Roast Lobsters With Vanilla Sauce Homards Rotis A La Sauce Vanille Recipes

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ROAST LOBSTERS WITH VANILLA SAUCE (HOMARDS ROTIS A LA SAUCE VANILLE)



Roast Lobsters with Vanilla Sauce (Homards Rotis a la Sauce Vanille) image

Provided by Craig Claiborne

Categories     dinner, main course

Time 45m

Yield 4 to 8 servings

Number Of Ingredients 10

5 tablespoons butter
2 tablespoons finely chopped shallots
1/4 cup dry white wine
2 2-inch lengths plus one 1-inch length of vanilla bean
1/2 cup fish broth
1 cup heavy cream
Salt and freshly ground pepper to taste
4 live lobsters, 1 1/2 pounds each
1 pound spinach
1 large bunch watercress

Steps:

  • Preheat the oven to 525 degrees.
  • Put one tablespoon of the butter in a saucepan and add the shallots. Cook briefly, stirring. Add the wine and the two 2-inch lengths of vanilla bean. Cook down, stirring, until the wine is almost evaporated. Add the fish broth and cook down over high heat, stirring, until reduced by half.
  • Add the cream and cook the mixture about two minutes, to about one cup. Split the remaining piece of vanilla bean and add it.
  • Strain the sauce through a fine sieve, pressing with the back of a wooden spoon or rubber spatula to extract most of the juices from the solids. Discard the solids.
  • Return the sauce to a saucepan. Add salt and pepper and bring to the boil. Remove from the heat and swirl in two tablespoons of butter.
  • Place the live lobsters close together in a casserole and place in the oven. Bake 15 minutes.
  • Meanwhile, pick over the spinach to remove and discard any tough stems or blemished leaves. Pick over the watercress to remove the leaves. Discard the stems.
  • Heat the remaining two tablespoons of butter in a skillet and add the spinach and watercress. Cook, stirring, until wilted.
  • Split the hot lobsters lengthwise down the center. They will not be fully cooked at this point. Arrange the halves split side up on a baking dish and return to the oven for about one and one-half minutes.
  • Crack the claws and arrange them in another baking dish. Bake about two minutes.
  • Remove the meat from the lobster tails. Spoon the spinach into the center of a serving dish. Arrange the lobster tail meat over the spinach. Arrange the cracked claws around in a symmetrical pattern. Garnish, if desired, with one lobster carcass split in half. Spoon some of the sauce over the lobster tails and serve the rest on the side.

Nutrition Facts : @context http, Calories 614, UnsaturatedFat 10 grams, Carbohydrate 6 grams, Fat 28 grams, Fiber 2 grams, Protein 79 grams, SaturatedFat 16 grams, Sodium 2069 milligrams, Sugar 2 grams, TransFat 0 grams

LOBSTER WITH WHITE CHOCOLATE VANILLA BOURBON SAUCE



Lobster with White Chocolate Vanilla Bourbon Sauce image

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

3 lobsters (about 2 pounds each)
2 tablespoons unsalted butter
1 stalk celery, roughly chopped
1/2 large onion, roughly chopped
1/4 cup bourbon
1/4 cup white wine
1 cup heavy cream
1 leek, chopped (use all of the white part and 2 inches of the green)
1 tablespoon unsalted butter
6 ounces whipping cream
Kosher salt and freshly ground black pepper
1 vanilla bean, split and seeds scraped
2 ounces bourbon
8 ounces white chocolate

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.

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 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.

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 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 1h25m

Yield 4 servings

Number Of Ingredients 21

4 live lobsters (1 1/2 to 2 pounds each)
Olive oil
Salt and pepper
2 shallots, finely chopped
2 cups Cava
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
1/4 cup olive oil
3 tomatillos, papery skins removed, roughly chopped
3 tablespoons chopped parsley
3 tablespoons chopped basil
3 tablespoons chopped tarragon
3 tablespoons water
3 cloves garlic, chopped
1/2 cup white wine
3 cups clam juice
1 lemon, juiced
Salt and freshly ground pepper

Steps:

  • 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.;
  • Place the shallots, Cava and vinegar in a medium nonreactive 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.;
  • Heat 2 tablespoons of oil in a medium saute pan over high heat until almost smoking and saute the tomatillos for 4 minutes. Place the tomatillos in a food processor and add the parsley, basil, tarragon, and water and puree.
  • Heat the garlic in a medium saucepan and saute until soft. Add the wine and cook until dry. Add the clam juice and reduce by 3/4. Add the lemon juice and season with salt and pepper, to taste. Add tomatillo-herb puree and cook for 2 minutes.
  • Risotto: 2 tablespoons olive oil 1 tablespoon unsalted butter 1 large onion, finely chopped 2 cloves garlic, finely chopped 2 cups arborio rice 6 cups boiling water Tomatillo-Herb puree 1 tablespoon chopped basil 1 tablespoon chopped tarragon 2 tablespoons chopped parsley Salt and freshly ground pepper
  • Heat olive oil and butter in a medium saucepan over medium heat. Add onions and garlic and cook until soft. Add rice and cook for 2 minutes. 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 tomatillo-herb puree and cook until mixture has absorbed most of the liquid. Fold in the herbs and season with salt and pepper, to taste.

POACHED LOBSTERS (HOMARDS POCHES)



Poached Lobsters (Homards Poches) image

Provided by Craig Claiborne

Categories     dinner, main course

Time 10m

Yield 2 lobsters

Number Of Ingredients 6

4 quarts water
1/2 cup white vinegar
1/2 bay leaf
2 teaspoons peppercorns
Salt to taste
2 live lobsters, about 1 1/2 pounds each

Steps:

  • Combine the water, vinegar, bay leaf, peppercorns, salt and lobsters in a kettle large enough to hold the lobsters comfortably. Cover closely.
  • Bring to the boil over high heat. At the boiling point, let cook two minutes. Drain immediately.
  • Cut the lobster crosswise in half at the point where the tail meets the body.

ROAST LOBSTER WITH VANILLA SAUCE



Roast Lobster With Vanilla Sauce image

Provided by Karen Kochevar

Categories     dinner, main course

Time 50m

Yield 2 servings

Number Of Ingredients 11

2 live lobsters, 1 1/4- to 1 1/2-pounds each
1 tablespoon olive oil
7 tablespoons plus 2 teaspoons unsalted butter
3 shallots, peeled and finely chopped
1/2 cup white wine
1 1/2 tablespoons white wine vinegar
1/2 vanilla bean, split lengthwise
1/2 teaspoon kosher salt
Freshly ground pepper to taste
3/4 pound tender spinach, stemmed
1 pound watercress, stemmed

Steps:

  • Place a roasting pan large enough to hold the lobsters in the oven, and preheat to 450 degrees. With the tip of a sharp knife pierce the lobsters between the eyes to sever the spinal cord. Crack the claws using the blunt edge of a cleaver or a hammer. Place the lobsters in the hot roasting pan, drizzle with oil and roast until red, about 15 minutes. Remove from the oven, and set aside.
  • Melt 2 teaspoons of butter in a small saucepan, add the shallots and saute over low heat until soft and translucent, about 3 minutes. Add wine and vinegar, raise heat and cook at a moderate boil until the liquid is reduced to 1 tablespoon, about 5 minutes. Remove the pan from the heat, and whisk in 6 tablespoons of butter, about 1 tablespoon at a time until all is incorporated. Scrape the seeds from the vanilla bean into the sauce, stir to combine and strain into a clean saucepan. Season with 1/4 teaspoon salt and pepper, and set aside.
  • When the lobsters are cool enough to handle, remove the meat from the claws. Detach the tails, and discard the heads. With a pair of scissors, cut the shell on the underside of each tail in half lengthwise, remove the meat and cut into 1/4-inch-thick slices. Loosely cover the meat with aluminum foil, and keep warm.
  • Melt 1 tablespoon of butter in a large pot, and add spinach and watercress. Stir until greens have melted down, and continue to cook, stirring occasionally, until greens are tender, about 5 minutes. Season with 1/4 teaspoon salt and pepper.
  • To serve, reheat the sauce over low heat until warm, whisking constantly. Place a bed of greens on each plate, arrange the lobster meat on top and spoon the sauce over the lobster. Serve immediately.

ROAST LOBSTER WITH VANILLA SAUCE



Roast Lobster With Vanilla Sauce image

Provided by Karen Kochevar

Categories     dinner, roasts, main course

Time 50m

Yield 2 servings

Number Of Ingredients 11

2 live lobsters, 1 1/4- to 1 1/2-pounds each
1 tablespoon olive oil
7 tablespoons plus 2 teaspoons unsalted butter
3 shallots, peeled and finely chopped
1/4 cup white wine
1 1/2 tablespoons white wine vinegar
1/2 vanilla bean, split lengthwise
1/2 teaspoon kosher salt
Freshly ground pepper to taste
3/4 pound tender spinach, stemmed
1 pound watercress, stemmed

Steps:

  • Place a roasting pan large enough to hold the lobsters in the oven and preheat to 450 degrees. With the tip of a sharp knife pierce lobsters between the eyes to sever the spinal cord. Crack claws using the blunt edge of a cleaver or a hammer. Place lobsters in the hot roasting pan, drizzle with oil and roast until red, about 15 minutes. Remove from oven, and set aside.
  • Melt 2 teaspoons of butter in a small saucepan, add the shallots and saute over low heat until soft and translucent, about 3 minutes. Add wine and vinegar, raise heat and cook at a moderate boil until the liquid is reduced to 1 tablespoon, about 5 minutes. Remove the pan from the heat, and whisk in 6 tablespoons of butter, about 1 tablespoon at a time until all is incorporated. Scrape the seeds from the vanilla bean into the sauce, stir to combine and strain into a clean saucepan. Season with 1/4 teaspoon salt and pepper, and set aside.
  • When the lobsters are cool enough to handle, remove the meat from the claws. Detach the tails, and discard the heads. With a pair of scissors, cut the shell on the underside of each tail in half lengthwise, remove the meat and cut into 1/4-inch-thick slices. Loosely cover the meat with aluminum foil, and keep warm.
  • Melt 1 tablespoon of butter in a large pot, and add spinach and watercress. Stir until greens have melted down, and continue to cook, stirring occasionally, until greens are tender, about 5 minutes. Season with 1/4 teaspoon salt and pepper.
  • To serve, reheat the sauce over low heat until warm, whisking constantly. Place a bed of greens on each plate, arrange the lobster meat on top and spoon the sauce over the lobster. Serve immediately.

LOBSTER RAVIOLI WITH VANILLA BUTTER SAUCE



Lobster Ravioli With Vanilla Butter Sauce image

I stole this recipe from Mike Kalina who stole the ravioli recipe from Windows on the World Restaurant, and the vanilla sauce from L'Archestrate in Paris. It's a triple copycat worth repeating!!!

Provided by Diana Adcock

Categories     Lobster

Time 1h8m

Yield 4-6 serving(s)

Number Of Ingredients 17

3 small cooked lobsters, meat removed
3/4 lb chanterelle mushrooms or 3/4 lb brown button mushroom
4 teaspoons butter
1 shallot, chopped
3 ounces creme fraiche
salt
white pepper
2 teaspoons chopped chives
pasta dough
2 teaspoons butter
5 shallots, diced
3 teaspoons white wine vinegar
1 cup dry white wine
1/2-1 cup butter, cut into cubes
salt
white pepper
1 vanilla bean, split lengthwise

Steps:

  • Dice the lobster meat (you can use shrimp or scallops for this, or a mixture which is what I do).
  • Clean the mushrooms and dice and saute in butter in a large sauce pan.
  • Add the shallot and mix in the creme fraiche and quickly bring to a boil.
  • Season to taste with salt and pepper.
  • Add the chives and lobster meat.
  • gently blend.
  • Simmer for about 5 minutes.
  • Remove from heat and cool to room temperature.
  • Vanilla Butter Sauce----------------.
  • Melt the butter in a small saucepan.
  • Add the shallots and simmer until soft.
  • Add the vinegar and white wine, cook, uncovered at a low boil until the mixture reduces to about 2 Tablespoons.
  • Lower the heat to moderate and add a few cubes of butter, remove the pan form the heat and whisk vigorously until the butter is blended inches.
  • Continue to add the butter this way-on the heat, off the heat.
  • Season to taste with salt and pepper and remove from the heat.
  • Scrape the vanilla bean and whisk it into the sauce.
  • Strain the sauce into a clean saucepan, using pressure with a wooden spoon to make sure that as much of the vanilla and shallots goes through as possible.
  • Putting it together--------------------.
  • Roll out your pasta dough by machine or hand and lay flat.
  • It should be about 5 inches across.
  • Place about 1/2 T of lobster mixture, 4 to a row.
  • Repeat and top with a fresh sheet of dough.
  • Press down with hands and cut into squares.
  • Crimp with a fork.
  • Repeat.
  • You can use won ton wrappers if you prefer.
  • Put ravioli into a boiling pot of salted water-they cook very fast.
  • When they float to the surface they are done.
  • Remove, drain and place in a serving dish, topped with the sauce.
  • By the way, I double the sauce!

BAKED LOBSTERS WITH TARRAGON-CREAM SAUCE



Baked Lobsters With Tarragon-Cream Sauce image

Provided by Pierre Franey

Categories     dinner, main course

Time 35m

Yield 4 servings

Number Of Ingredients 9

4 live lobsters, 1 1/2 pounds each
8 cups water
2 tablespoons chopped shallots
1/2 cup heavy cream
Salt to taste if desired
Freshly ground pepper to taste
2 tablespoons lemon juice
2 tablespoons butter
1 teaspoon chopped fresh tarragon

Steps:

  • Preheat the oven to 500 degrees.
  • Remove and discard the rubber or wood claw holders from lobsters.
  • Bring the water to a vigorous boil in a large kettle and drop the lobsters into it. When the water returns to the boil cook the lobsters for exactly 2 minutes and drain. Arrange the lobsters shell side up in one layer in a baking pan. Place in the oven and bake exactly 12 minutes.
  • Break off the lobsters' claws. Crack the claws in several places. Place the lobster carcasses shell side down on a flat surface and crack each lengthwise to cut them in half. Pull away and discard the tough sac at the beak end of each lobster. Scoop out the soft mass (the tomalley, coral, liver and so on) from the inside of each lobster. Spoon and scrape this into a saucepan. Save any juices and add these to the saucepan.
  • Add the shallots to the saucepan and bring to the boil, stirring.
  • Arrange the lobster halves shell side down in one layer on a baking pan. Pull and discard the upper half of each claw shell. Add the remaining claws to the baking pan.
  • Add the cream to the mixture in the saucepan. Add salt and pepper and bring to the boil. Add the lemon juice. Cook about 2 minutes.
  • Line a saucepan with a sieve and pour the mixture into the sieve. Rub with a rubber spatula to extract as much liquid as possible. There should be about 1 cup. Discard the solids.
  • Put the sauce on the stove and bring to the simmer. Swirl in the butter and tarragon.
  • Spoon the sauce over the cut portions of each lobster and serve.

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From diningandcooking.com


POTATO, SHIITAKE AND BRIE GRATIN - DINING AND COOKING
Ingredients 6 good-size red new potatoes, scrubbed but not peeled 1 teaspoon unsalted butter ½ pound shiitake mushrooms, stems removed ½ pound fairly firm Brie, rind removed Salt and freshly ground black pepper 1 cup heavy cream 1 clove garlic, minced 1 teaspoon chopped thyme 3 tablespoons grated Parmesan cheese ¼ cup fine dry bread crumbs Nutritional Information …
From diningandcooking.com


SAUCE TO GO WITH ROAST LAMB RECIPE - THE SPRUCE EATS
2021-07-19 Using the juices released during resting, the residue from the roasting, stock and a little sweet alcohol you will very quickly and easily have a cracking sauce. We suggest Madeira but you can use any sweet wine or sherry. If you want to be a bit fancier, use a Pineau de Charentes, a Sauternes, style wine.
From thespruceeats.com


ROAST LOBSTERS WITH VANILLA SAUCE (HOMARDS RôTIS à LA SAUCE VANILLE ...
Save this Roast lobsters with vanilla sauce (Homards rôtis à la sauce vanille) recipe and more from Cooking with Craig Claiborne and Pierre Franey: More Than 600 New Recipes from the New York Times to your own online collection at EatYourBooks.com
From eatyourbooks.com


VANILLA LOBSTER SAUCE RECIPE | MYRECIPES
Melt butter in a large skillet over medium heat; whisk in flour until smooth. Cook 1 minute, whisking constantly. Gradually whisk in lobster stock, whipping cream, and vanilla bean seeds; bring to a boil. Reduce heat, and simmer 15 minutes or until sauce reduces to 2 cups. Stir in salt, tarragon, and chopped lobster meat.
From myrecipes.com


ROAST LOBSTERS WITH VANILLA SAUCE (HOMARDS ROTIS A LA SAUCE VANILLE)
2019-12-11 2 2-inch lengths plus one 1-inch length of vanilla bean; 1/2 cup fish broth; 1 cup heavy cream; Salt and freshly ground pepper to taste; 4 live lobsters, 1 1/2 pounds each; 1 pound spinach; 1 large bunch watercress
From mastercook.com


ROAST BAHAMIAN LOBSTER WITH CHILIES, SAFFRON, VANILLA AND RUM
3. Add the chilies to the lobster in the oven after 5 minutes. Let them roast another few minutes and add the rum. Remove the lobster tails from the oven and take the tails from the pan. Add the saffron vanilla liquid to the roast pan and reduce for 2 minutes. 4. Pour the sauce in the plate and serve lobster on top.
From cooks.com


ROAST LOBSTER WITH VANILLA SAUCE - DINING AND COOKING
Ingredients 2 live lobsters, 1 1/4- to 1 1/2-pounds each 1 tablespoon olive oil 7 tablespoons plus 2 teaspoons unsalted butter 3 shallots, peeled and finely chopped ½ cup white wine 1 ½ tablespoons white wine vinegar ½ vanilla bean, split lengthwise ½ teaspoon kosher salt Freshly ground pepper to taste ¾ pound tender spinach, stemmed 1 pound watercress, stemmed …
From diningandcooking.com


22 LOBSTER LOVES VANILLA IDEAS | VANILLA SAUCE, LOBSTER ... - PINTEREST
Feb 28, 2017 - Lobster in vanilla sauce. See more ideas about vanilla sauce, lobster, vanilla.
From pinterest.com


ROASTED LOBSTER IN VANILLA BEURRE BLANC SAUCE - GREAT CHEFS
Instructions. To prepare the lobster: Preheat the oven to 425 F. Heat the courtbouillon to boiling in a large pot over high heat. Reduce the heat to medium and put in the lobsters, head-first. Poach 5 minutes. Remove and drain; reserve some courtbouillon to rewarm the asparagus.
From greatchefs.com


VANILLA LOBSTER - RICARDO CUISINE
Add the flour and cook for 1 minute, stirring constantly. Scrape out the inside of the vanilla bean and add the seeds to the sauce. Add the vanilla bean, broth and cream. Stir until it thickened. Simmer for 5 minutes. Remove the lobster claws and shell them. Cut the body of the lobster in half from head to tail.
From ricardocuisine.com


10 BEST ROAST LEG OF LAMB SAUCE RECIPES - YUMMLY
2022-05-11 garlic clove, sesame oil, sweet chili sauce, reduced-sodium soy sauce and 4 more Mexican Orange Sauce KitchenAid guajillo chile pod, dried chiles de årbol, fine sea salt, large Roma plum tomatoes and 5 more
From yummly.com


LOBSTER IN VANILLA SAUCE - NIELSEN-MASSEY VANILLAS
Salt and pepper to taste. Directions. Court Bouillon and Lobster: Simmer the first 9 ingredients in the fish stock or water for 1 hour. Add the vanilla bean and white wine and bring to a boil. Add the seaweed and lobsters and boil 8 to 10 minutes. Reserve until service. Vanilla Sauce: Briefly sauté shallots in butter.
From nielsenmassey.com


ASTRAY RECIPES: LOBSTER WITH VANILLA SAUCE
Lower in the lobsters to be completely submerged in the liquor and bring back to the boil rapidly. Cook for 6 minutes and remove them with a slotted spoon to iced water to chill them thoroughly. Remove the lobsters from their shells using a sharpe pair of kitchen scisors and break up the the shells for the sauce with a clever or a steel.
From astray.com


ROASTED LOBSTER WITH CAJUN BUTTER SAUCE - ANN LE DO
2020-06-16 To make the sauce, mix oyster sauce, brown sugar, soy sauce, and sesame oil in a small bowl until combined and set aside. In a large skillet, melt the butter over medium-high heat. Once the butter is melted, add garlic and onions and saute until they are soft (about 4-5 minutes). Add sauce mixture to the pan and stir for about 30 seconds to ...
From annledo.com


BEST LOBSTER SAUCE - 2 SISTERS RECIPES BY ANNA AND LIZ
2022-03-27 First, Cook the Lobster: 1. In a large deep skillet or saucepan, add 4 tablespoons of olive oil and garlic slices and heat on medium heat. 2. When the oil is hot, add the lobster tails, face down. Then toss in 3 tablespoons of butter, and crushed red pepper flakes. 3.
From 2sistersrecipes.com


ROAST BAHAMIAN LOBSTER WITH CHILI, SAFFRON, VANILLA, AND RUM
Lay the meat on top of the shell and sprinkle with thyme, salt, and pepper. Drizzle the olive oil over the lobster and set and lobster aside for 15 minutes. To make the glaze: Heat a medium saute pan or skillet over high heat, add the wine and shallots, and cook to reduce for 1 minute. Add the vanilla bean, hot pepper, saffron, and 3 ...
From greatchefs.com


ROAST LOBSTER WITH SAUTéED VEGETABLES AND LOBSTER ROE SAUCE
Step 2: Lobster Ragout. Cut each lobster tail in 5 medallions, remove the internal membrane, and devein. Sauté the medallions with lobster butter, shell-side down in a hot sauté pan. Remove the lobster, and add the coarsely chopped reserved roe. Mash with a fork until finely crushed.
From allmychefs.com


ROAST LOBSTER WITH VANILLA SAUCE RECIPE | EAT YOUR BOOKS
Roast lobster with vanilla sauce from The Essential New York Times Cookbook: Classic Recipes for a New Century by Amanda Hesser. Shopping List; Ingredients; Notes (0) Reviews (0) ...
From eatyourbooks.com


GERMAN VANILLA SAUCE RECIPE (VANILLESOSSE) MADE JUST LIKE OMA
Instructions: In a large bowl, whisk egg yolks with cornstarch. In top of double boiler, combine milk with sugar and bring to a simmer. In a thin stream, whisk hot milk into the egg yolks and return to double boiler. Cook until sauce is thick enough to coat a wooden spoon, about 3 minutes.
From quick-german-recipes.com


FISH: BEST WITH...VANILLA? - SAVEUR
Equal parts briny from the sea and smoky from the fire, it got an unexpected but delightful dose of sweetness and floral aroma from the addition of a slow …
From saveur.com


GRILLED LOBSTER WITH A VANILLA CREAM SAUCE - COLCHESTER OYSTER …
2019-03-08 Add a dash of wine to the meat to prevent it from drying out. Melt the butter in a pan and add the shallots and cook until soft. Add the wine, vanilla pod and seeds bring to a fast simmer and reduce by half. Stir in the cream and season to taste. Spoon over the lobster and enjoy. Recipe and picture Saveur.com. March 08, 2019 — Katie Bond. Left.
From colchesteroysterfishery.com


ROAST LOBSTER WITH VANILLA SAUCE RECIPE | RECIPE | RECIPES, …
Jan 3, 2020 - This recipe is by Karen Kochevar and takes 50 minutes. Tell us what you think of it at The New York Times - Dining - Food.
From pinterest.co.uk


BROILED LOBSTER TAIL WITH VANILLA SAUCE - THE FOREIGN FORK
2020-03-18 Stir in the wine, the vanilla extract, and the seeds from the vanilla bean and cook for 3-5 minutes or until the mixture has reduced by half. Add the cream and the salt into the pot and cook again for 5 minutes or until the sauce begins to thicken. Pour the mixture into a sieve with a bowl underneath. Strain out the shallots, reserving the ...
From foreignfork.com


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