Lobster In Mushroom Wine Sauce Recipes

LOBSTER MORNAY SAUCE

Steps:

• Melt the butter in a medium saucepan over medium heat. Slowly cook and stir mushrooms in the butter until tender. Mix in lobster meat. Cook until opaque. Remove mushrooms and lobster from saucepan and set aside.
• Reduce heat to low. Place flour in pan. Cook and stir approximately 2 minutes, then stir in chicken broth, heavy cream and pepper. Simmer 5 to 10 minutes, or until thickened.
• Stir mushrooms, lobster and Parmesan cheese into the sauce mixture. Continue cooking 5 minutes.

BORDELAISE SAUCE WITH MUSHROOMS

Steps:

• Melt 1 tablespoon of butter in a skillet over medium heat. Stir in the garlic and shallot, and cook until the shallot has softened and turned translucent, about 3 minutes. Add the remaining 3 tablespoons of butter, then stir in the mushrooms once the butter has melted. Cook and stir the mushrooms until they begin to soften, about 5 minutes.
• Pour in the beef broth, wine, and Worcestershire sauce; season with the bay leaf and thyme, and bring to a simmer over medium-high heat. Once simmering, season to taste with salt and pepper, reduce the heat to medium-low, and continue to cook, uncovered until the sauce reduces slightly, about 30 minutes. Dissolve the cornstarch in the cold water, and stir into the simmering sauce until thickened. Remove the bay leaf before serving.

LOBSTER IN MUSHROOM WINE SAUCE

Steps:

• Place tails in a pot of boiling water and pre-cook for 2 minutes.
• Remove from pot and ice down to stop the cooking process.
• After the lobster has rested in the ice for 15 minutes, remove meat from the tails, cut into large chunks.
• Set aside meat.
• Save tail shells for presentation.
• In a large skillet, melt butter.
• Sauté garlic and shallots for 3 minutes.
• Carefully add white wine and simmer until reduced by half.
• Add mushrooms and sauté till lightly.
• browned (4 to 5 minutes).
• Add heavy cream and bring to boil.
• Add partially cooked lobster meat and reduce heat to a simmer.
• Cook approximately 5 minutes, or until lobster meat is fully cooked and sauce is slightly thickened.
• Rinse lobster tail shell and place on dinner plate.
• Serve lobster over shell and garnish with sliced scallions.

PASTA WITH LOBSTER, WILD MUSHROOMS, AND CREAM

Steps:

• Melt butter in heavy large skillet over medium-high heat. Add lobster tails and sauté until shells are bright red in spots, about 5 minutes. Cover skillet; reduce heat to low and cook until lobster is cooked through, about 6 minutes. Remove from heat. Using slotted spoon, transfer lobster to work surface. Using heavy large knife, cut each tail lengthwise in half. Remove meat from shell. Cut meat crosswise into 1/2-inch pieces.
• Return same skillet to medium-high heat (do not clean). Add mushrooms, half of basil, green onions, and garlic; sauté until mushrooms soften, about 5 minutes. Add cream and clam juice. Boil until sauce is slightly thickened, stirring occasionally, about 10 minutes. Reduce heat to low. Add lobster (or shrimp if using) and simmer 1 minute. Stir in remaining basil. Season sauce to taste with salt and pepper.
• Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain well. Return to pot. Pour sauce over pasta and add cheese; toss over low heat until warmed through, then serve.

CAMPTON PLACE LOBSTER WITH WHITE WINE SAUCE

Steps:

• Plunge the lobsters headfirst into a large quantity of boiling salted water. Cook for 5 minutes and drain. Pierce the lobsters between the eyes and suspend them head down so that they drain further.
• Cut off the claws and tail sections of the lobsters. Crack the shells and remove the meat in whole pieces. Cut the tail lengthwise into 4 equal- size pieces. Leave the claw meat intact.
• Meanwhile, combine one-quarter cup of the white wine, the cream, the vermouth, 1 tablespoon of shallots and one-half teaspoon finely minced garlic. Bring to a boil and let cook until the sauce is reduced to about three-quarters of a cup.
• Cut the scallions on the bias into 1 1/2-inch lengths. Cut the celery on the bias into quarter-inch widths.
• Heat the butter in a casserole and add the remaining 4 teaspoons chopped shallots and the remaining quarter teaspoon minced garlic. Add the scallions, celery, lobster pieces and remaining wine. Heat briefly. Pour the sauce over all and bring to a boil. Let simmer until the lobster meat is thoroughly hot. Add the cayenne pepper, salt, pepper, lemon juice and chopped dill.
• Arrange 3 or 4 corn cakes on each of four plates. Arrange 2 lobster tail pieces and 1 claw in the center. Spoon an equal portion of the sauce over each serving. Garnish each serving with a dill sprig.

VELOUTE (USED FOR "LOBSTER ENCHILADAS W/WHITE WINE SAUCE")

Steps:

• ---------BasicRoux-----------.
• Heat the clarified butter or oil in a pan over moderate heat.
• Add the flour all at once.
• Stirring constantly, cook over low heat until the roux is very pale ivory, about 8 minutes.
• ---------WhiteMirepoix--------.
• Cut the vegetables into an appropriate size, based on the cooking time of the dish.
• Add mirepoix to the recipe as directed.
• -----------Sachetd'Espices----------.
• Place all ingredients on a piece of cheesecloth approximately 4 inches square.
• Gather up the edges and tie with butcher's twine, leaving a long tail of string to tie to the stockpot handle.
• A standard sachet d'epices, French for"bag of spices," as with the bouquet garni, should be removed and discarded after enough flavor has been released into the stock or other preparation.
• ----------Veloute-----------.
• Thicken your stock with just enough roux for the proper texture.