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## 👩🍳 Instructions
### 1. **Sear the Snapper**
* Pat the snapper fillets dry and season both sides with salt and pepper.
* Heat olive oil and butter in a large skillet over medium-high heat.
* Place fillets skin-side down and press gently to ensure even searing.
* Cook for 3–4 minutes until the skin is golden and crisp. Flip and cook another 2–3 minutes, depending on thickness. Remove from skillet and keep warm.
### 2. **Make the Lobster Cream Sauce**
* In the same pan, melt 1 tbsp butter and sauté shallots for 2 minutes, until soft. Add garlic and cook for 30 seconds.
* Deglaze with white wine, scraping up any browned bits. Simmer until wine reduces by half.
* Stir in cream, lobster meat, lemon juice, and seasoning. Let simmer for 3–5 minutes until slightly thickened and rich. Taste and adjust salt, pepper, and acidity as needed.
### 3. **Plate and Serve**
* Spoon the warm lobster cream sauce onto plates or over the snapper fillets.
* Garnish with fresh herbs and serve immediately with your choice of side.
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## 🍽️ Serving Suggestions
* **On a bed of:** sautéed spinach, creamy mashed potatoes, or wild rice
* **With sides like:** grilled asparagus, roasted baby carrots, or a citrusy fennel salad
* **Wine pairing:** a chilled Chardonnay, Pinot Grigio, or Champagne
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## 👨🍳 Tips for Success
* Don’t overcrowd the pan when searing; work in batches if needed.
* For a lighter version, substitute half the cream with seafood stock.
* You can use shrimp or crab if lobster isn’t available.
* If your snapper has no skin, adjust searing time to avoid overcooking.
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## Final Thoughts
**Seared Snapper with Lobster Cream Sauce** is a dish that strikes the perfect balance of elegance and indulgence. It’s rich but not heavy, bold but not overwhelming, and luxurious while still being achievable in a home kitchen. If you’re looking to impress guests or treat yourself to something exquisite, this is the kind of recipe that turns an ordinary night into something unforgettable.
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Want help turning this into a full 3-course menu, or looking for a dairy-free variation of the sauce? Just ask — I’d be glad to help!
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