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Steamed Lobster Medallions with Lemon-Butter Wine Sauce
Submitted by Anne F

entered Steamed Lobster Medallions with Lemon-Butter Wine Sauce

This dish has a mild sauce that lets the sweet flavor of the lobster shine through!"


4 (5-ounce) lobster tails, in their shell
1 cup sweet vermouth
3 cups water

Lemon-Butter Wine Sauce

4-ounces white zinfandel
2 tablespoons concentrated lemon juice
1/4 cup onion, minced
1/4 cup whole milk
1 stick butter, cut into pieces
1/4 teaspoon kosher salt
1 teaspoon dried parsley


Set up a roaster pan with a rack in it to function as a steamer. Add the vermouth and water to your steamer, and bring to a low boil.

Add the lobster tails, and cover the steamer. Steam without peaking for 15 minutes.

Once the lobster tails are done, immediately remove them to a cutting board. Cut down the back of the shell, and carefully pull out the meat. Slice each tail into 1/3-inch medallions.

Place each sliced tail onto the serving plate, fanning out slightly.

Drizzle the medallions with the sauce.

Lemon-Butter Wine Sauce

In a medium saucepan over medium heat bring the wine, lemon juice, and onion to a boil. Once at the boil, reduce the temperature to low, and simmer until the mixture has reduced by half, stirring occasionally. This process will take about 20 minutes.

Add the milk and continue simmering until reduced by half; about 3-4 minutes.

Whisk in the butter, one piece at a time, until completely incorporated. Continue this process until all the butter has been added in; making sure you stir continuously.

Season with the salt, and blend well.

Strain the mixture into a bowl. Discard the strained parts.

Stir in the parsley, and let sit for 3-5 minutes.

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Nutritional Information
Per Serving

no nutrition information available

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