Once a year we treat ourselves to the frozen lobster tails from Costco. It’s nice to have them in the freezer for celebration dinners or just because. I also love pomegranate season - it only comes around one time of year and I try to incorporate those tasty little seeds into as many dishes as I can. The combination of these two came together in this lobster recipe - Lobster in Orange Sauce with Pomegranates. It was very good.
Lobster Recipe: Lobster in Orange Sauce with Pomegranates
Serves 2
2 8 oz lobster tails, thawed
1 tsp butter
1 TBS finely chopped shallot
2 oranges, preferably organic
1/2 cup white wine
2 TBS lemon juice
1 cup pomegranate seeds, separated
1 TBS honey
salt and pepper
You will need to partially cook the lobster tails. I was roasting vegetables to serve with dinner so I put them in foil with a little bit of water and steamed them in the oven for 15 minutes (at 350°) and that had them just where they needed to be. You could also par-boil them or steam them on the stove top. You just need them to be about half cooked. Once they are carefully remove the meat from the shell and slice. Set aside.
Zest and juice the oranges
Take about 1/2 cup of the pomegranate seeds and crush them to release the juice. I just used a measuring cup.
Add the juice, the honey and a pinch of salt to a small sauce pan. Bring to a boil, reduce to a simmer and let reduce by half. Remove from heat and set aside.
While the pomegranate juice is reducing add the butter to a large saute pan over medium heat. After it melts add the shallots and cook for about 5 minutes.
Add the white wine and bring to a boil. Reduce to a simmer and add the orange juice and zest. Let cook until the sauce is reduced by half.
Add the lemon juice and adjust the taste with salt and pepper.
Turn the heat to low and add the lobster meat back in to cook through. It should take no more than two or three minutes. You don’t want to over cook the meat.
To serve: Add some rice to the plate and top with half of the lobster meat and some sauce. Drizzle with half of the pomegranate syrup and top with half of the remaining pomegranate seeds.
How Was the Lobster Recipe?
It was amazing. The lobster meat was cooked perfectly. The white wine and orange juice made a delicious sauce; the addition of the zest and the lemon juice gave it a bit of extra zip. The sweet taste of the lobster still came through and it was enhanced by the citrus. The tart crunch of the pomegranate seeds were a perfect topping for the rich shellfish and sauce. If you are looking for other ways to enjoy lobster please consider Lobster Pesto Risotto or just prepare a Simple Lobster Dinner.
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PrintLobster in Orange Sauce with Pomegranates
A delicious combination of sweet lobster, luscious sauce and tart pomegranate
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 2 1x
- Category: Main Dish
- Method: Stove Top
- Cuisine: Fusion
Ingredients
- 2 8 oz lobster tails, thawed
- 1 tsp butter
- 1 TBS finely chopped shallot
- 2 oranges, preferably organic
- 1/2 cup white wine
- 2 TBS lemon juice
- 1 cup pomegranate seeds, separated
- 1 TBS honey
- salt and pepper
- Jasmine rice
Instructions
- You will need to partially cook the lobster tails. I was roasting vegetables to serve with dinner so I put them in foil with a little bit of water and steamed them in the oven for 15 minutes (at 350°) and that had them just where they needed to be. You could also par-boil them or steam them on the stove top. You just need them to be about half cooked. Once they are carefully remove the meat from the shell and slice. Set aside.
- Zest and juice the oranges
- Take about 1/2 cup of the pomegranate seeds and crush them to release the juice. I just used a measuring cup.
- Add the juice and a pinch of salt to a small sauce pan. Bring to a boil, reduce to a simmer and let reduce by half. Stir in the honey. Remove from heat and set aside.
- While the pomegranate juice is reducing add the butter to a large saute pan over medium heat. After it melts add the shallots and cook for about 5 minutes.
- Add the white wine and bring to a boil. Reduce to a simmer and add the orange juice and zest. Let cook until the sauce is reduced by half.
- Add the lemon juice and adjust the taste with salt and pepper.
- Turn the heat to low and add the lobster meat back in to cook through. It should take no more than two or three minutes. You don’t want to over cook the meat.
- To serve: Add some rice to the plate and top with half of the lobster meat and some sauce. Drizzle with half of the pomegranate syrup and top with half of the remaining pomegranate seeds.
Keywords: lobster, pomegranate, orange, celebration dinner, dinner for two
