Red Lobster Stuffed Flounder

Name: Red Lobster Stuffed Flounder (Elevated)
Total time: 1 h 30 min
Yield: 4
Cuisine: French
Ingredients: 4 Flounder fillets (6-8 oz each), skin on; 1 tsp Sea salt; 1/2 tsp White pepper; 4 oz Lobster meat - cooked, chopped; 4 oz Jumbo lump crab meat; 2 tbsp Shallots - finely minced; 1 tbsp Fresh tarragon - chopped; 1 tbsp Heavy cream; 1 tbsp Butter; 1/4 tsp Lemon zest; 1/2 cup Dry white wine (Sauvignon Blanc recommended); 2 tbsp White wine vinegar; 1 tbsp Shallots - finely minced; 1 cup Unsalted butter - cold, cubed; 1 tbsp Lemon juice; 2 tbsp Olive oil

⏱1h 30m

👥4

🔥650 cal

Hard

🍽️French

A restaurant-quality dish featuring pan-seared flounder, a luxurious lobster and crab stuffing, and a classic French beurre blanc sauce.

4 Flounder fillets (6-8 oz each), skin on

1 tsp Sea salt

1/2 tsp White pepper

4 oz Lobster meat - cooked, chopped

4 oz Jumbo lump crab meat

See all 16 ingredients ↓

(0 reviews)

⏱1h 30m

👥4

🔥650 cal

Hard

🍽️French

A restaurant-quality dish featuring pan-seared flounder, a luxurious lobster and crab stuffing, and a classic French beurre blanc sauce.

#Seafood #Pan-Seared #French Cuisine

Instructions

Prepare the Beurre Blanc: In a saucepan, combine White wine, White wine vinegar, and Shallots. Bring to a simmer and reduce until almost dry.
Reduce heat to low and whisk in cold Butter, one cube at a time, until emulsified. Stir in Lemon juice. Keep warm.
Prepare the Stuffing: In a skillet, melt Butter over medium heat. Sauté Shallots until translucent. Add Lobster meat, Crab meat, Tarragon, and Heavy cream. Cook for 2-3 minutes, then stir in Lemon zest. Remove from heat.
Season Flounder fillets with Sea salt and White pepper.
Stuff each Flounder fillet with the Lobster-Crab mixture.
Heat Olive oil in a large skillet over medium-high heat. Place Flounder fillets skin-side down and sear for 4-5 minutes, until skin is crispy.
Flip the Flounder fillets and cook for another 2-3 minutes, or until cooked through.
Serve immediately, drizzled with Beurre Blanc.

Ingredients

4 4 Flounder fillets (6-8 oz each), skin on
1 tsp 5 mL Sea salt
1/2 tsp 2.5 mL White pepper
4 oz 115 g Lobster meat - cooked, chopped
4 oz 115 g Jumbo lump crab meat
2 tbsp 30 mL Shallots - finely minced
1 tbsp 15 mL Fresh tarragon - chopped
1 tbsp 15 mL Heavy cream
1 tbsp 15 mL Butter
1/4 tsp 1.25 mL Lemon zest
1/2 cup 120 mL Dry white wine (Sauvignon Blanc recommended)
2 tbsp 30 mL White wine vinegar
1 tbsp 15 mL Shallots - finely minced
1 cup 240 mL Unsalted butter - cold, cubed
1 tbsp 15 mL Lemon juice
2 tbsp 30 mL Olive oil

Equipment

Saucepan
Skillet
Whisk

Instructions

Prepare the Beurre Blanc: In a saucepan, combine White wine, White wine vinegar, and Shallots. Bring to a simmer and reduce until almost dry.
Reduce heat to low and whisk in cold Butter, one cube at a time, until emulsified. Stir in Lemon juice. Keep warm.
Prepare the Stuffing: In a skillet, melt Butter over medium heat. Sauté Shallots until translucent. Add Lobster meat, Crab meat, Tarragon, and Heavy cream. Cook for 2-3 minutes, then stir in Lemon zest. Remove from heat.
Season Flounder fillets with Sea salt and White pepper.
Stuff each Flounder fillet with the Lobster-Crab mixture.
Heat Olive oil in a large skillet over medium-high heat. Place Flounder fillets skin-side down and sear for 4-5 minutes, until skin is crispy.
Flip the Flounder fillets and cook for another 2-3 minutes, or until cooked through.
Serve immediately, drizzled with Beurre Blanc.

Nutrition per serving

Calories 650

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Red Lobster Stuffed Flounder

Red Lobster Stuffed Flounder

Ratings & Reviews

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