LOBSTER WITH WHITE CHOCOLATE VANILLA BOURBON SAUCE
I've loved the combination of lobster and vanilla for decades. It's unusual, almost garish, but somehow it works. In this recipe, I've decided to add white chocolate to intensify the experience.
Provided by Food Network
Categories main-dish
Time 1h35m
Yield 4 servings
Number Of Ingredients 14
Steps:
- For the lobster: Bring a large pot of water to a boil.
- Add the lobsters and cook until cooked through, 8 to 10 minutes. Remove from the boiling water and allow to cool to the touch.
- For the leek sauce: Saute the leeks in the butter in a 12-inch cast-iron pan over medium heat until tender but still green in color, about 5 minutes. Add the whipping cream. Season with salt and pepper and reduce at a low boil until the liquid almost evaporates and a thick sauce forms. Reserve, keeping warm.
- Back to the lobster: Break the lobster down into its parts-claws, tail and body. Remove the meat from the claws and tail, and reserve. Break the bodies down into smaller pieces.
- Add the broken down pieces to a 12-inch cast-iron pan (reserve the tail and claw meat) along with the butter, celery and onions and heat over medium-high heat. Cook until the celery and onions have softened, about 5 minutes. Deglaze with the bourbon and white wine. Add the heavy cream and 1 cup water and allow to reduce for about 7 minutes. Carefully pour the mixture into a blender, shells and all, and blend until fully combined.
- For the leek sauce: Pour the lobster mixture through a chinois or very fine mesh strainer into the sauteed leeks. Add the scraped vanilla and bourbon and stir to combine. Taste and adjust the seasoning. Just before serving, mount the sauce with the white chocolate, stirring until just melted.
- Slice the tail meat into medallions. Put all the lobster in the bottom of a wide serving bowl. Top with the sauce.
LOBSTERS IN BOURBON-FLAVORED WHITE BUTTER SAUCE
Provided by Craig Claiborne And Pierre Franey
Categories dinner, main course
Time 1h
Yield 6 servings
Number Of Ingredients 9
Steps:
- Place each lobster on a flat surface and plunge a sharp, heavy knife into the midsection where the tail joins the body. Cut off the tails of the lobsters, cutting crosswise at the point where the tail is attached to the main body of the lobsters. Set aside.
- Cut the main body of each lobster in half lengthwise. Cut or break off the claws at the point where they are joined to the bodies. Reserve in a small bowl any liquid that flows from the lobsters as they are prepared. Scoop out the tomalley and so on from the main bodies and add this to the lobster liquid. Set aside. Set the solid pieces of lobster aside.
- Heat a large, heavy-duty skillet over high heat until it is almost smoking. Add the oil and the moment that it is hot, add the solid lobster pieces. Do not add the tomalley and liquid. Cook, stirring the pieces around, about two minutes, then sprinkle with salt and pepper. Add one tablespoon of the bourbon and remove from the heat. Stir all over the bottom. Turn the heat to high and add the water. Bring to the boil and cook over high heat for about three minutes.
- Using a pair of tongs, remove the tail and claws. When these pieces are cool enough to handle, crack the shells and remove the meat, which will not be fully cooked at this point. Let the main body portions continue to cook in the skillet.
- As you remove the tail and claw meat, return the empty shells to the skillet. If any liquid has accumulated around the lobster pieces, add this to the skillet. Continue cooking over high heat, stirring the shells around, about 10 minutes.
- Line another skillet with a fine sieve, preferably of the sort known in French kitchens as a chinois. Pour the mixture into the sieve and press the solids to extract as much liquid as possible from the shells. Discard the shells. There should be about two and one-third cups of liquid. Add the shallots to this liquid and bring to the boil. Cook over high heat about five minutes. Hold a sieve over the mixture and pour in the reserved lobster liquid and tomalley mixture. Put the drained tomalley into a small bowl. Set aside. Simmer the liquid in the skillet until it is reduced to about one and one-half cups.
- Add two tablespoons of softened butter and the remaining one tablespoon of bourbon. Beat briskly with a fork to blend thoroughly.
- Preheat the oven to 400 degrees.
- Add the remaining half pound of butter to the one and one-half cups of simmering liquid, stirring rapidly, until the sauce is slightly thickened. Add the tomalley mixture, stirring. Cook about two minutes and put the sauce through a fine sieve.
- Pour this sauce into a saucepan and heat gently.
- Arrange the lobster pieces neatly in one layer in a baking dish. Spoon a thin layer of the sauce over the lobster pieces and place the dish in the oven. Bake briefly, about five minutes, just enough to heat through. Serve the lobster with a garnish of a green herb, such as chervil. Serve the remaining sauce on the side.
Nutrition Facts : @context http, Calories 458, UnsaturatedFat 17 grams, Carbohydrate 4 grams, Fat 22 grams, Fiber 1 gram, Protein 57 grams, SaturatedFat 4 grams, Sodium 1448 milligrams, Sugar 1 gram, TransFat 0 grams
LOBSTER BOUDAN WITH A FRESH LEMON AND TARRAGON BUTTER SAUCE
Steps:
- In a food processor, combine the lobster meat, shallots, cream and cognac. Season with salt, cayenne and pepper. Turn the mixture into a mixing bowl. Stir in the rice and parsley. Season with salt, cayenne and black pepper. **To test the seasoning of the sausage, pan-fry a small piece of the filling for a couple of minutes on each side. Re-adjust the seasoning if needed. Either using a feeding tube or a funnel, stuff the sausage into the casings and make 3-inch links. Bring a large saucepan of salted water up to a boil. Poach the sausage for about 5 minutes, or until the sausage is firm to the touch and plump. Remove from the water and allow to cool. In a large saute pan, over medium heat, melt the butter. Pan-fry the sausage for 3 to 4 minutes on each side. Remove from the pan and keep warm. To serve, spoon the sauce in the center of each plate. Lay a crouton in the center of the sauce. Place a couple of links of sausage over each crouton. Garnish with parsley and butter sauce.
- In a saucepan, over medium heat, combine the shallots and lemon juice. Season with salt and cayenne. Bring the mixture to a boil. Reduce the heat to medium low and simmer until the mixture reduces by half. Add the cream and continue to cook for 2 minutes. Remove from the heat and whisk in the butter, a couple of pieces at a time. Season with the salt and cayenne. Strain through a fine-mesh sieve. Add the hot sauce, Worcestershire and chopped tarragon. Keep hot.
- Recipe courtesy Emeril Lagasse, 1999
STEAMED LOBSTER WITH LEMON-HERB BUTTER
Categories Herb Shellfish Steam Dinner Lemon Seafood Lobster Summer Anniversary Bon Appétit Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 6 servings
Number Of Ingredients 7
Steps:
- Cook lobsters in 2 large pots of boiling salted water until shells are pink and lobsters are just cooked through, about 11 minutes.
- Meanwhile, melt butter in small saucepan. Add lemon juice and herbs. Season with salt and pepper.
- Serve lobsters with lemon wedges and warm herb butter.
BOURBON-BUTTER SAUCE
This sauce is perfect for topping my bread pudding, and would also work on steamed pudding, cobbler, pie, etc.
Provided by Patty Mae
Categories Sauces
Time 15m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Melt butter in a double boiler over simmering water.
- Add powdered sugar and salt and whisk until sugar is incorporated and sauce is smooth.
- Whisk in vanilla and bourbon.
- Immediately add the egg yolk and stir until well blended.
- Continue cooking, stirring constantly, until sauce heats through and thickens slightly.
- Serve immediately.
Nutrition Facts : Calories 253.4, Fat 12.1, SaturatedFat 7.5, Cholesterol 54.1, Sodium 22.3, Carbohydrate 30, Sugar 29.5, Protein 0.4
FLAVORED BUTTER FOR SEAFOOD, TIMES THREE
Three flavored butters to serve with lobster, or other seafood, as a dipping sauce. Make one or make all three. Disregard nutritional information if you please!
Provided by threeovens
Categories Sauces
Time 5m
Yield 1 1/2 cups, 12 serving(s)
Number Of Ingredients 14
Steps:
- For each, mix all ingredients together.
Nutrition Facts : Calories 139, Fat 15.4, SaturatedFat 9.7, Cholesterol 40.6, Sodium 146, Carbohydrate 0.7, Fiber 0.2, Sugar 0.2, Protein 0.3
LOBSTER DIPPING SAUCE
Butter, lemon and garlic combine to create a buttery concoction for dipping steamed, grilled, (or however you prepare it) lobster.
Provided by johnd
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 15m
Yield 8
Number Of Ingredients 5
Steps:
- Melt 1 tablespoon of butter in a saucepan over medium heat. Add the garlic; cook and stir until starting to brown, about 3 minutes. Add the remaining butter and reduce heat to low. Stir to melt the butter, then mix in the lemon juice, pepper and cilantro. Let it steep over low heat for about 10 minutes. Strain before serving if desired.
Nutrition Facts : Calories 207 calories, Carbohydrate 0.9 g, Cholesterol 61 mg, Fat 23 g, Fiber 0.1 g, Protein 0.4 g, SaturatedFat 14.6 g, Sodium 164.1 mg, Sugar 0.1 g
LOBSTER WITH LEMON & HERB BUTTER SAUCE
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
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
ROAST MAINE LOBSTER WITH BOURBON AND BROWN BUTTER
Provided by Joanna Pruess
Categories dinner, main course
Time 35m
Yield 2 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 450 degrees.
- Split the lobsters lengthwise. Discard the sac in the head, leaving the tomalley, and slightly crack the claws. Season the 4 lobster halves with salt and pepper.
- Heat an ovenproof saute or baking pan over high heat on the stove, until the pan is very hot. Add the olive oil. Place the lobster halves in the hot pan, shell side down, and cook until the shells turn red, about 2 minutes.
- Remove the pan from the heat and sprinkle the bourbon over the lobsters. Spread 4 tablespoons of the butter evenly over the exposed lobster meat in the tails and put a little in the head cavities. Place the pan in the oven and roast until the tail meat is white and no longer translucent, about 10 to 12 minutes. Do not overcook. Remove and place the 4 lobster halves on 2 plates.
- Return the pan to the stove and heat over high heat. Add the remaining butter and the shallots. Stir well, scraping up the caramelized lobster juices in the pan. Cook until the shallots are soft and the butter turns brown. Add the parsley and the lemon juice, stir well and remove immediately. Pour the sauce over the lobster and serve.
Nutrition Facts : @context http, Calories 1077, UnsaturatedFat 23 grams, Carbohydrate 4 grams, Fat 58 grams, Fiber 1 gram, Protein 113 grams, SaturatedFat 31 grams, Sodium 2887 milligrams, Sugar 1 gram, TransFat 2 grams
LOBSTERS WITH BEURRE BLANC
Beurre blanc, the classic French butter sauce, is wonderful spooned over lobsters. This version gets a hint of sweetness from the addition of fresh orange juice.
Provided by Martha Stewart
Categories Seafood Recipes
Time 45m
Number Of Ingredients 10
Steps:
- Fill a large pot two-thirds full with water. Add 1/4 cup salt. Bring to a boil. Add lobsters, and cook until bright red and almost cooked through, 5 to 6 minutes. Transfer to a plate using tongs, and let stand until cool enough to handle. Cut each in half lengthwise using a knife or kitchen shears. Remove head sac, green tomalley, intestine, and any coral; transfer lobsters to a rimmed baking sheet.
- Bring white wine, orange juice, shallot, and peppercorns to a boil in a medium skillet over high heat. Cook until reduced to 1/4 cup, about 6 minutes. Strain mixture; return liquid to skillet (you should have about 3 tablespoons). Reduce heat to low. Whisk in butter, 1 tablespoon at a time, until thick and smooth. Remove from heat.
- Whisk cream until soft peaks form. Fold whipped cream into beurre blanc. Season with salt, white pepper, and lemon juice.
- Heat broiler. Spoon half the beurre blanc over lobsters. Scatter lemons around lobsters. Broil until beurre blanc is bubbling and lobsters are cooked through, about 2 minutes. Remove from oven. Spoon remaining beurre blanc over lobsters. Serve with lemons.
LOBSTER MORNAY SAUCE
This recipe is very simple to make, and you can substitute crab or shrimp for the lobster. I use all three when we are craving seafood. Serve over rice or pasta.
Provided by SWIZZLESTICKS
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Seafood
Time 30m
Yield 4
Number Of Ingredients 8
Steps:
- Melt the butter in a medium saucepan over medium heat. Slowly cook and stir mushrooms in the butter until tender. Mix in lobster meat. Cook until opaque. Remove mushrooms and lobster from saucepan and set aside.
- Reduce heat to low. Place flour in pan. Cook and stir approximately 2 minutes, then stir in chicken broth, heavy cream and pepper. Simmer 5 to 10 minutes, or until thickened.
- Stir mushrooms, lobster and Parmesan cheese into the sauce mixture. Continue cooking 5 minutes.
Nutrition Facts : Calories 486.8 calories, Carbohydrate 9.8 g, Cholesterol 228.6 mg, Fat 37.6 g, Fiber 0.5 g, Protein 27.8 g, SaturatedFat 23 g, Sodium 594.3 mg, Sugar 0.5 g
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