CHINESE LOBSTER SAUCE
Found this on About.com: Chinese Food. People are often surprised to discover that this popular dish doesn't contain lobster at all. The name comes from the fact that one of the ingredients is fermented black beans, which the Cantonese use when preparing Cantonese lobster.
Provided by Nado2003
Categories Sauces
Time 40m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Combine the ground pork with the soy sauce, pepper and cornstarch. Marinate the pork for 15 minutes.
- Rinse the black beans, letting them sit in the water for a few minutes to soften. Drain. Use a cleaver or knife to finely chop the beans. Peel and mince the garlic clove. Mash the garlic together with the soaked black beans. Wash the green onion and cut on the diagonal into 1-inch pieces.
- In a small bowl, mix together the soy sauce, sherry, sugar, and chicken broth. Set aside. In a separate small bowl, dissolve the cornstarch in the water and set aside.
- Lightly beat the eggs with the salt.
- Heat the wok over medium high to high heat. Add 2 tablespoon oil, swirling to coat the sides. When oil is ready, add 1/2 of the mashed black beans and garlic mixture. Stir-fry until aromatic. Add the ground pork. Stir-fry until it changes color. Remove and clean out the wok.
- Add 1 tablespoon oil. When the oil is hot, add the second half of the bean and garlic mixture. Stir-fry until aromatic. Add the sauce. Give the cornstarch and water mixture a quick re-stir and add to the sauce, stirring quickly to thicken. Add the ground pork back into the pan. Stir in the green onion.
- Stir in the beaten eggs. Remove the sauce from the heat, pour over shrimp or lobster and serve.
Nutrition Facts : Calories 216.4, Fat 15.6, SaturatedFat 4, Cholesterol 126.2, Sodium 760.9, Carbohydrate 5.6, Fiber 0.3, Sugar 1.8, Protein 9.8
LOBSTER MORNAY SAUCE
This recipe is very simple to make, and you can substitute crab or shrimp for the lobster. I use all three when we are craving seafood. Serve over rice or pasta.
Provided by SWIZZLESTICKS
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Seafood
Time 30m
Yield 4
Number Of Ingredients 8
Steps:
- Melt the butter in a medium saucepan over medium heat. Slowly cook and stir mushrooms in the butter until tender. Mix in lobster meat. Cook until opaque. Remove mushrooms and lobster from saucepan and set aside.
- Reduce heat to low. Place flour in pan. Cook and stir approximately 2 minutes, then stir in chicken broth, heavy cream and pepper. Simmer 5 to 10 minutes, or until thickened.
- Stir mushrooms, lobster and Parmesan cheese into the sauce mixture. Continue cooking 5 minutes.
Nutrition Facts : Calories 486.8 calories, Carbohydrate 9.8 g, Cholesterol 228.6 mg, Fat 37.6 g, Fiber 0.5 g, Protein 27.8 g, SaturatedFat 23 g, Sodium 594.3 mg, Sugar 0.5 g
CREAMY LOBSTER LINGUINE
Provided by Giada De Laurentiis
Categories main-dish
Time 50m
Yield 6 servings
Number Of Ingredients 15
Steps:
- Heat a large straight-sided skillet over medium heat. Add the olive oil and bacon and cook until the bacon is beginning to crisp, 8 minutes. Add the shallots, garlic and red pepper flakes and cook for an additional 3 minutes, until fragrant. Add the salt, tomato puree and cream; stir to combine. Reduce the heat to low and simmer for 5 minutes.
- Bring a large pot of salted water to a boil. Cook the linguine for 1 minute less than the package instructions, about 10 minutes. Using tongs, remove the pasta from the water and add it directly to the pan with the sauce. Sprinkle the cheese directly on the naked pasta and toss to coat in sauce. Add up to 1 cup of the pasta water to loosen the sauce as needed. Stir in the arugula, basil, tarragon, peas and lobster meat; simmer until everything is heated through, 1 minute. Serve with additional Parmesan if desired.
LOBSTER PASTA WITH HERBED CREAM SAUCE
Categories Milk/Cream Dairy Pasta Shellfish Tomato Sauté Quick & Easy Lobster White Wine Fall Bon Appétit
Yield Makes 10 servings
Number Of Ingredients 12
Steps:
- Bring very large pot of salted water to boil. Add lobsters. Boil until cooked through, about 12 minutes (or cook in batches, if necessary). Using tongs, transfer lobsters to large rimmed baking sheet. Remove meat from tail and claws; place meat in medium bowl. Remove any roe from bodies and place in small bowl. Cover and chill meat and roe (if any). Remove tomalley (green matter) from bodies and discard. Reserve bodies and shells.
- Heat oil in heavy large pot over high heat. Add reserved lobster bodies and shells. Sauté 3 minutes. Reduce heat to low. Add tomato paste; stir 3 minutes. Stir in tomatoes, wine, vinegar, garlic, tarragon, thyme, and parsley. Add cream; boil 2 minutes. Reduce heat to medium-low. Simmer just until lobster flavor infuses cream, stirring occasionally, about 20 minutes. Strain sauce into large bowl, pressing on solids to extract as much liquid as possible. Discard contents of strainer. (Lobster and sauce can be prepared 1 day ahead. Cover separately and chill.)
- Transfer sauce to heavy large saucepan. Cut lobster meat into bite-size pieces; coarsely crumble roe, if using. Add to sauce. Gently rewarm over low heat, stirring occasionally.
- Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain; return pasta to pot. Add sauce; toss over medium-high heat until sauce coats pasta, about 4 minutes. Season with salt and pepper. Transfer to large shallow bowl and serve.
GRILLED LOBSTER WITH CREAMY CHILI VINAIGRETTE
Categories Dairy Herb Shellfish Backyard BBQ Dinner Mayonnaise Seafood Lobster Fall Summer Grill/Barbecue Party Bon Appétit Pescatarian Peanut Free Tree Nut Free Soy Free
Yield Makes 2 servings
Number Of Ingredients 15
Steps:
- Mix first 8 ingredients in medium bowl. Whisk in 3/4 cup oil. Season vinaigrette with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate.)
- Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain. Rinse under cold water to cool. Drain. (Can be made 2 hours ahead.) Set aside.
- Prepare barbecue (medium-low heat) or preheat broiler. Brush lobster tails with remaining 2 tablespoons oil. Place lobster tails, meat side down, on grill. Grill 3 minutes. Turn over; grill until meat is opaque in center, about 5 minutes. Transfer to plate. Tent with foil.
- Melt butter in heavy large skillet over medium heat. Add pasta, chives and parsley; toss until heated through. Place pasta on plates. Top with lobster. Garnish with lemon. Serve with vinaigrette.
- *Available at Asian markets and in many supermarkets.
LOBSTER SAUCE (FOR STEAKS)
Make and share this Lobster Sauce (For Steaks) recipe from Food.com.
Provided by Randy M.
Categories Steak
Time 40m
Yield 2 Steaks and Sauce, 2 serving(s)
Number Of Ingredients 14
Steps:
- Cube chilled lobster lobster into quarter inch by quarter inch pieces. Melt 1/2 stick of butter over medium-low heat. Add sliced shallot, garlic, and cook until fragrant, about 5 minutes. simmer for another 5 minutes. Increase heat to medium. Add paprika; stir to blend. Add remaining 1/2 stick butter, 1 tablespoon at a time, stirring until melted and set aside. Combine wine, chopped shallot, and capers in saucepan. Boil over high heat until almost all liquid evaporates, about 1 minute. Remove from heat. Whisk yolks, lemon juice, and water in medium bowl. Place bowl over saucepan of barely simmering water. Whisk constantly until mixture is thick, about 3 minutes. Turn off heat. Whisk in lobster butter in 6 additions. Whisk in shallot mixture and tarragon. Season to taste with salt and pepper. Season with salt and pepper. Keep lobster sauce over warm water.
- Preheat grill/broiler. Rub steaks with coarse kosher salt and pepper. Broil until cooked to desired doneness, about 6 minutes per side for medium-rare (5 minutes per side if boneless). Serve with lobster sauce.
Nutrition Facts : Calories 483.7, Fat 31.5, SaturatedFat 17.7, Cholesterol 298.6, Sodium 586.2, Carbohydrate 4.1, Fiber 0.3, Sugar 0.4, Protein 41.4
LOBSTER IN TOMATO CREAM SAUCE
Lobster meat deserves some luxury and this recipe delivers. The tomato cream sauce is rich and luxurious and makes a perfect partner for tender lobster claws. If you have brandy on hand, use that instead of the wine for a sweet, oaky flavor that is marvelous with lobster. Serve this dinner over rice or pasta and grab a chunk of bread to mop up the extra sauce.
Provided by Dahn Boquist
Categories Main Dish
Time 22m
Number Of Ingredients 16
Steps:
- Heat the olive oil and butter in a skillet then add the onion. Saute the onion until it is soft then stir in the garlic and tomato paste.
- Add the wine or brandy and simmer until the alcohol is almost completely reduced.
- Add the tomato sauce, Italian seasoning, basil, sugar, salt, red pepper, and black pepper. Stir until well blended.
- Add the cream and the cheese. Simmer for 2 to 3 minutes or until slightly thickened.
- Stir in the lobster and cook for 1 to 2 minutes until the lobster meat is heated through.
Nutrition Facts : Calories 396 calories, Carbohydrate 9 grams carbohydrates, Cholesterol 115 milligrams cholesterol, Fat 28 grams fat, Fiber 1 grams fiber, Protein 22 grams protein, SaturatedFat 15 grams saturated fat, ServingSize 1, Sodium 700 grams sodium, Sugar 4 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 11 grams unsaturated fat
CREAMY LEMON PASTA WITH LOBSTER
Creamy Lemon Pasta with Lobster is the ultimate date-night-in meal. It starts by poaching lobster tails in white wine & thyme, and ends with a simple, creamy lemon infused sauce. For a creamy pasta dish, it's rich, as to be expected, but still light enough in flavor to be perfect for summer! Especially with a crisp glass of white wine or rosé!
Provided by Molly | Spices in My DNA
Categories Main Main Course Pasta
Number Of Ingredients 17
Steps:
- Begin by poaching the lobster tails. Add the wine and thyme to a medium saucepan. Bring to a boil. Once boiling, add lobster tails and reduce heat to medium. Cover and simmer for 5-6 minutes, or until they turn red and curl up into almost a ball. Remove from saucepan and let cool. Using kitchen shears or scissors, carefully cut down the belly of the lobster tail to remove the meat and chop into chunks. Set aside.
- Bring a large pot of water to a boil for the pasta, and season with a couple big pinches of salt. Cook pasta until al dente. (Don't forget to scoop out your pasta water before you drain it! I like to keep a mug or heat-safe measuring cup next to the stove so that I don't forget.)
- Meanwhile, start the cream sauce. Heat the olive oil in a large, nonstick skillet over medium heat. Add the shallot and garlic and season with a pinch of salt and a few turns of freshly cracked black pepper. Sauté for 1-2 minutes, stirring frequently, until fragrant and until you're just starting to see some caramelization. Add the cream, raise heat slightly and bring to a slow simmer. (Be sure to not heat the cream too high or bring it to a boil, or else the cream can separate!)
- Once cream is just bubbling, reduce heat and add the butter, lemon zest, parmesan, and salt. Stir until butter and parm are melted, and mixture is smooth and creamy. Start by adding 1/4 cup of the reserved pasta water and lemon juice and stir to combine. Add the chopped lobster into the sauce to heat through, for about 1 minute, stirring constantly. Season to taste with additional salt and pepper, if needed. Add the pasta and toss with tongs until the sauce coats the pasta. If the sauce seems like it's too thick and needs a little loosening up, add another splash of pasta water until the sauce coats the pasta to your liking.
- Portion into bowls and garnish with fresh basil leaves, lemon zest, freshly cracked black pepper, and lemon wedges. Serve immediately.
EMERIL'S HOMEMADE LOBSTER SAUCE
Don't toss out leftover lobster shells-use them to make this delicious sauce made with cognac, shrimp stock, vegetables, and cream.
Provided by Peggy Trowbridge Filippone
Categories Entree Dinner Sauce Ingredient
Time 1h40m
Number Of Ingredients 16
Steps:
- Gather the ingredients.
- Add the butter and oil to a medium, heavy stockpot over medium-high heat.
- Once the butter has melted, add the onion, celery, and carrots and then cook until soft, about 4 minutes. Add the shallots and garlic and cook until softened, about 2 minutes.
- Stir in the flour and continue to stir until the mixture is a light blond color, about 2 minutes.
- Add the cognac and stir for 30 seconds, scraping the bottom of the pot with a wooden spoon to release any browned bits.
- Add the lobster shells, then stir in the shrimp stock. Bring to a boil over high heat.
- Reduce the heat to medium-low and add the tomato paste, salt, paprika , and cayenne. Simmer uncovered, stirring often, until the sauce is slightly thickened, about 1 hour.
- Remove the shells and strain the sauce through a fine-mesh strainer into a medium saucepan.
- Add the heavy cream and bring to a boil over medium-high heat. Reduce the heat to medium and simmer briskly until the sauce is reduced to about 3 cups, about 15 minutes.
- Use warm with seafood dishes or as a finishing sauce. Enjoy.
Nutrition Facts : Calories 149 kcal, Carbohydrate 5 g, Cholesterol 33 mg, Fiber 1 g, Protein 3 g, SaturatedFat 7 g, Sodium 143 mg, Sugar 2 g, Fat 13 g, ServingSize 3 cups (12 servings), UnsaturatedFat 0 g
LOBSTER CREAM SAUCE
An elegant accompaniment to any baked fish.
Provided by John Dory
Categories Accompaniment
Number Of Ingredients 10
Steps:
- Melt the butter or margarine in a sauce pan
- Add the flour, salt and pepper, mix till well blended.
- Add the cream and milk and cook over medium heat, stirring constantly until it begins to thicken
- Add the sherry and cook for one more minute.
- Add the lobster meat, a dash of nutmeg and a dash of paprika, mix well and remove from heat.
- When fish comes out of the oven, (see baked haddock with lobster sauce) pour the lobster sauce over the top of the fish and continue to cook, for an additional 5 minutes.
CREAMY LOBSTER AND CORN PAPPARDELLE
The tender chunks of lobster paired with a rich tarragon and chive cream sauce and sweet corn may make this pasta dish decadent, but those ingredients don't have to break the bank. I often take advantage of when lobster tails are on sale at my grocery store, and I stock up then to make this pasta.
Provided by Kardea Brown
Categories main-dish
Time 1h
Yield 4 servings
Number Of Ingredients 14
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.
CREAMY LOBSTER SAUCE
Provided by Barbara Kafka
Categories condiments, sauces and gravies
Time 45m
Yield 3 cups
Number Of Ingredients 12
Steps:
- In a large, microwave-safe plastic bag, arrange lobsters head to tail. Twist the top of the bag shut. Cook in a 650- to 700-watt oven at 100 percent power for 8 minutes. Carefully remove from oven. Drain any liquid that has collected in the bag into a bowl. Remove lobsters from bag and allow to cool while proceeding with the recipe.
- In a 2-quart souffle dish, melt butter, uncovered, at 100 percent power for 2 minutes. Stir in onion and cook, uncovered, at 100 percent power for 3 minutes. Remove from oven. Whisk in Worcestershire, mustard and Tabasco. Set aside.
- Holding the lobster over the bowl, separate the head from the body. Using a spoon, scrape out tomalley and roe into the bowl, being careful to avoid the brain sac. Holding the feelers, squeeze the head to extract juices. Remove meat from tail and claws. Dice the tails. Reserve claws whole for garnishing.
- Add cream and chicken broth to onion/butter mixture. Heat, uncovered, at 100 percent power for 4 minutes. Whisk tomalley, roe and reserved juices into cream mixture. Cook, uncovered, at 100 percent power for 4 minutes. Add tarragon and reserved lobster tail meat and cook 2 minutes longer. Remove from oven. Season to taste with lemon juice, salt and pepper. Toss with hot fettucine. Garnish with reserved claws. Serve immediately.
Nutrition Facts : @context http, Calories 356, UnsaturatedFat 8 grams, Carbohydrate 5 grams, Fat 22 grams, Fiber 1 gram, Protein 33 grams, SaturatedFat 13 grams, Sodium 885 milligrams, Sugar 3 grams, TransFat 0 grams
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