Gin

Tipsy Lobster and Scallops in a Gin and Tarragon Sauce

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Last nights culinary experiment was a touch of gourmet with a hint of Paleo. I gotta say it turned out pretty tasty 🙂

I had a bunch of frozen lobster meat in our freezer from a while ago when I was going to attempt a lobster bisque. Life got in the way and the soup was never made but I wasn’t about to let that go to waste! So I got to thinking of dinner options I could make with this lobster and a pack of scallops I had recently bought. I wanted something not too heavy or creamy since scallops and lobster are already rich in themselves. What I had in my fridge was fresh tarragon, garlic, shallots and oh ya! GIN! So I decided to try and make all that work together.

I have to say the combination of flavors was simply delightful with just the right amount of richness. And best of all it was easy and quick to make 🙂

Ingredients:

  • 1 Pack of Scallops (mine had 25 pcs)
  • 1/2 Lbs Lobster Meat (cubed)
  • 6 Tbsp Unsalted Butter (divided)
  • 1 1/2 Tbsp Fresh Tarragon (finely chopped)
  • 1 Handful of Italian Parsley (finely chopped)
  • 1 Medium Shallot (finely chopped)
  • 4 Shots of Gin
  • 1/4 Cup White Wine (I used a chardonnay)
  • 1/4 Cup of Water
  • 2 Garlic Cloves (minced)
  • Juice from 1/2 Lemon
  • 1 Tsp Garlic Powder
  • 1/2 Tsp Cayenne
  • Seasoning Salt and White Pepper to taste

How To:

1) In a large saute pan heated to high, melt 3 Tbsp of butter and add in your scallops and lobster. Let the meat brown (8-10 mins)

2) De-glaze the pan with 2 shots of Gin and some lemon juice. (I used 1/4 of the lemon) Season the meat with the garlic powder, cayenne, salt and pepper and let it cook for 1-2 more minutes to allow the alcohol to cook off. Set the meat aside on a platter or plate once it is done.

For the Sauce:

1) In the same pan, heat the rest of the butter and brown your shallots. Add in the garlic, tarragon and parsley followed by the 1/4 cup of water. Bring it to a boil then add your Gin and Wine. Bring it up to a boil again and let the alcohol cook off (approx 5 mins)

2) Add in the rest of the lemon juice and season with a bit of salt and pepper.

3) Add in your cooked seafood and coat the meat.

Serve and Enjoy 🙂

I served ours up on a bed of cooked spaghetti squash to keep it Paleo and it went very nicely with the tastes.

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