LOBSTER CRISPS IN CHAMPAGNE-DILL SAUCE
Categories Champagne Herb Shellfish Appetizer Sauté Cocktail Party Valentine's Day New Year's Eve Lobster Leek Anniversary Dill Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Serves 2
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F. Melt 1 tablespoon butter in small saucepan. Brush gyoza on both sides with butter. Arrange on baking sheet. Bake until golden, about 8 minutes. Cool; wrap crisps airtight.
- Cook lobster in large pot of boiling salted water until just cooked through, about 8 minutes. Transfer lobster to large bowl. Let stand 15 minutes. Working over bowl to catch juices, twist lobster tails and claws from body. Crack shells and carefully remove lobster meat. Cover and refrigerate lobster meat.
- Place all lobster shells and juices in large saucepan. Add Champagne, 2 cups water, shallots and tomato paste. Simmer until liquid is reduced to 1 cup, about 1 hour. Strain liquid; return to same pan. Add cream; simmer until sauce is reduced to 1/3 cup, about 6 minutes. (Crisps, lobster and sauce can be prepared 1 day ahead. Store crisps at room temperature. Cover and refrigerate sauce.)
- Melt 2 tablespoons butter in heavy large skillet over medium-low heat. Add fennel and carrots; sauté 3 minutes. Add leek and sauté until vegetables are crisp-tender, about 2 minutes. Cut lobster tail crosswise into 8 medallions. Add all lobster to skillet. Cover; cook just until heated through, about 2 minutes. Mix in 2 teaspoons dill. Season with salt and pepper.
- Rewarm sauce over low heat. Whisk in 2 tablespoons butter and 2 teaspoons dill. Season with salt and pepper.
- Arrange crisps, lobster, and vegetable mixture on 2 plates. Spoon sauce over.
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!
LOBSTER WITH CHAMPAGNE-SAFFRON SAUCE SPLURGE!
Looking for that one special recipe for a romantic New Years, anniversary or Birthday celebration? Well, look no further. When I want to impress, I made this wonderful lobster dish. Yes, lots of butter, this is not a low fat or low cholesterol meal. Consider this your twice a year splurge! compliments of Intermezzo Magazine.
Provided by Dawnab
Categories Lobster
Time 35m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Place lobster tails upside down on work surface so underside of tail faces up. Cut through tail vertically to make two tall strips, then cut sideways to make four total pieces.
- Remove soft shell strips and pull tail away from remaining hard shell.
- Heat a large straight-sided frying pan or Dutch oven over medium-low heat.
- Add water and 1/4 of butter to pan and whisk until butter is nearly melted. Repeat 3 times, and after last addition of butter, add thyme to pan.
- Add lobster to pan and cover. Cook for 5 minutes, basting occasionally if lobster tails are not completely submerged in butter, then turn off heat.
- Ladle 2/3 cup butter from lobster pan into a medium saucepan set over medium heat. Add garlic and saffron and cook until garlic is fragrant (be careful not to brown garlic), about 2 minutes.
- Using a slotted spoon or tongs, remove garlic and discard.
- Add champagne to saffron butter in pan and simmer slowly for 2 minutes Add cream and bring to a simmer, then reduce heat and cook for 2 to 3 minutes or until slightly thickened.
- Meanwhile combine softened butter with flour with a fork, then add to saucepan. Cook, stirring, for an additional 2 minutes, or until sauce has thickened.
- Place lobster in center of plate and ladle sauce over lobster. Serve with a couple of lemon wedges and sprinkled with chopped parley.
Nutrition Facts : Calories 1758.5, Fat 161.5, SaturatedFat 100, Cholesterol 637.6, Sodium 710.7, Carbohydrate 13.7, Fiber 1.8, Sugar 0.3, Protein 65
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