Pan-Roasted Halibut with Lobster Cream Sauce

Steps

1. Step 1

   Bring a medium saucepan of well-salted water to a gentle simmer. Add the lobster tails and poach until the shells are bright red and the meat is just opaque, 5 to 6 minutes. Lift out and let cool a few minutes. Reserve the poaching water.

   8 min

   • 2 lobster tails (6–8 oz each), thawed if frozen
2. Step 2

   With kitchen shears, cut down the underside of each shell and pull out the meat in one piece. Cut the meat into bite-size chunks, cover and refrigerate. Keep the shells — chop or crack them into rough pieces.

   5 min

3. Step 3

   Melt 2 tbsp butter in a saucepan over medium heat. Add the lobster shells, shallot and garlic and cook, stirring, until the shells smell toasty and the shallot is soft, about 5 minutes. Stir in the tomato paste and cook 1 minute more, until it darkens slightly.

   6 min

   • 2 tbsp unsalted butter
   • 1 large shallot
   • 1 garlic clove
   • 2 tbsp tomato paste
4. Step 4

   Pour in the brandy and let it bubble away until nearly dry, about 1 minute (stand back; it may flame briefly). Add the wine and simmer 2 minutes, then add 2 cups of the reserved lobster poaching water and the tarragon sprigs.

   4 min

   • 1/4 cup brandy
   • 1/2 cup dry white wine
   • 2 cups water
   • 3 sprigs fresh tarragon
5. Step 5

   Simmer uncovered until the liquid has reduced to about 3/4 cup, 20 to 25 minutes. Strain through a fine sieve into a clean pan, pressing hard on the shells, then discard the solids.

   25 min, hands-off

6. Step 6

   Heat the oven to 400°F. Add the cream to the strained liquid and simmer over medium heat until it coats the back of a spoon, 5 to 8 minutes. Stir in the lemon juice and season with salt and pepper. Keep warm over the lowest heat.

   8 min · 400°F

   • 3/4 cup heavy cream
   • 1 tsp lemon juice
   • salt
   • black pepper
7. Step 7

   Season the halibut all over with the salt and pepper. Heat the oil in a large oven-safe skillet over medium-high heat until shimmering. Lay in the fillets, presentation side down, and sear without moving until deep golden, 3 to 4 minutes. Add the 2 tbsp butter, flip the fish and spoon the foaming butter over it for 30 seconds.

   6 min

   • 4 skinless halibut fillets (6 oz each, about 1 1/4 inches thick)
   • 3/4 tsp salt
   • 1/4 tsp black pepper
   • 1 tbsp neutral oil
   • 2 tbsp unsalted butter
8. Step 8

   Slide the skillet into the oven and roast until the halibut is just opaque at the center and flakes easily, 5 to 7 minutes (125°F on a thermometer). Let it rest in the pan while you finish the sauce.

   7 min, hands-off · 400°F

9. Step 9

   Fold the reserved lobster meat and the chopped tarragon into the warm sauce and heat gently for 1 to 2 minutes, just until the lobster is warmed through — don't let it boil. Taste and adjust the salt.

   2 min

   • 1 tbsp fresh tarragon leaves
10. Step 10

    Spoon the sauce onto four warm plates, dividing the lobster meat evenly, and set a halibut fillet on top of each.

    2 min

Where it’s from

Written by AI from an idea

Version 1, saved Oct 5, 2026