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Garlic Butter Salmon and Lobster in Creamy Lemon Parmesan Sauce Recipe

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4.3 from 32 reviews

This Garlic Butter Salmon + Lobster recipe combines tender wild-caught sockeye salmon and succulent lobster tails, roasted to perfection and coated in a creamy, zesty lemon Parmesan sauce. Perfect for an elegant yet simple meal, this dish pairs beautifully with pasta or rice, offering a rich blend of garlic, butter, and fresh lemon flavors.

Ingredients

SALMON + LOBSTER:

  • 2 (4-6 ounces each) wild-caught Sockeye salmon fillets
  • 4 (6 ounces each) wild lobster tails
  • 2 tablespoons extra virgin olive oil
  • 4-6 tablespoons garlic herb butter, softened

SAUCE:

  • 1 tablespoon unsalted butter (or garlic herb butter for extra flavor)
  • 2 garlic cloves, minced
  • 1 ½ cups organic heavy cream
  • ⅓ cup freshly-grated Parmesan cheese
  • 1 lemon, freshly squeezed
  • ½ teaspoon sea salt

Instructions

  1. Prep the Lobster: Slightly crack the lobster shells and carefully remove most of the lobster meat outside the shell without fully detaching the shell from the meat. Remove any grey lining, then rinse the lobster meat with water and vinegar to clean thoroughly. Pat dry with a paper towel. This slight detachment helps the lobster cook evenly while the shell protects the meat during roasting.
  2. Bake the Salmon + Lobster: Preheat your oven to 400°F (204°C) and line a baking sheet with parchment paper. Place the rinsed and dried salmon fillets and prepped lobster tails onto the baking sheet. Drizzle with extra virgin olive oil and softened garlic herb butter, rubbing evenly over the seafood until fully coated. Roast on the top rack for 15-20 minutes, or until the salmon flakes easily with a gentle touch and the lobster meat turns a light pink color, indicating it’s fully cooked. Remove from the oven and let cool slightly before removing the lobster meat entirely from the shells. Cut lobster into medium-sized chunks or leave whole according to your preference. Set aside with the salmon.
  3. Make the Sauce: In a medium skillet over medium-high heat, melt the butter. Add the minced garlic and sauté for 1-2 minutes until fragrant, being careful not to burn the garlic. Pour in the heavy cream, grated Parmesan cheese, freshly squeezed lemon juice, and sea salt. Stir to combine and bring the mixture to a boil. Once boiling, reduce the heat to low and simmer for 2-3 minutes until the sauce thickens slightly. Add the roasted salmon and lobster chunks to the skillet and gently coat them with the creamy sauce. Let simmer for an additional 1-2 minutes to meld the flavors. Remove from heat immediately.
  4. Serve: Plate the salmon and lobster with creamy lemon Parmesan sauce over your favorite cooked pasta, white rice, brown rice, or coconut rice for a complete and satisfying meal. Serve immediately for the best flavor and texture.

Notes

  • Storage: Store any leftovers in an airtight container in the refrigerator for up to 3-4 days.
  • Add greens such as spinach, broccolini, collards, or asparagus to enhance flavor and add nutritional value.
  • Ensure lobster meat is fully cooked by checking for opaque, light pink color.
  • To intensify garlic flavor, use garlic herb butter in both the seafood coating and sauce.

Find it online: https://deliciousyum.com/garlic-butter-salmon-and-lobster-in-creamy-lemon-parmesan-sauce-recipe/