LOBSTER WITH LEMON & HERB BUTTER SAUCE
Lobster served two ways: with a buttery dipping sauce for the large chunks of meat and a salad made with the smaller pieces. Nothing is wasted and this easy main lets the lobster shine!
Provided by Barney Desmazery
Categories Dinner, Main course
Time 25m
Number Of Ingredients 11
Steps:
- To make the sauce, warm the lemon juice in a small saucepan. Add the butter, a few cubes at a time, swirling them into the lemon juice over a very low heat to melt them, adding a few more pieces until all the butter is used. Take the sauce off the heat, season to taste and keep warm.
- To make the salad, gently toss the rocket, avocado and lobster meat together. Dress with the lemon juice and olive oil, and toss again until everything is mixed and coated.
- To serve, stir the herbs through the sauce and pour into a ramekin or small bowl. Put the sauce on a plate and pile the large chunks of lobster meat on one side and the salad on the other. Bring the plate to the table to share - dip the tail meat, claws and crusty bread into the sauce.
Nutrition Facts : Calories 649 calories, Fat 61 grams fat, SaturatedFat 29 grams saturated fat, Carbohydrate 1 grams carbohydrates, Sugar 1 grams sugar, Fiber 3 grams fiber, Protein 22 grams protein, Sodium 1.7 milligram of sodium
JASPER WHITE'S PAN-ROASTED LOBSTER
Provided by Molly O'Neill
Categories dinner, main course
Time 30m
Yield 2 generous servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 500 degrees. For each lobster, place it on a cutting board, facing you. Place the front tip of a heavy knife in the center of the lobster, near where the carapace meets the tail. In one forceful, swift motion, split the front half of the lobster lengthwise, which will kill it instantly. Turn it around and repeat this motion, splitting the tail and the lobster in half.
- Pull the head sac out of both halves. Use fingers or surgical tweezers to remove the intestines. Place the tomalley and roe, if there is any, in a small bowl and use a fork to break it into tiny pieces; cover and refrigerate. With a knife, remove the claws and knuckles by cutting the thin sections where the knuckles meet the body. With the back side of the knife, tap the claws until the shells crack. In another swift, forceful motion, cut the tail from the body on both sides.
- Place a heavy 12-inch saute pan over the highest heat possible and heat for 3 to 5 minutes. Add the oil and heat until it forms a film over the bottom of the pan. Slide the lobster sections, shells down, into the hot oil. Using tongs, move the pieces and flatten them to sear all the shells evenly. The claws need to be seared on only one side.
- Add the tomalley and roe and stir; place in the oven for 3 minutes. Remove, return to high heat on the stove top, add the shallots and stir. Remove the pan from the heat and add the bourbon; return to the heat, where the bourbon will probably ignite. Cook until the flames die down, add the wine and cook until the pan is almost dry. Reduce the heat to low.
- Quickly remove the lobster and place shell-side down on warm plates. Return the pan to low heat, add the butter, chervil and chives and stir until the mixture resembles a creamy sauce, 1 to 2 minutes. Remove from the heat, season with salt and pepper to taste, spoon the sauce over the lobster and serve.
Nutrition Facts : @context http, Calories 671, UnsaturatedFat 22 grams, Carbohydrate 11 grams, Fat 49 grams, Fiber 2 grams, Protein 27 grams, SaturatedFat 24 grams, Sodium 734 milligrams, Sugar 5 grams, TransFat 1 gram
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.
More about "roast lobster with pink butter sauce langouste rôtie au beurre rose hostelleries saint roch recipes"
LOBSTER PASTA | RICARDO
From ricardocuisine.com
5/5 (9)Total Time 1 hr 5 minsCategory Main Dishes
ROAST LOBSTER WITH PINK BUTTER SAUCE (LANGOUSTE RôTIE AU …
From pinterest.com
LOBSTER RISOTTO (THE BEST EVER RISOTTO!) | BAKE IT WITH LOVE
From bakeitwithlove.com
LOBSTER EGG BENEDICT ON RöSTI | RICARDO - RICARDO CUISINE
From ricardocuisine.com
LOBSTER SPAGHETTI ROSéE - ITALPASTA LIMITED
From italpasta.com
BEURRE BLANC SAUCE FOR LOBSTER – GET MAINE LOBSTER
From getmainelobster.com
PAN-ROASTED LOBSTER RECIPE - TRACI DES JARDINS - FOOD & WINE
From foodandwine.com
LOBSTER BENEDICT RECIPE | SARAH'S CUCINA BELLA
From sarahscucinabella.com
ROASTED LOBSTER IN VANILLA BEURRE BLANC SAUCE | CUISINE …
From greatchefs.com
GRILLED LOBSTERS WITH VANILLA CREAM SAUCE (LANGOUSTE à LA …
From saveur.com
ROAST LOBSTER WITH PINK BUTTER SAUCE (LANGOUSTE RôTIE AU BEURRE ROSE ...
From pinterest.co.uk
PAN-ROASTED LOBSTER WITH CHIVE BEURRE BLANC - FOOD & WINE
From foodandwine.com
ROAST LOBSTER WITH PINK BUTTER SAUCE (LANGOUSTE RôTIE AU BEURRE ROSE ...
From mealplannerpro.com
LOBSTER AMéRICAINE RECIPE | MYRECIPES
From myrecipes.com
ROAST LOBSTER WITH PINK BUTTER SAUCE | PUNCHFORK
From punchfork.com
LOBSTER AND FARRO WITH LOBSTER BEURRE ROSé - THE WASHINGTON POST
From washingtonpost.com
ROAST LOBSTER WITH PINK BUTTER SAUCE LANGOUSTE RôTIE AU BEURRE ROSE ...
From menuofrecipes.com
ROASTED LOBSTER TAILS WITH BUTTER, LEMON AND GARLIC
From thriftyfoods.com
ROAST LOBSTER WITH PINK BUTTER SAUCE LANGOUSTE RôTIE AU BEURRE …
From homeandrecipe.com
You'll also love