1. Prepare the snapper:
– Season the snapper fillets with salt, black pepper, and fresh lemon juice.
– In a large skillet, heat the olive oil over medium-high heat. Add the snapper fillets and cook for 3-4 minutes on each side, or until the fish is cooked through and flakes easily with a fork. Remove from the skillet and set aside.
2. Prepare the lobster lemon cream sauce:
– In the same skillet, melt the butter over medium heat. Add the minced garlic and finely chopped shallot, and sautΓ© until softened, about 2-3 minutes.
– Pour in the dry white wine and bring to a simmer. Cook for 2-3 minutes, allowing the wine to reduce slightly.
– Stir in the heavy cream, fresh lemon juice, and lemon zest. Simmer for 3-4 minutes, until the sauce thickens.
– Add the chopped lobster meat to the sauce and cook for another 2-3 minutes, until the lobster is heated through. Season with salt and black pepper to taste.
3. Serve:
– Place the snapper fillets on serving plates and spoon the lobster lemon cream sauce over the top.
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