Boiled Lobsters With Tarragon Butter Food

BOILED LOBSTERS

Steps:

• Fill a large stockpot about half full of water. Add the salt and bring to a boil. When the water has come to a rolling boil, plunge the lobsters headfirst into the pot. Clamp the lid back on tightly and return the water to a boil over high heat. Reduce the heat to medium and cook the lobsters for 12 to 18 minutes (hard-shell lobsters will take the longer time), until the shells turn bright red and the tail meat is firm and opaque when checked.
• Lift the lobsters out of the water with tongs and drain in a colander. Place underside up on a work surface and, grasping firmly, split the tails lengthwise with a large knife. Drain off the excess liquid. Serve with melted butter and lemon wedges.

GRILLED LOBSTER WITH TARRAGON BUTTER SAUCE

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.

LOBSTER IN TARRAGON SAUCE

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!

LOBSTER RECIPES - FOR COOKED LOBSTER OR CRAYFISH

Steps:

• If lobster was frozen, thaw lobster overnight in a bowl or tray (with sides to catch liquid). Drain well before use.
• Cut between head and tail: Insert a small knife at a 45 degree angle into the gap between the tail and head. Cut along the top and sides through to the middle - no need to do underneath.
• Separate head from tail: Twist the tail to separate it from the head. It will pull out meat from the head as well.
• Clean: Scrape or trim off any yellow of black residue on the end that came out of the head.
• Cut underside: Cut down both sides of the soft shell on the underside of the tail. Then peel it back like a can of sardines to reveal the lobster flesh.
• Remove flesh: Carefully remove the flesh - it should come off the shell cleanly.
• Remove poop vein - if you see a poop vein (black "string" down the back of the lobster tail meat), then carefully pull it out. If you stretch the meat out straight, you should be able to pull it out in one go. Otherwise, pick it out when you slice it. (Sometimes poop vein is thick, sometimes barely there!)
• Residual meat in head: There will be some residual meat in the head that can be used. The yellow "mustard" (called tomalley) has very intense lobstar flavour but is an acquired taste... I do not eat it!
• How to serve: Lobster tail meat can be served whole, sliced into thick or thin pieces or diced, depending on use. I do not recommend shredded as it loses juiciness.
• Make Sauce per the Dipping Sauces recipe.
• Serve alongside lobster for dipping. Either cut the lobster into bite size pieces, or serve whole for people to cut themselves. Plate it up individually or on a share platter.
• Make the Prawn Cocktail recipe but substitute prawn for lobster cut into small bite size pieces.
• Melt butter in a small skillet over medium heat. Once foamy, add garlic and cook until light golden. Remove from stove, add lemon juice and parsley.
• Serving: Pour into serving bowl and serve alongside lobster. Garnish with parsley leaves and lemon wedges.
• Eating: Let people either dip in bite size pieces or drizzle over lobster, plated up indivudually or on a share style plate. Mop plate clean with crusty bread!
• Make the sauce per the Lemon Browned Butter Sauce recipe.
• Slice the lobster into bite size pieces. Pile onto plate or arrange on indivudual plates. Sprinkle with salt (necessary as browned butter is unsalted).
• Serving: Drizzle with some browned butter, then serve more on the side. Garnish with parsley leaves and lemon wedges.
• Eating: To eat, dip or drizzle lobster with more browned butter. Mop plate clean with crusty bread!
• Blitz ingredients in a Nutribullet or small food processor until it becomes a paste. It should be smooth but a bit of courseness for texture ie don't blend into a smoothie.
• Slice lobster into bite size pieces. Arrange on indvidual plates or share plate. Drizzle little dollops of salsa verde over lobster - don't go overboard, the flavour is quite strong!
• Garnish with lemon wedges & parlsey leaves, serve.
• Place lobster in a bowl. Add mayonnaise, lemon, chives, celery, green onions, salt and pepper. Gently toss to coat.
• Split then generously butter buns or rolls. Stuff generously! Makes 2 mini brioche buns or 3 round rolls.

BAKED LOBSTERS WITH TARRAGON-CREAM SAUCE

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.

GRILLED LEMON-TARRAGON LOBSTER

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.

CREAMY LOBSTER AND CORN PAPPARDELLE

Steps:

• Fill a bowl with ice and water. Bring a large stockpot of water to a boil. Place the lobster, head first, into the water. Boil until the lobster is bright red, about 12 minutes. Plunge the lobster into the ice water to stop cooking. Remove the lobster meat from the claws and tail. Coarsely chop into bite-size pieces, and set aside.
• Cook the pasta in salted water according to the package directions. Drain, set aside and keep warm.
• While the pasta cooks, make the sauce. Melt the butter in the oil in a large deep skillet over medium-high heat. Add the corn and cook until it begins to brown, about 7 minutes. Add the shallot, celery, and garlic and cook until tender, about 5 minutes.
• Add the wine and cook until reduced by half, 2 minutes. Stir in the heavy cream and cook until the sauce thickens, 2 to 3 minutes. Stir in the cheese, chives, and tarragon and season to taste with salt and pepper. Add the pasta and lobster and toss well to coat. Divide the pasta between serving bowls and garnish with additional tarragon and chives, if desired.

GRILLED GARLIC TARRAGON LOBSTER TAILS

Steps:

• Preheat grill.
• Remove the soft part of lobster tail with scissors.
• Hit shell lightly with a mallet to make it lie flat.
• Melt butter in saucepan and add garlic, ginger, tarragon, mustard and salt.
• Spoon some of the butter mixture over tails and reserve remaining.
• Let stand 20 minutes.
• Grill lobster 4 inches from heat for 10 - 15 min with meaty side up, basting frequently with reserved butter mixture.

BOILED LOBSTERS WITH TARRAGON BUTTER

Steps:

• Fill a 6-quart pot three fourths full with salted water and bring to a boil. Plunge lobsters headfirst into water and boil, covered, 7 to 8 minutes. Transfer lobsters with tongs to a colander and drain head down to remove excess liquid.
• Finely chop shallot. In a small saucepan melt butter with shallot, tarragon, vinegar, and salt and pepper to taste.
• Arrange lobsters on a platter and using kitchen shears remove thin, hard membrane from underside of each tail by cutting just inside outer edge of shell.
• Spoon some tarragon butter over each lobster tail and serve remainder on the side.