LOBSTER RECIPES - FOR COOKED LOBSTER OR CRAYFISH
Here are 6 easy recipes for cooked lobster or crayfish that make the most of this luxury seafood! When you buy pre-cooked lobster, it's best to keep it simple to preserve the flavour in the flesh (flavour is better with freshly cooked raw lobster - but much more expensive to buy!).TOP TIP: Keep it simple and don't re-cook lobster that's already cooked (risk of drying out, loss of flavour). Treat it like buckets of cooked whole prawns you peel yourself!Rundown of each recipe in recipe notes below.
Provided by Nagi
Categories Starter
Number Of Ingredients 37
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.
CRAWFISH SALAD
Pile this creamy seafood salad into hot dog buns for an easy summer sandwich or serve over greens for lunch.
Provided by Amy Shirley
Categories HarperCollins Lunch Dinner Seafood Shellfish Shrimp Celery Bell Pepper Louisiana New Orleans Soy Free Dairy Free Peanut Free Tree Nut Free Gluten-Free and Fresh
Yield 6 servings
Number Of Ingredients 10
Steps:
- Mix everything together in a bowl and then refrigerate until you are ready to serve. It's really that easy. (I like to mix the mayo and lemon juice together before stirring it into the rest of the ingredients.)
- Do Ahead: Will keep in an airtight container for up to three days before getting funky.
SMOKED CRAYFISH SALAD
Provided by Food Network
Categories main-dish
Time 25m
Yield 4 servings as a good sized starter
Number Of Ingredients 7
Steps:
- Note: The only tricky part of this dish is smoking the crayfish. I used a domestic smoker that you should be able to find at a good hardware or kitchenware store. Follow the instructions with your smoker and you shouldn't have any problems.
- Bring the smoker to heat, then place in the crayfish tails and smoke over a moderate heat for 10 to15 minutes. To check if the tails are ready, take 1 piece out of the smoker and using a sharp knife, insert it into the thickest part of the tail. The flesh should be opaque in color, neither raw nor totally white. Take the tails from the smoker and leave to cool. If the tails aren't quite ready, just put back in the smoker and smoke a little more. The smoker will generate heat, so the hotter the smoker, the quicker the tails will cook. Once the crayfish are cool enough to handle, pry the meat from the shells and cut into thick chunks.
- Place the salad leaves in a large bowl and scatter on the crayfish, the tomatoes and the cheese. Whisk the avocado oil and the lemon juice together, season well, then pour dressing over the salad, and gently toss together. Eat immediately.
SMOKED WHITEFISH AND CRAYFISH SALAD
Steps:
- To blanch the haricots verts, add beans to boiling, salted water for 20 seconds. Remove beans from boiling water and add to ice water to preserve coloring and prevent further cooking.
- In a mixing bowl, combine the red wine vinegar, horseradish, dill, red onion, sour cream, and yogurt. Season with salt and pepper, to taste, and set aside.
- In separate bowl, fold together the celery, cucumbers, haricots verts, crayfish, and whitefish. Combine the dressing with the crayfish vegetable mixture. Fold in mixed greens, season, and serve.
CRAYFISH COCKTAIL WITH HORSERADISH CREAM
Give the classic prawn cocktail a twist by pairing crayfish tails with tangy horseradish and creamy avocado in this delicious dinner party starter
Provided by James Martin
Categories Starter
Time 15m
Number Of Ingredients 7
Steps:
- First, make the horseradish cream by mixing together the crème fraîche, horseradish sauce and half of the lime juice. Keep the sauce covered and chill until needed.
- Take two glass serving dishes and put 1 chicory leaf in each. Finely shred the rest of the chicory and divide it between the dishes. Stone, peel and thinly slice the avocado, toss in the remaining lime juice and put on the shredded chicory. Lay the crayfish tails over the top.
- Add the horseradish cream and a light sprinkling of cayenne pepper to serve.
Nutrition Facts : Calories 260 calories, Fat 20 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 1 grams sugar, Fiber 4 grams fiber, Protein 14 grams protein, Sodium 0.2 milligram of sodium
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