Tarragon And Lemon Lobster Scampi Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

TARRAGON AND LEMON LOBSTER SCAMPI



Tarragon and Lemon Lobster Scampi image

Be fancy without the fuss with this delightful shellfish dish from Teri Lyn Fisher and Jenny Park of Spoon Fork Bacon.

Provided by Reynolds Kitchens(R)

Categories     Trusted Brands: Recipes and Tips     Reynolds®

Time 30m

Yield 4

Number Of Ingredients 11

2 red onions, thinly sliced
2 lemons, thinly sliced
4 (8 ounce) lobster tails, split in half lengthwise
2 ears corn on the cob, cut into 4 or 5 pieces
½ cup melted unsalted butter
5 tablespoons dry white wine
4 garlic cloves, minced
2 tablespoons minced fresh tarragon leaves
4 sprigs fresh thyme
Salt and pepper to taste
Reynolds Wrap® Aluminum Foil

Steps:

  • Preheat oven to 350 degrees F. Place 2 large sheets of Reynolds Wrap® Aluminum Foil onto a clean surface.
  • Divide ingredients. In the center of each piece of foil, place an even, single layer of onion and lemon slices. Top the onion and lemon with lobster tails, cut-side up (2 per foil sheet), and corn. In a small mixing bowl, whisk together butter, wine, garlic and tarragon.
  • Gently fold up the edges of the foil around the food to create a shallow bowl. Pour butter mixture over the tails and corn and top with thyme sprigs. Season with salt and pepper. Double fold top and ends to seal packet, leaving room for heat circulation inside.
  • Bake for 20-25 minutes or until tails just cook through. Open packets carefully by cutting along top fold with a sharp knife, allowing steam to escape; then open top of foil packet. Serve with drawn butter and lemon wedges.

Nutrition Facts : Calories 501.3 calories, Carbohydrate 23.4 g, Cholesterol 194.6 mg, Fat 29.1 g, Fiber 4.8 g, Protein 38.1 g, SaturatedFat 17.6 g, Sodium 741.9 mg, Sugar 4 g

LOBSTERS WITH TARRAGON VERMOUTH SAUCE



Lobsters with Tarragon Vermouth Sauce image

Categories     Shellfish     Quick & Easy     Vinegar     Lemon     Lobster     Summer     Tarragon     Boil     Gourmet

Yield Makes 4 servings

Number Of Ingredients 13

For lobsters
6 qt water
3 tablespoons fine sea salt
4 (1 1/4- to 1 1/2-lb) live lobsters
For sauce
1 stick (1/2 cup) unsalted butter
3 tablespoons dry vermouth
1 tablespoon tarragon white-wine vinegar
3 large egg yolks
1/4 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon fresh lemon juice
1 1/2 teaspoons chopped fresh tarragon

Steps:

  • Cook lobsters:
  • Bring water and sea salt to a boil in an 8- to 10-quart pot. Plunge 2 lobsters headfirst into water and cook, covered, over high heat 7 minutes from time lobsters enter water, then transfer with tongs to sink to drain. Return water to a boil and cook remaining 2 lobsters in same manner.
  • Make sauce while lobsters cook and drain:
  • Melt butter and cool until just warm.
  • Whisk together vermouth, vinegar, and yolks in a metal bowl, then set bowl over a small saucepan of boiling water and heat mixture, whisking, until warm. Add melted butter in a slow stream, whisking, then whisk in salt and pepper. Cook sauce, whisking, until thickened and registers 160°F on an instant-read thermometer, about 5 minutes. Remove pan from heat and keep bowl in saucepan. Just before serving, stir in lemon juice and tarragon.
  • Working from belly side, halve each lobster lengthwise with a sharp heavy knife or kitchen shears. Serve lobsters with sauce.

LOBSTER BOUDAN WITH A FRESH LEMON AND TARRAGON BUTTER SAUCE



Lobster Boudan with a Fresh Lemon and Tarragon Butter Sauce image

Provided by Emeril Lagasse

Categories     main-dish

Yield 8 servings

Number Of Ingredients 22

2 pounds lobster meat, raw
1/4 cup minced shallots
1/2 cup heavy cream
1/4 cup cognac
Salt
Cayenne
Freshly ground white pepper
4 cups cooked medium-grain rice
1 1/2-inch diameter, casings, about 4 feet in length
3 to 4 tablespoons butter
8 round French bread croutons (about 3 inches)
2 tablespoons finely chopped parsley
1 recipe Fresh Lemon and Tarragon Butter Sauce (recipe follows)
1/4 cup minced shallots
2 fresh lemons, juiced
Salt
Cayenne pepper
1/4 cup heavy cream
1 1/2 sticks cold butter, cut into pieces
1/4 teaspoon hot sauce
1/2 teaspoon Worcestershire sauce
1 tablespoon finely chopped fresh tarragon leaves

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

GRILLED LEMON-TARRAGON LOBSTER



Grilled Lemon-Tarragon Lobster image

Categories     Low Carb     Quick & Easy     Lemon     Lobster     Summer     Tarragon     Bon Appétit

Yield Serves 2; can be doubled

Number Of Ingredients 6

1/4 cup (1/2 stick) butter
2 tablespoons fresh lemon juice
1 1/2 teaspoons grated lemon peel
2 tablespoons chopped chives
1 tablespoon chopped fresh tarragon or 1 teaspoon dried
2 live lobsters, each about 1 1/2 pounds

Steps:

  • Prepare barbecue (medium-high heat). Stir butter lemon juice and lemon peel in heavy small saucepan over low heat until butter melts. Mix in chives and tarragon; season with salt and pepper. Set pan at edge of grill to keep sauce warm.
  • Meanwhile, bring large pot of water to boil. Drop lobsters headfirst into water. Cover pot; boil lobsters 2 minutes. Transfer lobsters to work surface. Using heavy large knife or cleaver, split lobsters in half lengthwise. Scoop out and discard gray intestinal tract, gills and sand sac from head. Leave any red roe or green tomalley intact if desired. Crack claws. Brush cut side of lobsters with 1 tablespoon butter sauce.
  • Grill lobsters, cut side down, 4 minutes. Turn again so that cut side is down and grill until lobster meat is just opaque but still juicy, about 2 minutes. Transfer lobsters to plates. Brush lightly with sauce. Serve, passing any remaining sauce seperately.

TARRAGON SHRIMP SCAMPI



Tarragon Shrimp Scampi image

Tarragon is often paired with poultry; however, its mild lemony flavor works well with shellfish like shrimp, too. Combined with garlic, lemon juice, and olive oil, this basic seafood marinade is sure to be in your cooking rotation for years to come.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Number Of Ingredients 8

1/3 cup olive oil
4 cloves garlic, peeled and finely minced
2 onions, peeled and coarsely grated
1 small bunch fresh tarragon, finely chopped
1/2 teaspoon salt
Freshly ground black pepper
24 to 32 large shrimp, peeled and deveined
Juice of 1 lemon

Steps:

  • In a medium skillet, heat olive oil and saute garlic and onions over medium-low heat for 3 minutes. Add tarragon, salt, and pepper, and cook for 1 minute; do not let the mixture brown. Remove from heat and let cool.
  • In a large bowl, combine the shrimp with the onion mixture and lemon juice, stirring until well coated. Let rest at room temperature for 30 minutes.
  • Preheat the broiler. Arrange the marinated shrimp in a skillet. Cover the shrimp with any remaining marinade.
  • Broil under high heat until the shrimp are pink and the topping is well browned, approximately 5 minutes. Serve immediately.

TARRAGON SHRIMP SCAMPI



Tarragon Shrimp Scampi image

Make and share this Tarragon Shrimp Scampi recipe from Food.com.

Provided by chia2160

Categories     European

Time 10m

Yield 4 serving(s)

Number Of Ingredients 7

2 tablespoons butter
2 tablespoons olive oil
6 garlic cloves, sliced
1 1/2 lbs large shrimp, peeled and deveined
2/3 cup dry white wine
2 tablespoons fresh tarragon (OR 2 TSP DRIED)
salt and pepper

Steps:

  • Heat butter and oil in a skillet, add garlic.
  • Add shrimp and cook until pink, about 2 minutes.
  • Add wine and half of tarragon, simmer until shrimp are pink.
  • Stir in remaining tarragon, salt and pepper to taste.

Nutrition Facts : Calories 337.7, Fat 15.7, SaturatedFat 5.2, Cholesterol 274.5, Sodium 297.6, Carbohydrate 5.3, Fiber 0.3, Sugar 0.4, Protein 35.6

TARRAGON AND LEMON LOBSTER SCAMPI



Tarragon and Lemon Lobster Scampi image

Be fancy without the fuss with this delightful shellfish dish from Teri Lyn Fisher and Jenny Park of Spoon Fork Bacon.

Provided by Reynolds KitchensR

Categories     Reynolds®

Time 30m

Yield 4

Number Of Ingredients 11

2 red onions, thinly sliced
2 lemons, thinly sliced
4 (8 ounce) lobster tails, split in half lengthwise
2 ears corn on the cob, cut into 4 or 5 pieces
½ cup melted unsalted butter
5 tablespoons dry white wine
4 garlic cloves, minced
2 tablespoons minced fresh tarragon leaves
4 sprigs fresh thyme
Salt and pepper to taste
Reynolds Wrap® Aluminum Foil

Steps:

  • Preheat oven to 350 degrees F. Place 2 large sheets of Reynolds Wrap® Aluminum Foil onto a clean surface.
  • Divide ingredients. In the center of each piece of foil, place an even, single layer of onion and lemon slices. Top the onion and lemon with lobster tails, cut-side up (2 per foil sheet), and corn. In a small mixing bowl, whisk together butter, wine, garlic and tarragon.
  • Gently fold up the edges of the foil around the food to create a shallow bowl. Pour butter mixture over the tails and corn and top with thyme sprigs. Season with salt and pepper. Double fold top and ends to seal packet, leaving room for heat circulation inside.
  • Bake for 20-25 minutes or until tails just cook through. Open packets carefully by cutting along top fold with a sharp knife, allowing steam to escape; then open top of foil packet. Serve with drawn butter and lemon wedges.

Nutrition Facts : Calories 501.3 calories, Carbohydrate 23.4 g, Cholesterol 194.6 mg, Fat 29.1 g, Fiber 4.8 g, Protein 38.1 g, SaturatedFat 17.6 g, Sodium 741.9 mg, Sugar 4 g

LEMON-TARRAGON CREAM SAUCE



Lemon-Tarragon Cream Sauce image

When I was about eight, this sauce was "invented" by me with a little "help" from Mom. It's luxurious and velvety over pasta, especially fettucine.

Provided by Mmmm Tasty

Categories     Sauces

Time 30m

Yield 6 serving(s)

Number Of Ingredients 8

1 large garlic clove, minced
2 tablespoons butter
1 lemon, juice of
1/2 pint cream
1/4 cup riesling wine
1 sprig tarragon, chopped finely
salt
pepper

Steps:

  • In a saucepan over medium heat, saute garlic in butter until the garlic begins to brown.
  • Add the Riesling.
  • Mix, add the cream, and, lowering the heat, reduce the sauce for 10 minutes.
  • Add the lemon and tarragon and cook for 5 minutes more.
  • Add salt and pepper to taste.
  • Serve over fettucine.

Nutrition Facts : Calories 122.8, Fat 11.6, SaturatedFat 7.2, Cholesterol 36.6, Sodium 43.4, Carbohydrate 2.7, Sugar 0.2, Protein 1.2

More about "tarragon and lemon lobster scampi recipes"

LEMON TARRAGON "SCAMPI" - THE HEALTHY VOYAGER
lemon-tarragon-scampi-the-healthy-voyager image
2010-09-20 3 Teaspoons of dry tarragon; 2 Teaspoons of fresh lemon juice (add more if you love lemon) Salt& Pepper to taste; Cook up your pasta and drain. While your pasta is cooking, saute the garlic in the tablespoon of olive …
From healthyvoyager.com


TARRAGON AND LEMON LOBSTER SCAMPI | REYNOLDS BRANDS
Directions. Step 1. Preheat oven to 350 degrees F. Place 2 large sheets of Reynolds Wrap ® Aluminum Foil onto a clean surface. Step 2. Divide ingredients. In the center of each piece of …
From reynoldsbrands.com
  • Preheat oven to 350 degrees F. Place 2 large sheets of Reynolds Wrap® Aluminum Foil onto a clean surface.
  • Divide ingredients. In the center of each piece of foil, place an even, single layer of onion and lemon slices. Top the onion and lemon with lobster tails, cut-side up (2 per foil sheet), and corn. In a small mixing bowl, whisk together butter, wine, garlic and tarragon.
  • Gently fold up the edges of the foil around the food to create a shallow bowl. Pour butter mixture over the tails and corn and top with thyme sprigs. Season with salt and pepper. Double fold top and ends to seal packet, leaving room for heat circulation inside.
  • Bake for 20–25 minutes or until tails just cook through. Open packets carefully by cutting along top fold with a sharp knife, allowing steam to escape; then open top of foil packet. Serve with drawn butter and lemon wedges.


TARRAGON SHRIMP SCAMPI - BIGOVEN.COM
Tarragon Shrimp Scampi recipe: Try this Tarragon Shrimp Scampi recipe, or contribute your own. Add your review, photo or comments for Tarragon Shrimp Scampi. not set Main Dish Fish and Shellfish Toggle navigation
From bigoven.com


CREAMY LEMON TARRAGON DIPPING SAUCE RECIPE - THE RUSTIC FOODIE®
2021-04-20 Mince ¼ cup French tarragon. Add 1 cup sour cream, ¼ cup Dijon mustard, ¼ cup lemon juice, ½ tsp. garlic powder, and ¼ tsp. each of kosher salt and pepper to a small bowl. Stir until completely combined using a small whisk or a …
From therusticfoodie.com


ENGLAND LOBSTER ROLL RECIPE WITH LEMON AND TARRAGON
In a bowl, mix together chopped celery, 1/4 tsp lemon juice, grated zest from 1/2 of 1 lemon, mayo, dijon mustard, tarragon, paprika, salt, and pepper. Add lobster and toss. Spoon lobster salad into each roll and garnish with an extra grate of fresh pepper. Melt the remaining two tablespoons of butter, then drizzle over the top of each roll or ...
From foodgardening.mequoda.com


TARRAGON AND LEMON LOBSTER SCAMPI GOOD RECIPES
2019-08-13 Top the onion and lemon with lobster tails, reduce-facet up (2 in keeping with foil sheet), and corn. In a small mixing bowl, whisk collectively butter, wine, garlic and tarragon. In a small mixing bowl, whisk collectively butter, wine, garlic and tarragon.
From imagination-loves.blogspot.com


BROILED LOBSTER TAILS WITH TARRAGON AND LEMON TWIST SALT BUTTER …
Brush butter mixture liberally over the lobster meat. Place lobster tray in oven and broil for about 8-10 minutes until the shell becomes a bright red and the meat is tender and cooked through. Season with additional Lemon Twist Salt, if desired. Garnish with a sprinkle of paprika or tarragon leaves. Serve with lemon wedges.
From seasalt.com


TARRAGON AND LEMON LOBSTER SCAMPI | RECIPE | RECIPES, FOOD, …
Oct 8, 2017 - Individual serving packets of lobster tail, pieces of corn on the cob, onions, lemon, and tarragon make an easy and delicious gourmet meal.
From pinterest.ca


TARRAGON SHRIMP SCAMPI - MARTHA STEWART WINE CO.
Remove from heat and let cool. In a large bowl, combine the shrimp with the onion mixture and lemon juice, stirring until well coated. Let rest at room temperature for 30 minutes. Preheat the broiler. Arrange the marinated shrimp in a skillet. Cover the shrimp with any remaining marinade. Broil under high heat until the shrimp are pink and the ...
From marthastewartwine.com


LOBSTER SALAD ROLLS WITH TARRAGON AND LEMON - COOKING FOR KEEPS
2015-06-08 Sprinkle inside and outside with dried parsley and season with salt and pepper. Place on a baking sheet and bake for 5-7 minutes until slightly crips and just barely golden brown. While the lobster cools and hoagies toast, add mayo, lemon zest, lemon juice, tarragon, and salt to a large bowl. Stir until combined.
From cookingforkeeps.com


RECIPES/TARRAGON-AND-LEMON-LOBSTER-SCAMPI.JSON AT …
A collection of cooking recipes in json format. Contribute to dpapathanasiou/recipes development by creating an account on GitHub.
From github.com


LOBSTER PASTA WITH CREAMY TARRAGON SAUCE. — THE WILD LEMON
2020-01-07 Cook Steps. Cook the tomatoes and lobster in the oven for 12 minutes. Add the pasta to the boiling water and cook as directed (usually about 8-10 minutes depending on the noodle). Add 1 tsp. of olive oil to a pan over medium-high heat. Sauté the shallots and crushed garlic in the olive oil for about 2 minutes.
From eatdatedrink.com


STEAK AND LOBSTER WITH LEMON, GARLIC AND TARRAGON BUTTER
Place the lobster tails, flesh side up, in a single layer in a shallow baking dish. Brush with the 1 1/2 Tbsp. melted butter; drizzle with the 2 tsp. lemon juice. Set an oven rack 6" beneath the broiler. Preheat the broiler. Place the olive oil in large skillet set over medium-high heat. Season the steaks with salt and pepper.
From thriftyfoods.com


LOBSTER SCAMPI WITH LINGUINE - COOKING FOR KEEPS
2019-09-04 Add remaining butter to the pan along with the lemon zest, lemon juice, red pepper flakes, and 1/4 tsp. salt. Simmer for 1-2 minutes. Add linguine, remaining salt, and olive oil. If needed, add enough starchy cooking water to loosen the sauce up. Season to tastew with salt and pepper. Add parlsey and lobster.
From cookingforkeeps.com


TARRAGON AND LEMON LOBSTER SCAMPI - RECIPELER.COM
Tarragon and Lemon Lobster Scampi most popular recipes, pasta, corn chowder, irish cream, main dish, turkey soup, cut-out cookies, lobster, quick bread, chocolate ...
From recipeler.com


TARRAGON AND LEMON AIOLI RECIPE - SERIOUS EATS
2018-08-29 Combine aioli, tarragon, and lemon zest and juice in a small bowl and stir until roughly combined. Drizzle with olive oil and serve with grilled vegetables, meats, or sandwiches. Aioli can be stored in a sealed container in the refrigerator for up to 2 weeks.
From seriouseats.com


TARRAGON AND LEMON LOBSTER SCAMPI | RECIPE | LOBSTER SCAMPI …
Nov 15, 2015 - Individual serving packets of lobster tail, pieces of corn on the cob, onions, lemon, and tarragon make an easy and delicious gourmet meal.
From pinterest.com.au


LOBSTER, TARRAGON & LEMON RICE SALAD - DAINTY RICE
Ingredients. 1 1/2 cups/375mL Dainty Long & Wild rice blend; 3 cups/750mL water ; 2 whole Lobsters, cooked, meat removed and roughly chopped; 2 stalks Celery, diced
From dainty.ca


LEMON-TARRAGON LOBSTER ROLL - DAIRY FREE RECIPES
You can never have too many main course recipes, so give Lemon-Tarragon Lobster Roll a try. One serving contains 587 calories, 21g of protein, and 45g of fat. This recipe covers 29% of your daily requirements of vitamins and minerals. This recipe serves 5. Head to the store and pick up lobster meat, lemon juice, hot dog buns, and a few other ...
From fooddiez.com


LOBSTER IN TARRAGON SAUCE RECIPE - FOOD NEWS
Set aside. Simmer cream and tarragon in a small saucepan until reduced to 1/4 cup. Set aside. Heat clarified butter in a large, heavy skillet over medium-high heat.
From foodnewsnews.com


LOBSTER SCAMPI WITH CHEESE TORTELLINI - STRESS BAKING
2016-10-22 Cook for 2-3 minutes, stirring constantly. Add lobster meat and stir for 5 minutes, stirring frequently. Add to the pan white wine, lemon juice, lemon zest, red pepper flakes and dried parsley. Cook for 2-3 minutes or until the sauce combines and begins to thicken, stirring frequently. Spoon the sauce over the lobster frequently.
From stressbaking.com


TARRAGON AND LEMON LOBSTER SCAMPI THE BEST RECIPES
2019-08-20 Top the onion and lemon with lobster tails, cut-aspect up (2 in line with foil sheet), and corn. In a small blending bowl, whisk together butter, wine, garlic and tarragon. In a small blending bowl, whisk together butter, wine, garlic and tarragon.
From momentopanda.blogspot.com


10 BEST LEMON TARRAGON SAUCE RECIPES | YUMMLY
2022-06-07 wondra flour, lemon juice, salt, onion powder, butter, tarragon and 3 more Creamy Low Carb Alfredo Sauce - Easy Authentic Tasting Low Carb Maven salt, shallot, ground nutmeg, thyme, white wine, white pepper and 12 more
From yummly.com


LEMON-TARRAGON SHRIMP PASTA | RACHAEL RAY IN SEASON
Instructions Checklist. Step 1. In large skillet, cook shrimp in oil over medium-high, turning once, until opaque in center, about 3 minutes; season. Add linguine, cooking water and lemon juice; toss and season. Garnish with lemon zest and tarragon. Advertisement.
From rachaelraymag.com


TARRAGON CREAM SAUCE FOR LOBSTER | CANADIAN GOODNESS
This is the Tarragon Cream Sauce for Lobster recipe. Prep: 10 min; Cooking: 15 min; Yields 250 mL (1 cup) Ingredients; Preparation; Ingredients. 1 big tomato peeled, seeded and chopped ; 1/2 cup (125 mL) 35 % cream; 1 tbsp (15 mL) fresh tarragon chopped; 1 tbsp (15 mL) fresh basil chopped; 1 tbsp (15 mL) fresh lemon juice; Salt and white pepper to taste; DID YOU KNOW? …
From dairyfarmersofcanada.ca


POPULAR RECIPES TARRAGON AND LEMON LOBSTER SCAMPI
2020-01-14 Divide ingredients. In the center of each piece of foil, place an even, single layer of onion and lemon slices. Top the onion and lemon with lobster tails, cut-side up (2 per foil sheet), and corn. In a small mixing bowl, whisk together butter, wine, garlic and tarragon. Gently fold up the edges of the foil around the food to create a shallow ...
From recipesfriedrice.blogspot.com


LEMON, CAPER, TARRAGON AIOLI - SOFFIA WARDY
2019-06-17 Instructions. In a small bowl, whisk the mayonnaise with the lemon juice, capers, tarragon and garlic. Whisk in the olive oil in a steady stream and season with salt and pepper and add more or less Tabasco to taste. Use on grilled chicken, pork, fish and shellfish.
From soffiawardy.com


LEMON-TARRAGON LOBSTER ROLL RECIPE | MYRECIPES
1 pound cooked lobster meat ; 1 ¼ cups mayonnaise ; 1 tablespoon lemon zest ; 3 tablespoons freshly squeezed lemon juice (use more as needed) 1 tablespoon chopped fresh tarragon ; ½ teaspoon black pepper ; 5 hot dog buns ; 12 romaine lettuce leaves, cut into ribbons
From myrecipes.com


Related Search