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Maine Lobster Piccata Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4 from 86 reviews
  • Author: Kimberly
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 2 servings
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Italian-American

Description

This elegant Maine Lobster Piccata recipe features tender lobster medallions pan-seared to perfection and drenched in a bright, tangy lemon-caper sauce. A refined take on the classic piccata style, this dish is perfect for a sophisticated seafood dinner and pairs beautifully with angel hair pasta, sautéed spinach, or mashed potatoes.

Ingredients

Seafood

  • 2 Maine lobster tails (about 5–6 oz each)

Seasoning & Coating

  • Salt and pepper to taste
  • 1/2 cup all-purpose flour (for dredging)

Cooking Fats & Oils

  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter

Sauce

  • 1/3 cup dry white wine
  • 1/3 cup fresh lemon juice
  • 1/4 cup capers (rinsed and drained)
  • 1/2 cup low-sodium chicken or seafood broth
  • 2 tablespoons chopped fresh parsley

Garnish

  • Lemon slices for garnish

Instructions

  1. Prepare Lobster Meat: Using kitchen shears, carefully cut the lobster tails down the center shell and gently remove the meat. Cut the meat into large bite-sized medallions for even cooking. Season lightly with salt and pepper.
  2. Dredge the Lobster: Place the all-purpose flour on a plate. Dredge the lobster pieces in the flour, shaking off any excess to ensure a light coating that will create a golden crust when cooked.
  3. Sear Lobster: Heat 2 tablespoons of olive oil and 1 tablespoon of unsalted butter in a large skillet over medium heat. Once hot, add the lobster pieces and sear for 1 to 2 minutes on each side until they turn golden and are just cooked through. Remove lobster from skillet and set aside to rest.
  4. Deglaze Pan: Pour the dry white wine into the skillet to deglaze, scraping up any browned bits stuck to the bottom of the pan. This adds rich flavor to the sauce.
  5. Make Sauce: Stir in fresh lemon juice, rinsed capers, and chicken or seafood broth into the pan. Allow the sauce to simmer gently for 3 to 4 minutes to meld the flavors.
  6. Finish Sauce: Whisk in the remaining 1 tablespoon of butter to enrich and thicken the sauce, giving it a silky texture and glossy finish.
  7. Reintroduce Lobster: Return the seared lobster medallions to the skillet. Spoon the luscious sauce over the lobster and cook together for 1 more minute to heat everything through and combine flavors well.
  8. Garnish and Serve: Sprinkle freshly chopped parsley over the lobster and garnish with lemon slices for a burst of color and citrus aroma. Serve immediately alongside your choice of angel hair pasta, mashed potatoes, or sautéed spinach.

Notes

  • Serve over angel hair pasta, mashed potatoes, or sautéed spinach for a complete meal.
  • For added richness, stir in a splash of heavy cream at the end of the sauce preparation.
  • To ensure tender lobster, avoid overcooking to prevent rubbery texture.
  • Use low-sodium broth to better control the saltiness of the dish.

Find it online: https://slsrecipes.com/maine-lobster-piccata-recipe/