Lobster Recipe – Lobster in Orange Sauce

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  • 2 6 oz lobster tails
  • 1 orange, preferably organic
  • 1/4 cup white wine
  • 2 TBS olive oil
  • 1 large garlic clove
  • salt
  • parsley
  • 2 cups cooked Madagascar Pink Rice or other rice
  • parchment paper


  1. Cut the lobster tails in half lengthwise and put them in a medium bowl
  2. Add the olive oil to a small sauce pan and heat over low heat. Mince or press the garlic and add to the warm olive oil.
  3. Heat until the garlic just starts to turn color. DO NOT LET THE GARLIC TURN DARK BROWN. it will get bitter
  4. Strain the garlic pieces out of the oil and set the oil aside
  5. Preheat the oven to 350°
  6. Carefully cut the skin off of the orange making sure you do not get the white pith.
  7. Carefully cut the oranage into supremes over a bowl so as to reserve the juices. When done squeeze to get all of the juice out of the remaining orange.
  8. Add the pieces of orange skin, the white wine, the reserved garlic oil and the orange juice to the lobster tails. Add about 1/2 tsp salt and mix well.
  9. Let sit for 15 minutes.
  10. Cut two large pieces of parchment paper.
  11. Place two halves of a lobster tail in the center of a piece of parchment.
  12. Fold it in half and then seal it for cooking en papillote – see how HERE
  13. Repeat for the second lobster tail
  14. Just before the last fold to close the packages pour half of the marinating liquid into each packet.
  15. Place on a small baking sheet and place in the preheated oven. Bake for 15 minutes.
  16. Be careful opening the packets – the steam is dangerously hot.
  17. Remove the cooked meat from the shell and cut into bite sized pieces. Cut the pieces of orange supremes in half and mix with the lobster.
  18. Serve over the rice, pour the juices from the packets over top. Sprinkle with parsley.