This easy recipe for lobster tails with tomato, white wine and tarragon is a quick and fabulous dish that can be served with pasta, fragrant basmati or jasmine rice, or on its own.
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Ingredients:
- 1 bay leaf
- 1 thyme sprig (optional)
- 2 shallots, sliced
- ½ cup white wine
- ½ cup water
- 4 lobster tails
- 1 tablespoon extra virgin olive oil
- 1 clove garlic, chopped fine
- 4 plum tomatoes, seeded and chopped
- 2 tablespoons chopped tarragon
- Sea salt and freshly ground pepper
Preparation:
Combine bay leaf, thyme, ½ of the shallot, wine and water in a heavy bottomed pan. Bring liquid to the boil, add lobster tails, cover and steam 6 minutes. Remove tails to cool.
Reduce the cooking liquid to ½ cup and set aside. Remove the tails from their shells by making a slit down the soft underbelly of the tail. Pop the meat out and slice it into ¼ inch thick medallions. The thickest part of the tail may be slightly undercooked; this is not a problem.
Heat olive oil over medium high flame. Add remaining shallot, garlic, and sauté 1 minute. Add tomatoes and reserved cooking liquid, and cook the mixture until slightly reduced, 3-5 minutes.
Add the lobster and cook 2 minutes. Season to taste and stir in the chopped tarragon. Serve immediately over pasta, rice, or sautéed greens.
Serves 4
Copyright 2010 by Jen Hoy
Reduce the cooking liquid to ½ cup and set aside. Remove the tails from their shells by making a slit down the soft underbelly of the tail. Pop the meat out and slice it into ¼ inch thick medallions. The thickest part of the tail may be slightly undercooked; this is not a problem.
Heat olive oil over medium high flame. Add remaining shallot, garlic, and sauté 1 minute. Add tomatoes and reserved cooking liquid, and cook the mixture until slightly reduced, 3-5 minutes.
Add the lobster and cook 2 minutes. Season to taste and stir in the chopped tarragon. Serve immediately over pasta, rice, or sautéed greens.
Serves 4
Copyright 2010 by Jen Hoy
