KANSAS CITY STEAKS WITH LOBSTER BéARNAISE SAUCE
Provided by Suzanne Tracht
Categories Beef Shellfish Broil Sauté Mother's Day Steak Lobster Boil Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 15
Steps:
- Cook lobster in large pot of boiling salted water 13 minutes. Using tongs, transfer lobster to rimmed baking sheet. Cool slightly. Twist off claws; reserve for another use. Twist off tail. Scrape out any green tomalley. Using kitchen shears, cut body and legs into 2-inch pieces and place in medium bowl. Cut tail meat from shell; add shell to bowl with body and legs. Cut meat lengthwise into 4 strips, then crosswise into 1/4-inch pieces. Place meat in small bowl, cover, and chill.
- Melt 1/2 cup butter in heavy large pot over medium-low heat. Add sliced shallot, garlic, and chile; cook until fragrant, about 5 minutes. Add lobster shell pieces and stir 5 minutes. Increase heat to medium. Add remaining 1/2 cup butter, 1 tablespoon at a time, stirring until melted between additions. Add paprika; stir to blend. Strain butter into medium bowl, pressing on solids in strainer to release all butter. Discard solids in strainer. Let lobster butter cool to room temperature. (Lobster meat and butter can be prepared 1 day ahead. Cover butter and chill. Return lobster butter to room temperature before continuing.)
- Combine vinegar, chopped shallot, and capers in medium saucepan. Boil over high heat until almost all liquid evaporates, about 1 minute. Remove from heat. Whisk yolks, lemon juice, and 1 tablespoon water in medium bowl. Place bowl over saucepan of barely simmering water. Whisk constantly until mixture is thick, about 3 minutes. Turn off heat. Whisk in lobster butter in 6 additions. Whisk in shallot mixture and tarragon. Season to taste with salt and pepper. Stir in reserved lobster meat. Season with salt and pepper. Keep lobster bèarnaise sauce over warm water.
- Preheat broiler. Rub steaks with coarse kosher salt and pepper. Broil until cooked to desired doneness, about 6 minutes per side for medium-rare (5 minutes per side if boneless). Serve with lobster bèarnaise sauce.
LOBSTER WITH BéARNAISE SAUCE
Number Of Ingredients 15
Steps:
- 1. Cut the avocados in half and remove the pits. Scoop out the pulp, leaving the outer shell intact. Cut the pulp into bite-sized chunks.2. Melt the butter in a warm saucepan. Sauté the chopped onions and sliced mushrooms for approx. 1 minute. Add the lobster and avocado chunks and stir. Add the white wine. Simmer for 3-4 minutes.3. Place the mixture into the empty avocado shells. Cover each one with the Béarnaise Sauce. Glaze under broiler until golden brown.Bearnaise sauce:1. Place the last four ingredients into a pan and simmer uncovered until only 1 tablespoon of liquid remains. Allow it to cool, then strain the liquid.2. Place the egg yolks into a bowl with strained liquid and whip them over very low heat until it acquires a ribbon texture. Add the melted butter slowly. Keep whipping the mixture until all the butter has been incorporated. 3. Remove the pan from the heat and mix in the chopped tarragon.
Nutrition Facts : Nutritional Facts Serves
LOBSTER SAUCE (FOR STEAKS)
Make and share this Lobster Sauce (For Steaks) recipe from Food.com.
Provided by Randy M.
Categories Steak
Time 40m
Yield 2 Steaks and Sauce, 2 serving(s)
Number Of Ingredients 14
Steps:
- Cube chilled lobster lobster into quarter inch by quarter inch pieces. Melt 1/2 stick of butter over medium-low heat. Add sliced shallot, garlic, and cook until fragrant, about 5 minutes. simmer for another 5 minutes. Increase heat to medium. Add paprika; stir to blend. Add remaining 1/2 stick butter, 1 tablespoon at a time, stirring until melted and set aside. Combine wine, chopped shallot, and capers in saucepan. Boil over high heat until almost all liquid evaporates, about 1 minute. Remove from heat. Whisk yolks, lemon juice, and water in medium bowl. Place bowl over saucepan of barely simmering water. Whisk constantly until mixture is thick, about 3 minutes. Turn off heat. Whisk in lobster butter in 6 additions. Whisk in shallot mixture and tarragon. Season to taste with salt and pepper. Season with salt and pepper. Keep lobster sauce over warm water.
- Preheat grill/broiler. Rub steaks with coarse kosher salt and pepper. Broil until cooked to desired doneness, about 6 minutes per side for medium-rare (5 minutes per side if boneless). Serve with lobster sauce.
Nutrition Facts : Calories 483.7, Fat 31.5, SaturatedFat 17.7, Cholesterol 298.6, Sodium 586.2, Carbohydrate 4.1, Fiber 0.3, Sugar 0.4, Protein 41.4
STEAK WITH BEARNAISE SAUCE
We had this for dinner this past weekend and I cannot begin to describe how scrumptious it was. This is a recipe from Ina Garten / The Barefoot Contessa. I have never liked Bearnaise Sauce -- but I made this as a special treat for my husband. We BOTH absolutely loved this steak AND the sauce, and it will be a special dinner for us from now on. We served this with Rosemary Roasted Potatoes and Pesto Pea Salad. Yum! ** Please note: This has raw egg yolks in the Bearnaise Sauce **
Provided by Pianolady
Categories Steak
Time 25m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- For the sauce:.
- Put the Champagne Vinegar, white wine, shallots, 1 tablespoon of the chopped tarragon leaves, 1/4 teaspoon of salt and 1/4 teaspoon of pepper in a small saucepan.
- Bring to a boil and simmer over medium heat for about 5 minutes, until the mixture is reduced to a few tablespoons.
- Cool slightly.
- Place the cooled mixture with the egg yolks and 1 teaspoon of salt in the jar of a blender and blend for 30 seconds.
- With the blender on, slowly pour the hot butter through the opening in the lid.
- Add the remaining 2 tablespoons of chopped tarragon leaves and blend only for a second.
- If the sauce is too thick, add a tablespoon of white wine to thin.
- Keep at room temperature until serving.
- Season the steaks liberally with salt and coarsely ground black pepper on both sides.
- Heat a thin layer of olive oil in a saute pan over high heat until it's almost smoking, then sear the steaks on each side for 1 minute.
- Lower the heat to low and cook the steaks for about 7 to 10 minutes, turning once, until very rare in the middle.
- Remove to a plate, cover tightly with aluminum foil and allow to sit for 10 minutes.
- Serve with the Bearnaise Sauce on the side.
- Note: To make the sauce in advance, prepare an hour before serving and allow it to sit in the blender.
- Before serving, add 1 tablespoon of the hottest tap water and blend for a few seconds.
- Enjoy!
Nutrition Facts : Calories 309.2, Fat 33, SaturatedFat 20.2, Cholesterol 186.2, Sodium 9.1, Carbohydrate 1.1, Sugar 0.2, Protein 1.8
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KANSAS CITY STEAKS WITH LOBSTER BéARNAISE SAUCE RECIPE
From bonappetit.com
3.5/5 (2)Servings 6
- Cook lobster in large pot of boiling salted water 13 minutes. Using tongs, transfer lobster to rimmed baking sheet. Cool slightly. Twist off claws; reserve for another use. Twist off tail. Scrape out any green tomalley. Using kitchen shears, cut body and legs into 2-inch pieces and place in medium bowl. Cut tail meat from shell; add shell to bowl with body and legs. Cut meat lengthwise into 4 strips, then crosswise into 1/4-inch pieces. Place meat in small bowl, cover, and chill.
- Melt 1/2 cup butter in heavy large pot over medium-low heat. Add sliced shallot, garlic, and chile; cook until fragrant, about 5 minutes. Add lobster shell pieces and stir 5 minutes. Increase heat to medium. Add remaining 1/2 cup butter, 1 tablespoon at a time, stirring until melted between additions. Add paprika; stir to blend. Strain butter into medium bowl, pressing on solids in strainer to release all butter. Discard solids in strainer. Let lobster butter cool to room temperature. DO AHEAD Lobster meat and butter can be prepared 1 day ahead. Cover butter and chill. Return lobster butter to room temperature before continuing.
- Combine vinegar, chopped shallot, and capers in medium saucepan. Boil over high heat until almost all liquid evaporates, about 1 minute. Remove from heat. Whisk yolks, lemon juice, and 1 tablespoon water in medium bowl. Place bowl over saucepan of barely simmering water. Whisk constantly until mixture is thick, about 3 minutes. Turn off heat. Whisk in lobster butter in 6 additions. Whisk in shallot mixture and tarragon. Season to taste with salt and pepper. Stir in reserved lobster meat. Season with salt and pepper. Keep lobster béarnaise sauce over warm water.
- Preheat broiler. Rub steaks with coarse kosher salt and pepper. Broil until cooked to desired doneness, about 6 minutes per side for medium-rare (5 minutes per side if boneless). Serve with lobster béarnaise sauce.
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