JAMES BUDROS'S LOBSTER AND SCALLOPS WITH BEURRE BLANC
Provided by Craig Claiborne And Pierre Franey
Categories dinner, main course
Time 50m
Yield Six servings
Number Of Ingredients 12
Steps:
- Drop the lobsters into boiling water, cover closely and cook about 10 minutes. Drain.
- Trim off the tough ends of each endive and trim away any brown spots. Cut each endive crosswise in half. Cut each half lengthwise into thin slices. Cut the slices into very thin julienne strips. There should be about four cups.
- Trim off the ends of the leek or leeks. Cut the leeks crosswise, green part and all, into two-inch lengths. Cut each length into very thin julienne strips. There should be about four and one-half cups.
- Heat four tablespoons of the butter in a heavy skillet and add the leeks. Cook, stirring, about 10 minutes. Add the endive, stirring to blend. Add the salt and pepper. Cover closely and cook, stirring occasionally, about three minutes.
- Meanwhile, put the scallops in a small skillet and add the wine. Bring to the boil and cook, stirring occasionally, about one minute. Drain the scallops, reserving the cooking liquid. There should be about one-quarter cup.
- Heat one tablespoon of butter and add the shallots. Add the vinegar, and cook until almost reduced. Add the reserved scallop cooking liquid. Cook until liquid almost evaporates. Add the cream, salt and pepper, and bring to the boil. Cook down until reduced almost by half. Add the remaining eight tablespoons butter, a little at a time, to the sauce, stirring with a wire whisk.
- Pull apart and crack the lobsters, removing the meat from the tails and claws. Cut the meat into neat, bite-size cubes.
- When ready to serve, transfer the hot endive and leek mixture to a warm serving dish. Arrange the lobster pieces over the center of the vegetables. Arrange the scallops around the lobster meat. Spoon the sauce equally over the scallops and lobster meat. You may garnish the top of this with the tip of the lobster heads, arranging them beak to beak. Serve on six warm dinner plates. Top each serving with a teaspoon of caviar.
Nutrition Facts : @context http, Calories 430, UnsaturatedFat 11 grams, Carbohydrate 10 grams, Fat 34 grams, Fiber 2 grams, Protein 20 grams, SaturatedFat 21 grams, Sodium 660 milligrams, Sugar 2 grams, TransFat 1 gram
LOBSTER WITH BEURRE BLANC
Beurre blanc, the classic French butter sauce, is wonderful spooned over lobsters. This version gets a hint of sweetness from the addition of fresh orange juice.
Provided by JackieOhNo
Categories Lobster
Time 45m
Yield 2-4 serving(s)
Number Of Ingredients 11
Steps:
- Fill a large pot two-thirds full with water. Add salt. Bring to a boil. Add lobsters, and cook until bright red and almost cooked through, 5-6 minutes. Transfer to a plate using tongs, and let stand until cool enough to handle. Cut each in half lengthwise using a knife or kitchen s hears. Remove head sac, green tomalley, intestine, and any coral; transfer lobsters to a rimmed baking sheet.
- Bring white wine, orange juice, shallot, and peppercorns to a boil in a medium skillet over high heat. Cook until reduced to 1/4 cup, about 6 minutes. Strain mixture; return liquid to skillet (you should have about 3 tablespoons). Reduce heat to low. Whisk in butter; 1 tablespoon at a time, until thick and smooth. Remove from heat.
- Whisk cream until soft peaks form. Fold whipped cream into beurre blanc. Season with salt, white pepper, and lemon juice.
- Heat broiler. Spoon half the beurre blanc over lobsters. Scatter lemons around lobsters. Broil until beurre blanc is bubbling and lobsters are cooked through, about 2 minutes. Remove from oven. Spoon remaining beurre blanc over lobsters. Serve with lemons.
Nutrition Facts : Calories 1014.4, Fat 92.3, SaturatedFat 57.7, Cholesterol 455, Sodium 14817.9, Carbohydrate 11.4, Fiber 0.1, Sugar 5.9, Protein 27.4
LOBSTERS WITH BEURRE BLANC
Beurre blanc, the classic French butter sauce, is wonderful spooned over lobsters. This version gets a hint of sweetness from the addition of fresh orange juice.
Provided by Martha Stewart
Categories Seafood Recipes
Time 45m
Number Of Ingredients 10
Steps:
- Fill a large pot two-thirds full with water. Add 1/4 cup salt. Bring to a boil. Add lobsters, and cook until bright red and almost cooked through, 5 to 6 minutes. Transfer to a plate using tongs, and let stand until cool enough to handle. Cut each in half lengthwise using a knife or kitchen shears. Remove head sac, green tomalley, intestine, and any coral; transfer lobsters to a rimmed baking sheet.
- Bring white wine, orange juice, shallot, and peppercorns to a boil in a medium skillet over high heat. Cook until reduced to 1/4 cup, about 6 minutes. Strain mixture; return liquid to skillet (you should have about 3 tablespoons). Reduce heat to low. Whisk in butter, 1 tablespoon at a time, until thick and smooth. Remove from heat.
- Whisk cream until soft peaks form. Fold whipped cream into beurre blanc. Season with salt, white pepper, and lemon juice.
- Heat broiler. Spoon half the beurre blanc over lobsters. Scatter lemons around lobsters. Broil until beurre blanc is bubbling and lobsters are cooked through, about 2 minutes. Remove from oven. Spoon remaining beurre blanc over lobsters. Serve with lemons.
COQUILLE ST. JACQUES (SCALLOPS WITH BEURRE BLANC)
I either buy fresh scallops, or the frozen sea scallops from Trader Joe's. They thaw fast enough that I can easily make this on a weeknight. I'm told some folks have problems with the sauce "breaking" if you are not careful whisking in the butter and keeping the sauce from getting too hot, but I have not. I usually serve this dish with rice and steamed spinach; the sauce goes well over just about anything. The chives are good, but I prefer the tarragon. My husband and I find that we can easily eat 1/2 lb of scallops.
Provided by TigerJo
Categories European
Time 40m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Marinate scallops in vermouth at least 15 minutes (or up to an hour); In a medium saucepan large enough to hold a small heavy saucepan, boil some water and set aside.
- In that small heavy saucepan, simmer shallot in vinegar and wine until liquid is reduced to approximately 1T; Remove from heat and add water; Reduce heat to low and cook, adding 6T butter 1T at a time; whisking in each new piece before the previous one has melted completely (occasionally lift pan from heat to cool mixture); Sauce should never liquify, it should be similar to a thin hollandaise; remove from heat and whisk in herbs, and salt and pepper to taste; Cover and keep warm in pan of hot water.
- Drain scallops and pat dry.
- Season scallops with salt and pepper; Heat 1 T butter and 1 T olive oil in a large non-stick skillet over moderate heat, until foam subsides; saute half of the scallops, turning once until just cooked through (approx 4 minutes total); wipe out skillet and saute the other half of the scallops in remaining butter/olive oil mixture.
- Serve scallops with beurre blanc.
Nutrition Facts : Calories 752.7, Fat 61.6, SaturatedFat 31.3, Cholesterol 197.6, Sodium 378.3, Carbohydrate 8.8, Fiber 0.3, Sugar 0.1, Protein 39.9
SEARED SCALLOPS WITH GARLIC BEURRE BLANC
When you need to impress but you're short on time, our scallops are seared golden brown and served with a creamy, garlicky wine butter sauce. Ready in only 20 minutes.
Categories Entree
Time 20m
Yield 4
Number Of Ingredients 6
Steps:
- In large skillet, melt 1 tablespoon of the butter over medium-high heat. Cook scallops in butter about 5 minutes, turning once, until golden brown on outside and white and opaque inside. Remove scallops to serving plate; cover to keep warm.
- Add garlic, shallot, wine and vinegar to skillet, stirring to loosen brown particles. Cook until liquid is reduced to less than half. Reduce heat to low; add 4 tablespoons butter. Cook and stir until butter is melted. Add remaining 3 tablespoons butter; cook and stir until sauce is thickened and creamy.
- Press sauce through fine strainer; discard solids. Pour sauce over scallops. Serve immediately.
Nutrition Facts : ServingSize 1 Serving
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