Making a fantastic traditional white chicken chili in this quick and simple manner. With chips, sour cream, and cheese on top, both children and adults enjoy it. If desired, serve with sliced raw onion on top.
| Prep Time: | 15 mins |
| Cook Time: | 10 mins |
| Total Time: | 25 mins |
| Servings: | 4 |
Ingredients
- 4 (4 ounce) lobster tails, split in half
- salt to taste
- 2 tablespoons clarified butter
- 2 tablespoons sherry wine
- ½ cup heavy whipping cream
- 2 large egg yolks
- 1 pinch freshly grated nutmeg
- 1 pinch cayenne pepper, or to taste
- 1 tablespoon chopped fresh flat-leaf parsley, or to taste
Instructions
- Season lobster tails with salt.
- Heat clarified butter in a large skillet over medium-high heat. Place tails, meat-side down, in hot butter, and sauté until just cooked through, about 2 minutes per side. Transfer to a plate to cool.
- Pour sherry into the skillet and bring to a boil while scraping the browned bits of food off of the bottom of the skillet with a wooden spoon. Cook until sherry is reduced by half, about 1 minute. Remove skillet from heat.
- Pull meat from shells; discard shells and roughly chop lobster meat. Pour any accumulated juices from the plate into sherry mixture in the skillet.
- Whisk cream, egg yolks, nutmeg, and cayenne pepper together in a bowl.
- Whisk cream mixture into sherry mixture, return skillet to medium-low heat, and cook, stirring constantly, until sauce is thick enough to coat the back of a spoon, 3 to 7 minutes. Stir lobster into sauce and cook until heated through. Season with parsley and salt.
- You can substitute brandy for sherry, if desired.
- Get the recipe for
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Nutrition Facts
| Calories | 297 kcal |
| Carbohydrate | 4 g |
| Cholesterol | 227 mg |
| Dietary Fiber | 0 g |
| Protein | 20 g |
| Saturated Fat | 13 g |
| Sodium | 448 mg |
| Sugars | 0 g |
| Fat | 22 g |
| Unsaturated Fat | 0 g |
Reviews
Made it without pastry serving lobster tail meat un-chopped on top of white and green steamed asparagus. Sauce pairs really well with both. Dish looked impressive without great deal of difficulty involved. Much appreciated!
Great treat dinner and a new way to enjoy Lobster without just drawn butter. Easy to make for company.
It’s 5-star if you serve it in pop overs.
Absolutely exquisite recipe. The hardest part was separating the egg yolk. I put my lobster Newburgh on toasted brioche dipped in olive oil & Parmesan. Scrumptious!
I feel so lucky that I made this recipe — not mislead by the not full 5 star review for this one, but I would give it a 6 star if I could!! Simply amazing and very flavorful as well. This is absolutely restaurant quality, such a delight to simply look at and definitely a delight to eat
Husband made this exactly as the recipe is written and I thought it was delicious! I wouldn’t change a thing!
It doesn’t get any better than this!
I have to try this again. This first time, I curdled the sauce. I bet it will still taste good. My modifications: 1/2 the lobster and added Shrimp; added green onions and diced asparagus. Baked in Puff Pastry Shells. I need to figure out what kind of a sauce to add to make it creamier.
This was great! I bought the puff pastry in the frozen section and followed Chef John Food Wishes recipe. They came out perfect. I tripled the sauce and used nine lobster tails and white wine. So delicious! I served it with roasted Brussel sprouts.
I minced up shallots very finely prior to adding the heavy cream. I doubled up on the sauce as well. But it’s a beautiful dish and so so good! Hi usedangel hair pasta so that’s what I used, it’s hubby‘s favorite dish after 27 years, and that’s really saying something!
Added a little diced onion and Fresno peppers for a bit of extra heat to the sherry cream mixture. Delicious. Will definitely make again
Turned out fantastic. Increase the fluids…well the wine at least. I added some in the final stages because I love Sherry wine for cooking seafood. Definitely a keeper.
Very nice and smooth. I served it over rice. Noting but compliment. Best meal for Valentine’s Day.
Very Decadent and easy to make! I was able to find the puff pastry shells in my local grocery store’s freezer section so I got to cut out a step. I paired it with spinach and ricotta pasta with a portabella mushroom sauce! Wonderful New Year’s Eve dinner. I didn’t change the recipe at all…..it’s good the way it’s written.
Really good. Easy too. Couldn’t get just lobster tails, so bought 2 two pound lobsters (it’s New England, you can’t go 5 feet without finding a good seafood monger) Steamed them about 2/3 done (about 7 minutes) and then took out the meat. Followed the recipe from there, finishing the cooking in the recipe, and used both tail meat and claws – it was delicious!
Very good. Easy to make. I used frozen puff pastries. 11-7-2019 after making these a few times still love them and make as stated but must double sauce recipe.
Made for a dear doctor friend´s family and they loved it! Chef John makes food simple, tasty and memorable. The doc talks about this meal all the time!
frozen puff pastry shells are readily available in just about any supermarket frozen section.
Delish…with just those few changes that others suggested. (Onion, garlic, mushroom) Very good!
Beter to use fresh (live) Maine lobsters. Frozen lobster tails are definitely not my thing.
I was looking for a little more flavor, the Sherry and Nutmeg just did not shine through for me on this one.