Lobster with Truffle Butter

It is not hard to come across truffle lunatics as they exist in every corner of the world and when it comes to truffles, nothing goes better with them than lobsters. Being one of the most amazing combos in the world of cooking, these are two ingredients that intensify and accentuate each other’s qualities. While truffles bring an earthy and aromatic feel to the dish, it is underscored by the sweet flavor that lobster has to offer.

Lobster with truffle butter is a very popular dish with its origins in France. Emerging as a remarkable embodiment of flavors, this recipe combines the essence of lobsters and truffles in the best possible way. A great tip to help you is to remember that a jar of truffles dipped in oil once opened will last up to two weeks. Also it is recommended to use shavers when it is desired to shave truffles. Not only are they beautiful tools, they have been designed specifically for the size, hardness and thickness. In addition, they can also be used for decorative chocolate shavings.


This recipe serves 4 and the cooking time is 20 minutes.
Lobsters (Fresh) 4 pieces (about 1 ½ pounds each)
Truffle butter sauce 16 oz
Asparagus spears (blanched) 20
Italian flay parsley 1 sprig
Italian white truffles (shaved) 2
Butter (unsalted) 1 oz
Salt To taste
Pepper To taste

Ingredients for Truffle Butter Sauce

Olive oil ½ oz
Shallots (minced) 4 each
Rice vinegar ¼ cup
Heavy cream ¼ cup
Unsalted butter (cut into tablespoons) 1 pound
White truffle oil ½ oz
Black truffled (Sliced and packed in oil) ½ oz
Salt To taste
Pepper To taste


Recipe for Truffle Butter Sauce

Take a saucepan and add olive oil to it. Place it over medium high heat and add the minced shallots to it. Sauté the shallots until they are translucent. Next add white wine and rice vinegar. Keep cooking until a syrupy consistency is achieved. Once that happens, add heavy cream and cook until it is reduced to a syrupy and thick texture. Reduce the heat and add butter such that it is mixed well. In the end, add truffle oil, pepper, salt and sliced truffles. Set the sauce aside until it is ready to use. It is important to ensure that the sauce is kept in a warm place which is neither too cold nor too hot for the sauce.

Recipe for the Lobster

Take a pot with salted water and bring it to a boil. Drop lobster in it and cook for about 6 minutes. Now drain the water and remove the claws. Be careful not to break them and keep them aside. Now take a large knife and open the lobster in half from head to its tail. Take a sauté pan and add the asparagus pears to it. Add butter, pepper and salt to taste. For serving, take an entrée plate and place the lobster on it with the claws and asparagus. Drizzle truffle butter sauce over it. Use the sprig of parsley for garnishing and you can also add the shaved white truffles.