Pan Seared Lobster with Boursin Cream Sauce
Stainless steel pan Cooking Instructions
1 Cold Water Rock Lobster Tail – cut in half lengthwise
1/4 cup white wine – we use pepperwood groove pinot grigio
1 cup heavy cream
4 oz boursin cheese – half a package
Heat stainless steel pan to medium high heat with EVOO, sauté lobster tail meat side down for 3-5 minutes until nicely browned then flip. Once you flip your tail deglaze the pan with white wine and lemon juice. Reduce by half then add heavy cream and reduce by 1/3. Crumble boursin cheese into the sauce and stir until the sauce is smooth. Your lobster tail should be cooked about the time your sauce is perfectly reduced to a sauce like consistency.