Lobster Schnitzel With Key Lime Buerre Blanc Recipes

FLORIDA KEYS LOBSTER AND YELLOWTAIL SNAPPER BARBECUE WITH FRESH MOJO, MANGO SALSA, AND GARLIC WHIPPED BONIATO

Florida Keys Lobster and Yellowtail Snapper Barbecue with Fresh Mojo, Mango Salsa, and Garlic Whipped Boniato image

Provided by Food Network

Time 3h40m

Yield 15 servings

Number Of Ingredients 24

Ingredients

15 whole Florida lobsters, split
Salt and freshly ground black pepper
8 yellowtail snapper, previously scored and marinated in Fresh Mojo, recipe follows (Can substitute any variety of snapper, such as white bass)
Mango Salsa, recipe follows
Garlic Whipped Boniato, recipe follows
4 cups sour orange juice
1 cup rice wine vinegar
4 tablespoons ground cumin
1/2 cup chopped garlic
4 tablespoons salt
1 tablespoons black pepper
2 cups diced mango
1/4 cup diced roasted red pepper
1/4 cup cooked black beans
2 bunches cilantro, leaves chopped
1 cup rice wine vinegar
2 tablespoons honey
1/2 cup vegetable oil
Salt and freshly ground black pepper
10 pounds boniato* (See Cook's Note)
1 pound sour cream
1 pound butter
1/2 cup roasted garlic
Salt and freshly ground black pepper

Steps:

Preheat a grill or grill pan over medium heat.
Season the lobsters with salt and pepper. Place both the lobsters and the marinated yellowtail snapper on the grill. Grill over medium heat until the lobsters are white and begin to separate from the shell and the snapper is opaque and no longer mushy (should be soft and slightly firm to the touch).
After removing from the grill, divide each yellowtail snapper into 2 servings. Place 1 whole lobster and half a yellowtail snapper on each plate. Top the lobster with the Mango Salsa. Serve with grilled vegetables of your choice and Garlic Whipped Boniato.
In a non-reactive dish, combine all ingredients and mix well. Marinate the scored yellowtail snappers in the Fresh Mojo in the refrigerator for about 2 hours.
In a medium bowl, combine all ingredients and mix well. Season, to taste, with salt and pepper. Serve over grilled lobsters. Yield: 15 servings
Bring a large pot of water to the boil and then salt the water.
Use a paring knife to peel the boniato. Boil until tender, about 15 to 20 minutes. Strain and then transfer to the bowl of an electric mixer. Add remaining ingredients to mixer and then mix until all ingredients are thoroughly combined and boniato is mashed.

LOBSTER WITH LIME BUTTER SAUCE

Lobster With Lime Butter Sauce image

Recipe from the Royal Plantation resort in Ocho Rios, Jamaica published in August 2008 Bon Appetit Magazine. Grilled lobster tails are served with mashed yams and sauteed callaloo.

Provided by WizzyTheStick

Categories Lunch/Snacks

Time 35m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

1 cup dry white wine
1/2 small onion, sliced
1 green onion, chopped
3 large fresh thyme sprigs
2 tablespoons fresh lime juice
2/3 cup whipping cream
1/4 cup chilled butter (cut into 1/2 inch cubes)
salt and black pepper (to taste)
2 tablespoons fresh lime juice
2 tablespoons olive oil
1/8 teaspoon scotch bonnet pepper, minced
2 large frozen uncooked caribbean lobster tails, thawed, cut in half length wise
1/2 teaspoon paprika
1/4 cup butter, melted

Steps:

Sauce
Saute onion, green onion, thyme, wine and lime juice in a small saucepan. Bring to a boil about 5 minutes until mixture is reduced to 1/2 cup. Strain and discard solids. Return wine mixture to sauce pan. Add cream and boil until reduced to 1/2 cup. Remove from heat and add butter a few cubes at a time, stirring between additions until melted and smooth. Season with salt and black pepper.
Lobster.
Prepare barbecue - medium high heat. Mix lime juice oil and scotch bonnet pepper in a small bowl for marinade. Place lobster tails flesh side up in a baking pan. Drizzle with marinade and let stand for 15 minutes. Sprinkle tails with paprika and salt. Grill tails until cokked through (about 8 minutes), brushing frequently with butter and turning occasionally.
Serve lobster with sauce.

Nutrition Facts : Calories 458.2, Fat 44.5, SaturatedFat 24.7, Cholesterol 115.4, Sodium 182.8, Carbohydrate 5.2, Fiber 0.4, Sugar 1.4, Protein 1.4

CHEF JOHN'S BEURRE BLANC

Chef John's Beurre Blanc image

Although beurre blanc purists would object to the bit of cream in this classic sauce, it does help create a more stable base, enhances the flavor, and makes an even more beautiful color than when made without. Have all the ingredients measured and handy before starting as this sauce comes together rather quickly.

Provided by Chef John

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes

Time 18m

Yield 4

Number Of Ingredients 7

Ingredients

½ cup dry white wine (such as Sauvignon Blanc)
2 tablespoons lemon juice
2 tablespoons heavy cream
2 teaspoons very finely minced shallots
4 ounces cold unsalted butter, cut into 1-inch cubes
salt to taste
1 pinch cayenne pepper

Steps:

Place wine, lemon juice, cream, shallots, and cream in a saucepan. Bring to a simmer over medium-high heat. Reduce heat to medium, and let simmer until liquid is reduced by about 75%, 4 to 5 minutes. Reduce heat to the lowest setting and whisk in about 2 cubes of butter. Keep butter moving until it melts. When melted, add a few more cubes, whisking continuously so butter emulsifies into the wine/lemon juice mixture.
Continue to add butter, a few cubes at a time until all of it has been incorporated and the sauce has a thick, luxurious texture, 4 to 6 minutes. Remove from heat. Taste for seasonings and add a pinch of salt and cayenne, if desired. Serve immediately.

Nutrition Facts : Calories 255.3 calories, Carbohydrate 2 g, Cholesterol 70.4 mg, Fat 25.5 g, Fiber 0.1 g, Protein 0.5 g, SaturatedFat 16.1 g, Sodium 46.5 mg, Sugar 0.6 g

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