Lobster Gelees With Fresh Tarragon Oil Recipes

Steps:

• Purée herbs, oil, and salt in a blender until smooth, then pour through a fine-mesh sieve into a bowl, pressing hard on and then discarding solids. Chill if not using immediately.

Steps:

• Preheat an outdoor grill for medium heat and lightly oil the grate.
• Cut lobster tails lengthwise with poultry shears. Cut open claws to allow sauce to reach the meat.
• Combine butter, lemon juice, onion, parsley, garlic, tarragon, and hot sauce in a bowl. Slather meat with sauce and place face-down on the preheated grill.
• Cook until lobster begins to char, 5 to 6 minutes. Flip and continue to grill until meat is opaque and firm, 5 to 6 minutes more.

Steps:

• Plunge 2 live lobsters headfirst into an 8-quart pot of boiling salted water. Loosely cover pot and cook lobsters over moderately high heat 9 minutes from time they enter water, then transfer with tongs to sink to cool.
• Return water to a boil and cook remaining 2 lobsters in same manner.
• While lobsters are cooking, combine shallot, lemon juice, and 1/2 teaspoon salt in a large bowl and let stand at room temperature 30 minutes.
• When lobsters are cool, remove meat from claws, joints, and tails. Discard tomalley, any roe, and shells (or save for another use). Cut meat into 1/2-inch pieces.
• Whisk mayonnaise, tarragon, and 1/4teaspoon black pepper into shallot mixture. Add lobster meat and toss gently to coat.

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.

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.

Steps:

• Prepare lobster, potatoes, and corn:
• Plunge 2 live lobsters headfirst into an 8-quart pot of boiling salted water. Cover and cook lobsters over moderately high heat 9 minutes from time they enter water, then transfer with tongs to sink to cool. Return water to a boil and cook remaining 2 lobsters in same manner. Leave water boiling in pot.
• Simmer potatoes in lobster cooking water until just tender, 15 to 20 minutes. Transfer with a slotted spoon to a colander, reserving boiling water in pot.
• Boil corn in same water until crisp-tender, about 3 minutes, then drain.
• When lobsters are cool, remove meat from claws, joints, and tails, reserving shells for another use.
• Cut meat into 1-inch pieces. Cut potatoes into 3/4-inch pieces, and cut corn from cobs.
• Make vinaigrette:
• Whisk together lemon juice, tarragon, mustard, and salt until combined, then add oil in a thin stream, whisking.
• Assemble salad:
• Just before serving, toss together lobster meat, potatoes, corn, vinaigrette, tomatoes, frisée, and scallion in a large bowl and season with salt and pepper.