Lobster Scampi
A great way to use the leftover lobster meat after a clambakeIngredients
- 1/2 lb lobster meat
- 1/2 stick butter
- 1/4 cup olive oil
- 1/4 cup dry white wine
- 16 cloves minced garlic
- 2 TBSP Worcestershire sauce
- 1 TBSP Dijon mustard
- 1 tsp Hungarian paprika
- 1 TBSP lemon juice
- 1 TBSP red pepper oil or crushed red pepper to taste
Cooking Directions
Melt butter over med low heat. Brown garlic slightly. Add oils (or crushed red pepper), Worcestershire sauce, wine and paprika. Whisk in mustard. Simmer five minutes. (This can be prepared ahead of time.) Bring lobster meat to room temperature. Just before adding meat to sauce, add the lemon juice. Heat lobster through and serve over yellow rice.Notes: Lobster meat can be easily overcooked and become tough. Bringing it to room temperature will reduce the time required to heat it through. This recipe can also be made with shrimp.
