Lobster Tails in Buttery White Wine

I never really liked lobster because it looks like a giant shrimp and for $8, I can only eat 1 lobster tail but for $8, I can eat 32 shrimp. Quantity isn’t just the only reason. In restaurants in Hong Kong, they always cook it with spaghetti and cheese or in a simple garlic sauce. That’s so un-Chinese – the spaghetti and cheese way. I’ll eat it once in a while (once every 5 years) but really, are there better and more yummier ways to eat lobster? And I always thought lobsters were really boring…

[100% organic, lobster wild from Canada]

  • Two 7 oz. lobster tails
  • ½ cup butter
  • 1 TBS cornstarch
  • ⅔ cup dry white wine
  • ⅔ cup chicken broth
  • 2 TBS flat leaf parsley, finely chopped
  • 4 garlic cloves, minced
  • 1 TBS soy sauce
  • 1 TBS lemon juice
  • ½ tsp sugar
  • Salt and pepper to taste
  • Chives, for garnish

Cut lobster tails in half lengthwise. Melt butter and add the corn starch, stirring continuously. Add the rest of the ingredients and simmer while stirring for 10 minutes. Season with salt and pepper. Add lobster tails and cook each side for 2-3 minutes until the tails turn red and meat is white. Serve with a pool of the sauce.


One thought on “Lobster Tails in Buttery White Wine

  1. sweeteepy07

    where do you buy lobsters for $8? even at MT, they’re about $8.99 a lb and there are usually never any 1lb lobsters.

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