Ingredients with Measurements:
- 2 lobster tails, shelled and chopped
- 1 pound asparagus, trimmed and cut into 2-inch pieces
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 cup chicken broth
- 1 cup heavy cream
- 1/4 cup dry white wine
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
- 1/4 cup grated Parmesan cheese
Special equipment needed:
- Large skillet
- Whisk
- Cutting board
- Chef's knife
Step-by-step instructions:
1. In a large skillet, melt butter over medium heat. Add chopped lobster tails and cook until they turn pink, about 3-4 minutes. Remove lobster from skillet and set aside.
2. Add garlic to the skillet and cook for 1 minute. Whisk in flour and cook for 1-2 minutes until the mixture turns golden brown.
3. Gradually whisk in chicken broth, heavy cream, and white wine. Bring the mixture to a simmer and cook for 5-7 minutes until it thickens.
4. Add asparagus to the skillet and cook for 3-4 minutes until it becomes tender.
5. Add cooked lobster, salt, black pepper, and cayenne pepper to the skillet. Cook for 2-3 minutes until the lobster is heated through.
6. Stir in grated Parmesan cheese and cook for 1-2 minutes until the cheese melts and the sauce becomes creamy.
7. Serve hot with your favorite pasta or rice.
Time:
Preparation time: 20 minutes
Cooking time: 20 minutes
5. Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories: 450
Fat: 32g
Saturated Fat: 19g
Cholesterol: 200mg
Sodium: 1200mg
Carbohydrates: 10g
Fiber: 2g
Sugar: 4g
Protein: 29g
Substitutions for ingredients:
- Shrimp or scallops can be used instead of lobster.
- Vegetable broth can be used instead of chicken broth.
- Half-and-half can be used instead of heavy cream.
Variations:
- Add chopped tomatoes or sun-dried tomatoes to the sauce for extra flavor.
- Use different vegetables such as broccoli or zucchini instead of asparagus.
- Add chopped fresh herbs such as parsley, basil, or thyme to the sauce.
Tips and tricks:
- Don't overcook the lobster or it will become tough and rubbery.
- If the sauce is too thick, add more chicken broth or white wine to thin it out.
- To make the dish spicier, add more cayenne pepper or red pepper flakes.
Storage instructions:
Store leftover lobster sauce in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the lobster sauce in a skillet over low heat, stirring occasionally, until heated through.
Presentation ideas:
Serve the lobster sauce with asparagus over a bed of pasta or rice. Garnish with chopped fresh herbs or grated Parmesan cheese.
Garnishes:
Chopped fresh herbs or grated Parmesan cheese.
Pairings:
Serve the lobster sauce with a crisp green salad and a glass of white wine.
Suggested side dishes:
Garlic bread, roasted potatoes, or steamed vegetables.
Troubleshooting advice:
If the sauce is too thin, whisk in more flour to thicken it. If the sauce is too thick, add more chicken broth or white wine to thin it out.
Food safety advice:
Make sure to cook the lobster and asparagus to the recommended temperature to prevent foodborne illness.
Food history:
Lobster sauce is a classic French sauce that is typically served with seafood dishes. Asparagus is a popular vegetable that is often paired with seafood.
Flavor profiles:
The lobster sauce is rich and creamy with a hint of garlic and Parmesan cheese. The asparagus adds a fresh and slightly sweet flavor to the dish.
Serving suggestions:
Serve the lobster sauce with asparagus over a bed of pasta or rice for a delicious and elegant meal.
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