BUTTER POACHED LOBSTER SHOOTERS
Provided by Food Network
Categories appetizer
Time 27m
Yield 8 to 10 shooters
Number Of Ingredients 4
Steps:
- Reserve 1 cup of clarified butter and try to keep warm.
- Place lobster tails in a large pot and cover with the remaining butter. Add 3 cloves of garlic to the pot. Poach on a low heat until the lobster shell changes color and meat is cooked. Allow to cool slightly and harvest meat from tails. Chop meat into bite-size pieces.
- While meat is still warm, assemble the shooters. In shot glass pour a bit of the reserved warm butter into each glass. Top with lobster meat and drizzle with a bit of the lemon juice.
POACHED LOBSTER WITH CAVIAR MOUSSE AND DIJON MUSTARD SAUCE
Steps:
- To make the caviar mousse, mix the mustard and the whipped cream gently together until smooth. Add the finely chopped shallots, and season with salt and pepper. Gently fold in the caviar without breaking the eggs. Set aside.
- To prepare the sauce, combine the creme fraiche with the mustard until it thins out a little. Season with salt and pepper.
- To serve the dish, simply place a cookie ring on the plate. Fill the ring with the caviar mixture, and remove the ring. Place half of a lobster tail on the caviar mixture, and a lobster claw in front of it. Drizzle some mustard sauce around the food. Decorate with some algae, toast, and a sprinkle with black mustard seeds.
BUTTER-POACHED LOBSTER ROLLS WITH CELERY FENNEL SLAW
Provided by Eric Greenspan
Categories main-dish
Time 1h30m
Yield 6 servings
Number Of Ingredients 16
Steps:
- Bring a large pot of salted water to a boil.
- Remove the claws and tails from the lobsters. Boil the tails for 1 minute and the claws for 4 minutes, then remove from the water. Immediately remove the meat from the shells and set aside.
- Add the oil to a medium saucepan over medium-high heat. Add and sweat the onions, garlic and bay leaves until the onions are translucent, about 3 minutes. Carefully add the vermouth and reduce until dry, about 2 minutes. Add the cream, then reduce by two-thirds, until thick. Slowly whisk in the pound of butter little by little until fully emulsified. Add the lobster tail and claw meat to the butter cream sauce and poach over low heat at 165 degrees F until cooked through, 7 to 10 minutes. Remove the lobster from the pan and allow to cool just to the touch. Rough chop and set aside.
- Add the mustard seeds, vinegar, sugar and 1 tablespoon kosher salt to a small saucepan and bring to a simmer. Meanwhile, separate the celery into stalks. Using a Japanese mandoline, slice the celery into paper-thin strips. Cut the fennel bulb into quarters. Using the Japanese mandoline, slice the fennel bulb paper thin.
- In a medium bowl, toss the celery slices, fennel slices, mustard oil and 2 tablespoons pickled mustard seeds. Taste and adjust as desired with more mustard seeds. Keep cool until ready to serve.
- In a 12-inch cast-iron pan, melt the remaining 2 tablespoons butter and griddle the buns, top side-down, over medium-high heat until golden brown.
- Open the buns and fill with spoonfuls of the lobster mixture. Top with a handful of the slaw and garnish with the reserved fennel fronds.
LOBSTER TAILS WITH CLARIFIED BUTTER
Provided by Giada De Laurentiis
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Light the coals in a fire pit 1 hour before cooking or preheat a gas or charcoal grill.
- Using kitchen shears or a sharp knife, cut through the top shell lengthwise. Cut a slit through the meat lengthwise taking care not to cut through the bottom shell. Gently pull the shells apart. Thread a skewer, starting at the underside base of the tail, along the inside of the bottom shell. Brush the meat with 1/4 cup of the clarified butter. Wrap the lobster tails in heavy-duty aluminum foil. Bake for 12 to 15 minutes or until the lobster meat is opaque.
- Place the remaining clarified butter in a butter warmer or dipping bowl. Remove the meat from the lobster shells and dip in the Clarified Butter.
- In a small, heavy bottomed saucepan, heat the butter over medium-low heat. Pour the mixture into a 2-cup glass measuring jug. Let the melted butter stand for 5 minutes. Using a spoon, remove the foam from the top of the butter. Place the lemon zest in small bowl. Pour the clarified butter over the lemon zest and discard the milk solids left in the bottom of the jug.
- Yield: 1 1/4 cups
PERFECT POACHED LOBSTER
Provided by Ina Garten
Categories main-dish
Time 40m
Yield 1 pound cooked lobster meat
Number Of Ingredients 2
Steps:
- Fill a very large (18- to 20-quart) stockpot 3/4 full with water, add 2 tablespoons of salt, cover and bring to a full rolling boil. Immerse the lobsters in the water and cook for 10 minutes, until an instant-read thermometer inserted into the middle of the underside of a tail registers 140 degrees F. (Don't worry if the water doesn't come back to a boil.) Remove the lobsters with tongs and set aside until cool enough to handle. Remove the lobster meat from the shell, including the claws.
EASY ONE PAN STEAM LOBSTER TAILS WITH WINE, BUTTER GARLIC SAUCE
I was experimenting one night before a dinner party. I decided to make lobster tails which I have never done before. I threw together flavors that I thought would taste good!! It was a hit...Everyone loved it!! I had to write the recipe down for a few people!! The best part of all it was easy and all in one pan!!! Try it and let me know if you like it!! If you find things that make the recipe better let me know!!!!!
Provided by Smadden
Categories Lobster
Time 13m
Yield 5 serving(s)
Number Of Ingredients 4
Steps:
- First you will need a sauce pan that has a steamer basket. If your lobster tails are frozen thaw them out. Cut the top of the lobster tail enough to allow expansion of the meat. In the sauce pan - on a medium low heat mix together the garlic, butter and white wine stirring occasionally. Once the butter wine mix comes to a boil, place the steam basket and cover. Let the Lobster tails steam for 8 minutes. They will turn bright red. Set aside. Using a strainer, pour the butter wine mixture into serving cups. Use the butter wine mixture to dip the lobster tails inches I hope you enjoy it!
GRILLED LOBSTER TAILS WITH LEMON & HERB BUTTER
Treat guests to grilled lobster tails served with a lemon, garlic and parsley butter. They take a little effort, but make an impressive dinner party dish
Provided by Barney Desmazery
Categories Dinner, Main course
Time 30m
Yield Serves 4
Number Of Ingredients 8
Steps:
- Make the butter by mixing together all the ingredients, then season and set aside. Can be made two days ahead. Remove from the fridge to soften before using.
- Use kitchen scissors to cut along the tops of the lobster shells, then flip the tails over and crack the ribs of the shell. Use your fingers to open the shell and loosen the meat keeping it attached at the base and pull it half out. Use a knife to cut along the top of the tail without cutting all the way through and remove the vein if you see one. Sit the tail in a shallow roasting tray and add some butter to each one. Tails can be prepared a few hours ahead and chilled.
- Heat the grill to high, then grill the lobster tails for 10 mins until cooked through. Put them on plates and drizzle with the butter from the pan, or pour the butter into a ramekin and put it in the middle of the table for dipping the lobster meat in. Serve with lemon wedges and scatter with extra parsley, if you like.
Nutrition Facts : Calories 325 calories, Fat 27 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 1 grams carbohydrates, Sugar 1 grams sugar, Fiber 0.1 grams fiber, Protein 19 grams protein, Sodium 1.42 milligram of sodium
LOBSTER MUFFINS WITH POACHED EGG, CAVIAR, SPINACH & HOLLANDAISE
Turn Eggs Benedict into a gourmet treat, perfect for a celebration breakfast or indulgent brunch - use shop bought muffins to save time
Provided by Tom Kerridge
Categories Breakfast, Brunch, Supper
Time 1h5m
Number Of Ingredients 23
Steps:
- First make the muffins. Mix together the flour, yeast and 3/4 tsp salt in a food mixer with the dough hook, or in a large bowl if making by hand. Add the milk and egg, and mix to a dough. Leave the mixture in the machine with the motor running and knead the mix for 5-6 mins until it becomes elastic and smooth, or for 10-15 mins by hand. Place the dough in a bowl, cover with cling film and place in a warm spot to prove.
- When it has doubled in size, punch the dough down with your hand and turn out. Dust your work surface and a baking tray with the polenta or semolina. Roll out the dough until 2.5cm thick and cut out muffins using a 9cm straight-edged cutter - you should have about 4 muffins. Transfer them to the tray, cover with cling film and leave to prove for 20-25 mins or until doubled in size.
- Put a piece of baking parchment in a non-stick frying pan and put the pan on a low heat. Gently transfer the muffins to the pan and cook them in batches for 5-6 mins each side until they are toasted and brown. Remove from the pan and leave to cool on a wire rack. When cool, these freeze very well in freezer bags - then simply toast them from frozen. Keep 2 out for your lobster.
- To make the hollandaise, put the wine, vinegar, shallot, tarragon and peppercorns in a small pan and bring to the boil. Simmer for 8-10 mins or until the mix is reduced to one-third of its original volume. Remove from the heat and leave to cool. Meanwhile, fill a pan one-third with water, bring to the boil, then reduce to a simmer. Strain the infused vinegar mixture into a mixing bowl, add the egg yolk and a large splash of water. Place the bowl over the top of the pan of simmering water (but not touching the water) and whisk. The sauce will lighten in colour and fluff up - this is called a sabayon. Do not overcook or it will look like scrambled eggs. When it is fluffy but firm, add the splash of double cream, then slowly pour in the melted butter - not too quickly - imagine you are making mayonnaise, drizzling in a small amount at a time. When all the butter has been incorporated, season with salt, cayenne and lemon juice. Pass the hollandaise through a fine sieve into a bowl. Cover with cling film and keep warm until needed.
- Prepare the lobster. Twist the claws and pull the tail off the lobster, then bash the claws with a rolling pin to crack the shell and reveal the meat. Remove the shell from the tail, then cut the tail in half lengthways and remove the intestine. You should now have half a tail and a claw per person. Remove the meat from the shell. To reheat the meat, melt the butter with 2 tbsp water in a medium saucepan. Add the lobster meat and warm over a gentle heat.
- To poach the eggs, bring a small pan of water to the boil and add a splash of white wine vinegar. Spin the water around with a slotted spoon and crack in the eggs - they must be very fresh. Turn off the heat and leave them to poach for 2-3 mins until set but still soft.
- Meanwhile, melt the knob of butter in a pan. Add the spinach and stir until it starts to wilt. Season and grate over a little nutmeg. Remove from the heat and drain the spinach on kitchen paper. To serve, halve 1 muffin and lightly toast to warm through. Put half a muffin on each plate and top with the spinach, then add the portioned warm lobster. Place a poached egg on top, then spoon over the hollandaise and a dollop of caviar.
Nutrition Facts : Calories 568 calories, Fat 34 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 2 grams sugar, Fiber 3 grams fiber, Protein 29 grams protein, Sodium 1.5 milligram of sodium
LOBSTER TAILS WITH CITRUS BUTTER
Make and share this Lobster Tails with Citrus Butter recipe from Food.com.
Provided by GinnyP
Categories Lobster
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Cut the lobster tails down the center through the meat but not all the way through the shell.
- Fold over butterfly style.
- Combine remaining ingredients and brush over the meat.
- Put some foil over your grill and place the tails, shell side down on the foil.
- Cook, covered, for about 14-16 minutes until the meat is firm and white.
- Brush occasionally while cooking.
- Loosen the meat slightly before serving and brush one last time with the citrus butter.
- NOTE: We broiled instead of grilled.
- Used a broiling pan with the broiler on low, with the tails about 6 inches from the heat source and watched them the entire time.
- We serve with the remaining citrus butter.
- You may choose to make extra.
Nutrition Facts : Calories 245.7, Fat 13.4, SaturatedFat 7.6, Cholesterol 119.8, Sodium 266.1, Carbohydrate 3.4, Sugar 0.2, Protein 26.4
More about "butter poached lobster tails with caviar mousse food"
BUTTER POACHED LOBSTER - THE WOODEN SKILLET
From thewoodenskillet.com
Reviews 4Servings 2Cuisine AmericanCategory Dinner
BUTTER POACHED LOBSTER TAILS - UMAMI GIRL
From umamigirl.com
4.5/5 (65)Calories 929 per servingCategory Fish + Shellfish
- Remove the tails from their shells: Use kitchen shears to cut all the way down the underside of the shell and then pry the shell open like a book. Wiggle your thumb between the meat and the top of the shell and remove the meat in one piece by gently but firmly prying it out of the open shell. If you see a "vein" (actually the digestive tract) running down the center of the tail, cut a slit into the underside of the tail and remove the vein.
- Make the poaching liquid / beurre monté. Set a 10-inch skillet over medium-low heat (180°F if you have an induction burner or other way of keeping the heat constant). Pour in the water and let it heat up a bit. Add one piece of butter and whisk into the water until melted. Then whisk in the second piece.
- One by one, whisk in the remaining pieces of butter, waiting for each one to melt before adding the next. Use an instant read thermometer to keep an eye on the temperature of the beurre monté. You'll need to keep it between 160°F and 189°F, aiming for 180°F.
POACHED LOBSTER TAIL RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
BUTTER POACHED LOBSTER TAILS RECIPE FROM H-E-B
From heb.com
10 BEST BUTTER POACHED LOBSTER RECIPES | YUMMLY
From yummly.com
LOBSTER AND CAVIAR GRATIN RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
HOW TO BUTTER POACH LOBSTER | RECIPE FOR BUTTER …
From lobsteranywhere.com
10 BEST BUTTER POACHED LOBSTER RECIPES | YUMMLY
From yummly.co.uk
BUTTER POACHED LOBSTER WITH LINGUINE RECIPE | LAND O’LAKES
From landolakes.com
BUTTER POACHED MAINE LOBSTER TAILS - MAINE LOBSTER RECIPE
From lobsterfrommaine.com
BLOG: BUTTER POACHED LOBSTER TAILS | LOBSTER GRAM CHICAGO
From lobstergram.com
PERFECT BUTTER POACHED LOBSTER TAIL - EASY LOBSTER RECIPE
From blackberrybabe.com
PAN-ROASTED LOBSTER WITH CHIVE BEURRE BLANC - FOOD & WINE
From foodandwine.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love