Seared Lobster and kaffir lime beurre blanc

Lobster and kaffir lime beurre blanc

The weather has been a bit grey lately. We didn’t get much snow but plenty of rain and it has been windy. The only one in our family who doesn’t mind going out is our dog who, as long as you bring a ball, loves all weathers as long as it is followed by some quality sofa time. What a dog’s life!

I was torn between staying on the sofa, doggie time or to go food shopping. There were a few things I had to get so I put my shoes on and left the house. When I saw lobster tails at my local fishmongers I bought some to lift my spirits. I wanted to make a starter and this would be perfect. I have noticed that lock down makes me buy more “treats” in terms of food. I am just sad I can’t share it with my friends but I am looking forward to when I can!

I thought about poaching the lobster tail but in the end I decided to cook it in my griddle pan.

lobster tail

I had fresh kaffir lime leaves in my fridge, the last of the beautiful Rosa Del Veneto chicory and a mango and I thought it would all go very well with my lobster tail.

Rosa del Veneto Chicory

Lobster tail with kaffir lime beurre blanc

preparation time 5 minutes

cooking time 5-7 minutes

serves 2 as a starter


  • 1 lobster tail
  • Rapeseed oil
  • 120 gr/4.2 oz cold, cubed butter
  • 2 tbsp white wine vinegar
  • 1/2 dl white wine
  • 1 shallot onion, chopped fine
  • 2 kaffir lime leaves, shredded fine
  • salt to taste
  • Chicory
  • Mango, cut julienne
  • Olive oil
  • 1 tsp red wine vinegar
  • Pepper

Heat rapeseed oil in a pan. Remove the lobster shell and the intestine. Brush the lobster with a little rapeseed oil and sprinkle with salt. When the oil is hot in the pan add the lobster and sear on both sides until it is cooked through.

Searing lobster tail

Make the beurre blanc whilst the lobster tail is searing. It won’t take long. Place the shallot onion in a pan with the white wine and vinegar. Bring to a boil and almost boil dry.

Shred the kaffir lime leaves. When almost all of the liquid is gone turn the heat down to low and add the butter, one cube at the time whilst whisking to emulsify the sauce. Once you have added all the butter add the kaffir lime and the sauce is ready.

I made the mistake of not taking the sauce of the heat and sadly it split whilst I was finishing the lobster. I tasted it, it was delicious so I decided to use it anyway, this was possibly also aided by the fact that I didn’t have any more butter at home.

I dressed the Rosa del Veneto chicory leaves and mango with olive oil, red wine vinegar, add more if you prefer and sprinkle with a little pepper.

Lobster and kaffir lime beurre blanc

The lobster was so delicious and the beurre blanc was a perfect accompaniment in all it’s imprefection and it was so good it lifted my spirits!

I am bringing this to the lovely Angie’s Fiesta Friday! If you haven’t been to a Fiesta Friday click here to have a look. It is jam packed with the most delicious recipes and inspiration!

8 Responses to “Seared Lobster and kaffir lime beurre blanc”
  1. JIN says:

    Such a beautiful colorful dish! I love lobster, but I’m a little intimidated to cook with it. Your recipe looks simple enough but sounds and looks delicious. Thanks for sharing, and happy new year of cow 🙂

    • petra08 says:

      hi Jin,
      thank you so much 🙂 I know what you mean about cooking lobster but this was easy! I like it simple as the lobster is so good! The tail was perfect to cook as I just peeled it 🙂 I hope you will try it! Frozen lobster tails can be a bargain and a great place to start perhaps 🙂
      Happy New Year of the cow! xx

  2. Ooh. You had me at Lobstah. 🦞

  3. You can never go wrong with a lobster or two. We had surf & turf for our Valentine’s Day dinner, rib steaks & jumbo shrimp, but I would trade them for your lobster. Sounds exquisite!

    • petra08 says:

      Thank you! Oh Steak and jumbo shrimp, I am not sure! Perhaps we should have joined forces and had my lobster as a starter and your surf and turf for main? 🙂 x

  4. This looks wonderfully unique and great! Bookmarking it!!!!

    • petra08 says:

      Thank you 🙂 The beurre blanc is super easy and would go with any seadood! Just don’t let it hang around ha ha! xx

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.

%d bloggers like this: