Lobsters With Tarragon Vermouth Sauce Recipes

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LOBSTERS WITH TARRAGON VERMOUTH SAUCE

Categories     Shellfish     Quick & Easy     Vinegar     Lemon     Lobster     Summer     Tarragon     Boil     Gourmet

Yield Makes 4 servings

Number Of Ingredients 13



Lobsters with Tarragon Vermouth Sauce image

Steps:

  • Cook lobsters:
  • Bring water and sea salt to a boil in an 8- to 10-quart pot. Plunge 2 lobsters headfirst into water and cook, covered, over high heat 7 minutes from time lobsters enter water, then transfer with tongs to sink to drain. Return water to a boil and cook remaining 2 lobsters in same manner.
  • Make sauce while lobsters cook and drain:
  • Melt butter and cool until just warm.
  • Whisk together vermouth, vinegar, and yolks in a metal bowl, then set bowl over a small saucepan of boiling water and heat mixture, whisking, until warm. Add melted butter in a slow stream, whisking, then whisk in salt and pepper. Cook sauce, whisking, until thickened and registers 160°F on an instant-read thermometer, about 5 minutes. Remove pan from heat and keep bowl in saucepan. Just before serving, stir in lemon juice and tarragon.
  • Working from belly side, halve each lobster lengthwise with a sharp heavy knife or kitchen shears. Serve lobsters with sauce.

For lobsters
6 qt water
3 tablespoons fine sea salt
4 (1 1/4- to 1 1/2-lb) live lobsters
For sauce
1 stick (1/2 cup) unsalted butter
3 tablespoons dry vermouth
1 tablespoon tarragon white-wine vinegar
3 large egg yolks
1/4 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon fresh lemon juice
1 1/2 teaspoons chopped fresh tarragon

LOBSTER BOUDAN WITH A FRESH LEMON AND TARRAGON BUTTER SAUCE

Provided by Emeril Lagasse

Categories     main-dish

Yield 8 servings

Number Of Ingredients 22



Lobster Boudan with a Fresh Lemon and Tarragon Butter Sauce image

Steps:

  • In a food processor, combine the lobster meat, shallots, cream and cognac. Season with salt, cayenne and pepper. Turn the mixture into a mixing bowl. Stir in the rice and parsley. Season with salt, cayenne and black pepper. **To test the seasoning of the sausage, pan-fry a small piece of the filling for a couple of minutes on each side. Re-adjust the seasoning if needed. Either using a feeding tube or a funnel, stuff the sausage into the casings and make 3-inch links. Bring a large saucepan of salted water up to a boil. Poach the sausage for about 5 minutes, or until the sausage is firm to the touch and plump. Remove from the water and allow to cool. In a large saute pan, over medium heat, melt the butter. Pan-fry the sausage for 3 to 4 minutes on each side. Remove from the pan and keep warm. To serve, spoon the sauce in the center of each plate. Lay a crouton in the center of the sauce. Place a couple of links of sausage over each crouton. Garnish with parsley and butter sauce.
  • In a saucepan, over medium heat, combine the shallots and lemon juice. Season with salt and cayenne. Bring the mixture to a boil. Reduce the heat to medium low and simmer until the mixture reduces by half. Add the cream and continue to cook for 2 minutes. Remove from the heat and whisk in the butter, a couple of pieces at a time. Season with the salt and cayenne. Strain through a fine-mesh sieve. Add the hot sauce, Worcestershire and chopped tarragon. Keep hot.
  • Recipe courtesy Emeril Lagasse, 1999

2 pounds lobster meat, raw
1/4 cup minced shallots
1/2 cup heavy cream
1/4 cup cognac
Salt
Cayenne
Freshly ground white pepper
4 cups cooked medium-grain rice
1 1/2-inch diameter, casings, about 4 feet in length
3 to 4 tablespoons butter
8 round French bread croutons (about 3 inches)
2 tablespoons finely chopped parsley
1 recipe Fresh Lemon and Tarragon Butter Sauce (recipe follows)
1/4 cup minced shallots
2 fresh lemons, juiced
Salt
Cayenne pepper
1/4 cup heavy cream
1 1/2 sticks cold butter, cut into pieces
1/4 teaspoon hot sauce
1/2 teaspoon Worcestershire sauce
1 tablespoon finely chopped fresh tarragon leaves

LOBSTER IN TARRAGON SAUCE

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

Provided by Phil Franco

Categories     Lobster

Time 30m

Yield 2 serving(s)

Number Of Ingredients 11



Lobster in Tarragon Sauce image

Steps:

  • Cut open the lobsters and remove the meat, reserving the tomalley and coral.
  • Melt 2 oz (50 grams) of the butter in a pan, add the onion, celery and carrot and cook over a low heat, stirring occasionally, for 5 minutes.
  • Add the lobster meat and cook until lightly browned, then season.
  • Add half the brandy and cook until has evaporated, then add the mustard and tarragon.
  • Pour in wine, cover and simmer for 10 minutes.
  • Remove the pan from heat, transfer the lobsters to a plate and keep warm.
  • Strain cooking liquid into a clean pan.
  • Chop the tomalley and coral a add to the pan with the remaining butter, remaining brandy a lemon juice.
  • Cook over a medium heat until slightly reduced, season.
  • Serve the lobsters covered with the sauce. Serves 4.
  • That's it!

Nutrition Facts : Calories 689, Fat 41.8, SaturatedFat 25.8, Cholesterol 249.2, Sodium 801.3, Carbohydrate 13.4, Fiber 2.1, Sugar 5.3, Protein 29.8

2 lobsters, boiled
3 1/2 ounces butter
1 onion, finely chopped
1 stick celery, finely chopped
1 carrot, finely chopped
2 fluid ounces brandy
1 teaspoon herb mustard
1 fresh tarragon sprig, finely chopped
6 fluid ounces dry white wine
1/2 lemon, juice of, strained
salt and pepper

BAKED LOBSTERS WITH TARRAGON-CREAM SAUCE

Provided by Pierre Franey

Categories     dinner, main course

Time 35m

Yield 4 servings

Number Of Ingredients 9



Baked Lobsters With Tarragon-Cream Sauce image

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.

4 live lobsters, 1 1/2 pounds each
8 cups water
2 tablespoons chopped shallots
1/2 cup heavy cream
Salt to taste if desired
Freshly ground pepper to taste
2 tablespoons lemon juice
2 tablespoons butter
1 teaspoon chopped fresh tarragon

BAKED LOBSTERS WITH A TARRAGON STUFFING

Provided by Pierre Franey

Categories     dinner, main course

Time 40m

Yield 4 servings

Number Of Ingredients 13



Baked Lobsters With a Tarragon Stuffing image

Steps:

  • Preheat oven to 425 degrees.
  • Place lobsters, shell side up, on a flat surface and plunge a knife quickly into the midsection where the tail joins the body. Hack away the claws and reserve them. Cut the lobsters in half lengthwise, head to tail. Remove and discard the tough sac inside the body near the eyes. Remove and discard the dark vein (the intestinal tract) from the tail section. Remove and reserve the soft coral and tomalley from each lobster. Place these in a bowl.
  • Heat 1 tablespoon of the butter in a saucepan, and add the celery, green onions or scallions and garlic. Sprinkle with thyme, salt and pepper. Cook, stirring, about 1 minute. Let cool.
  • To the bowl with the coral and tomalley add bread crumbs, the remaining butter, tarragon, parsley, salt and pepper. Beat well to blend. Add the celery and green-onion mixture and blend.
  • Arrange lobster halves, shell side down, on a baking sheet. Scatter the claws around the halves.
  • Spoon equal portions of the bread-crumb mixture into the body cavities of each lobster half. Do not cover the tail meat with the mixture. Sprinkle the tail meat with salt and pepper. Brush the tail meat with oil.
  • Place in the oven, and bake 20 minutes. Serve with basil-butter sauce on the side.

Nutrition Facts : @context http, Calories 421, UnsaturatedFat 8 grams, Carbohydrate 10 grams, Fat 15 grams, Fiber 1 gram, Protein 58 grams, SaturatedFat 6 grams, Sodium 1528 milligrams, Sugar 1 gram, TransFat 0 grams

2 1 1/2-pound live lobsters
3 tablespoons butter at room temperature
1/2 cup finely chopped celery
1/2 cup finely chopped green onions or scallions
1/2 teaspoon finely minced garlic
1/2 teaspoon dried thyme
Salt to taste if desired
Freshly ground pepper to taste
6 tablespoons fine, fresh bread crumbs
1 tablespoon finely chopped fresh tarragon
2 tablespoons finely chopped parsley
1 tablespoon corn, peanut or vegetable oil
Basil-butter sauce (see recipe)

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