Lobster With A Mushroom Cognac And Garlic Cream Sauce Recipes

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LOBSTER IN MUSHROOM WINE SAUCE

Make and share this Lobster in Mushroom Wine Sauce recipe from Food.com.

Provided by Mysterygirl

Categories     Lobster

Time 40m

Yield 4 serving(s)

Number Of Ingredients 8



Lobster in Mushroom Wine Sauce image

Steps:

  • Place tails in a pot of boiling water and pre-cook for 2 minutes.
  • Remove from pot and ice down to stop the cooking process.
  • After the lobster has rested in the ice for 15 minutes, remove meat from the tails, cut into large chunks.
  • Set aside meat.
  • Save tail shells for presentation.
  • In a large skillet, melt butter.
  • Sauté garlic and shallots for 3 minutes.
  • Carefully add white wine and simmer until reduced by half.
  • Add mushrooms and sauté till lightly.
  • browned (4 to 5 minutes).
  • Add heavy cream and bring to boil.
  • Add partially cooked lobster meat and reduce heat to a simmer.
  • Cook approximately 5 minutes, or until lobster meat is fully cooked and sauce is slightly thickened.
  • Rinse lobster tail shell and place on dinner plate.
  • Serve lobster over shell and garnish with sliced scallions.

Nutrition Facts : Calories 675.9, Fat 37.9, SaturatedFat 21.7, Cholesterol 310.4, Sodium 613.5, Carbohydrate 15.3, Fiber 0.6, Sugar 1, Protein 61.2

4 (10 ounce) lobster tails
4 tablespoons butter
4 cloves garlic, finely chopped
8 tablespoons shallots, finely chopped
8 tablespoons white wine
1 cup white mushroom, sliced
1 cup heavy whipping cream
4 scallions, sliced

LOBSTER VOL AU VENT WITH ORANGE COGNAC SAUCE

Provided by Food Network

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 14



Lobster Vol au Vent with Orange Cognac Sauce image

Steps:

  • For the Orange Cognac Sauce: In a medium saucepan over high heat combine the orange juice, sugar, salt, and pepper. Bring to a boil then reduce heat until nearly evaporated. Add the stock, heavy cream, and cognac. Boil for minute, remove from the heat, and set aside.
  • For the Lobster Vol au Vent: Preheat a saucepan over high heat until very hot. Add the olive oil, then the lobster meat, mushrooms, shallots, tarragon, and white pepper, to taste, while stirring to combine ingredients. Add 1/2 cup of the Orange Cognac Sauce and bring to a boil for 1 minute. Reduce to a simmer.
  • Spoon reduced mixture into prepared shells, drizzle with remaining orange cognac sauce, and garnish with parsley leaves.

1 cup fresh squeezed orange juice
1 tablespoon sugar
Salt and pepper
1 cup chicken stock
1/2 cup heavy cream
2 tablespoons cognac
2 tablespoons olive oil
8 ounces lobster meat, diced
4 ounces shiitake mushrooms, diced
1 tablespoon chopped shallots
1 teaspoon chopped fresh tarragon leaves
White pepper
4 prepared Vol au Vent shells (puff pastry shells, available frozen in most supermarkets)
Fresh flat-leaf parsley, for garnish

PASTA WITH LOBSTER, WILD MUSHROOMS, AND CREAM

Categories     Milk/Cream     Mushroom     Pasta     Shellfish     Sauté     Parmesan     Basil     Lobster     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 10



Pasta with Lobster, Wild Mushrooms, and Cream image

Steps:

  • Melt butter in heavy large skillet over medium-high heat. Add lobster tails and sauté until shells are bright red in spots, about 5 minutes. Cover skillet; reduce heat to low and cook until lobster is cooked through, about 6 minutes. Remove from heat. Using slotted spoon, transfer lobster to work surface. Using heavy large knife, cut each tail lengthwise in half. Remove meat from shell. Cut meat crosswise into 1/2-inch pieces.
  • Return same skillet to medium-high heat (do not clean). Add mushrooms, half of basil, green onions, and garlic; sauté until mushrooms soften, about 5 minutes. Add cream and clam juice. Boil until sauce is slightly thickened, stirring occasionally, about 10 minutes. Reduce heat to low. Add lobster (or shrimp if using) and simmer 1 minute. Stir in remaining basil. Season sauce to taste with salt and pepper.
  • Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain well. Return to pot. Pour sauce over pasta and add cheese; toss over low heat until warmed through, then serve.

6 tablespoons (3/4 stick) butter
2 10- to 12-ounce frozen lobster tails, thawed
8 ounces shiitake mushrooms, stemmed, thinly sliced
1/2 cup (packed) thinly sliced fresh basil
6 green onions, thinly sliced
3 garlic cloves, chopped
1 1/3 cups whipping cream
1 8-ounce bottle clam juice
12 ounces fettuccine
1/4 cup freshly grated Asiago cheese (about 1 ounce)

LOBSTER WITH A MUSHROOM COGNAC AND GARLIC CREAM SAUCE

Categories     Sauce     Shellfish     Fry

Yield 4

Number Of Ingredients 1



LOBSTER WITH A MUSHROOM COGNAC AND GARLIC CREAM SAUCE image

Steps:

  • heat and toss cooked lobster in unsalted butter...remove lobster and set aside..add oil and saute chopped onion and garlic till soft...throw in mushrooms and parsley and saute untill almost cooked..when pan starts to get dry pour in cognac and cook till almost evaporated...now pour in sherry and cook till almost evaporated...add lobster and juices and toss with mixture..add cream and stir...salt and pepper to taste.....serve mixture over pasta or beef tenderloin...a nice salad and garlic bread on the side...yummmmmm

1tbs unsalted butter..splash of truffle or olive oil..handfull of mushrooms...half handfull of oyster mushrooms...1 med onion...3 large garlic cloves..handfull of chopped parsley...2 to 3 oz of cognac...2 to 3 oz of sherry ...3 to 4 oz of heavy cream....1.5 to 2 lbs lobster meat cut into pieces....sea salt and fresh ground pepper to taste...enough pasta for 4...penne/linguinni/spaggetini/etc

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