Pan Roasted Lobster With Cava Butter Sauce And Salsa Verde Rice Recipes

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PAN-ROASTED LOBSTERS



Pan-Roasted Lobsters image

Provided by Food Network

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 8

4 (1 1/2-pound) frisky Maine lobsters
Sea salt and freshly ground black pepper
4 to 5 tablespoons extra-virgin olive oil
Melted butter, for greasing skillet
8 ounces fresh chanterelles, boletes, oyster mushrooms, or a mixture of wild mushrooms (cultivated exotic mushrooms such as shiitakes or oyster mushrooms
2 tablespoons minced shallots
1 cup dry-style hard cider (dry white wine is an acceptable substitute)
4 ounces unsalted butter cut in small pieces, at room temperature

Steps:

  • Kill the lobsters with a sharp-pointed knife plunged into the body behind the head.
  • Remove the bands from the claws. Twist off the tails, and carefully split lengthwise. Twist the claws and knuckles off the bodies; separate the claws from the knuckles. Crack the claws a little using a sharp blow with the back of a knife. Split the bodies. Remove the intestinal tract from the tail meats. Arrange the lobsters in a single layer in an ovenproof baking dish, tail and body shells down. Sprinkle sea salt (preferably from Maine) and black pepper over the lobster meat, followed by a generous dressing with the olive oil.
  • Preheat the oven to its hottest temperature setting. (See Cook's Note)
  • In a non-reacting skillet filmed with a little melted butter, saute the mushrooms over high heat for 2 or 3 minutes. Season with salt and pepper and set aside.
  • Place the lobsters in the oven, and roast until the shells are almost uniformly red and the meat is opaque, as long as 7 or 8 minutes in a home oven.
  • Remove the lobsters from the oven. Add the mushrooms and shallots. Pour the hard cider over the lobsters, and scatter the butter pieces around the dish. Place the lobsters back in the oven, and continue roasting, checking frequently, until the butter has completely melted, about 2 or 3 minutes. Swirl the pan to combine the liquid ingredients into a saucy emulsion. Check the seasonings and adjust with more sea salt and pepper if necessary. Serve the lobsters on dinner plates and spoon the sauce over them.

PAN ROASTED LOBSTER WITH CAVA BUTTER SAUCE AND SALSA VERDE RICE



Pan Roasted Lobster with Cava Butter Sauce and Salsa Verde Rice image

Provided by Bobby Flay

Categories     main-dish

Time 2h5m

Yield 4-6 servings

Number Of Ingredients 28

4 live lobsters (1 1/2 to 2 pounds each)
Olive oil
Salt and pepper
2 shallots, finely chopped
2 cups Cava (Spanish sparkling wine)
2 tablespoons Champagne vinegar
2 tablespoons heavy cream
3 sticks very cold unsalted butter, cut into small cubes
Salt and freshly ground white pepper
1 tablespoon finely chopped tarragon leaves
2 tablespoons olive oil
1 large onion, finely chopped
2 cups arborio rice
1 cup white wine
1 cup clam juice, shrimp stock or lobster stock
4 to 5 cups boiling water
Salsa Verde, recipe follows
1 tablespoon chopped basil leaves
1 tablespoon chopped tarragon leaves
2 tablespoons chopped parsley leaves
Salt and freshly ground black pepper
5 tomatillos, papery skins removed, roughly chopped
4 cloves garlic
1/4 cup pure olive oil
Salt and freshly ground black pepper
3 tablespoons chopped parsley leaves
3 tablespoons chopped basil leaves
3 tablespoons chopped tarragon leaves

Steps:

  • Lobster: Bring a large pot of salted water to a boil over high heat. Cook 2 lobsters at a time until three-quarters done, approximately 10 minutes.
  • Heat 2 large saute pans over high heat. Split the lobsters in half, brush with olive oil and season with salt and pepper, to taste. Place the lobster in the pan, flesh side down and cook until nicely browned. Turn over and cook shell side down for 1 more minute.
  • Cava-Tarragon Butter Sauce: Place the shallots, Cava and vinegar in a medium non-reactive saucepan. Boil the liquid over high heat until reduced to 2 tablespoons. Whisk in the heavy cream and cook for 1 minute. Reduce heat to medium and add the butter, piece by piece, whisking well after each addition until all has been used. Season with salt and white pepper and add the tarragon.
  • Risotto: Heat olive oil in a medium saucepan over medium heat. Add onions and cook until soft. Add rice and cook for 2 minutes. Add white wine and cook until completely reduced. Add clam juice or stock and cook until all of the liquid has been absorbed. Add boiling water 1 cup at a time and cook until all liquid has been absorbed by the rice. Repeat until all water is used. Fold in the Salsa Verde and cook until mixture has absorbed most of the liquid. Fold in the herbs and season with salt and pepper, to taste.
  • Preheat oven to 375 degrees F.
  • Place tomatillos and garlic cloves on a baking sheet or small roasting pan, toss with the oil and season with salt and pepper. Roast until the tomatillos are soft about 20 to 30 minutes, depending on the size. Transfer the mixture to a food processor with the herbs and process until smooth.
  • To assemble dish: Spoon risotto onto a plate and top with 1 or 2 lobster halves. Serve the Cava Butter Sauce on the side.

PAN-ROASTED LOBSTERS



Pan-Roasted Lobsters image

Provided by Food Network

Time 45m

Yield 4 servings

Number Of Ingredients 9

4 (1 1/2-pound) frisky Maine lobsters
Sea salt and freshly ground black pepper
4 to 5 tablespoons extra-virgin olive oil
Melted butter, for greasing skillet
8 ounces fresh chanterelles, boletes, oyster mushrooms, or a mixture of wild mushrooms (cultivated exotic mushrooms such as shiitakes or oyster mushrooms
may be substituted)
2 tablespoons minced shallots
1 cup dry-style hard cider (dry white wine is an acceptable substitute)
4 ounces unsalted butter cut in small pieces, at room temperature

Steps:

  • Kill the lobsters with a sharp-pointed knife plunged into the body behind the head.
  • Remove the bands from the claws. Twist off the tails, and carefully split lengthwise. Twist the claws and knuckles off the bodies; separate the claws from the knuckles. Crack the claws a little using a sharp blow with the back of a knife. Split the bodies. Remove the intestinal tract from the tail meats. Arrange the lobsters in a single layer in an ovenproof baking dish, tail and body shells down. Sprinkle sea salt (preferably from Maine) and black pepper over the lobster meat, followed by a generous dressing with the olive oil.
  • Preheat the oven to its hottest temperature setting. (Chef's Note: Our wood-burning oven achieves intensities of over 800 degrees F, but most home ovens don't exceed 500 degrees F.)
  • In a non-reacting skillet filmed with a little melted butter, saute the mushrooms over high heat for 2 or 3 minutes. Season with salt and pepper and set aside.
  • Place the lobsters in the oven, and roast until the shells are almost uniformly red and the meat is opaque, as long as 7 or 8 minutes in a home oven.
  • Remove the lobsters from the oven. Add the mushrooms and shallots. Pour the hard cider over the lobsters, and scatter the butter pieces around the dish. Place the lobsters back in the oven, and continue roasting, checking frequently, until the butter has completely melted, about 2 or 3 minutes. Swirl the pan to combine the liquid ingredients into a saucy emulsion. Check the seasonings and adjust with more sea salt and pepper if necessary. Serve the lobsters on dinner plates and spoon the sauce over them.

SALSA VERDE CHICKEN AND CAULIFLOWER RICE



Salsa Verde Chicken and Cauliflower Rice image

This one-pot chicken and cauliflower rice dish uses store-bought salsa verde as a shortcut to a simple, high-flavor weeknight meal that's ready in 30 minutes.

Provided by Kristen Walker Maenke

Categories     Chicken Main Dishes

Time 30m

Yield 4

Number Of Ingredients 7

2 tablespoons butter
1 ½ pounds skinless, boneless chicken breasts, cut into 1-inch chunks
1 medium green bell pepper, diced
1 (16 ounce) jar salsa verde
1 (12 ounce) package frozen cauliflower rice
¼ cup chicken broth
salt and ground black pepper to taste

Steps:

  • Melt butter in a Dutch oven or large pot over medium-high heat. Add chicken and cook, stirring occasionally, until browned on all sides, 7 to 10 minutes.
  • Add bell pepper and cook, stirring occasionally, until tender-crisp, about 3 minutes.
  • Stir in salsa verde, cauliflower rice, and broth. Reduce heat to medium and cook, stirring occasionally, until cauliflower is tender and chicken is cooked through, about 7 minutes.

Nutrition Facts : Calories 289.3 calories, Carbohydrate 13.3 g, Cholesterol 103.4 mg, Fat 9.3 g, Fiber 2.5 g, Protein 35.4 g, SaturatedFat 4.6 g, Sodium 578.1 mg, Sugar 4.7 g

ROASTED SPICY SALSA VERDE



Roasted Spicy Salsa Verde image

Roasted-pepper green salsa just like grandma makes it, well, minus the molcajete. It's just easier to make in a food processor. The heat of your salsa can be controlled by the amount of seeds and membrane you leave in the pepper pods.

Provided by SpeedySanchez

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Salsa Recipes     Salsa Verde Recipes

Time 30m

Yield 12

Number Of Ingredients 7

2 fresh poblano chile peppers
2 serrano chile peppers
6 fresh tomatillos, husks removed
1 1/2-inch slice of white onion
2 cloves garlic
salt to taste
1 tablespoon chopped fresh cilantro

Steps:

  • Preheat an outdoor grill for high heat, and lightly oil the grate.
  • Lay the poblano peppers, serrano peppers, and tomatillos on the hot grill, and cook, turning every 2 minutes, until the pepper skins are evenly charred and blackened, and the tomatillos have turned pale yellow and started to ooze juice, about 10 minutes. Remove the vegetables from the grill.
  • Scrape off most of the burned pepper skin, cut the stems off, cut the peppers in half the long way, and remove the seeds.
  • Place the onion and garlic in the work bowl of a food processor, and pulse about 4 times to chop. Drop in the peppers, pulse 4 times to roughly chop, and add the tomatillos and salt. Pulse 4 or more times to the desired smoothness, and stir in the cilantro.

Nutrition Facts : Calories 11.2 calories, Carbohydrate 2.2 g, Fat 0.2 g, Fiber 0.7 g, Protein 0.4 g, Sodium 1.7 mg, Sugar 1.1 g

PAN-ROASTED TOMATILLO SALSA VERDE



Pan-Roasted Tomatillo Salsa Verde image

I love roasted tomatillos! This salsa is whiz bang easy to whip up, doubles & triples well & have survived freezing well too. This dry pan roasting is way easier than the usual under the broiler method I have used for a hundred years - thanks [email protected] ! I leave out the cilantro & oregano if freezing - seems better to add them in fresh when reheating with a dab of oil in the saucepan. Smoky chipotles or fresh jalapenos also do well - use what you got!

Provided by Busters friend

Categories     Sauces

Time 20m

Yield 2 1/2 cups

Number Of Ingredients 9

1 1/2 lbs tomatillos, outer husks removed, rinsed, cut in half
8 garlic cloves, peeled
3 -6 serrano chilies, stemmed
1/2 white onion, roughly chopped
1 1/2 teaspoons salt
2 tablespoons olive oil
1/4 cup cilantro leaf, packed
1 tablespoon oregano, fresh
2 tablespoons lemon juice, fresh

Steps:

  • Heat a large dry frying pan over medium-high flame. Add the tomatillos, garlic and chili peppers. Cook about 4 minutes on one side, then flip everthing and go another 4 minutes, until the tomatillos are quite soft. Remove the chilis and garlic sooner if they are starting to get dark (they get bitter if burned).
  • Puree the vegetables along with the onion, salt, olive oil, cilantro & oregano in a blender until you get a smooth even texture. Stir in the lemon juice 1/2 T at a time - to taste.
  • Strain and serve or chill until serving time.

Nutrition Facts : Calories 232.4, Fat 13.8, SaturatedFat 1.9, Sodium 1405.2, Carbohydrate 27.8, Fiber 6.8, Sugar 14.8, Protein 4.6

JASPER WHITE'S PAN-ROASTED LOBSTER



Jasper White's Pan-Roasted Lobster image

Provided by Molly O'Neill

Categories     dinner, main course

Time 30m

Yield 2 generous servings

Number Of Ingredients 9

2 live 1 1/2-to-2-pound lobsters
2 tablespoons peanut oil
2 shallots, minced
1/4 cup bourbon
2 to 3 tablespoons dry white wine
6 tablespoons unsalted butter, cut into small pieces and chilled
1 tablespoon chervil, finely chopped
1 tablespoon chives, finely chopped
Kosher or sea salt and freshly ground black pepper to taste

Steps:

  • Preheat the oven to 500 degrees. For each lobster, place it on a cutting board, facing you. Place the front tip of a heavy knife in the center of the lobster, near where the carapace meets the tail. In one forceful, swift motion, split the front half of the lobster lengthwise, which will kill it instantly. Turn it around and repeat this motion, splitting the tail and the lobster in half.
  • Pull the head sac out of both halves. Use fingers or surgical tweezers to remove the intestines. Place the tomalley and roe, if there is any, in a small bowl and use a fork to break it into tiny pieces; cover and refrigerate. With a knife, remove the claws and knuckles by cutting the thin sections where the knuckles meet the body. With the back side of the knife, tap the claws until the shells crack. In another swift, forceful motion, cut the tail from the body on both sides.
  • Place a heavy 12-inch saute pan over the highest heat possible and heat for 3 to 5 minutes. Add the oil and heat until it forms a film over the bottom of the pan. Slide the lobster sections, shells down, into the hot oil. Using tongs, move the pieces and flatten them to sear all the shells evenly. The claws need to be seared on only one side.
  • Add the tomalley and roe and stir; place in the oven for 3 minutes. Remove, return to high heat on the stove top, add the shallots and stir. Remove the pan from the heat and add the bourbon; return to the heat, where the bourbon will probably ignite. Cook until the flames die down, add the wine and cook until the pan is almost dry. Reduce the heat to low.
  • Quickly remove the lobster and place shell-side down on warm plates. Return the pan to low heat, add the butter, chervil and chives and stir until the mixture resembles a creamy sauce, 1 to 2 minutes. Remove from the heat, season with salt and pepper to taste, spoon the sauce over the lobster and serve.

Nutrition Facts : @context http, Calories 671, UnsaturatedFat 22 grams, Carbohydrate 11 grams, Fat 49 grams, Fiber 2 grams, Protein 27 grams, SaturatedFat 24 grams, Sodium 734 milligrams, Sugar 5 grams, TransFat 1 gram

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