TARRAGON AND LEMON LOBSTER SCAMPI
Be fancy without the fuss with this delightful shellfish dish from Teri Lyn Fisher and Jenny Park of Spoon Fork Bacon.
Provided by Reynolds Kitchens(R)
Categories Trusted Brands: Recipes and Tips Reynolds®
Time 30m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F. Place 2 large sheets of Reynolds Wrap® Aluminum Foil onto a clean surface.
- Divide ingredients. In the center of each piece of foil, place an even, single layer of onion and lemon slices. Top the onion and lemon with lobster tails, cut-side up (2 per foil sheet), and corn. In a small mixing bowl, whisk together butter, wine, garlic and tarragon.
- Gently fold up the edges of the foil around the food to create a shallow bowl. Pour butter mixture over the tails and corn and top with thyme sprigs. Season with salt and pepper. Double fold top and ends to seal packet, leaving room for heat circulation inside.
- Bake for 20-25 minutes or until tails just cook through. Open packets carefully by cutting along top fold with a sharp knife, allowing steam to escape; then open top of foil packet. Serve with drawn butter and lemon wedges.
Nutrition Facts : Calories 501.3 calories, Carbohydrate 23.4 g, Cholesterol 194.6 mg, Fat 29.1 g, Fiber 4.8 g, Protein 38.1 g, SaturatedFat 17.6 g, Sodium 741.9 mg, Sugar 4 g
TARRAGON CHICKEN FRICASSéE
Long on flavor and short on time, this classic French dish makes a smart weeknight dinner. Bright with tarragon, it's a great way to welcome spring.
Categories Chicken Herb Sauté Quick & Easy Dinner Tarragon Simmer Gourmet Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 4 servings
Number Of Ingredients 12
Steps:
- Pat chicken dry and sprinkle all over with salt and pepper.
- Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté chicken in 2 batches, skin side down first, turning over once, until browned, 10 to 12 minutes total per batch. Transfer to a plate.
- Pour off all but 2 tablespoons oil from skillet, then cook shallots, garlic, and bay leaf over moderate heat, stirring occasionally, until shallots are softened, about 2 minutes. Add wine and bring to a boil. Stir in cream, broth, and 1 tablespoon tarragon, then add chicken, skin side up, and simmer, covered, until just cooked through, 20 to 25 minutes. Transfer chicken with tongs to a platter and keep warm, loosely covered. If necessary, boil sauce until thickened slightly.
- Stir in lemon juice, remaining 1/2 tablespoon tarragon, and salt and pepper to taste. Discard bay leaf; pour sauce over chicken.
LOBSTER FRICASSEE
I found this in the ADA's Easy & Elegant Entrees. This is good and a nice change for a good meal, low in sugar & fat.
Provided by Manami
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Melt the margarine in a saucepan; add the mushrooms, garlic powder, & onion powder.
- Saute 5-6 minutes.
- Whisk the milk and flour in a small bowl, whisking quickly to eliminate any lumps.
- Pour the milk mixture into the mushroom mixture; mix thoroughly, and continue cooking 3-4 minutes.
- Add the lobster, paprika, and salt & pepper to taste.
- Continue cooking 5-10 minutes until lobster is heated through.
- Spread rice or pasta onto a serving platter.
- Spoon lobster and sauce over the top.
- Garnish with parsley & then serve.
Nutrition Facts : Calories 171.7, Fat 1.3, SaturatedFat 0.3, Cholesterol 0.6, Sodium 24.1, Carbohydrate 34, Fiber 3, Sugar 1.8, Protein 7
LOBSTER FRICASSEE WITH ARTICHOKE COULIS AND TARRAGON
Steps:
- To make the coulis, preheat the oven to 200 degrees. Place all the ingredients in a nonreactive roasting pan and cover tightly with aluminum foil. Roast for 3 hours. Remove from the oven and allow to cool. Remove the lemon and herb sprigs and puree the remainder in a blender. Season to taste with salt and pepper. Reheat over low heat just before serving.
- To make the lobster and vegetables, fill a saucepan 2/3 full of salted water and bring to a boil. Cut each asparagus stalk into thirds and add the asparagus and haricots verts to the pan. Cook until the vegetables are al dente, about 4 minutes. Drain and immediately plunge vegetables into a bowl of cold water to stop the cooking. When cool, drain well and set aside.
- Fill a large lobster kettle 2/3 full of water and bring to a boil. Place the lobsters, headfirst, into the boiling water and quickly cover the pot. Wait 5 minutes. Remove the lobsters from the pot and immediately hold them under cold running water. When cool, remove the meat from the tail and claws. (It will still be somewhat raw.) Slice each tail into 6 medallions.
- Heat the butter in a large saute pan set over medium-high heat. Sprinkle the lobster meat with salt and add to the pan. Cook, shaking the pan, until the meat is just heated through, about 3 minutes. Divide among 4 warmed dinner plates and set aside. Return the pan to the heat and add the asparagus and haricots verts. Cook, shaking, until the vegetables are just heated through, about 2 minutes. Season with salt and pepper and divide among the plates. Spoon some of the reheated artichoke coulis around the lobster, garnish with tarragon leaves and serve immediately with wild rice and orzo (recipe follows).
Nutrition Facts : @context http, Calories 940, UnsaturatedFat 28 grams, Carbohydrate 20 grams, Fat 38 grams, Fiber 8 grams, Protein 118 grams, SaturatedFat 9 grams, Sodium 2968 milligrams, Sugar 3 grams, TransFat 0 grams
STOVE-TOP VEGETABLE FRICASSEE WITH TARRAGON CREAM
Provided by Robin Miller : Food Network
Categories side-dish
Time 25m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat broiler.
- Heat oil in large high-sided, oven-proof skillet over medium heat Add sliced onion, bell peppers, asparagus, and carrots and cook 3 to 5 minutes, until crisp-tender. Stir in tarragon and vermouth cook 2 to 3 minutes. Add spinach (or dandelion greens) and milk and sour cream and simmer 2 minutes. Add more milk, if needed, to make sure the vegetables are submerged. Season, to taste, with salt and black pepper. Sprinkle Parmesan cheese over the top. Place pan under broiler and broil until golden brown. Serve mixture over rice.
- Chef's Note: You can clean and cut all vegetables and reserve in refrigerator, to be used when cooking fricassee.
FRICASSéE OF LOBSTER WITH PASTA
Provided by Gérard Lorenzoni Salini
Categories Pasta Appetizer Sauté Dinner Lobster Bon Appétit Pescatarian Peanut Free Tree Nut Free Soy Free
Yield Makes 4 first-course servings
Number Of Ingredients 7
Steps:
- Cook lobsters in large pot of boiling salted water 4 minutes (lobsters will not be completely cooked through). Working over bowl to collect juices, twist off lobster heads to separate from tails. Cut heads in half lengthwise. Cut tails into thick medallions (do not remove shells). Crack claws but leave intact.
- Heat oil in heavy large skillet over high heat. Add shallots and sauté until soft, about 5 minutes. Add lobster with shells and juices and Cognac and ignite carefully. Cover skillet to extinguish flame. Add wine and simmer 3 minutes. Add cream and simmer until sauce thickens slightly, about 3 minutes. Season sauce to taste with salt and pepper. Remove from heat. Cover to keep warm.
- Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain. Transfer to platter. Spoon lobster with sauce over pasta and serve.
LOBSTER FRICASSEE
Make and share this Lobster Fricassee recipe from Food.com.
Provided by LizCl
Categories < 30 Mins
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Melt the butter in a saucepan; add the mushrooms and onion powder. Saute 5-6 minutes.
- Whisk the milk and flour in a small bowl, whisking quickly to eliminate any lumps. Pour the milk mixture into mushroom mixture; mix thoroughly, and continue cooking 3-4 minutes.
- Add the lobster, paprika, and salt and pepper to taste; continue cooking 5-10 minutes until lobster is heated through.
- Spread rice or pasta onto a serving plate, spoon lobster and sauce over the top.
Nutrition Facts : Calories 349.4, Fat 14, SaturatedFat 8.3, Cholesterol 34.8, Sodium 230.3, Carbohydrate 48.2, Fiber 1.6, Sugar 1.7, Protein 7.5
LOBSTER FRICASSEE
Lobster is steamed in white wine then served in lobster scented cream sauce. This is a specialty of Jean-Baptiste Molinari of Dromoland Castle.
Provided by DevinsMyNo1Fan
Categories Lobster Recipes
Time 40m
Yield 4
Number Of Ingredients 8
Steps:
- In a large skillet, combine the carrot, celery, onion and white wine. Bring to a boil. Add lobsters, cover, and cook until lobsters turn bright red, about 8 minutes. Remove lobsters from the sauce and allow to cool.
- When the lobsters have cooled enough to handle, cut each one in half lengthwise. Remove the lobster meat from the shell and claws, keeping it and the shell intact. Discard the tomalley if desired. Slice each tail piece into 4 medallions and set aside.
- Continue to simmer the wine and vegetables in the skillet until the liquid has been reduced by half, about 10 minutes. Return the shells to the sauce and stir in the brandy. Simmer for 5 minutes. Strain the stock through a sieve or mesh strainer into a saucepan. Stir in the heavy cream and cook over medium heat until thickened, about 10 minutes. Stir in the butter just until melted. Add the lobster meat to the sauce and cook over low heat until heated through.
Nutrition Facts : Calories 601.8 calories, Carbohydrate 9.7 g, Cholesterol 379.5 mg, Fat 19.9 g, Fiber 1 g, Protein 65.3 g, SaturatedFat 11.1 g, Sodium 1050.6 mg, Sugar 3.1 g
LOBSTER FRICASSEE
Number Of Ingredients 10
Steps:
- 1. Cut the lobster meat into bite-sized pieces. Melt the margarine in a saucepan add the mushrooms and onion powder. Sauté for 5 to 6 minutes.2. Whisk the milk and flour in a small bowl, whisking quickly to eliminate any lumps. Pour milk mixture into mushroom mixture mix thoroughly, and continue cooking for 3 to 5 minutes.3. Add the lobster, paprika, salt, and pepper continue cooking for 5 to 10 minutes until lobster is heated through.4. Spread rice or pasta onto a serving platter, spoon lobster and sauce over the top, and garnish with parsley to serve.EXCHANGES2 Starch1 Medium-Fat MeatNUTRITION FACTSCalories 244 Calories from Fat 58Total Fat 6 grams Saturated Fat 1 gramCholesterol 39 milligramsSodium 349 milligramsTotal Carbohydrate 29 grams Dietary Fiber 4 grams Sugars 4 gramsProtein 17 grams
Nutrition Facts : Nutritional Facts Serves
BAKED LOBSTERS WITH TARRAGON-CREAM SAUCE
Provided by Pierre Franey
Categories dinner, main course
Time 35m
Yield 4 servings
Number Of Ingredients 9
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.
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