Directions:
STEP 1
You can use either fresh or frozen lobster tails. When using frozen tails be sure to thaw them overnight in the refrigerator or place them in a pot of cold water for 30 minutes or more, until fully thawed.
Pan sear the lobster tails with the butter for 3-4 minutes until the edges are beautifully crisp and golden.
STEP 2
Add the wine and the broth. Use a good quality dry white wine. Cook until sauce almost reduced and add the truffle paste.
STEP 3
Keep the fire on a medium flame and cook for about 10-12 minutes. Be careful not to overcook! You don’t want tough or rubbery lobster. You want soft and melt-in-your-mouth seared lobster meat.
STEP 4
Plate and shave fresh black truffle on top.
STARTER
Black Truffle Lobster Tail
-
15m
PREP
-
15m
COOK
-
370
CALORIES
-
2
SERVINGS
Recipe by:
Basilico Restaurant
324 Millburn avenue
Millburn, NJ, 07041
Description:
Pan roasted cold water lobster tails in a black truffle sauce with freshly shaved black summer truffle.
Ingredients:
– 2 (6-8 ounce) cold water lobster tails
– 4 Tablespoons Urbani black truffle butter
– 2 tablespoons Urbani black truffle paste
– 1 cup lobster broth
– 1/2 cup dry white wine
– Salt & pepper
– Fresh black summer truffle
How to cook with Black Truffles
Black truffles work well with ingredients like butter and cheese because the fat in these ingredients absorbs the earthy truffle flavor and carries it through the whole dish.
How to spot Parmigiano Reggiano cheese
To make sure that you are buying Parmigiano Reggiano cheese, look for the distinctive dotted rind and make sure it is a product of Italy, otherwise it is not Parmigiano Reggiano.
Wine Pairing
Cuvee Prestige MV Franciacorta DOCG
by Ca’ del Bosco
STARTER
Black Truffle Lobster Tail
-
15m
PREP
-
15m
COOK
-
370
CALORIES
-
2
SERVINGS
Recipe by:
Basilico Restaurant
324 Millburn avenue
Millburn, NJ, 07041
Directions:
STEP 1
You can use either fresh or frozen lobster tails. When using frozen tails be sure to thaw them overnight in the refrigerator or place them in a pot of cold water for 30 minutes or more, until fully thawed.
Pan sear the lobster tails with the butter for 3-4 minutes until the edges are beautifully crisp and golden.
STEP 2
Add the wine and the broth. Use a good quality dry white wine. Cook until sauce almost reduced and add the truffle paste.
STEP 3
Keep the fire on a medium flame and cook for about 10-12 minutes. Be careful not to overcook! You don’t want tough or rubbery lobster. You want soft and melt-in-your-mouth seared lobster meat.
STEP 4
Plate and shave fresh black truffle on top.
Description:
Pan roasted cold water lobster tails in a black truffle sauce with freshly shaved black summer truffle.
Ingredients:
– 2 (6-8 ounce) cold water lobster tails
– 4 Tablespoons Urbani black truffle butter
– 2 tablespoons Urbani black truffle paste
– 1 cup lobster broth
– 1/2 cup dry white wine
– Salt & pepper
– Fresh black summer truffle
How to cook with Black Truffles
Black truffles work so well with rich ingredients like butter and cheese, the fat in these ingredients absorbs the truffle flavor and carries it through the whole dish
How to spot Parmigiano Reggiano cheese
To make sure that you are buying Parmigiano Reggiano cheese, look for the distinctive dotted rind and make sure it is a product of Italy, otherwise it is not Parmigiano Reggiano.
Wine Pairing
Cuvee Prestige MV Franciacorta DOCG
by Ca’ del Bosco
FEATURED VIDEO RECIPE
Urbani Black Truffle &Parmigiano Reggiano
Chef Michele Casadei Massari shows you how to make a special dish using Urbani Balck Truffles and Parmigiano Reggiano, and pairs it with an exceptional wine from Ca’ del Bosco.
Participating Restaurants
This list of participating restaurants will be updated frequently until the week of the event.
Reservations can be made directly through each restaurant or through Open Table.
