Learn how to cook lobster tails in white wine and serve them with an easy, zesty gremolata and creamy garlic aioli sauce!
8medium-large lobster tails
1/2cupdry white wine
4garlic cloves, minced
salt and black pepper
1/4cupflat-leaf parsley, chopped
1green scallion, diced
zest and juice from 1 lemon
salt and pepper to tast
For Aioli Sauce:
1/2cupolive oil mayonnaise
3tablespoonscourse Dijon mustard
1teaspoonSriracha hot sauce
juice from 1 lemon
2garlic cloves, very finely minced
2 to 3tbspeel sauce, optional
Preparing the Toppings:
For the easy aioli sauce, simply whisk together all the ingredients in small bowl: mayonnaise, mustard, garlic, hot sauce and lemon juice. Set aside and keep it covered.
For the gremolata, toss all ingredients in small bowl and set aside: capers, parsley, scallions, lemon juice, olive oil, salt and pepper to taste.
Preparing the Lobster:
Next, prepare the lobster tails: first remove the hard lining on the inside of tails using kitchen shears. Cut along the edges and peel it back discarding. Rinse the lobster under running cold water and wash away any impurities.
Heat a large pan over high heat until the pan is extra hot. Add the lobster tails, inside facing down, into the pan. Add a splash of white wine, about 1/2 cup, close tightly with lid and steam for 4 to 5 minutes, about 7 to 8 minutes for extra large lobster tails. Add the butter and minced garlic to the pan and cook for 2 to 3 more minutes, coating the tails in the mixture. Season the tails lightly with salt and black pepper.
Serve the lobster tails warm with aioli sauce and a side of gremolata. Drizzle with eel sauce, if desired. If desired, served with a side of simple risotto, pasta or toasted baguette.