Hey everyone, it is me, Dave, welcome to my recipe site. Today, I’m gonna show you how to prepare a special dish, sautéed lobster, tomatoes and asparagus with a lemon butter sauce. One of my favorites. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Lobster with asparagus and lemon, how luscious can you get! Be sure to mix the asparagus around in the pan occasionally to cook. Add this salmon and asparagus dinner to your rotation.
Sautéed lobster, tomatoes and asparagus with a lemon butter sauce is one of the most well liked of current trending foods on earth. It’s appreciated by millions daily. It’s easy, it is fast, it tastes yummy. They’re fine and they look fantastic. Sautéed lobster, tomatoes and asparagus with a lemon butter sauce is something that I’ve loved my entire life.
To get started with this particular recipe, we must prepare a few ingredients. You can have sautéed lobster, tomatoes and asparagus with a lemon butter sauce using 8 ingredients and 12 steps. Here is how you cook it.
The ingredients needed to make Sautéed lobster, tomatoes and asparagus with a lemon butter sauce:
- Get 2 lobster tails
- Prepare 1 bunch asparagus
- Take 1 beefsteak tomato (or heirloom)
- Prepare 1/2 stick unsalted butter (give or take)
- Take 3 lemons (or more - see below)
- Take 1 shallot
- Take Salt (to taste)
- Prepare Garlic powder (to taste)
Butter, lemon and garlic combine to create a buttery concoction for dipping steamed, grilled, (or however you prepare it) lobster. Add the remaining butter and reduce heat to low. Stir to melt the butter, then mix in the lemon juice, pepper and cilantro. Lobster served two ways: with a buttery dipping sauce for the large chunks of meat and a salad made with the smaller pieces.
Instructions to make Sautéed lobster, tomatoes and asparagus with a lemon butter sauce:
- Add 1/2 stick butter to sauté pan over medium heat
- Once it has melted, add a teaspoon or so of salt
- After removing the woody part of the asparagus, add the remainder into the pan and lightly sauté until it is just slightly tender
- Add garlic powder (about 1 1/2 teaspoons).
- Add in the juice of about 3 lemons, (depending on how lemon-y you like your dishes. I love citrus so I tend to add even more).
- Add finely chopped shallot
- Add chopped beefsteak tomato
- Blend all ingredients together for just a few minutes. You don’t want your asparagus getting too soggy.
- Bring the heat down as low as possible while you prep your lobster. (P.S. - you could’ve done this before everything else, as I should have).
- After removing the lobster meat from the shell, cut into nice thick pieces
- Add lobster to the pan and combine all ingredients
- Once the lobster is cooked, (about three minutes), you can plate!
To make the sauce, warm the lemon juice in a small saucepan. Add the butter, a few cubes at a time, swirling them into the lemon juice over a very low heat to melt them. Pour over lobster tails or divide into ramekins and use as dipping sauce. She took us on culinary adventures and shared her enthusiasm and joy of cooking. At the beginning of the show, Julia welcomed you into her kitchen with a warm smile; now let's remember.
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