The perfect union of land and sea. The sweet, delicate flavour of lobster meets the earthy intensity of black truffle in a dish that will leave your guests speechless. Elegant, refined, and surprisingly straightforward to prepare — this is the recipe for your most special occasions.
For an added layer of depth, finish with a drizzle of Black Truffle Extra Virgin Olive Oil in place of standard olive oil.
Ingredients (serves 4)
- 2 live lobsters (approximately 600–700g each)
- 50g butter
- 2 tablespoons olive oil or truffle oil
- 2 cloves of garlic, minced
- 1 shallot, finely chopped
- 100ml dry white wine
- 100ml fish stock
- 100ml crème fraîche
- 20g fresh black truffle (Tuber melanosporum), thinly sliced
- Salt and black pepper to taste
- Fresh parsley, chopped, to finish
Method
Bring a large pot of salted water to a rolling boil. Immerse the lobsters and cook for 8 to 10 minutes. Remove from the water and allow to cool slightly. For lobster cooking technique, Bon Appétit and NYT Cooking both cover the classic method in detail.
Shell the lobsters, removing the meat from the claws and tail. Cut into medium-sized pieces and set aside.
In a wide pan, melt the butter with the olive oil or truffle oil over medium heat. Add the minced garlic and shallot and sauté for a few minutes until soft and fragrant.
Add the lobster pieces to the pan and sauté for 2 to 3 minutes.
Deglaze with the white wine and allow to reduce by half.
Add the fish stock and simmer for approximately 5 minutes until the sauce begins to thicken.
Stir in the crème fraîche and sliced black truffle. Simmer gently for a few more minutes until the sauce is hot and the flavours have melded together. Season with salt and pepper. For the pairing of seafood and truffle, Epicurious covers surf and turf combinations extensively.
Finish with a scattering of fresh parsley and serve immediately. For a final aromatic lift, add a few drops of black truffle oil just before serving.
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