Lobster Boudan With A Fresh Lemon And Tarragon Butter Sauce Recipes

LOBSTER BOUDAN WITH A FRESH LEMON AND TARRAGON BUTTER SAUCE

Steps:

• In a food processor, combine the lobster meat, shallots, cream and cognac. Season with salt, cayenne and pepper. Turn the mixture into a mixing bowl. Stir in the rice and parsley. Season with salt, cayenne and black pepper. **To test the seasoning of the sausage, pan-fry a small piece of the filling for a couple of minutes on each side. Re-adjust the seasoning if needed. Either using a feeding tube or a funnel, stuff the sausage into the casings and make 3-inch links. Bring a large saucepan of salted water up to a boil. Poach the sausage for about 5 minutes, or until the sausage is firm to the touch and plump. Remove from the water and allow to cool. In a large saute pan, over medium heat, melt the butter. Pan-fry the sausage for 3 to 4 minutes on each side. Remove from the pan and keep warm. To serve, spoon the sauce in the center of each plate. Lay a crouton in the center of the sauce. Place a couple of links of sausage over each crouton. Garnish with parsley and butter sauce.
• In a saucepan, over medium heat, combine the shallots and lemon juice. Season with salt and cayenne. Bring the mixture to a boil. Reduce the heat to medium low and simmer until the mixture reduces by half. Add the cream and continue to cook for 2 minutes. Remove from the heat and whisk in the butter, a couple of pieces at a time. Season with the salt and cayenne. Strain through a fine-mesh sieve. Add the hot sauce, Worcestershire and chopped tarragon. Keep hot.
• Recipe courtesy Emeril Lagasse, 1999

LEMON BUTTER SAUCE

Steps:

• Heat a large nonreactive skillet over high heat. When the skillet is hot, add the wine, lemons, garlic, and shallots. Cook for 3 minutes, breaking up and mashing the lemons with a wire whisk. Stir in the salt, pepper, Worcestershire, and hot sauce and cook until the mixture is somewhat syrupy, for about 3 minutes. Stir in the cream and cook for 1 minute. Over low heat, whisk in the butter a few pats at a time. When all of the butter has been added, remove from the heat, but continue whisking until all of the butter is incorporated into the sauce. Strain the sauce, pressing all of the liquid into a bowl. Stir in the parsley. Serve immediately, or keep warm for a few minutes until ready to use.

FLOUNDER WITH BROWN BUTTER, LEMON AND TARRAGON

Steps:

• Put flour in a low bowl or pie plate and stir in a generous amount of salt and pepper and a pinch of cayenne.
• Place a large cast-iron skillet over medium-high heat. Add olive oil and tilt pan to coat bottom.
• Season the fillets lightly with salt and pepper. Dip each fillet quickly into flour mixture, shaking off excess flour.
• Lay fillets in skillet in one layer. Cook for about 2 minutes per side, until golden. Transfer cooked fish to a warm platter.
• Leave the heat at medium-high and add cold butter. Let butter sizzle until foamy and brown, but do not let it burn. Add lemon juice, parsley and chopped tarragon and swirl to incorporate.
• Spoon butter sauce over fish. Garnish with a few tarragon leaves and serve immediately with lemon wedges.

LEMON TARRAGON BUTTER

Steps:

• Beat all ingredients until blended. Shape into a log; wrap in plastic. Refrigerate up to 1 week or freeze up to several months.

FISH FILLETS WITH LEMON TARRAGON BUTTER

Steps:

• Salt and pepper tops of fish.
• Melt 1 tablespoon butter in a skillet.
• Add fish, top side down and cook over high heat until brown on the bottom, 3 to 5 minutes.
• Turn and cook until fish flakes, about 3 minutes. Timing depends on thickness of the fish.
• Remove to a platter.
• Over low heat, add remaining 2 tablespoons butter to skillet.
• Stir in lemon juice and tarragon.
• Spoon over fish.

GRILLED LEMON-TARRAGON LOBSTER

Steps:

• Prepare barbecue (medium-high heat). Stir butter lemon juice and lemon peel in heavy small saucepan over low heat until butter melts. Mix in chives and tarragon; season with salt and pepper. Set pan at edge of grill to keep sauce warm.
• Meanwhile, bring large pot of water to boil. Drop lobsters headfirst into water. Cover pot; boil lobsters 2 minutes. Transfer lobsters to work surface. Using heavy large knife or cleaver, split lobsters in half lengthwise. Scoop out and discard gray intestinal tract, gills and sand sac from head. Leave any red roe or green tomalley intact if desired. Crack claws. Brush cut side of lobsters with 1 tablespoon butter sauce.
• Grill lobsters, cut side down, 4 minutes. Turn again so that cut side is down and grill until lobster meat is just opaque but still juicy, about 2 minutes. Transfer lobsters to plates. Brush lightly with sauce. Serve, passing any remaining sauce seperately.

GRILLED LOBSTER WITH TARRAGON BUTTER SAUCE

Steps:

• Preheat an outdoor grill for medium heat and lightly oil the grate.
• Cut lobster tails lengthwise with poultry shears. Cut open claws to allow sauce to reach the meat.
• Combine butter, lemon juice, onion, parsley, garlic, tarragon, and hot sauce in a bowl. Slather meat with sauce and place face-down on the preheated grill.
• Cook until lobster begins to char, 5 to 6 minutes. Flip and continue to grill until meat is opaque and firm, 5 to 6 minutes more.

LOBSTER WITH LEMON & HERB BUTTER SAUCE

Steps:

• To make the sauce, warm the lemon juice in a small saucepan. Add the butter, a few cubes at a time, swirling them into the lemon juice over a very low heat to melt them, adding a few more pieces until all the butter is used. Take the sauce off the heat, season to taste and keep warm.
• To make the salad, gently toss the rocket, avocado and lobster meat together. Dress with the lemon juice and olive oil, and toss again until everything is mixed and coated.
• To serve, stir the herbs through the sauce and pour into a ramekin or small bowl. Put the sauce on a plate and pile the large chunks of lobster meat on one side and the salad on the other. Bring the plate to the table to share - dip the tail meat, claws and crusty bread into the sauce.

LEMON SOLE WITH CRAB & TARRAGON BUTTER SAUCE

Steps:

• Heat oven to 200C/180C fan/gas 6. In a small bowl, mash the butter with the tarragon, crabmeat and zest, and season. Make a few deep slashes across the fillets on both sides of the sole, then place the fish, dark-skin up, in a large roasting tin. Season, then stuff the crab butter into the cuts, spreading any remaining butter on top. Lay a few lemon slices over the fish, then pour over the wine.
• Bake for 15-20 mins, depending on the size of the fish - the flesh should flake away easily from the bone when gently pushed with a knife.
• Carefully remove the fish from the tin, place on a warm plate or platter and cover with foil while you make the sauce. Set the tin over a low heat, add 2 tbsp water and bring to the boil. Let the sauce bubble for a few mins, then stir in the capers and cream. Pour the sauce over the fish and serve with steamed potatoes and a green salad.

TARRAGON LOBSTER SALAD

Steps:

• Plunge 2 live lobsters headfirst into an 8-quart pot of boiling salted water. Loosely cover pot and cook lobsters over moderately high heat 9 minutes from time they enter water, then transfer with tongs to sink to cool.
• Return water to a boil and cook remaining 2 lobsters in same manner.
• While lobsters are cooking, combine shallot, lemon juice, and 1/2 teaspoon salt in a large bowl and let stand at room temperature 30 minutes.
• When lobsters are cool, remove meat from claws, joints, and tails. Discard tomalley, any roe, and shells (or save for another use). Cut meat into 1/2-inch pieces.
• Whisk mayonnaise, tarragon, and 1/4teaspoon black pepper into shallot mixture. Add lobster meat and toss gently to coat.

LEMON GARLIC BUTTER SAUCE FOR CRAB (OR SEAFOOD)

Steps:

• Combine ingredients and microwave for 1 minute or until melted.
• Stir and drizzle or dip.

BAKED LOBSTERS WITH TARRAGON-CREAM SAUCE

Steps:

• Preheat the oven to 500 degrees.
• Remove and discard the rubber or wood claw holders from lobsters.
• Bring the water to a vigorous boil in a large kettle and drop the lobsters into it. When the water returns to the boil cook the lobsters for exactly 2 minutes and drain. Arrange the lobsters shell side up in one layer in a baking pan. Place in the oven and bake exactly 12 minutes.
• Break off the lobsters' claws. Crack the claws in several places. Place the lobster carcasses shell side down on a flat surface and crack each lengthwise to cut them in half. Pull away and discard the tough sac at the beak end of each lobster. Scoop out the soft mass (the tomalley, coral, liver and so on) from the inside of each lobster. Spoon and scrape this into a saucepan. Save any juices and add these to the saucepan.
• Add the shallots to the saucepan and bring to the boil, stirring.
• Arrange the lobster halves shell side down in one layer on a baking pan. Pull and discard the upper half of each claw shell. Add the remaining claws to the baking pan.
• Add the cream to the mixture in the saucepan. Add salt and pepper and bring to the boil. Add the lemon juice. Cook about 2 minutes.
• Line a saucepan with a sieve and pour the mixture into the sieve. Rub with a rubber spatula to extract as much liquid as possible. There should be about 1 cup. Discard the solids.
• Put the sauce on the stove and bring to the simmer. Swirl in the butter and tarragon.
• Spoon the sauce over the cut portions of each lobster and serve.