ROASTED LOBSTER TAILS WITH GINGER DIPPING SAUCE
Make and share this Roasted Lobster Tails With Ginger Dipping Sauce recipe from Food.com.
Provided by chia2160
Categories Lobster
Time 28m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 425 degrees F.
- FOR THE SAUCE: Combine mustard and water in a small bowl; stir well with a whisk.
- Stir in soy sauce, plum sauce, sherry, and ginger; set aside.
- FOR THE LOBSTER: Make a lengthwise cut through the top of each lobster shell using kitchen shears, cutting to, but not through, lobster meat; press shell open.
- Place the lobster tails, cut sides up, in a shallow roasting pan coated with cooking spray.
- Combine the oils and pepper, and spoon over the lobster meat.
- Bake at 425 degrees F for 13 minutes or until the lobster meat turns opaque.
- Serve lobster with sauce, and garnish with onions, if desired.
Nutrition Facts : Calories 362, Fat 7.2, SaturatedFat 1, Cholesterol 184.8, Sodium 1319, Carbohydrate 13.2, Fiber 0.4, Sugar 0.5, Protein 56
BROILED LOBSTER TAIL WITH SAUCE ARMORICAINE
This dish started out as a mistake and wound up a superb new idea.
Provided by Food Network
Categories main-dish
Yield 4 servings
Number Of Ingredients 18
Steps:
- Preheat oven to broil. Remove lobster head and rinse well. Remove claws, and legs. Remove meat from claws and cut up roughly. Break up lobster shell. Split lobster tail down the center, careful not to cut all the way through.
- In a large casserole dish or roasting pan, add 3 tablespoons clarified butter, the onion, scallion, garlic, and carrot. Saute over medium heat for a few minutes. Add parsley stalks, bay leaf, and thyme. Add the lobster head, claws, and legs. Saute until the shells turn bright red.
- Add the brandy and flambe. Douse the flames with the wine and fish stock. Add tomatoes. Season with salt and pepper, and bring the sauce to a simmer. Simmer for 20 minutes.
- Meanwhile, brush a broiler rack with rest of clarified butter. Place lobster tail on rack, cut side down. Broil for 8 minutes. Turn, drizzle cut side with a little clarified butter and cook another 6 minutes. Remove the flesh from the shell and cut into chunks. Keep warm on a heated serving dish.
- Pass the sauce through a sieve into a small, clean pan. Add curry powder. Whisk together egg yolks and cream. Whisk into sauce, stirring quickly to avoid curdling. Pour sauce over lobster pieces to serve.
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.
LOBSTER TAILS WITH TANGY RUM SAUCE
Make and share this Lobster Tails With Tangy Rum Sauce recipe from Food.com.
Provided by lazyme
Categories Caribbean
Time 18m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat broiler.
- To prepare lobster tails for broiling, cut away upper shell and crack lower shell to prevent curling under heat.
- Arrange on a broiling rack unshelled side up.
- Sprinkle each tail with rum and dot it with butter.
- Broil 3 inches away from heat 8 minutes.
- While lobster tails are broiling, prepare sauce.
- Place 1 lobster tail on each dinner plate and top with sauce.
- Rum Sauce:.
- Combine all ingredients in a small saucepan.
- Cook over low heat until hot.
Nutrition Facts : Calories 192.7, Fat 19.2, SaturatedFat 12.2, Cholesterol 50.9, Sodium 363.2, Carbohydrate 0.4, Sugar 0.1, Protein 0.2
LOBSTER TAIL SALAD WITH MANGO SAUCE
Make and share this Lobster Tail Salad With Mango Sauce recipe from Food.com.
Provided by Darkhunter
Categories Lobster
Time 16m
Yield 4 halves, 4 serving(s)
Number Of Ingredients 6
Steps:
- Mango Sauce:.
- Peel mango, remove seeds, and chop flesh. Place in food processor or blender or stick blender mixing container. Add remaining ingredients and mix or blend until smooth.
- Cover and refrigerate until needed.
- Lobster:.
- Bring a large pot of lightly salted water to a rolling boil and drop the tails in, carefully.
- Turn heat down to a simmer and cook until shells are completely red, but being careful not to overcook. Remove and drain.
- Cut along the soft underside of the tail, using a pair of sharp kitchen shears. Ease out the whole tail flesh in one piece. Slice in half, lengthwise. Refrigerate until serving time.
- To Serve:.
- Place one half of tail on plate of baby greens. Top with mango sauce and serve.
Nutrition Facts : Calories 72.2, Fat 2.1, SaturatedFat 1.2, Cholesterol 4, Sodium 63.7, Carbohydrate 14.2, Fiber 1.4, Sugar 11.1, Protein 0.8
LOBSTER TAILS WITH AVOCADO SAUCE
If you can't find sambal oelek in you local grocery story, you can easily make it from one of the recipes posted here: Recipe #47589, or Recipe #389093. The avocado sauce will keep for about 2 hours in the fridge with plsdtic wrap pressed over its surface.
Provided by Katanashrp
Categories Lobster
Time 3h10m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Mix together the first five ingredients.
- Cut along the soft shell on the underside of the lobster. Gently pull the shell apart and remove the flesh.
- Put the lobster in a shallow, non-metallic dish. Add the marinade and toss to coat. Cover and refrigerate for at least 3 hours.
- Grill the lobster for 5-10 minutes, turning frequently.
- Brush with the marinade until cooked thru.
- Slice into medallions.
- To make the sauce, mix together the avocado, juice and sour cream. Add the tomato and season well.
Nutrition Facts : Calories 154.2, Fat 12.1, SaturatedFat 2.3, Cholesterol 2.6, Sodium 8.8, Carbohydrate 10.6, Fiber 3.7, Sugar 5.5, Protein 1.5
LOBSTER TAIL WITH LOBSTER SAUCE
This one is also from the Diana Liu cookbook. I haven't tried this yet. Lobster in my part of the country is too expensive for me to make this.
Provided by CJAY8248
Categories Lobster
Time 30m
Yield 2 lobster tails, 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Heat 2 Tblsp. oil in frying pan until hot.
- Saute green onions and ginger 1 minute.
- Add lobster and stir-fry 4 minutes; remove from pan; set aside.
- Heat 2 more Tblsp. oil in frying pan until hot.
- Stir-fry pork and salted black beans 5 minutes.
- Add broth, soy sauce, sherry, and salt; bring to boil.
- Pour eggs slowly into pork mixture and stir gently.
- Add lobster pieces; cook 2 more minutes.
- Serve hot as part of a chinese meal.
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BROILED LOBSTER TAILS - CAFE DELITES
From cafedelites.com
5/5 (9)Total Time 25 minsCategory Dinner, SeafoodCalories 275 per serving
- Position a rack in the middle of the oven (4-6 inches from heat element). Preheat broiler and line a baking tray / sheet with foil.
- Thaw out lobster tails, if frozen, in a pot of cold water for 30 minutes or more, until fully thawed. Rinse and pat dry with paper towels.
- In a small saucepan, melt the butter over medium heat. Add the garlic and sauté until fragrant (about 1 minute), then add the white wine. Allow to simmer and let reduce slightly (about 2-3 minutes), then add the honey, lemon juice, salt and pepper. Whisk until the honey has melted through the butter and the mixture is well combined. Set aside.
- Using sharp kitchen shears, cut the top shell down the centre of the back to the end of the tail, leaving tail fan intact. Remove vein or shell shards, if any. Run your finger between the meat and the shell to loosen it. Spread the meat slightly open. Pull and lift the lobster meat off of the bottom of the shell, being careful not to pull the tail out completely. Place an onion wedge beneath the meat (between the meat and the shell).
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5/5 (3)Total Time 45 minsCategory DinnerCalories 621 per serving
- Toast the hazelnuts: Toast hazelnuts in a small skillet on medium to medium high heat. When fragrant and lightly browned, remove hazelnuts from pan and place in the center a dry, clean dish towel.
- Brown the butter: In a small stainless steel saucepan, melt the butter on medium heat. (Use stainless so you will easily be able to tell when the butter is browning.)
- Complete the sauce: To the remaining brown butter, add the chopped hazelnuts, parsley, shallots, lemon zest and salt. Set aside.
- Prepare lobster tails for broiling: Place rack in medium position in oven. Preheat broiler. Place a layer of foil over a broiling pan or roasting pan. Using kitchen shears or strong scissors, cut the top side of the lobster tail shells lengthwise, from open end to the base of the tail.
- Brush lobster tails with browned butter and broil: Pull back the lobster meat to expose as much of it as possible. Brush the exposed lobster meat with the unadorned browned butter you set aside in step 2.
- Serve with browned butter hazelnut sauce: When the lobster tails are done, remove from oven and place on serving plates. Spoon the browned butter hazelnut sauce over the lobster meat of the lobster tails to serve.
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