By: Platings and Pairings, sponsored by the Maine Lobster Marketing Collaborative
- 2 Tablespoons butter
- 1 small shallot, minced (or 2 TBSP minced onions or 1 clove garlic)
- 4 garlic cloves, minced
- 1 pound cooked Maine Lobster meat, in chunks
- 1/2 cup dry white wine (or dry vermouth, chicken broth or vegetable broth)
- 1 1/2 cups half & half
- 1/2 cup fresh grated Parmesan cheese
- 1 teaspoon cornstarch (mixed with 1 tablespoon of water)
- ¼ cup fresh chopped parsley (optional – can substitute with arugula, tarragon or basil)
- 3 Tablespoons lemon juice (or white wine vinegar)
- 4 Tablespoons drained and rinsed capers (or green olives)
- Salt and pepper, to taste
- Lemon slices, to serve
- Fresh chopped parsley, to garnish
- Heat a large skillet over medium-high heat. Melt the butter and add the shallot. Cook until softened, 2-3 minutes. Add the garlic and cook until fragrant, about 1 minute.
- Pour in the white wine and allow to reduce by half, scraping off any browned bits from the bottom of the skillet.
- Reduce heat to medium-low and add the cream, parmesan cheese and cornstarch mixture. Simmer until slightly thickened and cheese is melted, 2-3 minutes.
- Add lobster to the pan and cook until lobster is warmed through, 2-3 minutes. Remove from heat and stir in lemon juice, capers and parsley. Season with salt and pepper, to taste.
- Serve with lemon slices and extra parsley to garnish (if desired).
- Serve over pasta or rice and enjoy!