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Baked Stuffed Sole with Lobster Cream Sauce inspired by Dini's Sea Grill
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Inspired by Dini's Sea Grill

Baked Stuffed Sole with Lobster Cream Sauce

Main Course
This elegant dish features delicate sole fillets wrapped around a savory seafood stuffing, then baked until tender. The preparation highlights the mild flavor of sole while adding richness with a decadent lobster cream sauce. The contrast between the flaky fish, flavorful stuffing, and silky sauce creates a memorable dining experience.
Prep Time 30 mins
Cook Time 25 mins
Total Time 55 mins
Servings 4

Ingredients

  • 4 large Sole fillets (About 6 oz each, skinned)
  • 8 oz Lobster meat (Cooked, chopped into small pieces)
  • 6 tbsp Butter (Divided)
  • 2 medium Shallots (Finely minced, divided)
  • 2 cloves Garlic (Minced)
  • 1 cup Seafood stock or clam juice
  • 1/2 cup Panko breadcrumbs
  • 1 cup Heavy cream
  • 4 oz Crabmeat (Lump or backfin, picked over for shells)
  • 1 tbsp Fresh tarragon (Chopped)
  • 2 tbsp Fresh parsley (Chopped, divided)
  • 1/4 cup Dry white wine
  • 1 tbsp Sherry (Dry)
  • 1 tbsp Lemon juice (Fresh)
  • 1/4 tsp Paprika
  • 1 tsp Salt (Divided)
  • 1/4 tsp White pepper

Tools You'll Need

  • 9x13-inch baking dish
  • Skillet
  • Saucepan
  • Toothpicks
  • Whisk
  • Measuring cups and spoons
  • Fish spatula or slotted spatula

Chef's Tip

When rolling the sole fillets, secure them with toothpicks that have been soaked in water for 10 minutes. This prevents the toothpicks from burning during baking and makes them easier to remove before serving.

Instructions

  1. Preheat oven to 375°F (190°C). Lightly butter a 9x13-inch baking dish.
  2. Pat sole fillets dry with paper towels. Season lightly with salt and pepper.
  3. Prepare stuffing: Melt 2 tablespoons butter in a skillet over medium heat. Add half the shallots and garlic; cook until softened, about 2 minutes.
  4. Add half the lobster meat (4 oz) and crabmeat to skillet. Gently stir for 1 minute to combine.
  5. Remove from heat and stir in panko, 1 tablespoon parsley, and tarragon. Add 1 tablespoon lemon juice, 1/4 teaspoon salt, and a pinch of white pepper.
  6. Lay sole fillets flat on work surface. Place equal portions of stuffing mixture at one end of each fillet.
  7. Roll up each fillet around stuffing and secure with toothpicks. Place seam-side down in prepared baking dish.
  8. Bake for 20-25 minutes until fish flakes easily and is opaque throughout.
  9. While fish bakes, prepare lobster sauce: Melt remaining 4 tablespoons butter in a saucepan over medium heat. Add remaining shallots and cook until translucent, about 2-3 minutes.
  10. Add white wine and sherry; simmer until reduced by half, about 3 minutes.
  11. Add seafood stock and simmer 5 minutes more. Stir in cream and bring to a gentle simmer.
  12. Add remaining lobster meat and cook, stirring occasionally, until sauce is slightly thickened, about 5 minutes.
  13. Season with remaining salt, white pepper, and a squeeze of lemon juice. Stir in remaining parsley.

Plating

Remove toothpicks from sole rolls. Place two stuffed sole fillets on each warm plate. Spoon the lobster cream sauce generously over and around the fish. Garnish with a light dusting of paprika and a small sprig of fresh tarragon. Serve immediately.

Storage & Reheating

This dish is best enjoyed immediately after preparation. If necessary, leftovers can be refrigerated in an airtight container for up to 1 day. Reheat gently in a 300°F oven, covered with foil, until just warmed through. The sauce may separate when reheated; whisk in 1-2 tablespoons of warm cream to reconstitute if needed.

About This Recipe

A luxurious New England seafood dish featuring delicate sole fillets with crab and lobster stuffing, inspired by Dini's Sea Grill. The combination of different seafood elements creates layers of flavor and texture, from the tender sole to the rich stuffing and velvety sauce. This elegant preparation transforms simple ingredients into a sophisticated main course worthy of a special occasion.

How did it turn out?

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