Poached Lobsters With Basil Sauce Recipes

BUTTER POACHED LOBSTER WITH FRESH TOMATOES

Steps:

• If you are using lobster tails: Use sharp kitchen shears to cut shell of lobster all the way down its back. Turn over and cut bottom shell all the way down. Peel off shell and remove meat. Continue with step 2.

GRILLED LOBSTER SMOTHERED IN BASIL BUTTER

Steps:

• Combine the butter, basil, and salt and pepper to taste in a food processor and blend until smooth. Pack the mixture into a medium ramekin, cover with plastic wrap and refrigerate for at least 30 minutes. Split the lobsters in half lengthwise. Bring the knife down through the tail, making sure to cut just through the meat and to leave the shell connected. Lay the lobster open, leaving the two halves slightly attached. Pull off claws and legs from the lobsters and crack them slightly with the knife handle. Place the claws and legs on the grill over medium-low heat and cover with a pie pan. Cook them for 5 to 7 minutes per side. Brush the lobster bodies with the oil and season with salt and pepper to taste. Place them fleshside down on the grill over medium heat. Grill 8 to 10 minutes
• Remove the lobsters and slather with the basil butter.

POACHED LOBSTERS WITH BASIL SAUCE

Steps:

• Bring enough water to a boil to cover the lobsters when they are added. Put in lobsters and let water return to boil. Cook 10 minutes.
• Meanwhile, trim off ends of zucchini and steam or boil. To steam, place zucchini in top of a steamer rack and put rack over the steamer bottom containing boiling water. To boil, bring enough water to a boil to cover zucchini when added. Add the zucchini. Steam or boil the zucchini 4 minutes or until tender but still crisp. Drain.
• In the meantime, heat 1 tablespoon butter in a saucepan and add shallots. Cook until wilted. Add wine and basil. Bring to boil and cook until the liquid is almost evaporated. Add cream and bring to boil. Cook about 30 seconds. Swirl in remaining 2 tablespoons butter, salt and cayenne.
• Line a small saucepan with a sieve and pour the sauce into it. Press as much liquid as possible from the solids. Serve hot.
• Drain lobsters. It is best to remove meat from shells. It is easier, however, to split lobsters in half lengthwise and spoon small amounts of sauce on top. Serve zucchini cut into thin slices with melted butter brushed on top.

PERFECT POACHED LOBSTER

Steps:

• Fill a very large (18- to 20-quart) stockpot 3/4 full with water, add 2 tablespoons of salt, cover and bring to a full rolling boil. Immerse the lobsters in the water and cook for 10 minutes, until an instant-read thermometer inserted into the middle of the underside of a tail registers 140 degrees F. (Don't worry if the water doesn't come back to a boil.) Remove the lobsters with tongs and set aside until cool enough to handle. Remove the lobster meat from the shell, including the claws.

BROILED LOBSTER WITH LEMON SABAYON

Steps:

• For the lobsters: Bring a very large pot of water to a boil and have an ice bath standing by.
• Separate the claws from the lobster bodies and carefully stuff each lobster tail with a spoon handle, inserting at the fan end (this will help keep the lobster tails straight as they cook). Add the lobsters and claws to the boiling water and cook for about 6 minutes. Shock in ice water until cool to the touch. Remove the spoons.
• Split each lobster in half. Remove the tomalley from the lobster bodies and add to a medium heatproof bowl. Set aside. Clean out the shells of the bodies, as we will be filling them later. Set aside the lobsters on a sheet tray.
• Remove the claw meat from the shell and chop. Mix the chopped claw meat with the parsley, sun-dried tomatoes, celery, capers and zest in a bowl. Set aside.
• For the breadcrumbs: Melt the butter in a small saucepan and cook until browned. Place the panko, parsley and lemon zest in a blender and slowly add the brown butter until smooth. Set aside.
• For the sabayon: Place the lemon juice, roe, yolks and a pinch of salt in the bowl with the tomalley and set over a small pot of simmering water. Cook, whisking constantly and occasionally removing the bowl from the pot to prevent the mixture from getting too hot and curdling, until the mixture has thickened, about 4 minutes. (The whisk should leave a trail when pulled through the mixture.) Turn off the heat but leave the bowl in place to keep warm.
• For the couscous: Add the butter to a large, high-sided saute pan over medium-high heat and allow to brown. Add the Israeli couscous to the browned butter and stir to combine. Allow the couscous to toast, about 1 minute. Slowly start adding the lobster stock and cook until absorbed, continually adding lobster stock as needed (similar to risotto), until all the liquid has been absorbed, about 10 minutes.
• Meanwhile, add the parsley, garlic, olive oil, walnuts, lemon zest and juice and salt to a blender and blend until smooth. Taste and adjust the seasoning as needed. Add the pesto to the couscous and stir to combine.
• Preheat the broiler.
• Filled the cleaned out lobster bodies with the lobster salad. Cover the lobster salad with the sabayon. Spread the breadcrumb mixture over the lobster tails. Broil the lobsters until the breadcrumbs and sabayon are browned, about 5 minutes.
• Pour the couscous onto a large, shallow serving platter. Top with the broiled lobsters.