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Seared Snapper with Lobster Cream Sauce

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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.

Ingredients

Scale

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)

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.

Find it online: https://recipe.ukfinda.com/seared-snapper-with-lobster-cream-sauce/