To Make Lobster Oil Recipes

BOILED LOBSTERS

Boiled Lobsters image

There is truly no more magnificent feast than a lobster dinner, whether it's eaten at a lobster pound picnic table or on your very own deck. At Thurston's Pound in Bernard, Maine, you choose your lobsters from the tanks near the order window, and then they're boiled in clean seawater in a large propane-fired cooker. To replicate this at home, just be sure to add enough salt to the water to create the right balance of ocean-briny flavor. A mere swipe through melted butter, a squirt of lemon and that's all anyone needs. Heaven!

Provided by Food Network

Categories main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 4

Ingredients

2 or 3 tablespoons salt
4 live lobsters (about 1 1/2 pounds each)
1/2 cup (1 stick) melted butter
Lemon wedges

Steps:

Fill a large stockpot about half full of water. Add the salt and bring to a boil. When the water has come to a rolling boil, plunge the lobsters headfirst into the pot. Clamp the lid back on tightly and return the water to a boil over high heat. Reduce the heat to medium and cook the lobsters for 12 to 18 minutes (hard-shell lobsters will take the longer time), until the shells turn bright red and the tail meat is firm and opaque when checked.
Lift the lobsters out of the water with tongs and drain in a colander. Place underside up on a work surface and, grasping firmly, split the tails lengthwise with a large knife. Drain off the excess liquid. Serve with melted butter and lemon wedges.

TO MAKE LOBSTER OIL

To Make Lobster Oil image

Number Of Ingredients 4

Ingredients

1 lobster carcass
4 cups canola oil
1 tarragon sprig
1 4-inch strip of orange zest

Steps:

Coarsely crush 2 lobster carcasses with a mortar and pestle, then sauté with 1/2 cup canola oil, the tarragon sprig, and the orange zest in a 3-quart pot over moderately high heat until very brightly colored, 5 minutes. Add the remaining canola oil and bring to a simmer. Simmer on low heat 40 minutes.
Strain through a cheesecloth-lined fine sieve. Cool and refrigerate up to 2 weeks or freeze up to 1 month.

EASY BROILED LOBSTER TAILS

Easy Broiled Lobster Tails image

This recipe is great for those little frozen lobster tails and when you only have a few minutes. The olive oil makes the lobster moister and the lemon pepper gives it a good flavor.

Provided by BEACH1990

Categories Seafood Shellfish Lobster

Time 20m

Yield 2

Number Of Ingredients 3

Ingredients

2 (6 ounce) frozen lobster tails
1 tablespoon olive oil
1 teaspoon lemon pepper seasoning

Steps:

Preheat the oven's broiler.
Thaw the lobster tails partially and use kitchen scissors to cut the shells open lengthwise down the back. Brush the exposed meat with olive oil and season with lemon pepper. Place on a broiler pan with the opening facing upwards.
Broil the tails about 6 inches from the heat source until they are opaque and slightly browned at the edges, about 10 minutes.

Nutrition Facts : Calories 213.9 calories, Carbohydrate 1.1 g, Cholesterol 161.5 mg, Fat 8.3 g, Protein 32 g, SaturatedFat 1.2 g, Sodium 734.2 mg, Sugar 0.1 g

BOILED LOBSTER WITH LOBSTER MAYONNAISE

Boiled Lobster With Lobster Mayonnaise image

Here is a recipe for a cold lobster appetizer or main course that Mark Bittman and I ginned up for a feast-in-a-day project for The Times's Sunday Magazine in 2012. You boil the lobsters off and allow them to cool, then reduce the leftover stock to make a flavoring agent for mayonnaise. Add some chopped lobster knuckles to that, and serve a dollop of it alongside the claw and tail meat, perhaps with herbs or a chopped salad. It's fancy food made easy.

Provided by Mark Bittman And Sam Sifton

Categories dinner, main course

Time 45m

Yield 8 servings

Number Of Ingredients 6

Ingredients

4 1 1/4- to 1 1/2-pound lobsters
2 egg yolks
2 tablespoons sherry vinegar or lemon juice
1 cup neutral oil, like grapeseed or corn
1 cup olive oil
1/4 cup or more lobster stock Salt and black pepper to taste

Steps:

Bring a large pot of water to a boil; salt it. Cook lobsters until red, 12 to 15 minutes. Remove lobsters and allow stock to reduce over medium heat.
Split tail, remove meat, and put it back in the shell. Remove the claw meat. Set both aside. Remove and chop knuckle meat, and set aside for the mayonnaise.
Put the yolks and vinegar in a food processor. While it runs, add the neutral oil. When emulsion forms, add olive oil.
Remove to a bowl, stir in cooled stock and knuckle meat; add salt and pepper.
Arrange each of the tails and claws on a plate and serve with the mayonnaise.

Nutrition Facts : @context http, Calories 515, UnsaturatedFat 25 grams, Carbohydrate 6 grams, Fat 31 grams, Fiber 1 gram, Protein 53 grams, SaturatedFat 5 grams, Sodium 1325 milligrams, Sugar 1 gram, TransFat 0 grams

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