LOBSTER TAILS WITH CLARIFIED BUTTER
Provided by Giada De Laurentiis
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Light the coals in a fire pit 1 hour before cooking or preheat a gas or charcoal grill.
- Using kitchen shears or a sharp knife, cut through the top shell lengthwise. Cut a slit through the meat lengthwise taking care not to cut through the bottom shell. Gently pull the shells apart. Thread a skewer, starting at the underside base of the tail, along the inside of the bottom shell. Brush the meat with 1/4 cup of the clarified butter. Wrap the lobster tails in heavy-duty aluminum foil. Bake for 12 to 15 minutes or until the lobster meat is opaque.
- Place the remaining clarified butter in a butter warmer or dipping bowl. Remove the meat from the lobster shells and dip in the Clarified Butter.
- In a small, heavy bottomed saucepan, heat the butter over medium-low heat. Pour the mixture into a 2-cup glass measuring jug. Let the melted butter stand for 5 minutes. Using a spoon, remove the foam from the top of the butter. Place the lemon zest in small bowl. Pour the clarified butter over the lemon zest and discard the milk solids left in the bottom of the jug.
- Yield: 1 1/4 cups
SUNNY'S LOBSTER TAIL "NEWBERG"
Steps:
- For the lobsters: In a medium pot, add the lobster tails in one layer and cover with about 1 inch of water. Remove the lobster tails from the pot and set aside. Add the paprika, garlic, onions and a nice pinch of salt to the pot and bring to a boil over high heat. When the water begins to boil, turn the heat to medium low. When the bubbles subside, add the lobster tails to the pot. Cover and poach until the tails are bright red and curled, about 6 minutes for smaller tails, 8 minutes for larger. Transfer the tails to a plate until cool enough to handle. Strain and reserve the poaching liquid. Remove the meat from the shells and chop into bite-sized chunks.
- For the mushrooms: In a large pan with straight sides, heat the butter and olive oil over medium-high heat until the butter melts. Add the mushrooms and cook, stirring occasionally, until slightly dehydrated and cooked through, 6 to 8 minutes. Remove with a slotted spoon to a plate and season with salt and pepper. Reserve the pan.
- For the sauce: Add 3/4 cup of the strained lobster-poaching liquid to the mushroom pan, bring to a simmer over medium heat and reduce slightly, about 3 minutes. Add the cream and simmer until thickened, 10 to 12 minutes. Taste and add vinegar or lemon juice to brighten. Remove from the heat and add the lobster meat to warm in the ambient heat of the pan.
- For the toast and serving: Preheat the oven to low broil. Lightly butter one side of each slice of bread and place on a baking sheet or directly on the middle rack, buttered-side up. Broil until the edges are golden and the centers are toasty. Cut into halves on the bias.
- Arrange 2 toast halves on each plate or shallow bowl. Spoon the lobster and sauce onto the toasts. Top with the mushrooms and sprinkle with chives.
LOBSTER TAILS WITH CHIVE BUTTER
Steps:
- 1. Rinse lobster; pat dry with paper towels. Butterfly tails by using kitchen shears or a sharp knife to cut lengthwise through centers of hard top shells and meat, cutting to, but not through, bottoms of shells. Press shell halves of tails apart with your fingers. 2. For sauce, in a small saucepan melt butter. Remove from heat. Stir in chives and lemon peel. Remove 2 tablespoons of the sauce; set the remaining sauce aside. 3. Lightly grease the rack of a gas grill. Preheat grill. Reduce heat to medium. Brush lobster meat with some of the 2 tablespoons sauce. Place lobster, meat sides down, on the grill rack directly over heat. Cover and grill for 6 minutes. Turn lobster. Brush with the rest of the 2 tablespoons sauce. Cover and grill for 6 to 8 minutes more or until lobster meat is opaque. 4. Heat the reserved sauce, stirring occasionally. Transfer the sauce to small bowls for dipping and serve with lobster. If desired, serve with lemon wedges. Makes 4 servings. To grill lobster on a charcoal grill, prepare as above except cook tails directly over medium coals for 6 minutes. Turn; brush with remaining sauce and cook 6 to 8 minutes more or until lobster meat is opaque.
GRILLED LOBSTER TAILS WITH HERB BUTTER
Slather the Neelys' recipe for Grilled Lobster Tails with Herb Butter, a homemade blend of chopped chives, tarragon and garlic from Food Network.
Provided by Patrick and Gina Neely : Food Network
Categories main-dish
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Preheat your grill to direct medium-high heat.
- In a small bowl blend butter, chives, tarragon, minced garlic, hot sauce, and black pepper with a rubber spatula. Blend thoroughly. Cover with plastic wrap and reserve.
- Using kitchen shears, butterfly the lobster tails straight down the middle of the softer underside of the shell. Cut the meat down the center without cutting all the way through. Insert a metal skewer down the lobster tail so the tail stands straight. Brush the tails with olive oil and season with salt, to taste.
- Grill lobsters cut side down over medium high heat about 5 minutes, until the shells are bright in color. Turn the tails over and spoon a generous tablespoon of herbed butter onto the butterflied meat. Grill for another 4 minutes, or until the lobster meat is an opaque white color.
- Remove lobster tails from the grill and serve with more herb butter and lemon wedges. Garnish with chive sprigs.
LOBSTER TAILS WITH CHIVE BUTTER
Is there anything lovelier than a lobster tail cradled in its coral-colored shell and served with melted butter? Here's proof-positive that the best things in life really are the simplest.
Provided by Allrecipes Member
Time 22m
Yield 4
Number Of Ingredients 5
Steps:
- Thaw lobster, if frozen. Rinse lobster; pat dry with paper towels. Butterfly tails by using kitchen shears or a sharp knife to cut lengthwise through centers of hard top shells and meat, cutting to, but not through, bottoms of shells. Press shell halves of tails apart with your fingers.
- For sauce, in a small saucepan melt butter. Remove from heat. Stir in chives and lemon peel. Remove 2 tablespoons of the sauce; set the remaining sauce aside.
- Lightly grease the rack of a gas grill. Preheat grill. Reduce heat to medium. Brush lobster meat with some of the 2 tablespoons sauce. Place lobster, meat sides down, on the grill rack directly over heat. Cover and grill for 6 minutes. Turn lobster. Brush with the rest of the 2 tablespoons sauce. Cover and grill for 6 to 8 minutes more or until lobster meat is opaque.
- Heat the reserved sauce, stirring occasionally. Transfer the sauce to small bowls for dipping and serve with lobster. If desired, serve with lemon wedges. Makes 4 servings.
- To grill lobster on a charcoal grill, prepare as above except cook tails directly over medium coals for 6 minutes. Turn; brush with remaining sauce and cook 6 to 8 minutes more or until lobster meat is opaque.
Nutrition Facts : Calories 274.2 calories, Carbohydrate 2.4 g, Cholesterol 183.4 mg, Fat 16.7 g, Fiber 0.7 g, Protein 28.6 g, SaturatedFat 10 g, Sodium 554 mg, Sugar 0.1 g
OVEN ROASTED LOBSTER WITH LIME AND CHIVE BUTTER
Courtesy of that GORGEOUS aussie, Curtis Stone, and TLC's Take Home Chef! This looked really yummy!!
Provided by SkinnyMinnie
Categories Lobster
Time 30m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350ºF.
- Make butter: mix butter, chives, lemon zest and parsley together with a paddle attachment or hands and put aside.
- In a large heavy based pan place carrot, celery, onion, and leek in water and bring to a very low simmer, turn off heat.
- Add the lobster and cook for 4 minute.
- Remove the lobster from the water and allow to rest in a warm place for 5 minute.
- Remove the claws from the lobster and using kitchen scissors remove meat from claw and reserve.
- Using a large knife split the lobster in half length ways. Remove meat from the tails and cut into smaller pieces. Rinse lobsters' cavities under running water.
- Place 1 Tbs. of the butter into each lobster shell. Place the lobster meat (tail and claw) on top of the butter and place another Tbs. on top.
- Place in oven and bake for 7-10 minute Serve with sliced lemon.
Nutrition Facts : Calories 972.4, Fat 72.4, SaturatedFat 44.4, Cholesterol 506.5, Sodium 1542.5, Carbohydrate 14.7, Fiber 2.4, Sugar 4.8, Protein 66.2
LOBSTER TAILS WITH CITRUS BUTTER
Make and share this Lobster Tails with Citrus Butter recipe from Food.com.
Provided by GinnyP
Categories Lobster
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Cut the lobster tails down the center through the meat but not all the way through the shell.
- Fold over butterfly style.
- Combine remaining ingredients and brush over the meat.
- Put some foil over your grill and place the tails, shell side down on the foil.
- Cook, covered, for about 14-16 minutes until the meat is firm and white.
- Brush occasionally while cooking.
- Loosen the meat slightly before serving and brush one last time with the citrus butter.
- NOTE: We broiled instead of grilled.
- Used a broiling pan with the broiler on low, with the tails about 6 inches from the heat source and watched them the entire time.
- We serve with the remaining citrus butter.
- You may choose to make extra.
Nutrition Facts : Calories 245.7, Fat 13.4, SaturatedFat 7.6, Cholesterol 119.8, Sodium 266.1, Carbohydrate 3.4, Sugar 0.2, Protein 26.4
LOBSTER TAILS WITH CHIVE BUTTER
Is there anything lovelier than a lobster tail cradled in its coral-colored shell and served with melted butter? Here's proof-positive that the best things in life really are the simplest.
Provided by Allrecipes Member
Time 22m
Yield 4
Number Of Ingredients 5
Steps:
- Thaw lobster, if frozen. Rinse lobster; pat dry with paper towels. Butterfly tails by using kitchen shears or a sharp knife to cut lengthwise through centers of hard top shells and meat, cutting to, but not through, bottoms of shells. Press shell halves of tails apart with your fingers.
- For sauce, in a small saucepan melt butter. Remove from heat. Stir in chives and lemon peel. Remove 2 tablespoons of the sauce; set the remaining sauce aside.
- Lightly grease the rack of a gas grill. Preheat grill. Reduce heat to medium. Brush lobster meat with some of the 2 tablespoons sauce. Place lobster, meat sides down, on the grill rack directly over heat. Cover and grill for 6 minutes. Turn lobster. Brush with the rest of the 2 tablespoons sauce. Cover and grill for 6 to 8 minutes more or until lobster meat is opaque.
- Heat the reserved sauce, stirring occasionally. Transfer the sauce to small bowls for dipping and serve with lobster. If desired, serve with lemon wedges. Makes 4 servings.
- To grill lobster on a charcoal grill, prepare as above except cook tails directly over medium coals for 6 minutes. Turn; brush with remaining sauce and cook 6 to 8 minutes more or until lobster meat is opaque.
Nutrition Facts : Calories 274.2 calories, Carbohydrate 2.4 g, Cholesterol 183.4 mg, Fat 16.7 g, Fiber 0.7 g, Protein 28.6 g, SaturatedFat 10 g, Sodium 554 mg, Sugar 0.1 g
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