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Medallions of Maine Lobster with leeks and Sauternes


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  • Six 1 1/2 Lb. lobster
  • 1/2 cup Sauternes wine
  • 3 Tbs. freshly grated ginger
  • 1 cup chicken stock
  • 3 large carrots, finely sliced
  • 2 Tbs. butter
  • 1/2 cup heavy cream
  • 1/2 cup butter (plus or minus)
  • salt
  • pepper
  • chopped chives
  • Fettucine cooked and tossed with butter and parsley



Step 1

In a 15” braising pan, sauté carrots on high heat for 2 minutes. Add Sauternes and reduce by half. Add chicken stock and bring to a boil. Take 6” skewers and run them the length of the lobster’s tail. This keeps the tail form curling while cooking. Add the lobsters to the pan along with the ginger. Cover and cook until done (about 5 1/2 minutes). When done, remove all the meat from the lobster and slice tail into 5 medallions. Arrange around plate, leaving a space in the middle for garnish. Strain cooking liquid into a 5 inch sauce pot, add 1/2 cup heavy cream and reduce by 1/3. Finish by mounting with butter to desired thickness. Add salt and pepper and chopped chives. Spoon onto medallions. Garnish with fresh fettucine, tossed in butter and parsley.

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