ANGRY LOBSTER WITH LEMON RICE AND CRISPY BASIL
Provided by David Burke
Categories Rice Bake Fry Dinner Lemon Basil Lobster Candy Thermometer Tree Nut Free Soy Free No Sugar Added
Yield Serves 6
Number Of Ingredients 30
Steps:
- Lobster:
- Combine the Wondra flour, chili powder, cayenne, and salt in a plastic bag. Set aside.
- Cut the live lobsters in half. Remove the claws and break the claws open to expose as much meat as possible. Remove the meat from the lobsters and place it into the seasoned flour. Shake to coat well. Remove the lobster from the flour and shake off any excess.
- Preheat the oven to 475 degrees.
- Heat the oil in a large sauté pan over high heat until smoking. Add the lobster pieces, cut side down, a few at a time, if necessary, and sear them for about 4 minutes, or until they are golden brown. Transfer the lobster to a baking sheet, and when all of the lobster is seared, place the baking sheet in the preheated oven and bake for 10 minutes.
- While the lobster is baking, prepare the sauce. Return the sauté pan to medium heat and add the garlic and red pepper flakes. Sauté for about 3 minutes, or until the garlic is golden brown but not burning. Add the stock and bring to a boil. Lower the heat and simmer for 5 minutes. Whisk in the butter and remove the pan from the heat. Whisk in the lemon juice, basil leaves, and the tomato julienne. Season with salt and pepper to taste.
- Remove the lobster from the oven. Place a mound of Lemon Rice in the center of each of six plates. Place equal portions of the lobster over the rice. Spoon the sauce over the top of each mound and garnish with Fried Basil.
- Serve immediately.
- Lemon Rice:
- Heat the oil in a medium saucepan over medium heat. Add the onions and allow them to sweat their liquid for 4 minutes. Add the garlic and sweat for an additional 3 minutes. Stir in the rice and sauté it for 1 minute. Add the stock (or water), lemon juice, salt, and pepper.
- Raise the heat and bring the stock to a boil. Boil for about 15 minutes, or until the liquid has reduced to about 1 1/2 cups. Lower the heat and tightly cover the rice. (If you don't have a tight-fitting lid, cover the rice with aluminum foil.) Simmer for 30 minutes, or until the rice has absorbed all of the liquid. Remove the pan from the heat and allow the rice to steam for 15 minutes. Do not uncover the pan. When ready to serve, fluff the rice with a fork.
- If using the zucchini, while the rice is resting heat the optional 2 tablespoons of olive oil in a large sauté pan over medium-high heat. Add the zucchini and sauté for 4 minutes, or just until slightly softened. Season with salt and pepper to taste. When ready to serve the rice, add the zucchini and fluff it into the rice.
- Fried Basil:
- Heat the oil to 350 degrees on a candy thermometer in a large saucepan over high heat.
- Standing as far back from the pot as possible and wearing an oven mitt, drop the basil leaves into the hot oil. The oil may bubble and splatter. Fry for about 1 minute, or until the leaves are crisp. Using a slotted spoon, transfer the leaves to a double layer of paper towels to drain.
LOBSTER WITH BASIL-LEMON BUTTER
Steaming and preparing a lobster is really very simple if you know the right technique. This fresh, simple compound butter of fresh herbs, lemon, and shallot is a great way to enhance the sweet flavor of lobster.
Provided by Michael Anthony
Categories main-dish
Time 1h
Yield 4 servings
Number Of Ingredients 14
Steps:
- Add enough water to a large pot to fill it a third of the way-enough to steam, but not fully submerge the lobster-and bring to a boil. Meanwhile, make the compound butter by placing butter, herbs, shallot, salt, a few grinds of pepper, and zest in bowl of a food processor. Process until smooth, adding water 1 spoonful at a time if necessary to loosen and blend properly. Add lemon juice and process again to combine. Transfer seasoned butter to small container, cover, and hold at room temperature. (Note: Butter can be made in advance, refrigerated, and brought back to room temperature for serving.)
- When water has boiled, add sea salt, approximately one handful for each quart of water. Add whole lobster and steam for 5 minutes.
- Remove lobster from pot using a large slotted spoon or tongs. When cool enough to handle, break down the lobster in this order, placing each piece of meat gently on a plate: First, remove the claws. Then separate the tail from the head. Break the thick leg attached to the claw into two pieces at the joint, using the kitchen counter as leverage. Break the claw into two pieces, loosening at the joint. Split claw open with back of a chef's knife, and twisting at 90 degree angles. When the claw has cracked open, pull out the claw meat whole. Repeat with other claws.
- Lay each tail on its side and press down to crack; do not smash. Use thumbs to pull shell away, and gently pull the tail out whole. Trim away any ragged, small pieces of meat (and reserve for another use). Break down the elbows by gently cracking the shell with the back of a chef's knife in several places and peeling it away. Gently scrape the albumen from the meat.
- To finish, use the back of a spoon to smear some compound butter on the side of the plate. Slice lobster tail in half lengthwise, and arrange with other lobster pieces on the plate. Garnish meat with an additional dollop of butter, sea salt, a drizzle of olive oil, and a squeeze of fresh lemon juice.
LEMON RICE
This easy recipe pleasantly proves you can dress up regular rice with a few simple additions. Best of all, it can simmer while you're preparing the rest of the meal. These delicately lemon-flavored grains go nicely with fish.
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a medium saucepan, bring water, broth, lemon juice and butter to a boil. Stir in rice, basil and lemon zest. Reduce heat; cover and simmer for 20 minutes. Let stand 5 minutes or until the water is absorbed. Before serving, sprinkle with lemon-pepper.
Nutrition Facts :
SHANGRI-LEE LOBSTER WITH CRISPY SPINACH
Steps:
- Curry Sauce:
- Combine broth and curry sauce mix in heavy medium saucepan. Stir over medium heat to blend. Whisk in coconut milk and applesauce. Bring to a boil, stirring occasionally. Set aside and keep warm.
- Crispy Spinach:
- Heat oil in heavy large pot or wok over medium-high heat until oil registers 350 degrees F on a deep-fry thermometer. Working in batches, carefully add spinach to oil and cook until spinach is crisp and translucent, about 30 seconds. Be careful as oil may spit and splatter a bit due to the water content of the spinach. Using a skimmer or slotted spoon, transfer crispy spinach to paper towels to drain. Sprinkle spinach with salt. Set aside and keep warm.
- Lobster Tails and Rice:
- Prepare rice according to package instructions. Set aside and keep warm. Meanwhile, sprinkle lobster tails with seafood seasoning. Melt butter and oil in heavy large skillet over medium heat. Add lobster tails. Cover and cook until lobsters are just cooked through, turning occasionally, about 8 minutes.
- Presentation:
- Spoon 1 cup of rice onto center of each of 4 dinner plates. Slice lobster tails crosswise into 1/2-inch-thick medallions. Fan lobster medallions atop rice. Place crispy spinach alongside. Drizzle curry sauce over and serve immediately.
LEMON RICE WITH CRISPY SALMON
This recipe from Minute Rice uses just three main ingredients, takes ten minutes to prepare, and can be on the table in just over a half-hour. One plus one plus one and you're done. Now, that's a weekday win.
Provided by Mary Jenny
Categories Rice
Time 35m
Yield 4 , 4 serving(s)
Number Of Ingredients 8
Steps:
- Cook rice according to package directions. Add peas during the last minute of cooking; stir in half of the green onion, and lemon juice.
- Meanwhile, using a sharp knife, score skin side of salmon, slicing 1/2-inch (1 cm) across and about 1/4-inch (5 mm) deep; season all over with salt and pepper.
- In large, heavy-bottom skillet, heat oil over medium-high heat; cook salmon skin side down for about 5 minutes or until skin is golden brown and crispy. Turn over; cook for 2 or 3 minutes or until fish is just cooked through and flakes easily with a fork. Serve with rice and lemon wedges. Sprinkle with remaining green onion.
- For simple 1+1+1 meal ideas and inspiration, visit Thirdoftheway.ca or share your #weekdaywin on social media to inspire others.
Nutrition Facts : Calories 720.4, Fat 21.5, SaturatedFat 3.2, Cholesterol 146.3, Sodium 561.8, Carbohydrate 55.5, Fiber 3.1, Sugar 1.6, Protein 70.9
More about "angry lobster with lemon rice and crispy basil recipes"
ANGRY NORWAY LOBSTER CLUSTERS - CLEARWATER
From clearwater.ca
SPICY LOBSTER & CRISPY RICE | DIY FOOD RECIPES, FOOD DISHES, …
From pinterest.co.uk
173K pins
CRISPY RICE WITH DRIED MINT AND LEMON RECIPE - FOOD & WINE …
From foodandwine.com
LOBSTER WITH BASIL CREAM | FOOD RECIPES WITH PICTURES
From greatchefs.com
ANGRY LOBSTER WITH LEMON RICE AND CRISPY BASIL - MASTERCOOK
From mastercook.com
ANGRY LOBSTER - PUNCHFORK
From punchfork.com
FRIED LOBSTER FRITTERS RECIPE - THE SPRUCE EATS
From thespruceeats.com
10 BEST LOBSTER LINGUINE RECIPES - YUMMLY
From yummly.com
ANGRY LOBSTER RECIPE | EATINGWELL
From eatingwell.com
LEMON BASIL LOBSTER LINGUINI - A PERFECT FEAST
From aperfectfeast.com
RECIPES/ANGRY-LOBSTER-WITH-LEMON-RICE-AND-CRISPY-BASIL …
From github.com
LUNDY'S ANGRY LOBSTER | RECIPE GOLDMINE RECIPES
From recipegoldmine.com
TANGY LOBSTER ON RICE - MEATSANDSAUSAGES.COM
From meatsandsausages.com
DAVID BURKE’S FAMOUS ANGRY LOBSTER SCRAMBLE | MYRECIPES
From myrecipes.com
CREAMY LEMON PASTA WITH LOBSTER (THE BEST DATE-NIGHT-IN DINNER!)
From spicesinmydna.com
ANGRY LOBSTER , LEMON RISOTTO , CRISPY BASIL | FOOD, CRISPY, RISOTTO
CRISPY, BATTER COD WITH A BUTTERY LEMON BASIL DRIZZLE
From empoweredkitchen.blogspot.com
ANGRY LOBSTER WITH LEMON RICE AND CRISPY BASIL - PLAIN.RECIPES
From plain.recipes
ANGRY LOBSTER , LEMON RISOTTO , CRISPY BASIL | FOOD, CRISPY, RISOTTO
From pinterest.com
LOBSTER AND RICE RECIPES - ALL INFORMATION ABOUT HEALTHY RECIPES …
From therecipes.info
LOBSTER AND RICE RECIPES : OPTIMAL RESOLUTION LIST - RECIPESCHOICE
From recipeschoice.com
RECIPE DETAIL PAGE | LCBO
From lcbo.com
ANGRY LOBSTER WITH LEMON RICE AND CRISPY BASIL - PESCATARIAN …
From fooddiez.com
BROILED LOBSTER TAIL WITH LEMON BUTTER AND BASIL
From kwseafood.com
ANGRY LOBSTER WITH LEMON RICE AND CRISPY BASIL - PESCATARIAN …
From fooddiez.com
LOBSTER WITH LEMON BASIL ORZO - COOKS WELL WITH OTHERS
From cookswellwithothers.com
CRISP & ANGRY LOBSTER - MENU - DAVID BURKE TOWNHOUSE - NEW YORK
From yelp.ca
RICE AND LOBSTER RECIPES (41) - SUPERCOOK
From supercook.com
ANGRY LOBSTER SANDWICH - THERESCIPES.INFO
From therecipes.info
STUFFED LOBSTER WITH GARLIC, BASIL AND LEMON - IAN BENITES
From ianbenites.com
LEMON BASIL RICE - FOR THE LOVE OF COOKING
From fortheloveofcooking.net
ANGRY LOBSTER ON A BED OF NAILS RECIPE BY DAVID BURKE
From thedailymeal.com
LOBSTER WITH LEMON AND BASIL BUTTER - LERøYSEAFOOD
From leroyseafood.com
LOBSTER WITH RICE — GREEK-RECIPE-COM
From greek-recipe.com
SIMPLE RECIPES 勞 ANGRY LOBSTER WITH LEMON RICE AND CRISPY BASIL …
From recipes.lacestreetshoes.com
LOBSTER RISOTTO WITH LEMON AND BASIL RECIPE | WESTON TABLE
From westontable.com
You'll also love