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Lobster Tails Vermouth

Last update: July 19, 2016 By Alice Currah 15 Comments

lobster2
Somehow I inherited from someone/somewhere an old Junior League of Seattle Cookbook. It’s been sitting on my shelf for years and I’ve never tried any of the recipes from it because I prefer cookbooks with pictures. I won’t judge a cookbook by its cover, but I will judge it by the lack of pictures. As I was purging my shelf I thought I would thumb through the JLOS “The Seattle Classic Cookbook” one last time before putting it in the donation box for Goodwill. Inside I found a recipe for Crab Vermouth which is somewhat similar to Canlis’ Peter Canlis Prawns.

I had just bought a few lobster tails and thought I would just adapt the recipe from crab to lobster. I’m so glad I did. They turned out wonderful and both my husband and I enjoyed every bite. I would describe it as luscious, rich, and messy.  My only regret was not having bought more tails, because they were gone withing minutes.  This recipe was so easy and wonderful I plan on making it again with different types of seafood.  So for now, the JLOS Cookbook will remain on my shelf (for a few more years) having earned its right to remain there.  This would be a wonderful meal to make for Mother’s Day or any day for that matter.

Lobster Tail Vermouth Recipe

Adapted from The Junior League of Seattle, “The Seattle Classic Cookbook”

Ingredients:

4-6 lobster tails

1 cup of butter

2 tbl. cornstarch

1 1/2 cups of dry vermouth

1 1/2 cups of chicken broth

2 tbl. chopped parsley

2 tbs. minced garlic

1 1/2 tbs. of soy sauce (For Gluten free, use Tamari San-J)

2 tbl. freshly squeezed lemon juice

1 tsp. of sugar

Salt and Pepper

Directions:

Cut lobster tails in half length wise.  The easiest way to do this is to cut half the tail first, and then cut the other half as shown in the pictures.
1stcut

2ndcut

Once you’ve cut all your lobster tails season with salt and pepper, set aside.
seasoned1

Heat a skillet or dutch over to medium heat. Melt butter with corn starch stirring continuously. Slowly add the rest of the ingredients and simmer and stir for 10 minutes. Your sauce should be rich looking and slightly thickened.
buttersauce

Add lobster tails and cook each side for 2-3 minutes until the tails turn red. Place lobster in a shallow bowl or plate and serve in a pool of vermouth butter sauce. Enjoy.
cookinglobster

lobsterplate1

Filed Under: Main Dishes Seafood Tagged With: Gluten-Free, lobster

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Comments

  1. Farah says

    February 21, 2013 at 4:48 pm

    Out of curiosity, would it be okay to serve this with pasta (linguine)or rice? And add some shrimp along the lobster tail?

  2. Emma says

    February 14, 2013 at 7:57 pm

    very disappointing!! you wrote down the recipe WRONG, 1 1-2 TBS of soy sauce!?? My sauce tasted like pure salt and soy sauce, I’m assuming you meant to say TSP…

  3. Gwena says

    December 20, 2009 at 8:12 pm

    We tried this recipe and it’s fantastic and as important as the flavor, it’s extremely easy! I will be making this again and again and will probably try it with jumbo shrimp! It will make a fantastic dinner for company.

  4. Kirstin says

    May 7, 2009 at 10:40 pm

    This looks so decadent! And I love your presentation!

  5. jamieofalltrades says

    May 7, 2009 at 12:25 pm

    Oh. My. Goodness. That looks SO good!

  6. sig says

    May 7, 2009 at 1:39 am

    Oh wow, looks delicious. We always just grill the lobster, too afraid to experiment 🙂 This recipe looks like a keeper, I am bookmarking this.

  7. Elizabeth F. says

    May 6, 2009 at 7:48 am

    This is oh so elegant, thanks for sharing!

  8. Kim says

    May 6, 2009 at 3:06 am

    Looks divine. I am a sucker for seafood cooked with a bit of spirits and this looks like a great way to do it. Nice photos as well. Happy cooking and blogging to you.

  9. Amrita says

    May 6, 2009 at 1:29 am

    *groan* My mouth’s watering here…it looks luscious alright!

  10. Jen @ My Kitchen Addiction says

    May 5, 2009 at 8:24 pm

    My husband doesn’t like lobster, so I have never actually made it. This looks beautiful, though!

  11. Marc @ NoRecipes says

    May 5, 2009 at 7:18 pm

    That looks so decadent. I bet the sauce was fantastic!

  12. Juliana says

    May 5, 2009 at 3:33 pm

    Great dish, such a treat! Love the pictures.

  13. SuperChef says

    May 5, 2009 at 2:55 pm

    thanks for the step-by-step pics..very useful for a person like me whos just started venturing into seafood cooking! 🙂

  14. jenn says

    May 5, 2009 at 2:33 pm

    Yum lobster tails. I think you’ve just given me an idea for Mother’s Day.

  15. Jim says

    May 5, 2009 at 2:08 pm

    This looks absolutely delicious regardles of what seafood you use

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