Poached Lobster with Greek Ouzo Cream Sauce, Tarragon and Lemon

Published on March 19, 2014 | In Greek | By The Social Chef |

- Prep Time
- 10 Minutes
- Cook Time
- 35 Minutes
- Difficulty Level

The Greeks love their ouzo, an adult beverage with a licorace flavor. I wanted to create an appetizer using the Greek ouzo so I made a poached lobster with Greek ouzo cream sauce with tarragon and lemon. Tarragon goes very well with lobster and the hint of ouza works perfectly to create a delightful cream sauce. Lobster isn’t cheap and if you want to stretch it, try cutting the lobter into small pieces and serve over 2-3 raviolis which is very elegant. If it’s just for two people then one lobter makes a wonderful appetizer.

Come join The Social Chef on Facebook and all my incredible Food Friends.

Eat Well…Cook With Passion!!

Recipe Rating

(2 Rating)

Ingredients

1 lobster tail cut in half
1 cup heavy cream
2 tablespoons unsalted butter
4 jiggers ouzo
1 tablespoon minced shallots
1 garlic clove minced
1 tablespoon chopped fresh tarragon
!/4 cup diced tomato
1 tablespoon coriander
2 bay leaves
Tablespoon thyme
juice of 1 lemon reserving rhine
1 tablespoon olive oil
Salt & pepper

Instructions

1. Bring 4-cups of water to a boil adding 2-jiggers of ouzo, 2-pinches of salt, coriander, bay leaves and thyme reducing to a simmer for 12-minutes
2. Add both halves of lobster tails and simmer for 5-minutes
3. Turn off burner allowing lobster to sit in hot liquid for 5 more minutes
4. Transfer lobster to a bowl of ice water to shock for 2-minutes
5. Place lobster to a plate and reserve
6. Using a saucepan over medium heat add olive oil, shallots, pinch of salt and sauté for 3-minutes
7. Add garlic and sauté for 1-minute
8. Increase heat to medium high adding cream and stir for 2-minutes
9. Add ouzo and allow to cook for 1-minute then reduce to a simmer for 2-minutes
10. Add butter, tarragon and lobster and sauté for 3-minutes
11. Add tomatoes and sauté for 1-minute
12. Garnish with tarragon, lemon rhine and serve

Servings : 2
Ready in : 50
Course : Appetizer
Recipe Type : Seafood

Instructions

1. Bring 4-cups of water to a boil adding 2-jiggers of ouzo, 2-pinches of salt, coriander, bay leaves and thyme reducing to a simmer for 12-minutes
2. Add both halves of lobster tails and simmer for 5-minutes
3. Turn off burner allowing lobster to sit in hot liquid for 5 more minutes
4. Transfer lobster to a bowl of ice water to shock for 2-minutes
5. Place lobster to a plate and reserve
6. Using a saucepan over medium heat add olive oil, shallots, pinch of salt and sauté for 3-minutes
7. Add garlic and sauté for 1-minute
8. Increase heat to medium high adding cream and stir for 2-minutes
9. Add ouzo and allow to cook for 1-minute then reduce to a simmer for 2-minutes
10. Add butter, tarragon and lobster and sauté for 3-minutes
11. Add tomatoes and sauté for 1-minute
12. Garnish with tarragon, lemon rhine and serve

Rate this recipe

2 People Rated This Recipe

Average Rating

(5 / 5)

About Chef

The Social Chef

Michael Van Horn (aka MJ) 'The Social Chef', has incorporated his passion for culinary with his love and artistic ability of photography, his infatuation with writing, his charismatic ways of ...