CRAB-STUFFED LOBSTER TAILS WITH BLENDER BEARNAISE SAUCE
Nothing makes me feel more fancy than lobster, and these lobster tails-stuffed with a crab cake mix-are sensational. And, since I'm a self-proclaimed sauce girl, I like to serve my Blender Béarnaise sauce over the top. That's right-I've made homemade béarnaise sauce easier than ever, so if you've been shy about making it, you should give this method a try!
Provided by Kardea Brown
Categories main-dish
Time 55m
Yield 6 servings; 1 cup sauce
Number Of Ingredients 18
Steps:
- For the lobster: Preheat the oven to 425 degrees F.
- Cut the middle of the tops of the lobster shells with kitchen shears all the way down to the bottoms of the tails. (Be careful not to cut the lobster meat.) Carefully loosen the meat from the shells. Cut a slit lengthwise down the meat of each.
- Combine the butter and lemon zest in a bowl. Set aside.
- Whisk together the mayonnaise, mustard, sherry, Worcestershire sauce, seafood seasoning and egg. Fold in the crackers and crabmeat. Stuff the crab mixture into the slits in the lobster tails. Brush the crab and lobster with the melted butter.
- Place the lobster tails on a rimmed baking sheet. Bake until the lobster turns opaque and is cooked through, 8 to 10 minutes. Switch the oven to broil and broil until the crab stuffing is browned, 2 to 3 minutes.
- Meanwhile, make the blender béarnaise sauce: Combine the wine, vinegar, shallot and 1 tablespoon of the tarragon in a small saucepan over medium-high heat. Simmer until the mixture is reduced by half, about 2 minutes. Remove from the heat and let cool completely.
- Place the egg yolks in a blender and add the cooled wine mixture. Purée for 30 seconds.
- Melt the butter in a small saucepan over medium-high heat until very hot. With the blender running, pour the melted butter through the blender top, blending until the sauce is smooth and thickened. Remove from the blender and stir in the remaining tablespoon tarragon and season with salt and pepper. Set aside. (The sauce will continue to thicken as it stands.)
- Serve the béarnaise sauce with the lobster tails.
AMAZING SEAFOOD PASTA WITH LOBSTER
Better than any seafood pasta I've had in any restaurant! Lobster, crab, and shrimp make this savory dish a crowd pleaser. Serve with sliced French bread.
Provided by GreekMuse
Categories Main Dish Recipes Seafood Main Dish Recipes Crab
Time 35m
Yield 4
Number Of Ingredients 12
Steps:
- Bring a large pot of lightly salted water to a boil. Cook bow-tie pasta at a boil, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain, add 1 tablespoon butter, and stir. Set aside and keep warm.
- Melt remaining butter in a large saucepan over medium heat. Add shallot and cook until softened, about 1 minutes. Add cream and wine and bring to a boil. Add cayenne pepper, saffron, salt, and black pepper. Reduce heat to a low simmer for 10 minutes; sauce will not thicken.
- Heat a frying pan over medium heat. Add shrimp and cook until opaque, 3 to 5 minutes. Add lobster and crab and cook until heated through, about 2 minutes more. Season lightly with salt and black pepper.
- Add seafood combination to the pot with the sauce and stir. Add lemon juice and simmer over low heat 10 minutes more.
- Serve cooked pasta in individual bowls with 2 ladles of sauce on top. Fold sauce gently into pasta and top with a dash of black pepper.
Nutrition Facts : Calories 1116.4 calories, Carbohydrate 90.5 g, Cholesterol 433.5 mg, Fat 57.3 g, Fiber 5.1 g, Protein 58.2 g, SaturatedFat 33.8 g, Sodium 735.4 mg, Sugar 4.3 g
CRAB STUFFED SALMON WITH LOBSTER SAUCE
Make and share this Crab Stuffed Salmon With Lobster Sauce recipe from Food.com.
Provided by LilPinkieJ
Categories Crab
Time 1h10m
Yield 2 serving(s)
Number Of Ingredients 17
Steps:
- Make the Lobster Sauce:.
- Combine all ingredients in sauce pan. Bring to a boil, add roux, set aside.
- Make the Crab Stuffing:.
- Melt butter and sauté onion, celery, and red pepper until onions are translucent. Remove from heat. Combine remaining ingredients except crab stock. Add crab stock slowly until mixture becomes moist.
- Assembly:.
- Par cook bacon in 350 degree oven for 3 minutes. Take salmon halves and place crab stuffing on top. Roll salmon length-wise. Wrap with bacon and adhere w/ toothpick. On baking sheet, place salmon and add about ½ cup water. Place in 375 degree oven for approximately 25 minutes. At about 15 minutes into cooking, sauté asparagus. Heat Sauce. Place sauce on plate. Add salmon on top and then asparagus to liking.
Nutrition Facts : Calories 1411.6, Fat 97.9, SaturatedFat 54.5, Cholesterol 329, Sodium 1295.5, Carbohydrate 79.5, Fiber 6, Sugar 9.6, Protein 42.3
NONNA'S CRAB AND LOBSTER WITH SPAGHETTI
This recipe is adapted from "Pasta Sfoglia," by Ron and Colleen Suhanosky (Wiley, 2009), which also has a recipe for preserved lemons. Serve this dish with nutcrackers, so that guests can work on their own crabs and lobster tails. The job can get messy, so have extra napkins on hand.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 11
Steps:
- Heat grapeseed oil, garlic, crabs, and red-pepper flakes in a stockpot over medium-high heat. Cook, stirring occasionally, for 5 minutes. Add tomato puree and 4 cups water. Bring to a boil. Reduce heat to medium. Cook until sauce is reduced by half, about 1 1/2 hours. Add lobster tails and 2 cups water. Cook for 30 minutes. Let cool. Refrigerate in pot for at least 4 hours or up to overnight.
- Stir in remaining 1 1/2 cups water. Bring to a boil over medium-high heat. Reduce heat, and simmer until crabs and lobster tails are heated through, about 5 minutes. Remove crabs and lobster tails; transfer to a serving bowl. Add preserved lemons, 2 teaspoons salt, and the pepper to sauce.
- Bring a large pot of salted water to a boil. Cook spaghetti until just al dente. Drain. Transfer to sauce, and gently toss to coat. Immediately transfer spaghetti to a platter, and serve with crabs and lobster tails.
SEAFOOD (CRAB, SHRIMP AND LOBSTER) BOIL AND HOW TO OPEN AND EAT
This was fun. This is our 5th summer having this. Of course it 's always different! This year my DS 's Lydia brought the lobster, and Theresa brought the Dungeness crabs as well as regular crabs. This is made in those outdoor boiler-fryers. But I won 't stop you from making it on your stove top. We covered the table with plastic tablecloths then covered it with brown paper (paper used for wrapping packages). And of course you can cut down the recipe. Just leave the first 8 ingredients as is then add whatever and amount of seafood you 'd like. Don 't forget the bibs or aprons and nutcrackers, hammers, small mallets, nut picks and paper towels. Oh an empty large foil pan or a trash can for discarding the shells. Don't forget plenty of beer! Crawfish and mussels would be great in this too. Check out the step X step demo of this http://www.recipezaar.com/bb/viewtopic.zsp?t=225384
Provided by Rita1652
Categories Crab
Time 1h
Yield 20-24 serving(s)
Number Of Ingredients 17
Steps:
- In a very large outdoor boiler/fryer or in a very large pot heat first 9 ingredients. Using half the water and adding as you need it so food is completely submerged with an extra 2-4 inches to cover.
- When it comes to a boil lower heat to medium high and add sausages cook 3 minutes add potatoes cook for 8 minutes add corn and Dungeness crabs cook for 4 minutes and follow with rest of the crabs cooking for 7 minutes. There should be enough water so that the crab is completely submerged.
- Strain into a large pot or bowl set aside and cover.
- If needed add more beer or water into the cooking liquid.
- Add lobster into pot and cook for 5 minutes.
- Add clams for 1 minute add shrimp for 3-4 minutes, toss.
- Dump and Serve on table covered with brown paper with melted butter, lemon, salt, and cocktail sauce.
- Open a lobster-- To open a boiled or steamed lobster.
- Break off large claws; separate tail from body; take body from shell, leaving "lady" or stomach on shell.
- Put aside green fat and coral; remove small claws; remove woolly gills from body, break later through middle and pick out meat joints.
- Cut with very sharp scissors through length of underside of tail, draw meat from shell,yum.
- Draw back flesh on upper end and pull off intestinal cord.
- Break edge of large claws and remove meat.
- Enjoy!
- For the Crab--.
- Twist off the legs and claws, take the mallet, and have fun gigging out the meat with forks or picks.
- Pry off the crabs "apron," the small flap on the underside, and discard it.
- Next, with the crab upside down, press down on one side of the top shell and pull up on the center and leg sections with the other hand until they come apart, discard top shell. Also, discard the intestine, which runs down the center of the back.
- Remove the gills (NOT EDIBLE) from each side and discard.
- The greenish yellow "mustard." Of course, it's not really mustard (it is the crustacean's equivalent of a liver). Many do eat it, but probably as many just toss it.
- The "crab butter" (the yellow, mushy stuff in the cavity. Is consider a delicacy and there are recipes that call for them. So, set them aside if you like. If not discard.
- Snap crab body in half.
- The edges where the two halves have broken open are where you'll find the biggest chunks of crabmeat. Pull it out with your fingers. As you dig deeper into the body closer to the leg openings, a knife or pick comes in handy. There are smaller cavities here, which should not be overlooked.
- To Crack claws either use a mallet or a nutcracker. A mallet is fairly self-explanatory but look out for flying bits of shell and juice.
- Before you roll up the mess in the paper, carefully check that no utensils or, even worse, a stray uneaten claw gets thrown away by accident.
- Be sure to put the garbage bags in tightly sealed cans to keep animals out. Even if you wash your hands thoroughly with soap the smell of crabs and Old Bay may linger for a day. Rubbing lemon juice mixed with baking soda on your hands will remove this odor.
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