| Level: | Easy |
| Total: | 50 min |
| Active: | 40 min |
| Yield: | 4 servings |
Ingredients
- Four 4- to 6-ounce raw lobster tails, at room temperature
- 1 tablespoon hot Hungarian paprika
- 4 cloves garlic, crushed
- 1 small red onion, chopped
- Kosher salt
- 2 tablespoons salted butter
- 2 tablespoons olive oil
- 2 pints wild mushroom mix, chopped
- Kosher salt and freshly cracked black pepper
- 1 1/2 cups heavy cream
- White wine vinegar or fresh lemon juice, as needed
- Salted butter, at room temperature, for spreading
- 4 slices sourdough bread
- 2 teaspoons finely chopped chives
Instructions
- For the lobsters: In a medium pot, add the lobster tails in one layer and cover with about 1 inch of water. Remove the lobster tails from the pot and set aside. Add the paprika, garlic, onions and a nice pinch of salt to the pot and bring to a boil over high heat. When the water begins to boil, turn the heat to medium low. When the bubbles subside, add the lobster tails to the pot. Cover and poach until the tails are bright red and curled, about 6 minutes for smaller tails, 8 minutes for larger. Transfer the tails to a plate until cool enough to handle. Strain and reserve the poaching liquid. Remove the meat from the shells and chop into bite-sized chunks.
- For the mushrooms: In a large pan with straight sides, heat the butter and olive oil over medium-high heat until the butter melts. Add the mushrooms and cook, stirring occasionally, until slightly dehydrated and cooked through, 6 to 8 minutes. Remove with a slotted spoon to a plate and season with salt and pepper. Reserve the pan.
- For the sauce: Add 3/4 cup of the strained lobster-poaching liquid to the mushroom pan, bring to a simmer over medium heat and reduce slightly, about 3 minutes. Add the cream and simmer until thickened, 10 to 12 minutes. Taste and add vinegar or lemon juice to brighten. Remove from the heat and add the lobster meat to warm in the ambient heat of the pan.
- For the toast and serving: Preheat the oven to low broil. Lightly butter one side of each slice of bread and place on a baking sheet or directly on the middle rack, buttered-side up. Broil until the edges are golden and the centers are toasty. Cut into halves on the bias.
- Arrange 2 toast halves on each plate or shallow bowl. Spoon the lobster and sauce onto the toasts. Top with the mushrooms and sprinkle with chives.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 991 |
| Total Fat | 56 g |
| Saturated Fat | 29 g |
| Carbohydrates | 83 g |
| Dietary Fiber | 6 g |
| Sugar | 11 g |
| Protein | 42 g |
| Cholesterol | 331 mg |
| Sodium | 1564 mg |
Reviews
This was DELICIOUS! Used puff pastry instead of toast
Otherwise, followed the recipe to the letter, and it was amazing!
Otherwise, followed the recipe to the letter, and it was amazing!
Wow, Sunny! I got a screaming deal on lobster tails and wasn’t sure what to do with them. I searched “best lobster tail recipes” and this popped up. Since you are one of my favorite chefs and my soul sister
from Louisiana, I had to give it a shot! What a treat! My husband said it was one of the best dishes I have made. That is a big deal cuz I am a great cook, (if I do say so myself!) Thank you my girlfriend! Delish!!!!
from Louisiana, I had to give it a shot! What a treat! My husband said it was one of the best dishes I have made. That is a big deal cuz I am a great cook, (if I do say so myself!) Thank you my girlfriend! Delish!!!!
Yes and it was wonderful! One problem. Please remember to clean out the POOP.
This was amazing best dish I have made in a awhile thank you Sunny over the moon
It was absolutely delicious. The sauce was sooo good. I wonder if I can make it with pasta???
Sunny! STOP! This dish exceeded all expectations. Baller is an understatement. My husband would eat this dish on a leather flip flop. Thank you for making this dish accessible and a recipe that’s easy to follow.
OMG one of the best dinners ever!
THX Sunny!!!!!!!!!!
THX Sunny!!!!!!!!!!
The magic of this recipe is the poaching of the lobster – it made it tender and succulent, not rubbery or hard. I added too much paprika to the broth so needed to use chicken stock when making the sauce, but it was great. Thank you!
We just made this recipe for dinner. I’ll definitely be making this again! Very flavorful! I used dry sherry instead of vinegar.