Creole Lobster Tail with Zesty Lime Butter and Cassava Fries

Creole Lobster Tail with Zesty Lime Butter and Cassava Fries
Jump to Recipe 👇

About This Recipe

Napa Valley, renowned for its lush vineyards and delectable culinary experiences, has always been a hub for innovative dishes inspired by global flavors. Today, we delve into a recipe that seems to encapsulate the spirit of Napa while infusing Creole and tropical influences: Creole Lobster Tail with Zesty Lime Butter and Cassava Fries.

Nestled among the vineyards, a myriad of chefs have been crafting dishes that are a symphony of flavors. In one such exploration, while seeking inspiration for a dish that could pair brilliantly with the versatile wines of Napa, the concept of the Creole Lobster Tail was born. The rich and hearty flavors of lobster, accentuated by Creole spices, effortlessly capture the essence of Southern comfort, while the tang of zesty lime butter introduces a vivacity that's reminiscent of a tropical summer.

But what truly sets this dish apart is the inclusion of Cassava Fries. Cassava, a root vegetable popular in South America and parts of Asia, offers a unique take on the conventional side dish. When fried, it provides a more earthy taste than regular fries, pairing beautifully with the robust flavors of the lobster.

And speaking of pairing, a dish this grand demands wines that can uplift and complement its intricate layers of flavor. Two wines from the heart of California's wine country come to mind.

Firstly, the Chardonnay. A wine as timeless as the valley itself, a buttery Chardonnay from the esteemed Far Niente Winery in Napa Valley or the Sonoma-Cutrer Vineyards in Sonoma offers the palate an exquisite balance. Its inherent creaminess aligns seamlessly with the rich textures of the lobster, while its slight oaky undertones resonate with the Creole spices.

However, for those seeking a more refreshing accompaniment, look no further than the Sauvignon Blanc. With its vivacious citrus notes, it's a match made in heaven with the lime butter sauce. The St. Supéry Estate Vineyards & Winery and the Dry Creek Vineyard are famed for producing some of the most tantalizing Sauvignon Blancs, ensuring a delightful symphony of flavors.

One might wonder, how does this dish fit into a broader menu, especially one that's embedded in the culinary culture of Napa? Imagine starting your meal with a light salad featuring local produce, followed by the star of the show, our Creole Lobster Tail. To round off this meal, consider a decadent dessert like a berry tart, capturing the fruity essences of Napa.

For visitors and enthusiasts keen on exploring Napa's culinary wonders, this dish is a must-try. While it's intricate and grand, its essence lies in the blending of cultures, much like Napa itself. Over the years, Napa has been a melting pot for global cuisines, and this Creole Lobster Tail with Zesty Lime Butter and Cassava Fries is a testament to this culinary evolution.

In conclusion, whether you're a local, a traveler, or someone who admires the wonders of Napa Valley from afar, this dish and its perfect wine pairings encapsulate the very spirit of this region. It's a celebration of flavors, a dance of textures, and most importantly, a tribute to the ever-evolving culinary landscape of Northern California. So, the next time you find yourself wandering amidst the vineyards, seeking an authentic Napa experience, remember to savor the flavors and let the wines tell their tales.

Cassava: The Earthy Alternative to Traditional Fries

Cassava, also known as yuca, is a root vegetable native to South America. With its earthy flavor and starchy texture, it's been a staple food for many cultures across the world. Unlike potatoes, cassava has a slightly nutty flavor and a chewier texture when fried. High in carbohydrates and a good source of vitamin C, this gluten-free ingredient is not just delicious but also nutritious.

For our Creole Lobster Tail dish, cassava fries play a vital role in balancing the robust flavors of the lobster with its understated, earthy notes. When paired with the zesty lime butter, the cassava fries provide a harmonious blend of taste profiles that tantalize the taste buds.

How to Perfectly Fry Cassava for Golden-Brown Fries

  1. Peeling Cassava: Start by peeling off the brown outer skin of the cassava. Underneath, you’ll find a thin pinkish layer – make sure to remove this as well since it can be quite tough.
  2. Cutting: Slice the cassava into fries. Ensure that they are of uniform size for even cooking.
  3. Boiling: Before frying, boil the cassava pieces for about 10 minutes. This step ensures they're partly cooked and will become crispy when fried.
  4. Frying: Use a deep fryer or pan with enough vegetable oil. Fry the cassava in batches to avoid overcrowding, which can drop the oil temperature and result in soggy fries.
  5. Seasoning: As soon as they're golden-brown and out of the fryer, season with salt or other desired seasonings.

FAQs About Creole Lobster Tail with Zesty Lime Butter and Cassava Fries

  1. What can I substitute for Creole seasoning? If you don’t have Creole seasoning, you can make a simple blend at home using paprika, dried oregano, ground black pepper, dried basil, onion powder, dried thyme, garlic powder, and cayenne pepper.
  2. Can I use regular potatoes instead of cassava for the fries? Yes, regular potatoes can be a substitute for cassava. However, cassava offers a unique, earthy flavor that sets this dish apart.
  3. How do I store leftover lobster tail? Store leftover lobster tail in an airtight container in the refrigerator for up to 2 days. For reheating, it’s best to use an oven or stovetop to retain its succulence.
  4. Are there any allergens in this recipe? Lobster is a shellfish and can be an allergen for some people. Always disclose ingredients when serving to guests.
  5. Can I use lemon instead of lime for the butter? Yes, lemon can be a good substitute for lime, offering a similar citrusy zest but with a slightly different flavor profile.

Tips for Success

  1. Marination Matters: For the lobster tail, make sure to marinate it for at least 30 minutes, if not longer. This ensures the Creole seasoning penetrates the meat, enhancing its flavor.
  2. Oil Temperature: Maintaining the right temperature for frying is crucial. Too hot, and the cassava fries will burn quickly. Too cold, they'll be soggy. A cooking thermometer can be handy to maintain the oil around 350°F (175°C).
  3. Freshness Factor: Always choose fresh lobster tails over frozen for this recipe. Fresh lobster is sweeter and more tender, which makes a significant difference in taste.

Recipe Overview

Recipe:
Creole Lobster Tail with Zesty Lime Butter and Cassava Fries
Author:
Lily Anderson
Season:
Summer
Yield:
2 servings
Calories Per Serving:
650
Prep Time:
PT40M
Cook Time:
PT20M
Total Time:
PT1H

Ingredients List

Ingredients:

  • 2 large lobster tails, split in half
  • 1 tbsp Creole seasoning
  • 4 tbsp unsalted butter, melted
  • Zest of 1 lime
  • 2 tbsp fresh lime juice
  • 2 cloves garlic, minced
  • 1 large cassava root, peeled and cut into fries
  • Vegetable oil, for frying
  • Salt, to taste
  • Fresh parsley, chopped for garnish
  • Lime wedges, for serving

Step-by-Step Directions

  1. Begin by marinating the lobster tails. Sprinkle the Creole seasoning generously over the meaty part of the lobster tails. Allow them to marinate for at least 30 minutes in the refrigerator.
  2. In a small bowl, combine melted butter, lime zest, lime juice, and minced garlic. Mix well and set aside.
  3. Heat the vegetable oil in a deep frying pan or fryer. Once hot, carefully add the cassava fries in batches, ensuring not to overcrowd the pan. Fry until golden brown, roughly 6-8 minutes. Remove with a slotted spoon and place on a plate lined with paper towels. Sprinkle with salt while still hot.
  4. Preheat a grill or grill pan over medium-high heat. Once hot, place the lobster tails, flesh side down, and grill for 4-5 minutes. Flip and cook for another 4 minutes or until the lobster is opaque and fully cooked.
  5. Right before serving, brush the zesty lime butter generously over the lobster tails.
  6. Serve the lobster tails hot, accompanied by cassava fries. Garnish with freshly chopped parsley and provide lime wedges for an extra splash of zest.

Share Your Results

Was it everything you dreamed it could be? Let me know how it turned out for you and share a picture on social media with the hashtag #LilyCooksNapa

Hello and welcome to Napa Home Chef! We're thrilled you're joining us to explore the vibrant world of wine country cooking. Our team has crafted bold, creative recipes inspired by Napa Valley's lush landscapes, bountiful harvests, and world-renowned wines. We hope you enjoy the journey with us!

Get ready to experience the rich flavors and unique culinary delights that embody the essence of wine country living. Happy cooking!

About Me

Don't miss a recipe!

Thank you! Your submission has been received!
Oops! Something went wrong while submitting the form.

Coming soon - Cookbook!

Loving Napa Home Chef Recipes and wishing for more? Discover print exclusives!

Napa Recipe Cookbook: Napa Home Chef
Apple and Quince Crostata with Cinnamon Streusel and Crème Fraîche Ice Cream
Seasonal Fruit and Yogurt Parfait with House-Made Granola and Local Honey
Kurobuta Pork Chop with Red Endive & Honey Lemon
Tangy Napa Cabbage Kimchi Slaw
Wagyu Beef Tacos with Smoked Oyster Aioli and Grilled Scallions
Seared Tofu Asian Broccoli Salad
Sunset Over Kyoto
Merlot Plum Reduction
Red Trout with Zesty Mandarins and Spiced Hazelnut Brown Butter
Napa Steakhouse Yum Yum Sauce
Avocado Toast with Poached Eggs and Heirloom Tomatoes
Chicken Al Pastor Quesadillas with Melted Cheese

Mandatory (inedible) cookies. By using this website, you agree to the storing of cookies on your device to enhance site navigation, analyze site usage, and assist in our marketing efforts. View our Privacy Policy for more information.