BAKED LOBSTERS WITH TARRAGON-CREAM SAUCE
Provided by Pierre Franey
Categories dinner, main course
Time 35m
Yield 4 servings
Number Of Ingredients 9
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.
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
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
BAKED LOBSTERS WITH A TARRAGON STUFFING
Provided by Pierre Franey
Categories dinner, main course
Time 40m
Yield 4 servings
Number Of Ingredients 13
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
LOBSTER BOUDAN WITH A FRESH LEMON AND TARRAGON BUTTER SAUCE
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
GRILLED LOBSTER WITH TARRAGON BUTTER SAUCE
This is my favorite recipe of all time. Incredible!
Provided by Psalm Caird Wyckoff
Time 35m
Yield 4
Number Of Ingredients 8
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.
Nutrition Facts : Calories 625.2 calories, Carbohydrate 7.3 g, Cholesterol 413.4 mg, Fat 14.7 g, Fiber 0.1 g, Protein 109.2 g, SaturatedFat 7.9 g, Sodium 2109.4 mg, Sugar 0.1 g
LOBSTERS WITH TARRAGON VERMOUTH SAUCE
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.
TARRAGON CREAM SAUCE
A rich, creamy sauce. Use over chicken, fish, pasta, salad or vegetables. If you don't have fresh tarragon, substitute with dill, basil, or chives.
Provided by HelenG
Categories Sauces
Time 50m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In large saucepan, over med-high heat, bring wine, onion, pepper, and whole tarragon sprigs to a boil.
- Reduce heat and simmer, uncovered, until mixture is reduced by at least 1/2, about 25 minutes, depending on the size of your pan.
- Remove and discard the tarragon sprigs.
- Add cream, reduce heat, simmer gently until slightly thickened, about 15 minutes.
- Remove from heat and stir in salt and chopped tarragon.
- Yummy!
GRILLED LEMON-TARRAGON LOBSTER
Categories Low Carb Quick & Easy Lemon Lobster Summer Tarragon Bon Appétit
Yield Serves 2; can be doubled
Number Of Ingredients 6
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.
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- In a large saucepan, melt 3 tablespoons of the butter. Add the leeks and cook over moderate heat, stirring occasionally, until just tender, about 5 minutes. Add the wine and chopped tarragon and cook until the wine evaporates, 2 to 3 minutes. Add the cream and season with salt and pepper. Cover partially and cook over low heat until the cream is slightly reduced, about 10 minutes. Scrape the mixture into a blender and puree until smooth. Return the creamy leek sauce to the saucepan and season with salt and pepper. Cover and keep warm.
- Melt 1 tablespoon of the butter in a small skillet. Add the shredded beet, season with salt and pepper and cook over moderately high heat, stirring constantly, until tender, about 8 minutes. Stir in the lemon juice.
- In a medium saucepan, melt the remaining 4 tablespoons of butter in the water over moderately low heat, whisking constantly. Add the lobster meat and cook just until heated through, 1 to 2 minutes. Keep warm.
- Meanwhile, cook the pasta in a large pot of boiling salted water until barely al dente. Drain, reserving 1 cup of the pasta cooking water. Return the pasta to the pot and add the leek sauce, reserved pasta water and the butter from the lobster; season with salt and pepper and toss to coat. Transfer the pasta to plates or shallow bowls and top with the lobster meat. Garnish with the beets and tarragon leaves and serve at once.
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