Truffle-Poached Lobster from Fleming's Prime Steakhouse features tender lobster poached in fragrant truffle-infused butter, served with a velvety sauce and garnished with fresh herbs, offering a luxurious blend of rich, earthy, and delicate seafood flavors.
Equipments
- Saucepan
- Slotted spoon
- Mixing bowl
- Whisk
- Small ladle
- Chef’s knife
- Cutting board
- Kitchen shears
- Fine mesh strainer
- Serving platter
- Tongs
- Immersion blender (optional, for sauce)
Ingredients
- 2 live lobster tails
- 1 cup unsalted butter
- 2 tablespoons white truffle oil
- 1 tablespoon minced shallots
- 1 clove garlic, minced
- 1 cup heavy cream
- 1 tablespoon lemon juice
- Salt
- White pepper
- Fresh chives
- Fresh tarragon
- Microgreens (optional, for garnish)
When selecting lobster tails, choose fresh, live specimens to ensure the best texture and flavor in your Truffle-Poached Lobster dish. Use unsalted butter to control the seasoning and maintain the buttery richness complemented by the delicate white truffle oil, which imparts the essential earthy aroma without overpowering the seafood. Minced shallots and garlic provide a subtle, aromatic depth, while heavy cream creates the velvety texture of the sauce. Fresh herbs like chives and tarragon are important for garnishing and enhancing the overall freshness of the plate. Your Truffle-Poached Lobster from Fleming's Prime Steakhouse copycat menu will shine with these carefully balanced ingredients and attention to quality.
Instructions
- Prepare an ice bath in a mixing bowl.
- Bring a saucepan of salted water to a boil.
- Insert kitchen shears under lobster tail shell; carefully cut shell lengthwise.
- Gently pull lobster meat from shell, keeping it attached at the base.
- Blanch lobster meat in boiling water for 1–2 minutes until just opaque.
- Immediately transfer lobster to the ice bath to stop cooking.
- Remove, drain, and pat lobster meat dry; set aside.
- In a saucepan over low heat, melt unsalted butter.
- Add white truffle oil, minced shallots, and minced garlic.
- Sauté until shallots are translucent, without browning.
- Pour in heavy cream and whisk until combined; simmer gently.
- Add lemon juice, salt, and white pepper to taste.
- Stir in chopped fresh chives and tarragon.
- Strain sauce through a fine mesh strainer into a clean pan.
- Using tongs, gently add lobster meat to the sauce.
- Poach lobster in truffle butter sauce over low heat for 2–3 minutes.
- Optionally, use an immersion blender to further emulsify sauce.
- Arrange poached lobster on a serving platter.
- Ladle velvety sauce over lobster.
- Garnish with additional fresh herbs and microgreens if using.
Substitution
Truffle-Poached Lobster from Fleming's Prime Steakhouse copycat menu offers a luxurious seafood experience with lobster gently cooked in truffle-infused butter, paired with a rich cream sauce. If fresh lobster tails are unavailable, frozen lobster tails can be used after fully thawing to maintain tenderness. White truffle oil delivers the signature earthy aroma, but black truffle oil can serve as a substitute, slightly altering the flavor profile. When poaching lobster, avoid boiling to prevent toughness; gentle simmering in butter helps retain moisture and flavor. Your choice of fresh herbs can vary depending on availability, with chives and tarragon providing key complementary notes.
Tips
Handle lobster tails carefully when cutting with kitchen shears, ensuring you don't damage the meat beneath the shell. Blanch lobster briefly and transfer immediately to an ice bath to prevent overcooking and maintain tender texture. Keep heat low when poaching lobster in the truffle butter sauce to infuse flavor without toughening the seafood. Use fresh herbs like chives and tarragon to brighten the rich flavors, balancing the truffle's earthiness and creaminess.
Nutritions
Truffle-Poached Lobster provides a rich source of high-quality protein essential for muscle repair and maintenance. The lobster itself is low in fat but rich in omega-3 fatty acids, which support heart health and cognitive function. Butter and heavy cream contribute to the luxurious texture and flavor but also add saturated fats and calories, so moderation is key for your balanced diet. Fresh herbs like chives and tarragon supply antioxidants and vitamins, enhancing both nutrition and taste.
Storage
Store leftover truffle-poached lobster in an airtight container to preserve its delicate flavor and texture. Keep the lobster meat and sauce refrigerated separately, each in sealed containers, for up to 2 days. Before reheating, gently warm the lobster meat in the truffle butter sauce over low heat to maintain the luxurious richness and prevent overcooking.
Variation or Alternatives
You can substitute white truffle oil with black truffle oil or a few drops of mushroom extract for a different earthy aroma. Instead of poaching lobster meat in boiling water initially, try steaming to retain more natural flavors and texture. For a richer sauce, replace heavy cream with creme fraiche or add a splash of dry white wine before simmering. To infuse an extra layer of complexity, gently toast the shallots and garlic before adding the butter and truffle oil.
Allergies
Your Truffle-Poached Lobster from Fleming's Prime Steakhouse contains shellfish, a common allergen that can cause serious reactions in sensitive individuals. The recipe also includes dairy ingredients like unsalted butter and heavy cream, which may trigger issues for those with lactose intolerance or milk allergies. Be cautious if you have sensitivities to garlic or shallots, as these aromatics are present in the dish.
Why this recipe?
Fleming's Prime Steakhouse's Truffle-Poached Lobster menu is renowned for its luxurious blend of tender lobster meat infused with rich, aromatic truffle flavors, creating an unparalleled dining experience. The dish combines fresh, succulent lobster with a delicate poaching technique that preserves its natural sweetness while enhancing it with earthy truffle essence. You can replicate this exquisite balance of flavors at home to impress guests or indulge in gourmet quality without the high price. Creating a copycat version allows you to savor a sophisticated entree that highlights premium ingredients and expert culinary techniques.