Seared Snapper with Lobster Cream Sauce

For the Seared Snapper:

• 4 snapper fillets (skin-on for extra crispiness)
• Salt and pepper, to taste
• 2 tbsp olive oil
• 1 tbsp unsalted butter

For the Lobster Cream Sauce:

• 1 lb lobster tail meat, cooked and chopped
• 1 cup heavy cream
• 2 tbsp unsalted butter
• 2 cloves garlic, minced
• 1/2 cup dry white wine (such as Sauvignon Blanc)
• 1/2 cup chicken broth
• 1 tbsp fresh lemon juice
• Fresh parsley, chopped (for garnish)
• Salt and pepper, to taste

Directions:

this recipe

Step 1: Preparing the Lobster Cream Sauce

Start by preparing the rich lobster cream sauce. In a large skillet, melt 2 tablespoons of butter over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute. Pour in the white wine and chicken broth, allowing the mixture to simmer for 3-4 minutes to reduce slightly.

Next, add the heavy cream to the skillet, stirring constantly to prevent curdling. Continue to cook for an additional 3-4 minutes until the sauce thickens and becomes velvety. Add the chopped lobster tail meat and let it warm through, absorbing all the flavors. Finish the sauce with a squeeze of fresh lemon juice, and season with salt and pepper to taste. Keep the sauce warm while you prepare the snapper.

Step 2: Seared Snapper

Pat the snapper fillets dry with a paper towel to remove excess moisture. Season generously with salt and pepper on both sides. Heat olive oil and butter in a large skillet over medium-high heat. Once the pan is hot, add the snapper fillets, skin-side down, and cook for 4-5 minutes. Press down gently with a spatula to ensure even searing. Flip the fillets and cook for an additional 2-3 minutes until the fish is cooked through and golden brown.

Step 3: Plating and Serving

To plate, place the seared snapper fillets on a warm serving dish. Spoon the lobster cream sauce generously over the top, allowing it to pool around the fish. Garnish with freshly chopped parsley and a wedge of lemon for added brightness.

Tips for the Perfect Seared Snapper with Lobster Cream Sauce:

1. Choose Fresh Fish: Fresh snapper will give your dish the best flavor. Look for firm, moist fillets with a clean, ocean-like scent.
2. Sear at the Right Temperature: Make sure your pan is hot enough before adding the fish. This helps create a crispy skin and prevents the snapper from sticking.
3. Adjust Sauce Consistency: If your lobster cream sauce becomes too thick, simply thin it out with a little more chicken broth or cream until it reaches the desired consistency.
4. Serving Suggestions: This dish pairs wonderfully with roasted vegetables, sautéed spinach, or a simple side of rice or mashed potatoes.

Why You’ll Love Seared Snapper with Lobster Cream Sauce:

The combination of seared snapper and lobster cream sauce is a true indulgence, offering a balance of delicate fish and rich, decadent flavors. The lobster tail adds a touch of elegance, while the cream sauce provides an indulgent, buttery finish. This dish is perfect for any seafood lover looking for a sophisticated meal that’s both satisfying and impressive.

Serving and Storage Tips for Seared Snapper with Lobster Cream Sauce

Serving Tips:

1. Presentation Matters: This dish is as much about visual appeal as it is about taste. Serve the seared snapper with the lobster cream sauce spooned over the top, and garnish with freshly chopped parsley or chives for a pop of color. A wedge of lemon on the side can also brighten the flavors and add a fresh finish.
2. Pairing with Sides: To complement the richness of the lobster cream sauce, pair the dish with light, simple sides such as roasted vegetables, sautéed spinach, or a fresh green salad. A side of fluffy mashed potatoes or risotto can also be a great option to soak up the extra sauce.
3. Wine Pairing: For a well-rounded dining experience, serve this dish with a crisp white wine such as Sauvignon Blanc, Chardonnay, or a light Pinot Grigio. The acidity in these wines will balance the creaminess of the sauce and enhance the seafood flavors.
4. Serving Temperature: For the best taste and texture, serve the snapper immediately after it’s cooked. The lobster cream sauce should also be served warm, so make sure to keep it heated gently before pouring it over the fish.

Storage Tips:

1. Storing Leftovers: If you have any leftovers, store the seared snapper fillets and lobster cream sauce separately in airtight containers. The fish can be refrigerated for up to 2 days, while the sauce can stay fresh for 3 days in the fridge. Make sure to allow the sauce to cool before storing it.
2. Reheating: When reheating the dish, do so gently to prevent the fish from becoming dry or overcooked. For the snapper, reheat it in a pan over low heat, or in the oven wrapped in foil to retain moisture. For the lobster cream sauce, reheat it in a saucepan over low heat, adding a splash of cream or broth if it’s too thick.
3. Freezing: While fresh fish is best enjoyed immediately, you can freeze the lobster cream sauce for up to 1 month if needed. Store the sauce in a freezer-safe container, and thaw it in the fridge overnight before reheating.
4. Avoid Freezing Fish: The snapper itself doesn’t freeze well once cooked, as it can lose texture and flavor. It’s better to enjoy the dish fresh for the best results.

By following these tips, you can ensure your Seared Snapper with Lobster Cream Sauce remains delicious, whether you’re serving it immediately or storing leftovers for later enjoyment.

1. Can I substitute snapper with another type of fish? Yes, if snapper is unavailable, you can substitute it with other firm, white fish like tilapia, sea bass, or halibut. Just ensure that the fish fillets are thick enough to sear properly and maintain moisture while cooking.

2. Can I make the lobster cream sauce ahead of time? Yes, you can prepare the lobster cream sauce in advance and store it in the refrigerator for up to 3 days. When ready to serve, gently reheat the sauce in a saucepan, adding a little extra cream or broth if needed to adjust the consistency.

3. How can I make this dish dairy-free? To make a dairy-free version of Seared Snapper with Lobster Cream Sauce, substitute the butter and cream with non-dairy alternatives like coconut oil and coconut cream or a plant-based heavy cream. Be sure to use a dairy-free broth as well.

4. Can I use frozen lobster tail for the sauce? Yes, frozen lobster tails can be used for the sauce. Just make sure to thaw them completely before cooking. To thaw, place them in the refrigerator for several hours or overnight, or you can use the quick-thaw method by placing them in a sealed bag under cold running water.

Seared Snapper with Lobster Cream Sauce

Print Recipe

Pin Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Seared Snapper with Lobster Cream Sauce is an elegant and flavorful dish. The crispy-skinned snapper pairs perfectly with a rich, creamy lobster sauce, creating a luxurious dining experience that’s surprisingly easy to prepare.

• Author: Stephanie
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Seafood

Ingredients

Scale 1x2x3x

For the Snapper:

• 4 snapper fillets (skin-on, about 6 ounces each)
• 2 tablespoons olive oil
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon paprika

For the Lobster Cream Sauce:

• 1 tablespoon butter
• 1 shallot, finely minced
• 2 cloves garlic, minced
• ½ cup dry white wine
• 1 cup heavy cream
• ½ cup lobster meat, cooked and chopped (fresh or thawed frozen)
• 1 tablespoon tomato paste
• 1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)
• ½ teaspoon salt (adjust to taste)
• ¼ teaspoon cayenne pepper (optional, for heat)
• 1 tablespoon fresh parsley, chopped (for garnish)

Cook Mode Prevent your screen from going dark

Instructions

1. Prepare the Snapper:

1. Pat the snapper fillets dry with a paper towel. Score the skin lightly to prevent curling.
2. Season both sides of the fillets with salt, black pepper, and paprika.

2. Sear the Snapper:

1. Heat olive oil in a large skillet over medium-high heat.
2. Place the snapper fillets skin-side down in the skillet and press gently to ensure good contact with the pan. Cook for 3–4 minutes, or until the skin is crispy and golden.
3. Carefully flip the fillets and cook for an additional 2–3 minutes, or until the fish is opaque and flakes easily. Remove from the skillet and keep warm.

3. Make the Lobster Cream Sauce:

1. In the same skillet, melt the butter over medium heat.
2. Add the shallot and garlic, cooking for 2–3 minutes until softened and fragrant.
3. Pour in the white wine and simmer for 2–3 minutes, reducing the liquid by half.
4. Stir in the heavy cream, tomato paste, thyme, salt, and cayenne pepper (if using). Simmer gently for 5–7 minutes, stirring occasionally, until the sauce thickens slightly.
5. Fold in the chopped lobster meat and heat through for 1–2 minutes.

4. Assemble the Dish:

1. Plate each snapper fillet and spoon the lobster cream sauce generously over the top.
2. Garnish with fresh parsley and serve immediately.

Notes

• Pair with roasted vegetables, mashed potatoes, or rice pilaf for a complete meal.
• Substitute lobster meat with crab or shrimp for a similar luxurious feel.
• Use fish stock instead of wine for a non-alcoholic option.