Lobster With Paprika Cream Sauce Recipe

Name: Lobster With Paprika Cream Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1 1/2-pound lobsters; 3 tablespoons unsalted butter; 2 tablespoons minced shallots; 1 1/2 teaspoons paprika; 1 tablespoon tomato paste; 4 tablespoons Cognac; 1 cup dry white wine; 1 1/2 teaspoons minced fresh tarragon or 1 tablespoon dried; Tomato-cream reduction (see recipe); White pepper to taste

Servings: persons

1
Kill the lobsters by inserting a large knife where the tail meets the body, severing the spinal cord.
2
Turn the lobsters on their backs, and split lengthwise.
3
Separate the claws so they will be easier to fit into a skillet.
4
Melt butter over medium-high heat in a 12- to 14-inch, highsided skillet.
5
Briefly saute shallots, and then add paprika and tomato paste.
6
Mix well with a wooden spoon.
7
In a small saucepan, warm the Cognac over low heat.
8
Add lobster bodies, flesh side down, and claws to skillet.
9
Cook for 1 minute; add Cognac and flambe.
10
When flames die down, add white wine and tarragon.
11
Flip lobsters, baste them with pan juices, and cover.
12
Reduce heat to medium-low, and cook for 20 minutes.
13
Check occasionally, and if cooking liquid evaporates, add more white wine.
14
Remove lobsters from the skillet, and keep them warm.
15
Add tomato-cream reduction (see recipe) to the skillet, bring to a boil, and reduce liquid by half.
16
Add white pepper to taste; the dish should not need salt because of the salty lobster juices.
17
Pour sauce into a blender, including any particles that cling to the skillet's bottom.
18
Puree well at high speed.
19
Arrange half a lobster and one claw on each serving plate.
20
Pour sauce over lobster (but not lobster claw).

kcal

Calories

Fat

Carbs

Fat Carbs

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 1 1/2-pound lobsters, 3 tablespoons unsalted butter, 2 tablespoons minced shallots, 1 1/2 teaspoons paprika, and more.

Yes, Lobster With Paprika Cream Sauce falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Lobster With Paprika Cream Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions