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Chef's Tip
For the most tender lobster meat, cook the lobster just until it turns red, then immediately plunge into ice water. This stops the cooking process, resulting in perfectly cooked meat that won't become tough when sautéed.
Instructions
- Fill a large pot with enough water to cover lobsters. Add 1 tablespoon salt per gallon of water and bring to a rolling boil.
- Plunge lobsters headfirst into boiling water. Cover and cook for 5 minutes (they will not be fully cooked).
- Transfer lobsters to an ice bath to stop cooking. Once cool enough to handle, extract meat from tails, claws, and knuckles, keeping pieces as large as possible.
- Cut tail meat into 1-inch medallions. Leave claw meat whole. Set aside.
- Prepare herbed breadcrumbs: Melt 2 tablespoons butter in a skillet over medium heat. Add breadcrumbs and toast until golden, about 3-4 minutes, stirring frequently.
- Remove from heat, add 1 tablespoon parsley, lemon zest, and a pinch of salt. Mix well and set aside.
- For the sauce: Melt 2 tablespoons butter in a large skillet over medium heat. Add shallots and garlic, cooking until translucent, about 2 minutes.
- Add sherry and simmer until reduced by half, about 3-4 minutes.
- Stir in cream and simmer until slightly thickened, about 2 minutes. Season with salt and white pepper.
- In a separate large skillet, melt remaining 4 tablespoons butter over medium heat until foaming.
- Add lobster meat and sauté just until heated through, about 1-2 minutes. Be careful not to overcook.
- Add remaining herbs and lemon juice to the lobster. Toss gently to combine.
- Transfer lobster to the sauce and fold gently to coat each piece. Heat for 30 seconds more.
Plating
Divide the lobster and sauce between warmed plates or shallow bowls. Sprinkle the herbed breadcrumbs over the top, allowing some to fall into the sauce. Garnish with additional fresh herbs and a twist of lemon if desired. Serve immediately.
Storage & Reheating
This dish is best consumed immediately after preparation. If necessary, refrigerate leftover lobster and sauce separately in airtight containers for up to 1 day. Gently reheat the sauce in a saucepan over low heat, then add the lobster just to warm through. The herbed breadcrumbs can be stored at room temperature in an airtight container for up to 3 days.
About This Recipe
A luxurious New England specialty featuring lobster in a rich sherry cream sauce, inspired by Dini's Sea Grill. This sophisticated preparation elevates the naturally sweet lobster meat with complementary flavors of sherry and fresh herbs. The crisp breadcrumbs add textural contrast to the tender lobster and silky sauce, creating a decadent dish that celebrates the region's most prized seafood.