Holiday Pan-roasted Lobster in Exotic Mushroom Sauce
Brace yourself for one of the most tantalizing Maine lobster dishes you will ever have the pleasure to prepare and devour.
- (4) 1.5-LB Maine Lobsters
- 12 ounces variety mushrooms: oyster, shiitakes, chanterelles, etc.
- 5 TBSP Extra Virgin Olive Oil
- Enough butter to coat the bottom of a non-reacting skillet
- 5 ounces unsalted butter at room temperature
- 2 large cloves garlic
- 3 TBSP minced shallots
- 1 cup dry white wine
- 3 TBSP cream sherry
- Sea salt & freshly ground black pepper to taste
For the Maine Lobsters:
Preheat the oven to 475 degrees.
Twist off the tails, claws, and knuckles from the body so they are all separate. Split the tail carefully lengthwise and crack the claws just a little with the blunt end of a chef’s knife. Split the body and remove the intestinal tract along the length of the under middle section.
Arrange the lobster pieces in a single layer in a baking dish with the body and tails facing down. Sprinkle with sea salt and pepper and spread each piece with olive oil. Place in the oven and roast approximately 7 or 8 minutes until they are all red and the meat is opaque.
For the Mushroom Mixture:
Meanwhile, saute the mushrooms (but don’t forget the lobsters) in butter over high heat for 2 to 3 minutes and season with salt and pepper just the way you like them.
For the Finale:
Remove the lobsters from the oven. Add mushrooms, shallots, garlic. Pour the wine and sherry over the lobster pieces and evenly distribute butter slices over them.
Place the lobsters back into the oven until the butter is completely melted. Remove from oven and swirl the liquid in the baking dish to create a mixed sauce.
Serve the lobsters on dinner plates, either by themselves or over your favorite rice, risotto, or pasta. Spoon sauce over each serving. Enjoy!