARLIC SAUCE



Easy One Pan Steam Lobster Tails With Wine, Butter Garlic Sauce image

I was experimenting one night before a dinner party. I decided to make lobster tails which I have never done before. I threw together flavors that I thought would taste good!! It was a hit...Everyone loved it!! I had to write the recipe down for a few people!! The best part of all it was easy and all in one pan!!! Try it and let me know if you like it!! If you find things that make the recipe better let me know!!!!!

Provided by Smadden

Categories     Lobster

Time 13m

Yield 5 serving(s)

Number Of Ingredients 4

5 lobster tails
1 cup white wine (I used Chardonnay)
3 garlic cloves (Chopped)
1 1/2 cups butter (I use Salted)

Steps:

  • First you will need a sauce pan that has a steamer basket. If your lobster tails are frozen thaw them out. Cut the top of the lobster tail enough to allow expansion of the meat. In the sauce pan - on a medium low heat mix together the garlic, butter and white wine stirring occasionally. Once the butter wine mix comes to a boil, place the steam basket and cover. Let the Lobster tails steam for 8 minutes. They will turn bright red. Set aside. Using a strainer, pour the butter wine mixture into serving cups. Use the butter wine mixture to dip the lobster tails inches I hope you enjoy it!

LOBSTER RAVIOLI



Lobster Ravioli image

Provided by Guy Fieri

Categories     main-dish

Time 2h5m

Yield 6 servings

Number Of Ingredients 26

1 tablespoon olive oil
3 tablespoons minced shallot
2 teaspoons minced garlic
1 1/2 cups white wine
1 stick butter
2 teaspoons chopped fresh basil
2 teaspoons chopped fresh parsley
1/2 teaspoon chopped fresh tarragon
Two 8-ounce raw lobster tails, shelled and cut into 1/3-inch pieces
2 teaspoons lemon zest
2 teaspoons lemon juice
2 1/2 tablespoons all-purpose flour
2 teaspoons kosher salt
4 grinds freshly cracked black pepper
48 wonton wrappers
1 stick unsalted butter
1 1/2 tablespoons capers, drained
4 fresh sage leaves
2 small cloves garlic, minced
Kosher salt and freshly cracked black pepper
2 teaspoons chopped fresh parsley
1/2 teaspoon chopped fresh tarragon
Juice of 1 lemon
1/2 cup shaved Parmesan, for garnish
Fresh basil bud leaves, for garnish
Good-quality extra-virgin olive, for drizzling

Steps:

  • For the ravioli: Heat the oil in a medium saucepot over medium heat. Add the shallots and sweat until translucent, about 2 minutes. Add the garlic and sweat until fragrant, about 30 seconds. Deglaze with the white wine. Bring to a gentle simmer and add 1/2 stick of the butter. Stir until melted. Add the basil, parsley and tarragon. Add the lobster pieces and poach in the liquid until almost cooked through, 1 1/2 to 2 minutes. Stir in the lemon zest and lemon juice. Remove from the heat, transfer the lobster to a dish and set aside to cool. Reserve the liquid.
  • Bring a medium saute pan to medium-low heat. Add the flour and toast gently for about a minute. Add the salt and pepper and the remaining 1/2 stick butter, stirring constantly. Cook until the starch begins to dissipate, about 3 minutes; be careful to not allow the roux to darken. Whisk the reserved poaching liquid into the roux until smooth. Simmer until the starch is completely cooked out and the sauce is thickened, 7 to 10 minutes. Remove from the heat, transfer to a medium mixing bowl and cool completely.
  • Gently fold the lobster into the thickened poaching liquid. Lay out the wonton wrappers, working in small batches so they don't dry out. Spoon 1 tablespoon of the filling into the center of each, brush the edges with water to moisten, place a second wonton over top and press to adhere. Use an inverted 2-inch cookie cutter (the smooth side) to gently seal the filling into the middle (this ensures a snug fit and no air bubbles which will make the ravioli burst when poached). Use a 3-inch cookie cutter (the sharp side) to cut out and create round raviolis.
  • Bring 2 quarts well-salted water to a simmer in a large pot. Working in batches, simmer the ravioli until they are al dente, 3 to 4 minutes. Remove with a slotted spoon and set aside.
  • Meanwhile, make the brown butter sage sauce: Set a large skillet over medium heat. Add the butter and cook, stirring until it melts and becomes foamy. Once the butter turns golden brown and has a nutty aroma, about 3 minutes, add the capers, sage and garlic. Season lightly with salt and pepper. Once the sage is fragrant, remove the skillet from the heat and fold in the parsley, tarragon and lemon juice. Stir to incorporate and warm up the herbs and lemon -- this will release their aroma but they'll maintain their bright vibrant color.
  • To heat and serve: Working in batches to not overcrowd the pan, gently toss the poached ravioli in the brown butter in a large saute pan for 1 to 2 minutes over medium heat to coat the pasta evenly. Place the ravioli on plates and spoon over sauce from the pan. Top with shaved Parmesan, garnish with basil buds and a drizzle of extra-virgin olive oil.

LOBSTER WITH GARLIC BUTTER



Lobster with Garlic Butter image

There's enough garlic butter here to drench every morsel of lobster meat-you'll want to serve crusty bread on the side to soak it all up. An easy Lobster with Garlic Butter recipe.

Provided by Marco Pierre White

Categories     Garlic     Valentine's Day     Quick & Easy     New Year's Eve     Dinner     Lobster     Parsley     Boil     Gourmet     Sugar Conscious     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 2 servings

Number Of Ingredients 6

2 small garlic cloves
2 sticks unsalted butter, softened
1 1/2 teaspoons finely chopped flat-leaf parsley
2 (1 1/4-pound) live lobsters
Garnish: lemon wedges; sea salt
N/A sea salt

Steps:

  • Preheat oven to 450°F with a large shallow baking pan in upper third.
  • Mince and mash garlic to a paste with 1/2 teaspoon salt, then stir together with butter and parsley.
  • Plunge lobsters headfirst into a large pot of boiling salted water (3 tablespoons salt for 6 quarts water) and cook, covered, 3 minutes from time they enter water. Transfer with tongs to a plate and let stand 5 minutes. (Lobsters will not be fully cooked.)
  • Lightly crack claws, then split lobsters lengthwise and discard innards from body cavity.
  • Remove tail meat from 1 lobster and cut crosswise into 8 pieces. Spread about 2 tablespoons garlic butter in one empty half shell, then fill that shell with all of sliced lobster and dot with 1 tablespoon garlic butter. Spoon about 5 tablespoons garlic butter into other empty half shell (for dipping). Repeat with remaining lobster.

Tips:

  • Select the freshest lobster possible. Look for lobsters that are lively and have a firm shell. Avoid lobsters that are sluggish or have a cracked or damaged shell.
  • Cook the lobster immediately after purchasing. The longer the lobster sits, the more its flavor will deteriorate.
  • Use a large pot to cook the lobster. The lobster should be able to fit comfortably in the pot without being crowded.
  • Bring the water to a rapid boil before adding the lobster. This will help to kill the lobster quickly and humanely.
  • Cook the lobster for the correct amount of time. Overcooked lobster is tough and rubbery. The cooking time will vary depending on the size of the lobster.
  • Serve the lobster immediately with melted butter, lemon wedges, and your favorite sides.

Conclusion:

Lobster in butter garlic white wine is a delicious and elegant dish that is perfect for a special occasion. With its rich, buttery flavor and tender lobster meat, this dish is sure to impress your guests. The best part is that it is relatively easy to make, and can be on the table in less than 30 minutes. So next time you are looking for a special dish to serve, give lobster in butter garlic white wine a try. You won't be disappointed.

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