Description
Maine Lobster Piccata is an elegant seafood dish featuring succulent lobster tails in a tangy lemon-caper sauce. This quick and flavorful recipe combines garlic, white wine, fresh lemon juice, and capers to create a bright, buttery sauce served over pasta or mashed potatoes, perfect for a special dinner or entertaining guests.
Ingredients
Scale
Seafood
- 2 Maine lobster tails (about 6 oz each), cooked and meat removed
Sauce
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 3 cloves garlic, minced
- 1/3 cup dry white wine
- 1/4 cup fresh lemon juice
- 1/4 cup capers, drained
- 1/2 cup seafood or chicken broth
- 2 tablespoons fresh parsley, chopped
- Salt and pepper to taste
For Serving
- Lemon slices for garnish
- Cooked pasta or mashed potatoes
Instructions
- Heat the oil and butter: In a large skillet over medium heat, warm the olive oil and unsalted butter until the butter is melted and combined with the oil.
- Sauté garlic: Add the minced garlic to the skillet and cook for 1–2 minutes, stirring frequently, until the garlic is fragrant but not browned.
- Add liquids and simmer: Pour in the dry white wine and fresh lemon juice, scraping the bottom of the pan to loosen any browned bits. Allow to simmer for 2–3 minutes to reduce slightly and blend the flavors.
- Incorporate broth and capers: Stir in the seafood or chicken broth along with the drained capers. Continue simmering for an additional 3–4 minutes until the sauce reduces and thickens slightly.
- Warm the lobster meat: Gently add the cooked lobster meat to the skillet, spooning the sauce over the meat and heating it through for 2–3 minutes without overcooking.
- Season and garnish: Taste the sauce and add salt and freshly ground black pepper as needed. Sprinkle chopped fresh parsley over the dish.
- Serve: Immediately plate the lobster piccata over your choice of cooked pasta or creamy mashed potatoes. Garnish with fresh lemon slices and serve.
Notes
- For added richness, stir in 1–2 tablespoons of heavy cream at the end of cooking.
- Use freshly cooked lobster tails for the best flavor and texture. Pre-cooked or frozen tails can be used if properly thawed.
- If you prefer a thicker sauce, reduce it slightly longer before adding the lobster.
- Pair with a crisp white wine such as Sauvignon Blanc or Pinot Grigio for a complementary meal.
