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Recipe By Linda

Seared Snapper with Lobster Cream Sauce

Elegant, restaurant-style pan-seared snapper topped with a rich and creamy lobster sauce. Quick to make yet stunningly flavorful—perfect for special nights or indulgent weeknight dinners.
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Prep Time 10 minutes
Cook Time 20 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 430
Ingredients Method Notes

Ingredients
  

Ingredients:

For the Seared Snapper:

- 4 snapper fillets (6 oz each)

- 1 tbsp olive oil

- Salt and pepper, to taste

- 1 tbsp butter

- 1 tsp lemon juice

For the Lobster Cream Sauce:

- 1 tbsp butter

- 1 garlic clove, minced

- 1 shallot, finely chopped

- 1/2 cup dry white wine

- 1/2 cup seafood or chicken stock

- 1 cup heavy cream

- 1 cup cooked lobster meat, chopped

- 1 tsp Dijon mustard

- Salt and pepper, to taste

- 1 tbsp chopped fresh tarragon or parsley

Method
 

Instructions:

1. Pat snapper fillets dry and season with salt and pepper.

2. Heat oil in skillet; sear fish skin side down for 3–4 minutes.

3. Flip, add butter, and cook 2–3 minutes more. Finish with lemon juice. Set aside.

4. In the same pan, melt butter. Add garlic and shallot; cook 2 minutes.

5. Deglaze with white wine and reduce by half.

6. Add stock, then cream, mustard, and lobster. Simmer 5 minutes.

7. Season with salt, pepper, and herbs. Spoon sauce over fish and serve.

    Notes

    Use fresh or frozen lobster meat. Don’t overcook the snapper; internal temp should reach 145°F. Sauce can be made 1 day ahead.