Petite Lobster Tail, Velvety Asparagus Cream, Caviar
Looking for a stunning start to your next dinner party? To entertain in the New Year in style? Replace that ubiquitous dinner salad with a petite lobster tail atop a luscious asparagus cream at your next soirée. Even if it is just a soirée for two…
Lobster and asparagus have always made a stylish pair, so here asparagus is turned into a luxurious cream sauce while a fancy petite lobster tail becomes a posh vehicle for caviar.
And the beauty of this dish it that it is equally exquisite served either hot or cold. Depending on the occasion, the weather, your menu, your mood… whatever it may be – choose the hot or cold version for your very elegant first course.
Petite Lobster Tail Recipe
Velvety Asparagus Cream
- one bunch asparagus (about 370g)
- 1/4 small/medium onion, diced
- 1 small/medium celery stalk, sliced
- 2 t. butter
- 1 1/4 c. half n half
- 1 T. olive oil, plus more for drizzle
- fresh squeezed lime juice
- white pepper and salt
- crème fraîche to drizzle
Steam asparagus for about 4 to 8 minutes, depending on thickness, until bright green and tender. Let cool.
Sauté onion and celery in butter until soft but not browned.
Place asparagus (reserving several asparagus tips for garnish), onion & celery mixture, half n half, and olive oil in the container of a high-powered blender like Vitamix.
Blend on the ‘Hot Soup Program’ or start machine slowly and increase to the highest speed and blend for 5 minutes.
Warm Version: Let cool slightly so it is still very warm but not steaming hot.
Chilled Version: Let asparagus cream cool then refrigerate until well chilled.
Just before serving, briefly blend the asparagus cream with just enough fresh squeezed lime juice to taste, to liven it up. Season to taste with white pepper and salt.
How to Cook Lobster Tails
- petite lobster tails, about 3 1/2 to 4 oz. each, thawed
- olive oil, salt, pepper, paprika
Slice the lobster tail shell down the center, leaving the tail end intact. Bend open the shell by breaking the ribs on the underside. Use your thumb to separate the meat from the bottom shell then lift out the meat, leaving the very end of the meat attached to the shell. Devein if necessary. Close the shell and lay the meat back on top of the closed shell. Let the lobster meat come to room temperature.
Meanwhile, preheat the broiler so it is hot. Brush lobster meat and shell with olive oil, and season with paprika, Kosher salt and fresh ground pepper. Cook lobster tails under the broiler, close to the heating element, until the meat is just opaque all the way through, taking care not to overcook. Rotate the pan once halfway through to get even cooking. This should take about 5 minutes total to cook.
Warm Version: Let cool slightly to warm, so as not to cook the fish roe when placed on top.
Chilled Version: Let cool then refrigerate about 30 minutes, they should be slightly chilled but not so cold to dull the nuanced sweet lobster flavors. (And the olive oil should not be solidified).
Puddle the asparagus cream in shallow bowls. Drizzle with thinned crème fraîche and olive oil. Place lobster tail in the center. Top the lobster with caviar. Garnish with room temperature reserved asparagus tips.
Note: Any good quality yet non-pricey fish roe would work fine in this recipe as caviar is not the star but plays a supporting role…
What to Serve with Caviar here
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Asparagus, Hollandaise, Caviar here
Oysters and Caviar here
Shrimp and Grits with Lobster Butter here
Broiled Lobster Tails with Manila Clams & Corn here
Inaugural Lobster and Shrimp Saffron Sauce here
Lobster Tortilla Soup here