Lobster With Brandy Butter Recipes

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LOBSTER WITH BRANDY BUTTER



Lobster With Brandy Butter image

Probably one of my all-time favorite foods is lobster, and there is nothing like a whole lobster. There is savory meat throughout - the trick is to get it out! Since the most effective tools are your hands, it's a messy, but worthwhile, job! It is definitely not something I choose to eat when attempting to appear dainty or refined.

Provided by JackieOhNo

Categories     Lobster

Time 50m

Yield 8 serving(s)

Number Of Ingredients 5

2 large shallots, minced (about 1/4 cup)
2/3 cup brandy or 2/3 cup cognac
1 1/2 cups unsalted butter, cut into tablespoons
3/4 teaspoon salt
8 live lobsters (1 to 1-1/4 lb. each)

Steps:

  • Fill two 10-quart pots halfway with water; heat to boiling.
  • Meanwhile, place shallots and brandy in small saucepan and boil over high heat until brandy is reduced to 3 tablespoons, about 3 minutes.
  • Strain through a fine-mesh sieve into a heavy medium saucepan; discard shallots.
  • Place pan over medium heat and whisk in butter, 1 piece at a time, blending first piece before adding next. Sauce should be thick and foamy. Season with salt and cover to keep warm.
  • Drop lobsters headfirst into boiling water. Cover pots, return to boiling, then boil 8 minutes. Drain lobsters in sink.
  • Place each lobster on cutting board and split lengthwise in half, cutting from underside with heavy sharp knife.
  • Pour warm butter sauce into 8 small bowls or ramekins and serve with lobsters.

Nutrition Facts : Calories 479, Fat 35.6, SaturatedFat 22.1, Cholesterol 282, Sodium 858, Carbohydrate 0.9, Protein 25.3

SEARED SCALLOPS WITH LOBSTER BRANDY SAUCE



Seared Scallops with Lobster Brandy Sauce image

Provided by Food Network

Time 35m

Yield 1 serving

Number Of Ingredients 15

2 sticks unsalted butter
1 tablespoon chopped garlic
1/2 yellow onion, diced
1 cup all-purpose flour
1/2 bottle white wine
8 cups heavy cream
4 cups lobster stock
3 ounces brandy
Hot sauce
Salt and freshly ground pepper
1 tablespoon vegetable/olive oil blend
1 teaspoon sea salt
6 day-boat scallops, 10/20 count
Truffle oil, for drizzling
Serving suggestions: cooked rice or potatoes and cooked vegetables

Steps:

  • For the sauce: Add the butter to a small saucepan and heat on medium-high heat. Add the garlic and onions and sweat until light brown. Add the flour and stir until mixed. Add the white wine and mix with a whisk. Add the cream and lobster stock and bring to simmer for 5 minutes, stirring occasionally. Add the brandy, hot sauce and salt and pepper to taste. Cool and set aside. Warm in a small saucepan as needed.
  • For the scallops: Heat a nonstick pan over high heat. Add the oil. Then lightly salt the scallops and add to the pan. Cook the scallops about 1 1/2 minutes on each side.
  • Warm 4 ounces of lobster sauce and place on the plate. Land the scallops over the lobster sauce, drizzle with truffle oil and serve with rice or potatoes and your favorite vegetables.

BROWN BUTTER RISOTTO WITH LOBSTER



Brown Butter Risotto with Lobster image

Provided by Giada De Laurentiis

Categories     main-dish

Time 1h5m

Yield 4 servings

Number Of Ingredients 9

1 pound (about 2 medium) frozen lobster tails, thawed
4 1/2 cups reduced-sodium chicken stock
4 tablespoon butter, at room temperature
1 cup finely chopped onion
1 1/2 cups Arborio rice
1/2 cup brandy
1/2 cup grated Parmesan
1/4 cup chopped fresh chives
Kosher salt and freshly ground black pepper

Steps:

  • Bring a medium saucepan of salted water to a boil over medium-high heat. Add the lobster tails and boil for 8 to 10 minutes until the shells curl and the lobster meat turns white. Drain, transfer to a cutting board, and cool for 15 minutes. Using kitchen shears or a sharp knife, cut through the top shell lengthwise. Remove the meat and cut into 1/2-inch pieces. Set aside.
  • In a medium saucepan, bring the chicken stock to a boil. Keep hot over low heat.
  • In a large saucepan, melt 3 tablespoons of butter over medium heat. Cook until the butter begins to foam and then turns brown, about 1 to 1 1/2 minutes. Add the onion and cook, about 3 minutes. Add the rice and stir to coat with the butter. Add the brandy and simmer until the liquid has almost evaporated, about 3 minutes. Add 1/2 cup of stock and stir until almost completely absorbed, about 2 minutes. Continue adding the stock, 1/2 cup at a time, stirring constantly and allowing each addition of stock to absorb before adding the next. Cook until the rice is tender but still firm to the bite, about 20 minutes. Remove from the heat. Stir in the Parmesan cheese, the remaining butter and 2 tablespoons chives. Season with salt and pepper, to taste.
  • Transfer the risotto to a large serving bowl. Arrange the lobster meat on top of the risotto and garnish with the remaining chives.

LOBSTER WITH THERMIDOR BUTTER



Lobster with Thermidor butter image

A luxury that has been prized by chefs for years, so make the most of it with this cheat's classic

Provided by Barney Desmazery

Categories     Dinner, Main course, Starter

Time 30m

Yield Serves 2 as a main or 4 as a starter

Number Of Ingredients 11

2 cooked lobsters
150ml dry white wine
1 shallot , very finely chopped
handful tarragon leaves, chopped
handful parsley leaves, chopped
1 tsp Dijon mustard
juice 1⁄2 lemon
pinch paprika
dash Tabasco sauce
5 tbsp parmesan , finely grated
140g butter , softened

Steps:

  • First make the butter. Put the wine and shallot into a pan, then bring to the boil and simmer until nearly dry. Tip into a bowl to cool, mix all the ingredients together, roll into a log, using cling film or foil, then chill to harden. Can be frozen for up to 1 month.
  • Snap away the claws from the lobster. Using a large chef's knife, cut the lobster in half and wash the head cavity under cold water, then dry with kitchen paper. Lay the lobsters, cut side up, on a baking tray. Crack the claws and remove the claw meat. Divide claw meat between the head cavities. This can be done the day before and the lobster kept in the fridge ready for grilling.
  • Heat grill to high. Slice the butter into thin rounds and lay it along the lobsters so all the meat is covered. Grill for 5-8 mins until the butter is bubbling and starting to brown. Put the lobsters on plates, pouring any butter from the tray over them. Serve with new potatoes and some dressed salad leaves.

Nutrition Facts : Calories 419 calories, Fat 34 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 2 grams sugar, Protein 24 grams protein, Sodium 1.62 milligram of sodium

LOBSTER BUTTER



Lobster Butter image

This is a Yankee take on the classic French recipe for beurre de homard, which incorporates cooked lobster meat into a compound butter. It is thriftier, using the shells to bring flavor instead of the lobster meat, but is no less delicious for that. The process is akin to making a lobster stock, with butter in place of water. Use the lobster butter as a melted dip for shrimp or yet more lobster, or as a topping for sautéed scallops or fish.

Provided by Sam Sifton

Categories     dinner, lunch, dips and spreads, side dish

Time 45m

Yield 1/2 cup

Number Of Ingredients 2

Shells of cooked lobsters, crushed into small pieces
8 tablespoons (1 stick) unsalted butter per lobster

Steps:

  • Heat oven to 300 degrees. Put lobster shells on the largest sheet pan you can fit in the oven, and allow them to dry and roast, about 15 to 20 minutes. Remove and set aside.
  • Meanwhile, melt 1 stick butter per lobster in a large bowl or double boiler set over simmering water, making sure bowl does not touch the surface of water. Add lobster shells to the melted butter and simmer gently, without boiling, for about 20 minutes.
  • Strain the melted butter through a cheesecloth-lined sieve into another bowl, then set that bowl into ice to chill. Cover bowl and refrigerate to set, then skim off the top and discard any liquids. Use within a few days, or freeze for up to a few weeks.

LOBSTER WITH GARLIC BUTTER



Lobster with Garlic Butter image

There's enough garlic butter here to drench every morsel of lobster meat-you'll want to serve crusty bread on the side to soak it all up. An easy Lobster with Garlic Butter recipe.

Provided by Marco Pierre White

Categories     Garlic     Valentine's Day     Quick & Easy     New Year's Eve     Dinner     Lobster     Parsley     Boil     Gourmet     Sugar Conscious     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 2 servings

Number Of Ingredients 6

2 small garlic cloves
2 sticks unsalted butter, softened
1 1/2 teaspoons finely chopped flat-leaf parsley
2 (1 1/4-pound) live lobsters
Garnish: lemon wedges; sea salt
N/A sea salt

Steps:

  • Preheat oven to 450°F with a large shallow baking pan in upper third.
  • Mince and mash garlic to a paste with 1/2 teaspoon salt, then stir together with butter and parsley.
  • Plunge lobsters headfirst into a large pot of boiling salted water (3 tablespoons salt for 6 quarts water) and cook, covered, 3 minutes from time they enter water. Transfer with tongs to a plate and let stand 5 minutes. (Lobsters will not be fully cooked.)
  • Lightly crack claws, then split lobsters lengthwise and discard innards from body cavity.
  • Remove tail meat from 1 lobster and cut crosswise into 8 pieces. Spread about 2 tablespoons garlic butter in one empty half shell, then fill that shell with all of sliced lobster and dot with 1 tablespoon garlic butter. Spoon about 5 tablespoons garlic butter into other empty half shell (for dipping). Repeat with remaining lobster.

GRILLED LOBSTER WITH TARRAGON BUTTER SAUCE



Grilled Lobster with Tarragon Butter Sauce image

This is my favorite recipe of all time. Incredible!

Provided by Psalm Caird Wyckoff

Time 35m

Yield 4

Number Of Ingredients 8

4 medium (1 1/2 pound) lobsters
¼ cup salted butter, melted
1 teaspoon lemon juice
1 teaspoon grated onion
1 teaspoon chopped fresh parsley
1 clove garlic, minced
¼ teaspoon dried tarragon leaves, crushed
1 dash hot pepper sauce

Steps:

  • Preheat an outdoor grill for medium heat and lightly oil the grate.
  • Cut lobster tails lengthwise with poultry shears. Cut open claws to allow sauce to reach the meat.
  • Combine butter, lemon juice, onion, parsley, garlic, tarragon, and hot sauce in a bowl. Slather meat with sauce and place face-down on the preheated grill.
  • Cook until lobster begins to char, 5 to 6 minutes. Flip and continue to grill until meat is opaque and firm, 5 to 6 minutes more.

Nutrition Facts : Calories 625.2 calories, Carbohydrate 7.3 g, Cholesterol 413.4 mg, Fat 14.7 g, Fiber 0.1 g, Protein 109.2 g, SaturatedFat 7.9 g, Sodium 2109.4 mg, Sugar 0.1 g

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