One and Done Lobster Shots

An awesome appetizer that is as eye-appealing as it is appetizing, a One and Done Lobster Shot will satisfy all your senses with a sweet, succulent split of lobster meat diving into an oh-so-silky, seductive sauce – oh my!

One and Done Lobster Shots

Prep Time

15 minutes

Cook Time

20 minutes

Serves

16 people

An awesome appetizer that is as eye-appealing as it is appetizing, a One and Done Lobster Shot will satisfy all your senses with a sweet, succulent split of lobster meat diving into an oh-so-silky, seductive sauce – oh my!

Ingredients

  • 2 teaspoons Old Bay seasoning
  • 8 small Maine lobster tails
  • 2 tablespoons butter
  • 2 tablespoons all-purpose unbleached flour
  • 3/4 cup half-and-half, warmed
  • 1 tablespoon lemon juice
  • 1 tablespoon sherry
  • 1/4 teaspoon fine sea salt
  • 1 pinch Cayenne powder
  • 1/3 cup Parmesan cheese, grated
  • 1 egg yolk
  • Lemon wedge and parsley (optional, garnish)

Preparation

  • 1 Place a 2-quart stock pot on the stove and fill with 1 1/2 quarts of water. Add Old Bay seasoning and, over high heat, bring to a boil.
  • 2 Meanwhile, in a skillet or saucepan over medium-low heat, melt butter. Once butter is melted, whisk in flour then cook for 1 to 2 minutes, whisking constantly.
  • 3 Gradually pour in warmed half-and-half, cooking and stirring for 2 to 3 minutes more or until mixture boils and thickens. Remove from heat.
  • 4 Stir in lemon juice, sherry, and sea salt and cayenne powder. Add cheese then, while whisking, add egg yolk, mixing in well. Cover and hold warm.
  • 5 Once water is to a full rolling boil, add Maine lobster tails and return to a boil, cooking only until Maine lobster turns red and meat is no longer opaque just a few minutes.
  • 6 Remove lobster with tongs. Return pot with water to low heat and cover. Plunge Maine lobster into cold water to stop cooking and make easier to handle.
  • 7 With kitchens scissors, cut Maine lobster tails straight up the middle, creating two equal halves of each tail. Rinse Maine lobster tails, being sure to remove mud vein and stray shell particles.
  • 8 To plate, plunge prepared Maine lobster tails into the pot of simmering water to reheat.
  • 9 Place 2 tablespoons of the sauce in the bottom of a small glass then add one split Maine lobster tail segment and garnish with a wedge of lemon and a sprig of parsley, if desired. Serve immediately.
  • 10 NOTE: This dish can also be plated and chilled to serve cold.

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