Sautéed lobster, tomatoes and asparagus with a lemon butter sauce
Sautéed lobster, tomatoes and asparagus with a lemon butter sauce

Hello everybody, hope you are having an amazing day today. Today, I will show you a way to prepare a special dish, sautéed lobster, tomatoes and asparagus with a lemon butter sauce. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This will be really delicious.

Sautéed lobster, tomatoes and asparagus with a lemon butter sauce is one of the most popular of recent trending foods in the world. It is enjoyed by millions daily. It’s easy, it’s fast, it tastes yummy. They’re fine and they look wonderful. Sautéed lobster, tomatoes and asparagus with a lemon butter sauce is something that I’ve loved my entire life.

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.

To begin with this particular recipe, we have to prepare a few ingredients. You can cook sautéed lobster, tomatoes and asparagus with a lemon butter sauce using 8 ingredients and 12 steps. Here is how you can achieve that.

The ingredients needed to make Sautéed lobster, tomatoes and asparagus with a lemon butter sauce:
  1. Prepare lobster tails
  2. Prepare asparagus
  3. Take beefsteak tomato (or heirloom)
  4. Get unsalted butter (give or take)
  5. Make ready lemons (or more - see below)
  6. Take shallot
  7. Take Salt (to taste)
  8. Take 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.

Steps to make Sautéed lobster, tomatoes and asparagus with a lemon butter sauce:
  1. Add 1/2 stick butter to sauté pan over medium heat
  2. Once it has melted, add a teaspoon or so of salt
  3. After removing the woody part of the asparagus, add the remainder into the pan and lightly sauté until it is just slightly tender
  4. Add garlic powder (about 1 1/2 teaspoons).
  5. 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).
  6. Add finely chopped shallot
  7. Add chopped beefsteak tomato
  8. Blend all ingredients together for just a few minutes. You don’t want your asparagus getting too soggy.
  9. 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).
  10. After removing the lobster meat from the shell, cut into nice thick pieces
  11. Add lobster to the pan and combine all ingredients
  12. 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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