Recipe
Ingredients
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)
TO TASTE
SLICES, TO SERVE
FRESH CHOPPED, TO GARNISH
2 TABLESPOONS
1/2 CUP
1 1/2 CUPS
3 TABLESPOONS
4 TABLESPOONS DRAINED AND RINSED
Directions
Step 1:
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.
Step 2:
Pour in the white wine and allow to reduce by half, scraping off any browned bits from the bottom of the skillet.
Step 3:
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.
Step 4:
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.
Step 5:
Serve with lemon slices and extra parsley to garnish (if desired).
Step 6:
Serve over pasta or rice and enjoy!
Maine lobster
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