Sunday Evening Prawns & Lobster Tails

Cook Time: ~15 Minutes

This broth, buttery and acidic with hints of fresh parsley, is a good one to have stored in memory for a number of different kinds of seafood. For me, it’s something I like to whip up on a Sunday afternoon after making a trip to the fishmonger.

• Serves: 2

• Prep: ~5 minutes

• Cook: ~10 minutes

Ingredients

• King prawns (~300g)

• 2x Lobster tails

• Sauvignon blanc (~250ml)

• 3x echalion shallots

• 6x round shallots

• 2x bay leaves

• Large knob of butter

• Lemon

• 3x garlic cloves

• 4x chilli

• Olive oil

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Notes

• N/A

Equipment

• Large pot w/ lid

Mise En Place

• Peel and slice the shallots.

• Finely slice garlic and chilli.

• Zest and juice the lemon.

• Finely chop the parsley.

The Cook

Add a splash of olive oil to the pot, bring to medium heat, and add your shallots and gently fry until soft for ~5 to 6 minutes. Add garlic and chilli and stir for another minute or so. Then pour in the wine and two bay leaves, stir, and bring to a simmer. Let the wine simmer for ~2 to 3 minutes; ensuring not to reduce it too heavily.

Place your prawns and lobster tails into the pot, sprinkle over 3/4 of the chopped parsley and stick the lid on. Let the seafood cook for 5 to 6 minutes until it starts to turn pink; shaking the pot every minute or so. Once pink, remove the lid and add half the lemon juice, all the lemon zest, a large knob of butter, and salt the broth before putting the lid back on. Let this cook for another 2 minutes until the butter melts. Once done, lift the lid and taste the broth; seasoning to taste with additional salt or lemon juice if needed. The flavour should be a strong buttery note with a subtle hint of lemon. Shake everything one last time before serving.

To serve, scoop up your prawns and lobster tails, ladle over a shallow base of the broth and sprinkle some chopped parsley and a few wedges of lemon. A side of buttered sourdough bread goes excellently with this dish; allowing you to mop up the leftover sauce. Enjoy.

If you attempt this dish, let me know how it goes, and if you variate the recipe in any way. This newsletter relies upon word of mouth, so if you know someone who would enjoy this recipe please share it.

Thanks for reading,

Conor