Seaside Snapper with Lobster Cream Sauce

Seaside Snapper with Lobster Cream Sauce

Instructions

1. Prepare the Snapper:
   • Season the snapper fillets with salt and pepper on both sides.
   • Heat olive oil or butter in a large skillet over medium-high heat. When the oil is hot, add the snapper fillets, skin-side down if they have skin, and cook for about 3-4 minutes per side, or until the fish is opaque and flakes easily with a fork.
   • Remove from skillet and set aside, keeping them warm.
2. Make the Lobster Cream Sauce:
   • In the same skillet, add 1 tbsp of butter over medium heat. Add the diced shallot and cook until softened, about 2-3 minutes. Add garlic and cook until fragrant, about 1 minute.
   • Pour in the white wine, scraping up any browned bits from the skillet. Let the wine reduce by half, about 3-4 minutes.
   • Add the heavy cream and let it simmer for 3-5 minutes, stirring occasionally until the sauce thickens.
   • Stir in the chopped lobster meat and lemon juice, and season with salt and pepper to taste. Cook for another 2 minutes until the lobster is warmed through.
3. Serve:
   • Place the snapper fillets on plates, then generously spoon the lobster cream sauce over the top. Garnish with lemon slices, fresh parsley, and chives if desired.
4. Enjoy: Serve immediately with your choice of sides like steamed asparagus, roasted potatoes, or wild rice.

Tips

• Wine Substitute: If you’d prefer a non-alcoholic option, replace the wine with chicken or seafood broth.
• Lobster Substitute: If you can’t find lobster, crabmeat or small shrimp can be a good substitute.
• Make It Extra Special: Add a pinch of cayenne or smoked paprika to the cream sauce for a hint of heat.

This dish is sure to impress with its rich flavors and sophisticated presentation. Enjoy!