Lobster With Mixed Vegetables Honey Coriander Sauce And Basil Olive Oil Sauce Recipes

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CHOI SUM AND MIXED VEGETABLE SALAD WITH PINEAPPLE DRESSING



Choi Sum and Mixed Vegetable Salad with Pineapple Dressing image

Provided by Food Network

Time 20m

Yield 4 servings

Number Of Ingredients 12

7 ounces Choi Sum leaves (flowering Chinese cabbage) or baby bok choy, washed, trimmed and sliced
4 ounces sugar snap peas, washed
2 large carrots, julienned
1 red bell pepper, sliced
1 yellow bell pepper, sliced
8 ounces canned pineapple, sliced
2 spring onions (green), finely sliced
2 to 3 tablespoons groundnut (peanut) or olive oil
7 tablespoons pineapple juice
2 tablespoons light soy sauce
1 tablespoon rice vinegar or cider vinegar
Pinch freshly cracked black pepper

Steps:

  • To make the choi sum: Toss the choi sum leaves, sugar snap peas, carrots, red bell pepper, yellow bell pepper, pineapple, and spring onions together in a large serving bowl.
  • To make the dressing: Mix the groundnut oil, pineapple juice, light soy sauce, rice vinegar, and black pepper in a small bowl, and stir well. Then, pour the dressing mixture over the salad just before serving. Toss well, and serve immediately.

COLD LOBSTER WITH BASIL VINAIGRETTE



Cold Lobster With Basil Vinaigrette image

Provided by Pierre Franey

Categories     dinner, main course

Time 30m

Yield 4 servings

Number Of Ingredients 12

4 quarts water (see note)
1 tablespoon peppercorns
Salt to taste if desired
1/2 teaspoon dried thyme
2 bay leaves
1/4 teaspoon dried hot red pepper flakes
4 1 1/2-pound live lobsters
10 or 12 leaves fresh basil, rinsed and patted dry
1/2 cup olive oil
1/4 cup finely chopped shallots
2 tablespoons balsamic vinegar
Three-salad chiffonade (see recipe)

Steps:

  • Put the water, peppercorns, salt, thyme, bay leaves and pepper flakes in a kettle large enough to hold the lobsters. Cover and bring to a boil.
  • Add the lobsters quickly, one at a time, and cover. When the water returns to a boil, cook the lobsters for 10 minutes and drain thoroughly. When the lobsters are cool enough to handle, break off the tails and remove the meat from each in one piece. Crack the large claws and remove the meat from each in one piece. Remove the meat from the remaining claw shells. Put all the meat in a bowl.
  • Stack the basil leaves and cut them into fine shreds. There should be about 1/2 cup. Add to the bowl.
  • Put the olive oil, shallots, vinegar and salt in a small mixing bowl and toss to blend well.
  • To serve, cut each piece of tail meat on the bias into 1/2-inch-thick medallions. Reassemble the slices from one lobster tail on a plate. Arrange two of the large pieces of claw meat at the top of the tail meat to resemble a lobster shape. Spoon about a quarter of the sauce over the tail and claw meat. Scatter a quarter of the small pieces of lobster meat around. Garnish each side of the tail meat with a quarter of the recipe for three-salad chiffonade. Repeat with the remaining lobster meat and three-salad chiffonade.

LOBSTER WITH LEMON & HERB BUTTER SAUCE



Lobster with lemon & herb butter sauce image

Lobster served two ways: with a buttery dipping sauce for the large chunks of meat and a salad made with the smaller pieces. Nothing is wasted and this easy main lets the lobster shine!

Provided by Barney Desmazery

Categories     Dinner, Main course

Time 25m

Number Of Ingredients 11

1 cooked lobster (see tip below for video guide on how to prepare lobster), claws and tail meat kept separate from the smaller bits of meat
crusty bread , to serve
juice ½ lemon
100g cold butter , cut into cubes
small bunch chives , finely snipped
small handful basil leaves , chopped
110g bag of rocket
½ an avocado , stoned, peeled and sliced
leftover bits of lobster meat
juice ½ lemon
2 tbsp extra virgin olive oil

Steps:

  • To make the sauce, warm the lemon juice in a small saucepan. Add the butter, a few cubes at a time, swirling them into the lemon juice over a very low heat to melt them, adding a few more pieces until all the butter is used. Take the sauce off the heat, season to taste and keep warm.
  • To make the salad, gently toss the rocket, avocado and lobster meat together. Dress with the lemon juice and olive oil, and toss again until everything is mixed and coated.
  • To serve, stir the herbs through the sauce and pour into a ramekin or small bowl. Put the sauce on a plate and pile the large chunks of lobster meat on one side and the salad on the other. Bring the plate to the table to share - dip the tail meat, claws and crusty bread into the sauce.

Nutrition Facts : Calories 649 calories, Fat 61 grams fat, SaturatedFat 29 grams saturated fat, Carbohydrate 1 grams carbohydrates, Sugar 1 grams sugar, Fiber 3 grams fiber, Protein 22 grams protein, Sodium 1.7 milligram of sodium

COLD LOBSTER WITH GARLIC AND BASIL MAYONNAISE



Cold Lobster With Garlic and Basil Mayonnaise image

Provided by Pierre Franey

Categories     dinner, main course

Time 30m

Yield 4 servings

Number Of Ingredients 14

4 live lobsters, about 1 1/2 pounds each
Salt to taste
8 black peppercorns
1/4 teaspoon red-pepper flakes
1 bay leaf
4 sprigs fresh thyme or 1 teaspoon dried
1 large egg yolk
1 tablespoon Dijon-style mustard
1 tablespoon white-wine vinegar
Salt and freshly ground white pepper to taste
1 cup virgin olive oil or vegetable oil
1 tablespoon fresh lemon juice
1 teaspoon finely chopped garlic
4 tablespoons basil leaves, cut into thin strips

Steps:

  • To cook lobsters, pour about 2 inches of water in the bottom of a large kettle or steamer. Add salt, peppercorns, red-pepper flakes, bay leaf and thyme. Bring water to a boil. Place lobsters in kettle and cover tightly. Return to a boil and cook over high heat for about 12 minutes. Remove lobsters and let them cool.
  • To make mayonnaise, combine egg yolk, mustard, vinegar, salt and pepper in a mixing bowl. Mix well with a wire whisk.
  • Add oil in a thin stream while beating vigorously with a wire whisk. When mixture is thick and smooth, stir in remaining ingredients and blend well. Cover until ready to serve.
  • Before serving, split lobsters in half lengthwise and crack claws. Remove and discard small sacs near the eyes. Remove intestines through the middle of the tail. Serve at room temperature with mayonnaise.

GRILLED LOBSTER AND POTATOES WITH BASIL VINAIGRETTE



Grilled Lobster and Potatoes with Basil Vinaigrette image

Some of us prefer the taste of grilled lobster to boiled. The smokiness of the fire balances the richness of the meat while simultaneously intensifying its flavor.

Categories     Salad     Leafy Green     Potato     Shellfish     Backyard BBQ     Dinner     Basil     Seafood     Lobster     Summer     Grill/Barbecue     Gourmet     Anniversary     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 4 servings

Number Of Ingredients 12

4 (1 1/4- to 1 1/2-pound) live lobsters
2 pounds small (1 1/2- to 2-inch) boiling potatoes (preferably yellow-fleshed)
3 tablespoons red-wine vinegar
5 tablespoons fresh lemon juice
3 garlic cloves, minced
1/2 teaspoon dried hot red-pepper flakes, or to taste
1 teaspoon sugar
1/2 teaspoon salt
2/3 cup extra-virgin olive oil
1/2 cup chopped fresh basil
1/2 pound baby arugula (about 10 cups loosely packed)
Accompaniment: lemon wedges

Steps:

  • Plunge lobsters headfirst into a 12-quart pot of boiling salted water . Cook, covered, over high heat 4 minutes (for 1 1/4-lb lobster) to 5 minutes (for 1 1/2-lb lobster) from time they enter water. Transfer with tongs to a large colander to drain and cool. (Lobsters will not be fully cooked.) Return cooking water to a boil.
  • Add potatoes to boiling water and simmer, uncovered, until just tender, 15 to 20 minutes. Drain in a colander.
  • When lobsters are cool enough to handle, twist off claws (including knuckles) and crack with a meat mallet or rolling pin. Halve lobsters lengthwise using a large heavy knife. Reserve green tomalley and any orange roe from bodies for another use if desired.
  • Prepare grill for direct-heat cooking over medium-hot charcoal (moderately high heat for gas).
  • While grill heats, whisk together vinegar, lemon juice, garlic, red-pepper flakes, sugar, and salt in a bowl. Add oil in a slow stream, whisking until well blended, then stir in basil.
  • Halve potatoes. Oil grill rack, then grill potatoes, cut sides down, covered only if using a gas grill, turning over once, until grill marks appear, about 4 minutes total. Transfer to a bowl and toss with 2 tablespoons vinaigrette. Keep potatoes warm, covered.
  • Oil grill rack, then grill 4 lobster halves, cut sides down, and all of claws, covered only if using a gas grill, until grill marks appear on meat, about 4 minutes. Turn over bodies and claws and grill in same manner 4 minutes more. Transfer to a large bowl and toss with 1/4 cup vinaigrette, then keep warm, covered. Grill remaining lobster halves in same manner and add to same bowl, tossing to coat.
  • Arrange arugula on a large platter and top with grilled lobster and potatoes. Drizzle with 1/2 cup vinaigrette and serve remaining vinaigrette on the side.

LOBSTER TOMATO SAUCE



Lobster Tomato Sauce image

Another one of grandma Puglia's treasures! The lobster flavor from the shell infuses into a rich and delicious tomato sauce. You may remove the lobster meat and add to the sauce or serve separately. Serve over linguine.

Provided by myjo

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Pasta Sauce Recipes     Seafood

Time 1h35m

Yield 6

Number Of Ingredients 9

¼ cup olive oil
1 onion, chopped
1 small garlic clove, crushed
1 tablespoon chopped fresh parsley
6 (6 ounce) lobster tails, thawed
1 (28 ounce) can crushed tomatoes
1 (8 ounce) can tomato sauce
3 tablespoons chopped fresh basil
salt and ground black pepper to taste

Steps:

  • Heat olive oil in a large saucepan over medium heat.
  • Cook and stir onion and garlic in hot oil until lightly browned, about 8 minutes.
  • Stir parsley and lobster tails into onion and garlic; cook until shells turn bright red, 10 to 15 minutes.
  • Stir crushed tomatoes, tomato sauce, basil, salt, and black pepper with lobster tails; simmer over low heat for 1 hour, stirring occasionally.
  • Remove lobster tails from sauce and shake excess sauce off the shells. If desired, remove lobster meat from shells and stir into sauce or serve lobster pieces separately.

Nutrition Facts : Calories 295.3 calories, Carbohydrate 15.1 g, Cholesterol 101.4 mg, Fat 13.7 g, Fiber 3.4 g, Protein 29.3 g, SaturatedFat 3.4 g, Sodium 891.4 mg, Sugar 2.3 g

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