My Red Snapper with a Lobster Cream Sauce is the perfect restaurant-style dish to make when you hear company’s coming over or a delicious date night dinner with your significant other.
It’s not as hard as you might think to make this delicious Restaurant Style Dish.
And for most Restaurant Style Dishes, it’s all about finding the right ingredients and these days you can find most of them in your local supermarket.
I am careful about sourcing seafood and like to know where the products I’m serving come from, so make sure to read the label to find the country of origin of the products you’re purchasing. I’ve been enjoying shopping at Costco’s more these days because they’ve added so many Organic and healthy products to their line as well as some well-sourced frozen seafood. And that makes my job easier and dinner even more affordable.
I’ve found well sourced Mahi-Mahi, Coho Salmon and Red Snapper at my Costco and hopefully, they’ll continue to add to their well-sourced product line.
You might ask what isn’t well sourced? My list of undesirable products is Atlantic Salmon, Farmed seafood of any type (except for clams and mussels) and Seafood out of Asian or Indian waters that I can’t personally verify as safe. I’m not saying these aren’t good products, but I won’t risk it. I always look for North American, South American or European Union products most come from trustworthy sources.
As for lobster meat, I’ve found that readily available in most supermarkets in 8-ounce and 16-ounce packages in the frozen seafood section near the fresh fish area, and of course, the lobster of choice is Maine or Canadian. In the case of a sauce, a little goes a long way, which makes it an affordable luxury. You do want lobster meat and not lobster tails for this type of dish as the tails will get tough and chewy and are best used for broiling or grilling like in my stuffed lobster tail recipe.
So now that you’ve read my thoughts on seafood its time to impress your guests with my Red Snapper with a Lobster Cream Sauce!
If you like my Red Snapper Recipe you might also like these delicious fish dishes:
- Blackened Salmon with a Gorgonzola Cream Sauce
- Pan Seared Halibut
- How to Poach Mahi-Mahi (or your favorite fish)
- Grilled Atlantic Rockfish
Red Snapper with a Lobster Cream Sauce
Ingredients
- 12 ounce red snapper fillets or your favorite fish 2 filets
- 4 ounces cooked lobster meat claw and body
- 1 cup heavy cream
- ½ teaspoon old bay seasoning
- sea salt and black pepper to taste
- 1 teaspoon chopped Italian parsley for garnishing
- 4 cups supergreens for under snapper Or greens of your choice
Instructions
- preheat your oven to 350 degrees
- place the red snapper fillets in a baking dish and add a little water to the pan to help keep the fish from drying out
- season the snapper with sea salt and black pepper
- drizzle a little olive on the top of the fish (optional)
- bake fish for 15-20 minutes
- While fish is baking add heavy cream to a saute pan, add in old bay seasoning and reduce the cream on medium to low heat for about 5 minutes
- Add in lobster and continue to reduce for another 5 minutes, the sauce should be reduced by about 40-50 % turn off heat and allow to rest until fish is done.
- Saute greens in olive oil or water while the sauce is reducing, season with sea salt and black pepper as needed
- When snapper is cooked, plate the greens then the snapper and spoon over the lobster sauce and garnish with chopped parsley
- Serve with your favorite grain or potato
Tami says
We’ve been eating more seafood that past few months. However, we haven’t eaten Red Snapper so we will be adding it to next month’s menu.
Candy says
The red snapper sounds wonderful. The show stopper seems to be the lobster cream sauce. So rich and tasty
Alli Smith says
I’m picky about where my seafood comes from. I grew up eating fresh seafood. The next time I buy Red Snapper, I’m going to make this recipe. It looks so tasty and pretty!
Melissa Chapman says
An interesting post and learning about where to get fresh seafood was so important. My son loves seafood so i have to learn how to make this for him.
Amber Myers says
My husband would be all about this dish. He’s a huge fan of seafood. I wish I liked it, because this does look tasty.
Jeanette says
That sounds absolutely amazing. I am looking for something new and different to eat and I think this is it. It looks delicious.
benjy ashley says
Today, had red snapper filleted at HEB and will serve it over asparagus. Can’t wait for this evening.
Ashley says
Can the sauce be used on Ravoli as well?
Chef Dennis Littley says
hi Ashley
it certainly would make a delicious sauce for ravioli! It could be used on chicken and just about any type of fish as well.
Mike says
Here was my take on your sauce. I can never leave a recipe as is, I always tweak just a little bit. I’m a sous chef myself. I started the sauce with 8oz of white wine, burned off the alcohol, then added a pt of heavy cream while wisking, then reduced it down by about 50%. While doing that, I steamed 5 small lobster tails and ice bathed them long enough to cool the shells, peeled the shells, diced the lobster meat, then sautéed the rest of the way in avocado oil with old bay, adding 1oz of white wine to the pan about a minute after adding the lobster. I then combined the reduced cream and the lobster together, and mixed in about 2 tbspns of chopped Italian parsley, and a 2 finger pinch of fresh chopped dill. I used the sauce on filet mignon in a surf and turf with shrimp skewers. Was AMAZING.
Mike says
Steamed for 6 minutes **.
Note: this is still partially uncooked lobster when it goes into the sautéed pan, and without bringing the temp up to fully cooked, do not eat and handle like raw food. Time is of the essence here. Do not let it sit between the steaming and the sautee. You should still be burning your fingers a little bit as you peel the shell.
Chef Dennis Littley says
Thanks for your tips Mike and I’m happy to hear you enjoyed the recipe!
DMR says
OH YES, YES, YES…total winner.
K says
ummm… will you marry me?
Chef Dennis Littley says
thanks for asking Karen! I’ve already got one wife, not sure I could live through having two!
Renee G says
loved the sauce as is. I used it over salmon instead though and it was delicious. My parents loved it as well and said it was better than at a restaurant. this will definitely become a staple when I want to impress my guest. I lost this recipe for a minute and in my search to find ran across multiple similar but with the addition of wine which I honestly don’t think it needs. I was so happy when I remembered to search my bookmarks and I found it again. Thanks so much for this simple and tasty recipe.
Amanda says
Looks good and want to give it a try but what is or in Old Bay seasoning?
Chef Dennis Littley says
hi Amanda
its old bay seasoning.
Jason J says
This sounds wonderful, I am going to try this tomorrow. Question thoughts on pan frying the snapper?
Chef Dennis Littley says
Pan frying is a good option Jason, just cook the fish as you normally would and make the sauce in a separate pan.
Aga says
Red snapper has a unique flavor which I really like. Currently I’m in Indonesia where every kind of fish is easily available. I’m thinking to give this recipe a try probably tomorrow 🙂 Thanks for sharing, keep posting!
adam j. holland says
Dude. Right now, the best price on Gulf Red Snapper in my little Texas town is $27 per pound. April was supposed to be “no spend month” at the Holland House, but this ruins it.
P.S. — Thanks! The whole “no spend month” was my wife’s idea anyway!
Chef Dennis Littley says
I hear you Adam, I used a frozen product no where near that cost, but Fresh Texas Snapper would be awesome!
Joseph archer says
Kroger now sells red snapper filets in texas
Chef Dennis Littley says
thats great news Joesph
Larry says
Wow this looks super good and I believe I have both lobster and snapper in the freezer.
Chef Dennis Littley says
I hope you enjoy it Larry!
Cher says
I love red snapper and am so pleased that so many grocery chains up where I live are making the effort to be more discerning with their fish and seafood selections.
This looks amazing!
Chef Dennis Littley says
it really is a delightful fish! Thanks Cher