Lobster Veronique Recipes

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LOBSTER ROLLS



Lobster Rolls image

Provided by Food Network Kitchen

Time 1h

Yield 6 servings

Number Of Ingredients 8

2 lemons, halved
Sea salt
3 1 1/4-to-1 1/2-pound live lobsters
1/3 cup mayonnaise
7 tablespoons unsalted butter, melted
6 top-split hot dog buns
1/4 cup roughly chopped celery leaves
1/4 teaspoon celery salt

Steps:

  • Fill a large steamer or pot with about 2 inches of water. Squeeze the juice of 1 lemon into the water, then add the lemon halves and 1 tablespoon sea salt to the pot. Bring to a boil over medium heat.
  • Place the lobsters in the steamer basket or directly in the pot; cover and steam until the shells turn bright red, 8 to 10 minutes. Remove from the pot with tongs and rinse under cold water to cool slightly.
  • Remove the meat from the lobster shells: Twist off the claws, then break off the tail. Pull off the flippers. Insert your thumb into the flipper end of the tail and force out the meat. Crack the claws with the flat side of a knife or a lobster cracker; remove the meat. Roughly chop the lobster meat. Transfer to a bowl and chill 15 minutes.
  • Meanwhile, whisk the mayonnaise, 4 tablespoons melted butter and the juice of the remaining lemon in a large bowl. Add the lobster meat and toss to coat. Season with salt.
  • Heat a grill pan or skillet over medium heat. Brush the outside of the hot dog buns with 2 tablespoons melted butter. Toast the buns until slightly golden, about 1 minute per side. Divide the lobster salad among the buns. Drizzle with the remaining 1 tablespoon melted butter and sprinkle with the celery leaves and celery salt.

LOBSTER RECIPES - FOR COOKED LOBSTER OR CRAYFISH



Lobster Recipes - for cooked lobster or crayfish image

Here are 6 easy recipes for cooked lobster or crayfish that make the most of this luxury seafood! When you buy pre-cooked lobster, it's best to keep it simple to preserve the flavour in the flesh (flavour is better with freshly cooked raw lobster - but much more expensive to buy!).TOP TIP: Keep it simple and don't re-cook lobster that's already cooked (risk of drying out, loss of flavour). Treat it like buckets of cooked whole prawns you peel yourself!Rundown of each recipe in recipe notes below.

Provided by Nagi

Categories     Starter

Number Of Ingredients 37

Whole cooked lobster(s) or crayfish
Marie Rose aka Thousand Island
Tartare Sauce
Seafood Cocktail Sauce ((most intense flavoured, use sparingly))
RecipeTin Family Favourite Seafood Sauce ((my pick!))
Prawn Cocktail recipe - sub prawns with lobster
50g / 3 tbsp salted butter (, cut into 1.5cm / 1/2" cubes (or unsalted + 1/4 tsp salt))
1 garlic clove (, very finely minced)
1/4 tsp black pepper
1 tbsp parsley (, finely chopped)
1 tbsp+ lemon juice
Lemon wedges & 1/2 cup parsley leaves (, for serving)
Crusty bread (, for mopping plate!)
Lemon Butter Sauce recipe
1/4 tsp salt
Lemon wedges & 1/2 cup parsley leaves (, for serving)
Crusty bread (, for mopping plate!)
1 cup (lightly packed) parsley (, chopped (OK to include some stems, up to 1/4 cup)
1 tbsp whole capers
2 tsp Dijon mustard
1 garlic clove (, chopped)
2 tsp red or white wine vinegar
1 anchove (large, or 2 small) (, chopped)
1/4 cup extra virgin olive oil
1/8 tsp black pepper
160g / 1 cup cooked lobster meat (, cut into 1cm/ 2/5" cubes (1 x 600g/1.2lb whole lobster))
2 1/2 tbsp kewpie mayonnaise (or Hellman's) ((Note 3))
2 1/2 tbsp celery, finely chopped ((~ 1 stalk))
1 1/2 tbsp green onions (, very finely sliced)
2 tsp chives (, finely chopped)
2 tsp lemon juice
1/4 tsp salt
Pinch black pepper
butter (, softened, for buttering buns)
3 mini brioche buns or rolls ((or other very soft roll best for this))
Plain potato chips (, for serving (classic accompaniement))
Garnishes (optional): Pinch paprika, chopped chives, lemon wedges

Steps:

  • If lobster was frozen, thaw lobster overnight in a bowl or tray (with sides to catch liquid). Drain well before use.
  • Cut between head and tail: Insert a small knife at a 45 degree angle into the gap between the tail and head. Cut along the top and sides through to the middle - no need to do underneath.
  • Separate head from tail: Twist the tail to separate it from the head. It will pull out meat from the head as well.
  • Clean: Scrape or trim off any yellow of black residue on the end that came out of the head.
  • Cut underside: Cut down both sides of the soft shell on the underside of the tail. Then peel it back like a can of sardines to reveal the lobster flesh.
  • Remove flesh: Carefully remove the flesh - it should come off the shell cleanly.
  • Remove poop vein - if you see a poop vein (black "string" down the back of the lobster tail meat), then carefully pull it out. If you stretch the meat out straight, you should be able to pull it out in one go. Otherwise, pick it out when you slice it. (Sometimes poop vein is thick, sometimes barely there!)
  • Residual meat in head: There will be some residual meat in the head that can be used. The yellow "mustard" (called tomalley) has very intense lobstar flavour but is an acquired taste... I do not eat it!
  • How to serve: Lobster tail meat can be served whole, sliced into thick or thin pieces or diced, depending on use. I do not recommend shredded as it loses juiciness.
  • Make Sauce per the Dipping Sauces recipe.
  • Serve alongside lobster for dipping. Either cut the lobster into bite size pieces, or serve whole for people to cut themselves. Plate it up individually or on a share platter.
  • Make the Prawn Cocktail recipe but substitute prawn for lobster cut into small bite size pieces.
  • Melt butter in a small skillet over medium heat. Once foamy, add garlic and cook until light golden. Remove from stove, add lemon juice and parsley.
  • Serving: Pour into serving bowl and serve alongside lobster. Garnish with parsley leaves and lemon wedges.
  • Eating: Let people either dip in bite size pieces or drizzle over lobster, plated up indivudually or on a share style plate. Mop plate clean with crusty bread!
  • Make the sauce per the Lemon Browned Butter Sauce recipe.
  • Slice the lobster into bite size pieces. Pile onto plate or arrange on indivudual plates. Sprinkle with salt (necessary as browned butter is unsalted).
  • Serving: Drizzle with some browned butter, then serve more on the side. Garnish with parsley leaves and lemon wedges.
  • Eating: To eat, dip or drizzle lobster with more browned butter. Mop plate clean with crusty bread!
  • Blitz ingredients in a Nutribullet or small food processor until it becomes a paste. It should be smooth but a bit of courseness for texture ie don't blend into a smoothie.
  • Slice lobster into bite size pieces. Arrange on indvidual plates or share plate. Drizzle little dollops of salsa verde over lobster - don't go overboard, the flavour is quite strong!
  • Garnish with lemon wedges & parlsey leaves, serve.
  • Place lobster in a bowl. Add mayonnaise, lemon, chives, celery, green onions, salt and pepper. Gently toss to coat.
  • Split then generously butter buns or rolls. Stuff generously! Makes 2 mini brioche buns or 3 round rolls.

PERFECT LOBSTER BISQUE



Perfect Lobster Bisque image

This is a decadent lobster bisque that is surprisingly easy to prepare. Your guests will be impressed and feel pampered. I serve this with salad and hot, buttered French bread.

Provided by LAURA_G123

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Seafood

Time 40m

Yield 6

Number Of Ingredients 11

3 tablespoons butter
¼ cup chopped fresh mushrooms
2 tablespoons chopped onion
2 tablespoons chopped celery
2 tablespoons chopped carrot
1 (14.5 ounce) can chicken broth
⅛ teaspoon salt
⅛ teaspoon cayenne pepper
1 ½ cups half-and-half
½ cup dry white wine
½ pound cooked lump lobster meat

Steps:

  • Melt the butter in a large saucepan over medium-low heat. Add the mushrooms, onion, celery, and carrot. Cook and stir until tender, about 10 minutes. Stir in the chicken broth, and season with salt and cayenne pepper. Bring to a boil, then simmer for 10 minutes.
  • Pour the vegetable and broth mixture into the container of a blender, and add 1/4 cup of the lobster meat. Cover, and process until smooth. Return to the saucepan, and stir in the half-and-half, white wine, and remaining lobster meat. Cook over low heat, stirring frequently until thickened, about 30 minutes.

Nutrition Facts : Calories 190.9 calories, Carbohydrate 4.7 g, Cholesterol 66.2 mg, Fat 13.1 g, Fiber 0.2 g, Protein 10 g, SaturatedFat 8 g, Sodium 553.6 mg, Sugar 1 g

SOLE VERONIQUE



Sole Veronique image

This recipe came from a french cooking class many years ago. One of my absolute favorites. When you want to impress -- fantastic!

Provided by JoannyMoso

Categories     < 60 Mins

Time 45m

Yield 2 serving(s)

Number Of Ingredients 12

1 lb lemon sole (or flounder)
1/2 lb green seedless grape (peeled)
4 tablespoons unsalted butter
2 shallots, chopped
1 garlic clove, minced
1 lemon, juice of
4 ounces half-and-half (room temperature)
1/4 cup white wine
2 tablespoons flour
2 tablespoons butter
1/4 teaspoon salt
1/8 teaspoon ground pepper

Steps:

  • Preheat oven to 350 degrees F.
  • Rinse fish, pat dry and season with salt and pepper.
  • Place fish in pan and pour wine, lemon juice, and melted butter over the fish.
  • Sprinkle on the shallots.
  • Cover the pan with foil and bake for 25 minutes.
  • Pour drippings from fish into saucepan and reduce slightly.
  • Add half and half.
  • Cut the 2 tablespoons of flour and 2 tablespoons of butter together with a fork.
  • Add the flour/butter mixture to the fish drippings and stir until it thickens.
  • Remove saucepan from heat and add peeled grapes.
  • Pour sauce with the grapes over fish.

Nutrition Facts : Calories 739.7, Fat 44.1, SaturatedFat 26.7, Cholesterol 221.5, Sodium 589.6, Carbohydrate 35.7, Fiber 1.4, Sugar 18.6, Protein 47.1

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