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Lobster with Truffle Butter

Ingredients:Lobster with Truffle Butter from Bacco Restaurant

  • 4 each, 1 1/2 pound, Fresh Lobsters
  • 16 onces, Truffle Butter Sauce (see below)
  • 20 each, Asparagus Spears, blanched
  • 1 sprig, Italian flay leaf parsley
  • Shaved Italian White truffles, optional
  • 1 ounce, Unsalted Butter
  • Salt and Pepper


  • In a pot heavily salted, boiling water, drop the live lobsters in and cook for about 6 minutes (4 minutes per pound of lobster).
  • Pull lobster from water and pull claws off and crack carefully trying to keep them whole and set aside.
  • With a large knife, split the lobster in half from head to tail.
  • Heat the asparagus spears in a saute pan with butter, salt and pepper to taste.
  • Place the lobster on an entree plate with the asparagus and claws. Drizzle with truffle butter sauce.
  • Garnish with a sprig of Italian parsley.
  • To truly make this a special dish, add fresh Italian white shaved truffles.

Truffle Butter Sauce

  • 1/2 ounce, Olive Oil
  • 4 each, Shallots, minced
  • 1/4 cup, Rice Vinegar
  • 1/4 cup, Heavy Cream
  • 1 pound, Unsalted Butter, cut into Tablespoons, room temp
  • 1/2 ounce, White Truffle Oil
  • 1/2 ounce, Black Truffle slices packed in oil
  • Salt and Pepper to taste


  • In a heavy bottom sauce pot add olive oil and place over med-high heat.
  • Add minced shallots and saute until translucent.
  • Add rice vineger and white wine and reduce until syrupy consistency.
  • Add heavy cream and reduce until thick and syrupy.
  • Turn heat down to medium and begin to whisk in butter until fully incorporated.
  • Finish sauce by adding truffle oil, sliced truffles and salt and pepper.
  • Set the sauce aside until ready to use. Sauce must be kept in a warm place- not too hot or too cold or sauce will break.

Serves Four

N'awlins Recipes | Restaurant Guide

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