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A decorative plate, reminiscent of Dining on the Orient Express, features lobster in a creamy sauce with two servings of mashed potatoes piped in elegant swirls. The ornate gold and brown rim design enhances its vintage charm, set beautifully against the white tablecloth.

Lobster with Creamy Green Onion Sauce

Course: Main Course
Cuisine: French
Keyword: cream sauce, romantic dinner, valentine's day dinner, whole lobster
Prep Time: 20 minutes
Cook Time: 20 minutes
Servings: 2 servings
Calories:
a whole lobster steamed with a cream sauce
Print Recipe

Equipment

Ingredients

Lobster

  • 1 whole lobster
  • 1 tbsp sea salt

Sauce

  • 1 tbsp olive oil
  • 5 green onions, white part only
  • 1 tbsp chopped garlic
  • 1/4 cup wine vinegar
  • 1/2 cup Chardonnay or other dry white wine
  • 1/2 cup half & half
  • 1 teaspoon cornstarch
  • 1 tbsp water
  • salt & pepper
  • chives for garnish

Instructions

Lobster

  • Fill the steamer stock pot with about 2-4 inches of water (you don't want water in the steamer pan)
  • When water starts to boil and create steam, add lobster and cover, turning heat to medium heat and steam for 14 minutes
  • When the lobster is done, remove it from the pot and cut down the middle lengthwise with a very sharp knife. Remove the green intestinal part of the lobster before serving.

Sauce

  • In a saucepan add the olive oil and green onions, sauté over medium-high heat for 3 minutes, add the garlic and sauté for 1 minute more. Add the vinegar and let reduce until there is very little liquid left.
  • Add the wine and let reduce by half. Meanwhile, add the cornstarch to the tablespoon of water. Add the half and half and the cornstarch mixture to the pot. Stirring continually.
  • Remove from heat as soon as it starts to boil. Salt and pepper to taste.
  • Spoon over the lobster and garnish with chives