Lobster Miranda Hill Recipes

LOBSTER MIRANDA HILL

Lobster Miranda Hill image

Provided by Food Network

Yield 2 servings

Number Of Ingredients 20

Ingredients

1 (2 pound, 4 ounce) lobster
30 allspice berries
2 bay leaves
4 ounces rum
Clarified butter
1 shallot, finely sliced
2 cloves garlic, smashed
12 ounces tomatoes, roughly sliced
Freshly ground salt, to taste
Freshly ground pepper, to taste
3 ounces white wine
2 ounces salted butter
4 ounces small white mushrooms
1 lime, juiced
4 ounces tiny finger shrimp
2 tablespoons sour cream
1 teaspoon arrowroot, mixed with 1-ounce rum
1 bunch watercress
1-ounce oil
1-ounce white wine vinegar

Steps:

Place lobster in large bowl of 96.8 degree water to drown.
Bring large pot of water to boil and add 12 allspice berries and bay leaves. Remove claws and legs from lobster. Reserve legs and add claws and tail to water and cover pot. Cook 3 minutes for each pound, about 6 minutes total. Plunge in bowl of ice water when done, to stop cooking. Once cooled, cut lobster in 1/2 lengthwise and rinse. Remove meat from tail and claws and cut into small pieces and set aside. Rinse tail shell and reserve.
In small pan, add remaining allspice and 1/2 of rum. Heat on medium low heat.
Place lobster legs in blender and crush. Strain allspice/rum mixture into blender with legs and puree. Heat 1 tablespoon clarified butter in frying pan on medium heat. Add shallot and garlic. Stir in the tomatoes and season generously with salt and pepper. Strain pureed legs and rum mixture through a fine sieve into tomato mixture and add white wine; boil, stirring well. Sieve all this into a clean saucepan and reduce to 3/8 cup.
Preheat warming oven to 400 degrees. In a small frying pan, melt fresh butter and cook mushrooms. Stir in lime juice. Add shrimp and lobster meat. Push contents of pan to edge, add remaining rum and flame. When flames have died down, stir in sour cream and tomato-lobster stock and reduce again. Stir in arrowroot mixture. Place tail shells in the oven to warm on a heat-proof platter. Toss watercress with oil and vinegar. Remove shells from the oven and spoon lobster mixture into heated shells and garnish with dressed watercress.

LOBSTER SOUP

Lobster Soup image

My mom has used this lobster soup recipe since I can remember. A special treat at Thanksgiving and always a hit! For an even better flavor, you can simmer the soup for longer before adding cream. May also may be made the day before - add cream when ready to reheat and serve.

Provided by Dorothy

Categories Seafood Soup

Time 30m

Yield 7

Number Of Ingredients 11

Ingredients

6 tablespoons margarine
6 tablespoons all-purpose flour
1 ½ cups chicken broth
2 ½ cups lobster meat
4 ½ cups milk
1 ½ onions, thinly sliced
1 pinch celery flakes
1 ½ teaspoons chopped fresh parsley
ground black pepper to taste
salt to taste
¾ cup light cream

Steps:

Melt margarine in a saucepan over medium heat. Stir in flour, salt, pepper, and celery flakes; blend well. Slowly stir in milk and chicken stock; cook and stir for 10 minutes. Add lobster, onion, and parsley; cook and stir until slightly thickened, about 10 minutes.
Add cream to desired consistency; reheat and season to taste.

Nutrition Facts : Calories 306.9 calories, Carbohydrate 16.3 g, Cholesterol 87.2 mg, Fat 18.1 g, Fiber 0.6 g, Protein 19.4 g, SaturatedFat 6.9 g, Sodium 527.5 mg, Sugar 8.6 g

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