Coldwater Lobster with Spinach and Mushrooms Recipe

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Coldwater Lobster with Spinach and Mushrooms
  • Chef: Chef Stefan Czapalay, Corporate Culinary Consultant
  • Prep Time:
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  • Difficulty Level: Medium

Lobster cooked in the flavors of thyme and butter with a spinach-mushroom topping.

Ingredients of Coldwater Lobster with Spinach and Mushrooms

  • 1 lobster
  • 2-3 Tbsp of olive oil
  • 3 small cubes of butter
  • 3-4 thyme stalks
  • A dash of pepper
  • Salt to taste
  • For the Spinach and Mushrooms:
  • A small bunch of baby spinach leaves
  • 2 cubes of butter
  • 1-2 tsp of onion, finely chopped
  • 1 tsp of garlic, finely chopped
  • 6-8 mushrooms (any)
  • A dash of pepper
  • Juice of 1 lemon

How to Make Coldwater Lobster with Spinach and Mushrooms

  • 1.Cut the lobster lengthwise into two halves and season it with salt and pepper.
  • 2.Heat the olive oil in a pan and sear the lobster for 1 minute on both sides.
  • 3.Add the butter and thyme on the lobster and place the pan in a hot oven of 160 degree Celsius.
  • 4.In another hot pan, put 2 cubes of butter, onions, garlic, mushrooms and saute all for 1 minute.
  • 5.Add the spinach and cover the pan for 30 seconds.
  • 6.Then season it with a dash of pepper and toss.
  • 7.Plating:
  • 8.Remove the thyme from the lobster.
  • 9.On a plate, place the lobster, squeeze the lemon juice over and serve it hot with the spinach and mushroom.