Lobster Tail Recipe in the Oven with Vanilla Sauce

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Cut a line down the middle of the lobster tails using kitchen shears.

Spread open the shell to expose the meat inside.

Place the lobster tails on a cookie sheet and drizzle with olive oil.

Preheat the oven to high broil and broil the lobster tails for about 5 minutes until the meat turns from translucent to white.

Melt 4 tablespoons of butter in a pot over medium heat.

Add 3 minced shallots to the melted butter and sauté for about 3 minutes.

Split a vanilla bean open and scrape out the seeds using the dull end of a knife.

Add 1/4 cup of white wine and the vanilla bean seeds to the pot with the shallots, along with 1 teaspoon of vanilla extract.

Mix together and let it reduce by about half for 3-4 minutes.

Add 1/2 cup of heavy cream to the pot and salt to taste, mixing well.

Cook the sauce for another 3-4 minutes until creamy.

Strain the sauce through a fine strainer to remove the shallots.

Sauté spinach lightly to create a bed for the lobster.

Assemble the dish by placing sautéed spinach on a plate, adding strained shallots on top, and placing a lobster tail over the spinach.

Spoon the sauce over the lobster and serve.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens