1 POUND COOKED, IN CHUNKS
1 SMALL, MINCED (OR 2 TBSP MINCED ONIONS OR 1 CLOVE GARLIC)
4 CLOVES, MINCED
1/2 CUP FRESH GRATED
1 TEASPOON (MIXED WITH 1 TABLESPOON OF WATER)
¼ CUP FRESH CHOPPED (OPTIONAL – CAN SUBSTITUTE WITH ARUGULA, TARRAGON OR BASIL)
SLICES, TO SERVE
FRESH CHOPPED, TO GARNISH
1 1/2 CUPS
4 TABLESPOONS DRAINED AND RINSED
Heat a large skillet over medium-high heat. Melt the butter and add the shallot. Cook until softened, 2-3 minutes. Add the garlic and cook until fragrant, about 1 minute.
Pour in the white wine and allow to reduce by half, scraping off any browned bits from the bottom of the skillet.
Reduce heat to medium-low and add the cream, parmesan cheese and cornstarch mixture. Simmer until slightly thickened and cheese is melted, 2-3 minutes.
Add lobster to the pan and cook until lobster is warmed through, 2-3 minutes. Remove from heat and stir in lemon juice, capers and parsley. Season with salt and pepper, to taste.
Serve with lemon slices and extra parsley to garnish (if desired).
Serve over pasta or rice and enjoy!