October 23rd, 2007

Creamy Surf ‘n Turf Sauce

Sally Sibthorpe
Shelby Township, MI

2 small frozen lobster tails (4-6 ounces each), thawed
1 cup water
2/3 cup dry white wine
1 rib celery, quartered
3 tablespoons butter
1 shallot, minced
1/4 teaspoon minced garlic
3 tablespoons flour
1 teaspoon salt
2/3 cup whipping cream, at room temperature
2 steaks, cooked to your preference

Rinse lobster tails.  In a medium sized saucepan,
combine water, wine, and celery.  Bring to a boil,
then add the lobster tails.  Turn heat down to low,
and simmer for 8 minutes.  Remove lobsters with a slotted
spoon, and rinse in cool water (reserve the poaching liquid). 
Remove lobster meat from shells, and cut into bite-sized chunks. 

In skillet, melt butter over medium heat.  Add shallot and
garlic, and saute until softened, about 3 minutes.  Sprinkle
mixture with flour and saute for 3 minutes more.  Strain the
poaching liquid, and whisk it into the skillet mixture.  Stir
until slightly thickened.  Add salt and whipping cream to sauce,
then stir in lobster.  Spoon sauce over steaks, and serve.

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