Crab Cakes and Lobster Tails

This one is AWESOME.  We picked up two small Lobster tails from Harris-Teeter.  This is a real simple and very tasty way to prepare the Lobster.  Steaming the lobster with wine improves the sauce as the juices of the lobster will go into the wine and not be lost.  This would probably be even better with a whole lobster.

The crab cakes, the best I’ve had yet, come from a Paula Deen crab cake recipe.  I’m not a huge fan but she does know how to cook a crab cake. They are best if done with Dungeness Crab.  Get them to steam it for you ahead of time.  We topped ours this time with a Remoulade.  The recipes are below.

Recipe: Lobster in Tarragon & Wine Sauce


  • 2-4 Lobster tails
  • 1 cup White Wine
  • 2 T Butter
  • 1 T Tarragon – Dried
  • 1t Parsley
  • Salt to taste


  1. Pour wine into pot. Put in steamer basket. Boil the wine. Add the lobster tails. Steam them for 5-7 minutes. Remove the lobster. Add Tarragon, Parsley and Butter to the wine in the saucepan. Reduce liquid. I cut the lobster tails into medallions and serve with the sauce on top.

Remoulade Sauce: The quick & easy way


  • 1 cup of Mayonaise
  • 1 tsp Dry mustard
  • 1 tsp Crushed Garlic
  • 2 tsp Sweet Pickle Relish
  • 2 tsp Capers, chopped
  • 1 Tsp Parsley, dried
  • 1 tsp Anchovy Paste


  1. Combine all ingredients in a bowl and mix. Refrigerate for 2 hours if you can.

Quick Notes

It’s great to make a Remoulade from scratch but you may want to try this for a quick way without a lot of the hassle.

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