Garlic Butter Salmon + Lobster in Creamy Lemon Parmesan Sauce
Elevate your seafood game with this mouthwatering recipe combo of Garlic Butter Salmon + Lobster in Creamy Lemon Parmesan Sauce! We're talking juicy salmon + lobster tails slathered in garlic butter goodness, all swimming in a creamy lemon parmesan sauce. Pair it with pasta, rice + more! It's a flavor explosion that'll have you savoring every single bite. Completely Gluten-free.
Servings: 2 servings
Calories: 873kcal
Ingredients
SALMON + LOBSTER:
- 2 (4-6 ounces) wild-caught Sockeye salmon
- 4 (6 oz.) wild lobster tails
- 2 Tbsps Extra virgin olive oil
- 4-6 Tbsps Garlic herb butter, softened
SAUCE:
- 1 tablespoon unsalted butter (You can also use Garlic herb butter for extra flavor)
- 2 garlic cloves, minced
- 1 ½ cups organic heavy cream
- ⅓ cup freshly-grated parmesan cheese
- 1 lemon, freshly-squeezed
- ½ teaspoon sea salt
Instructions
PREP THE LOBSTER:
- To prep lobster tails, slightly crack shell and remove most of lobster meat outside of shell without completely detaching shell from meat and remove any "grey lining", and rinse with water and vinegar to clean. Pat dry. NOTE: Slightly detaching meat from shells allows the lobster meat to fully cook through with shell blocking it.
BAKE THE SALMON + LOBSTER:
- Preheat the oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper.
- Add your rinsed and patted dry salmon and prepped lobster tails and drizzle with the olive oil + softened garlic herb butter, rubbing everything atop salmon and lobster until completely coated. Roast (on the top rack) for 15-20 minutes or until fully cooked through. NOTE: When done, salmon should "flake apart" when touched gently. Once lobster are completely cooked, they will turn light pink in color fully.
- Remove from oven and let cool slightly before removing the meat entirely from the lobster shells and cutting them into medium-sized chunks or leaving them whole----whichever your prefer. Set aside with salmon.
TO MAKE THE SAUCE:
- In a medium skillet over medium-high heat, add the butter until melted. Add the minced garlic and sauté until fragrant, about 1-2 minutes. Add the heavy cream, grated parmesan, lemon juice, and salt, stirring until combined. Bring to a boil and reduce heat to low and allow to simmer for 2-3 minutes until the sauce thickens a bit. Add the salmon and lobster and gently stir the sauce atop seafood until coated. Let simmer for another 1-2 minutes and remove from heat.
- Serve immediately with your favorite cooked pasta, white rice, brown rice, coconut rice, etc.
Notes
- STORAGE: Any leftovers can be kept in a tightly sealed container and refrigerated for up to 3-4 days.
- GREENS: To add a bit more flavor to this dish, you can always feel free to add in your favorite greens such as spinach, broccolini, collards, or asparagus.
- OTHER MEAT OPTIONS: If you'd like to switch things up, see post for more alternatives!
Nutrition
Calories: 873kcal | Carbohydrates: 13g | Protein: 11g | Fat: 89g | Saturated Fat: 49g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 29g | Trans Fat: 0.2g | Cholesterol: 234mg | Sodium: 932mg | Potassium: 293mg | Fiber: 2g | Sugar: 7g | Vitamin A: 2955IU | Vitamin C: 31mg | Calcium: 288mg | Iron: 1mg