Sometimes the simplest meals are the most delicious. It’s all about using fresh ingredients that pair nicely together. Our local Grocery Outlet features a variety of seasonal seafood and I snagged these nice ocean-caught lobster tails to serve with New York strip steaks. I didn’t have time to make homemade gnocchi but a package of good quality butternut squash topped with homemade Alfredo sauce rounded the meal out beautifully. The total cost was about $25, a third of the cost of going out to eat and it impressed the hubby with both taste and presentation.
For the steaks, I let them come to room temperature then brushed with Worcestershire sauce and sprinkled with Montreal seasoning. For medium-rare, they take about 15 minutes on the grill so I start the sauce when they go on, followed by the ravioli’s and then the lobster tails. While the meat rests, I am doing the final tasting and ready to plate within five minutes. The key is to have the ingredients chopped and measured out so it comes together quickly.
It is vitally important to do the lobster tails last and constantly bathe them in butter, taking them out about one minute after they have turned opaque and curled. Otherwise they are tough and chewy. Done correctly, they are heavenly tender and so decadently rich!
Variations: Some cooks insist on using unsalted butter and then seasoning with salt to taste. I personally like salted butter and usually find that it’s just the right amount of salt. DO NOT use margarine; use a high quality butter and watch the heat when melting so it doesn’t scorch or separate. You can use more or less garlic, but do make sure to chop it finely or you will get a raw-garlic taste which many aren’t fond of. I find that heavy whipping cream thickens better than milk, but if you choose milk you may have to add flour or cornstarch to thicken before serving. You can use parmesan cheese if you prefer; I find that gruyere melts better and has a slighter heartier flavor. You can swap 1/4 cup fresh basil for the parsley, but I don’t recommend using dried herbs.
Alfredo Sauce Ingredients:
- 1/4 cup salted, diced butter
- 3 cloves of finely chopped garlic
- 1 cup heavy whipping cream
- 1.5 cups freshly grated gruyere cheese
- 1/3 cup freshly chopped Italian parsley
Alfredo Sauce Directions:
- In a medium pot, melt the butter and garlic over low heat, until sizzling
- Turn up to medium high and slowly pour in the heavy whipping cream, whisking constantly until it just begins to boil.
- Turn down to simmer and cook for three minutes, stirring often.
- Whisk in the cheese until fully combined, then add the parsley and stir.
- Cook on simmer for five minutes, stirring frequently.
- Turn off heat and cover while making the lobster tails.
- Turn on to heat briefly, stir and pour over cooked ravioli’s or gnocchi. (There will be enough to serve extra in small bowls on the side; delish to dip the steak in!)
Poached Lobster Tails
- 1/2 cup salted, diced butter
- 2 cloves of finely chopped garlic
- 2 lobster tails, shell and veins removed
Poached Lobster Tail Directions
- In a small pot, melt the butter and garlic over low heat until sizzling.
- Add the lobster tails and tip the pot so it is over the heat and they are covered in butter.
- Constantly spoon the butter over the tails until they turn opaque and curl, then cook over the lowest heat for one minute.
- Plate and serve with a small bowl of the melted butter/garlic on the side for dipping.
Go To Tuesdays are weekly recipes from products purchased at the Alameda Grocery Outlet, 730 Buena Vista Ave.
Please let me know if you made the recipe and liked it or would suggest changes. And also feel free to suggest future recipes.