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Creamy Surf 'n Turf Sauce

Creamy Surf 'n Turf Sauce

2 small frozen Cold Water Lobster Tails (4-6 ounces each), thawed
1 cup water
2/3 cup dry white wine
1 rib celery, quartered
3 tbsp. butter
1 shallot, minced
1/4 tsp. minced garlic
3 tbsp. flour
1 tsp. salt
2/3 cup whipping cream, at room temperature
2 steaks, cooked to your preference
Directions: Rinse Cold Water Lobster Tails. In a medium sized saucepan, combine water, wine, and celery. Bring to a boil, then add the lobster tails. Turn heat down to low, and simmer for 8 minutes. Remove lobsters with a slotted spoon, and rinse in cool water (reserve the poaching liquid). Remove lobster meat from shells, and cut into bite-sized chunks.

In skillet, melt butter over medium heat. Add shallot and garlic, and saute until softened, about 3 minutes. Sprinkle mixture with flour and saute for 3 minutes more. Strain the poaching liquid, and whisk it into the skillet mixture. Stir until slightly thickened. Add salt and whipping cream to sauce, then stir in lobster. Spoon sauce over steaks, and serve.
Source: KC Steak Company

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