LOBSTER SAUCE
Provided by Food Network
Categories condiment
Time 2h10m
Yield 2 cups sauce
Number Of Ingredients 16
Steps:
- In a hot pan, cook the lobster shells and peppercorns in olive oil until well browned. Add the onion, carrot, and celery and cook until lightly caramelized.
- Add the tomato paste and cook a few more minutes, being careful not to add any more color to the tomato paste. Deglaze with brandy and reduce by 1/2.
- Add paprika, cayenne, roux, star anise, lobster stock, bouquet garni, and fennel, and whisk to incorporate the roux. Simmer covered for 1 hour.
- Strain the sauce, discarding the vegetables. Place lobster shells in a food processor and grind. Return ground shells to the sauce and cook until reduced to sauce consistency. Finish with cold butter whisked into sauce. When butter is incorporated, strain sauce again.
- Serve with roasted fish of your choice.
LOBSTER DIPPING SAUCE
Butter, lemon and garlic combine to create a buttery concoction for dipping steamed, grilled, (or however you prepare it) lobster.
Provided by johnd
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 15m
Yield 8
Number Of Ingredients 5
Steps:
- Melt 1 tablespoon of butter in a saucepan over medium heat. Add the garlic; cook and stir until starting to brown, about 3 minutes. Add the remaining butter and reduce heat to low. Stir to melt the butter, then mix in the lemon juice, pepper and cilantro. Let it steep over low heat for about 10 minutes. Strain before serving if desired.
Nutrition Facts : Calories 207 calories, Carbohydrate 0.9 g, Cholesterol 61 mg, Fat 23 g, Fiber 0.1 g, Protein 0.4 g, SaturatedFat 14.6 g, Sodium 164.1 mg, Sugar 0.1 g
SHRIMP WITH LOBSTER SAUCE
This is just like you would get at a Cantonese Chinese restaurant. There is no lobster in the sauce. Medium to large shrimp can be used. It is great served over white rice.
Provided by MURF65
Categories World Cuisine Recipes Asian Chinese
Time 30m
Yield 4
Number Of Ingredients 13
Steps:
- In a medium bowl, dissolve 1 1/2 teaspoons of cornstarch in the sherry. Add shrimp to the bowl, and toss to coat.
- Heat oil in a wok or large skillet over medium-high heat. Add shrimp, and fry until pink, 3 to 5 minutes. Remove shrimp to a plate with a slotted spoon, leaving as much oil in the pan as possible. Add garlic to the hot oil, and fry for a few seconds, then add the ground pork. Cook, stirring constantly until pork is no longer pink.
- Combine 1 cup water, soy sauce, sugar and salt; stir into the wok with the pork. Bring to a boil, cover, reduce heat to medium, and simmer for about 2 minutes. Mix together the remaining 1 1 /2 tablespoons of cornstarch and 1/4 cup cold water. Pour into the pan with the pork, and also return shrimp to the pan. Return to a simmer, and quickly stir while drizzling in the beaten egg. Serve hot over rice.
Nutrition Facts : Calories 307.9 calories, Carbohydrate 5.2 g, Cholesterol 237.4 mg, Fat 19.9 g, Fiber 0.1 g, Protein 25.7 g, SaturatedFat 4.3 g, Sodium 989.4 mg, Sugar 0.3 g
CREAMY LOBSTER SAUCE
Provided by Barbara Kafka
Categories condiments, sauces and gravies
Time 45m
Yield 3 cups
Number Of Ingredients 12
Steps:
- In a large, microwave-safe plastic bag, arrange lobsters head to tail. Twist the top of the bag shut. Cook in a 650- to 700-watt oven at 100 percent power for 8 minutes. Carefully remove from oven. Drain any liquid that has collected in the bag into a bowl. Remove lobsters from bag and allow to cool while proceeding with the recipe.
- In a 2-quart souffle dish, melt butter, uncovered, at 100 percent power for 2 minutes. Stir in onion and cook, uncovered, at 100 percent power for 3 minutes. Remove from oven. Whisk in Worcestershire, mustard and Tabasco. Set aside.
- Holding the lobster over the bowl, separate the head from the body. Using a spoon, scrape out tomalley and roe into the bowl, being careful to avoid the brain sac. Holding the feelers, squeeze the head to extract juices. Remove meat from tail and claws. Dice the tails. Reserve claws whole for garnishing.
- Add cream and chicken broth to onion/butter mixture. Heat, uncovered, at 100 percent power for 4 minutes. Whisk tomalley, roe and reserved juices into cream mixture. Cook, uncovered, at 100 percent power for 4 minutes. Add tarragon and reserved lobster tail meat and cook 2 minutes longer. Remove from oven. Season to taste with lemon juice, salt and pepper. Toss with hot fettucine. Garnish with reserved claws. Serve immediately.
Nutrition Facts : @context http, Calories 356, UnsaturatedFat 8 grams, Carbohydrate 5 grams, Fat 22 grams, Fiber 1 gram, Protein 33 grams, SaturatedFat 13 grams, Sodium 885 milligrams, Sugar 3 grams, TransFat 0 grams
CHINESE LOBSTER SAUCE
Found this on About.com: Chinese Food. People are often surprised to discover that this popular dish doesn't contain lobster at all. The name comes from the fact that one of the ingredients is fermented black beans, which the Cantonese use when preparing Cantonese lobster.
Provided by Nado2003
Categories Sauces
Time 40m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Combine the ground pork with the soy sauce, pepper and cornstarch. Marinate the pork for 15 minutes.
- Rinse the black beans, letting them sit in the water for a few minutes to soften. Drain. Use a cleaver or knife to finely chop the beans. Peel and mince the garlic clove. Mash the garlic together with the soaked black beans. Wash the green onion and cut on the diagonal into 1-inch pieces.
- In a small bowl, mix together the soy sauce, sherry, sugar, and chicken broth. Set aside. In a separate small bowl, dissolve the cornstarch in the water and set aside.
- Lightly beat the eggs with the salt.
- Heat the wok over medium high to high heat. Add 2 tablespoon oil, swirling to coat the sides. When oil is ready, add 1/2 of the mashed black beans and garlic mixture. Stir-fry until aromatic. Add the ground pork. Stir-fry until it changes color. Remove and clean out the wok.
- Add 1 tablespoon oil. When the oil is hot, add the second half of the bean and garlic mixture. Stir-fry until aromatic. Add the sauce. Give the cornstarch and water mixture a quick re-stir and add to the sauce, stirring quickly to thicken. Add the ground pork back into the pan. Stir in the green onion.
- Stir in the beaten eggs. Remove the sauce from the heat, pour over shrimp or lobster and serve.
Nutrition Facts : Calories 216.4, Fat 15.6, SaturatedFat 4, Cholesterol 126.2, Sodium 760.9, Carbohydrate 5.6, Fiber 0.3, Sugar 1.8, Protein 9.8
KOWLOON'S LOBSTER SAUCE (FROM KOWLOON'S OF NEW ENGLAND MA)
I love lobster sauce and this was published in the Boston Herald as an answer to a request. by the way, it has no lobster in it in case you never had it before! I'm revising the quantities because I think they made a mistake on the amount of water. I used more black bean sauce and garlic, subbed the molasses with sugar because I didn't have any molasses and left out the egg. I like my way better!
Provided by Verelucky
Categories Pork
Time 30m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Place the ground pork in a wok or large saute pan.
- Stir fry until the pork is about 3/4 cooked.
- Add the water, black bean sauce and molasses or sugar.
- Thicken to taste with the cornstarch.(Mix cornstarch with some water before adding to the pan).
- While stirring, add the egg. (optional).
- Continue stir frying as the egg cooks and the sauce heats through.
- Season to taste.
- The cooking time depends on the type of pan and temperature of your stove top.
- Serve with rice.
Nutrition Facts : Calories 205.2, Fat 16.1, SaturatedFat 6, Cholesterol 54.5, Sodium 44.9, Carbohydrate 1.4, Fiber 0.1, Protein 13
LOBSTER WITH LEMON & HERB BUTTER SAUCE
Lobster served two ways: with a buttery dipping sauce for the large chunks of meat and a salad made with the smaller pieces. Nothing is wasted and this easy main lets the lobster shine!
Provided by Barney Desmazery
Categories Dinner, Main course
Time 25m
Number Of Ingredients 11
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.
Nutrition Facts : Calories 649 calories, Fat 61 grams fat, SaturatedFat 29 grams saturated fat, Carbohydrate 1 grams carbohydrates, Sugar 1 grams sugar, Fiber 3 grams fiber, Protein 22 grams protein, Sodium 1.7 milligram of sodium
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