Lobster Meunière
Servings Prep Time
3 15mins.
Cook Time
15mins.
Servings Prep Time
3 15mins.
Cook Time
15mins.
Ingredients
  • 3 whole lobstershalved lengthwise
  • 1 garlic cloveminced
  • 6 chiveschopped
  • 1/3 cup all-purpose flour
  • 4Tbsp unsalted butter
  • 1/2 cup good white wine
  • Kosher salt and freshly ground pepperto taste
  • 1Tbsp olive oil
  • 1 lemon
Instructions
  1. Wear gloves to handle live lobsters. Use a sharp knife or kitchen shears to cut lobsters in half lengthwise. Do this by first cutting through the head going down to the tail. Heat a nonstick pan on medium/high with 1 Tbsp of olive oil and 1 Tbsp of butter. (If lobsters are too big, use a roasting pan as I did. Use 2 burners). Season the lobster meat with a little salt and freshly ground pepper.
  2. Place flour on a platter. Place lobster meat side down on the flour to coat it. (Do not flour the shell part) Shake off excess flour. Cook lobster on the hot oil and butter meat side down for 4-5 mins., until slightly brown. Flip it over. Pour wine and deglaze for a few minutes until reduced.
  3. Transfer lobsters meat side up and its juices (if any) into a platter and set aside. Add the 3 Tbsp of butter into the pan and let it melt on medium/high heat. Stir in the garlic and cook for 6 seconds. Turn off heat. Drizzle garlic and butter mixture on top of lobster meat. Cut lemon in half. Squeeze the juice of half of the lemon on top of the lobsters. Sprinkle chopped chives on top. Slice the other half of the lemon. Serve with lemon slices.
Recipe Notes

If whole lobsters are too big, use a roasting pan on 2 burners. Lobster tails can be used in this recipe.  For garnish, add arugula.