Poached Lobsters With Basil Sauce Recipes
POACHED LOBSTERS WITH BASIL SAUCE
Provided by Pierre Franey
Categories dinner, main course
Time 30m
Yield 4 servings
Number Of Ingredients 10
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.
Nutrition Facts : @context http, Calories 663, UnsaturatedFat 9 grams, Carbohydrate 6 grams, Fat 24 grams, Fiber 1 gram, Protein 96 grams, SaturatedFat 13 grams, Sodium 2423 milligrams, Sugar 5 grams, TransFat 0 grams
PERFECT POACHED LOBSTER
Provided by Ina Garten
Categories main-dish
Time 40m
Yield 1 pound cooked lobster meat
Number Of Ingredients 2
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.
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