How to Cook a Pan Seared Lobster. Easy to Make Recipe

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil reduces saturated fat while maintaining flavor.

white wine

🥗Healthier: chicken broth

💰Cheaper: apple cider vinegar

Chicken broth adds depth without alcohol.

Fill a large pot with 4 cups of water and place a steamer basket inside.

Cover the pot and bring the water to a boil.

Add the lobsters to the pot and cover it, cooking for 4 minutes to kill the lobsters.

Remove the lobsters from the pot and place them on a plastic cutting board.

Rip the tails off and dunk them in ice water, then remove the claws and set them aside.

Save the lobster heads to make a sauce later.

Cut the lobster tails in half and wrap them in plastic, placing them in the refrigerator.

Return the claws to the pot and cook for another 8 minutes.

Crack the claws to extract the meat, ensuring to remove any cartilage.

Heat a large frying pan and add ½ tablespoon of butter, melting it completely.

Add the lobster tails to the pan meat side down and cook until they get color, about 1-2 minutes.

Add another ½ tablespoon of butter along with the claw and knuckle meat to the pan to heat through.

Once the lobster tails are cooked, remove them along with the claws and knuckles.

Plate the lobster tails and claws, drizzling lobster sauce around the plate and garnishing with fennel.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens