Aragosta con Burro e Limone (Lobster with Butter and Lemon)
- 6 days ago
- 2 min read
Aragosta con Burro e Limone (Lobster with Butter and Lemon)
Aragosta con Burro e Limone is a simple yet incredibly flavorful dish that elevates lobster’s natural sweetness with the richness of butter and the fresh zing of lemon. This preparation allows the lobster to shine, while the lemon and butter sauce adds a luxurious, tangy contrast to the delicate meat. It's a timeless Italian recipe perfect for showcasing fresh lobster in a refined and straightforward manner.
Ingredients (serves 2)
2 lobsters (about 500g each)
4 tablespoons unsalted butter
2 tablespoons olive oil
2 garlic cloves, crushed
Juice and zest of 1 lemon
1 tablespoon fresh parsley, finely chopped
Salt and freshly ground black pepper, to taste
Lemon wedges, for serving
Preparation:
Cook the Lobsters:
Bring a large pot of salted water to a boil.
Add the lobsters and cook for about 8-10 minutes, or until the shells turn bright red and the lobster meat is fully cooked.
Remove the lobsters from the water, set aside to cool slightly, then crack the shells to remove the lobster meat. Keep the lobster halves intact for presentation.
Prepare the Butter Sauce:
In a large skillet, heat the olive oil and 2 tablespoons of butter over medium heat.
Once the butter has melted, add the crushed garlic cloves and sauté for 1-2 minutes until fragrant but not browned.
Sauté the Lobster:
Add the lobster halves, shell side down, to the skillet. Sauté for 3-4 minutes, turning occasionally to ensure even cooking. The lobster meat will absorb the flavors from the garlic and butter.
Add Lemon:
Once the lobster is heated through, pour in the fresh lemon juice and add the lemon zest. Continue to sauté for another 1-2 minutes to allow the flavors to combine.
Finish the Sauce:
Stir in the remaining 2 tablespoons of butter, allowing it to melt into the sauce. Season with salt and freshly ground black pepper to taste.
Sprinkle the chopped parsley over the lobster and sauce, tossing gently to coat the lobster in the buttery lemon sauce.
Serve:
Arrange the lobster halves on a serving platter. Spoon the butter and lemon sauce generously over the lobster.
Serve with extra lemon wedges on the side for a burst of freshness.
Chef's Tip:
For an extra touch of flavor, you can add a pinch of red pepper flakes to the butter sauce for a mild heat that complements the richness of the butter and the citrusy zing of the lemon.
Wine Pairing:
Falanghina: A refreshing, slightly citrusy white wine from Campania that balances the richness of the butter and complements the fresh lemon notes.
Vermentino: A crisp white wine from Sardinia with a hint of minerality and herbaceous undertones, perfect for the delicate lobster and the fresh lemony sauce.
Prosecco: If you prefer something sparkling, Prosecco’s bright acidity and bubbles pair beautifully with the buttery lobster, cutting through the richness while enhancing the citrus flavors.
By Master Chef Gianluca Deiana Abis
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