CHEF JOHN'S LOBSTER THERMIDOR
I used a nice light sauce on this iconic special occasion dish--lobster thermidor--rather than the thick, cheesy sauce popular in the '80s. Lobster is sweet and rich tasting on its own, so the lighter sauce makes so much sense. And what's even better, you can prep these ahead of time and just pop them in the oven when your guests arrive!
Provided by Chef John
Categories Seafood Shellfish Lobster
Time 1h
Yield 2
Number Of Ingredients 14
Steps:
- Cut bottom shell of lobster tails using kitchen shears along each side where it meets the top shell; do not remove the shell at this point.
- Melt 2 tablespoons butter in a skillet over medium-high heat. Place lobster tails cut side down in the butter. Cook, covered, about 3 minutes. Turn lobster tails over (they are curved so will lean to 1 side); cover and cook 1 minute. Lean them to the other side; cover and cook 1 minute more.
- Remove from heat. Transfer lobster tails to a bowl. Remove any shell pieces from the skillet.
- Place 1 tablespoon butter in the skillet over medium heat; add shallots and pinch of salt. Cook and stir until pan starts to deglaze and shallots soften, 3 to 4 minutes. Add mushrooms; cook stir until golden brown, 5 to 6 minutes. Add flour; stir until mushrooms are coated and cook for 2 minutes. Pour in cognac; use a kitchen torch to flame cognac to burn off alcohol. This will take just a few seconds. Add milk; cook and stir until pan is completely deglazed and milk begins to thicken and turn bubbly, about 2 minutes. Remove from heat. Stir in creme fraiche. Let cool.
- Remove lobster meat from the shell, leaving top shell intact. Remove any bits of bottom shell from the meat.
- Preheat oven to 450 degrees F (230 degrees C). Line a baking pan with crinkled up foil. Make 4 channel-like indentations in the foil to hold and stabilize the lobster tails as they bake.
- Slice lobster meat down the middle and check for and remove any dark veins. Chop into 1/2-inch pieces. Transfer meat to a mixing bowl. Add cooled sauce, tarragon, pinch of salt, and cayenne pepper. Stir gently until well blended.
- Divide mixture among the lobster tail shells; place in prepared foil-lined pan. Sprinkle each lobster tail with about 1/2 teaspoon bread crumbs and 1/2 teaspoon grated cheese. Drizzle melted butter on the stuffed shells.
- Bake in preheated oven until nicely browned and heated through, about 10 minutes. If you like, you can turn on the broiler and broil 1 minute until tops are golden and crispy.
Nutrition Facts : Calories 590.3 calories, Carbohydrate 13.8 g, Cholesterol 220.2 mg, Fat 35.3 g, Fiber 0.8 g, Protein 41.4 g, SaturatedFat 21.5 g, Sodium 1007.8 mg, Sugar 4.6 g
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
LOBSTER WITH BRANDY BUTTER
Probably one of my all-time favorite foods is lobster, and there is nothing like a whole lobster. There is savory meat throughout - the trick is to get it out! Since the most effective tools are your hands, it's a messy, but worthwhile, job! It is definitely not something I choose to eat when attempting to appear dainty or refined.
Provided by JackieOhNo
Categories Lobster
Time 50m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Fill two 10-quart pots halfway with water; heat to boiling.
- Meanwhile, place shallots and brandy in small saucepan and boil over high heat until brandy is reduced to 3 tablespoons, about 3 minutes.
- Strain through a fine-mesh sieve into a heavy medium saucepan; discard shallots.
- Place pan over medium heat and whisk in butter, 1 piece at a time, blending first piece before adding next. Sauce should be thick and foamy. Season with salt and cover to keep warm.
- Drop lobsters headfirst into boiling water. Cover pots, return to boiling, then boil 8 minutes. Drain lobsters in sink.
- Place each lobster on cutting board and split lengthwise in half, cutting from underside with heavy sharp knife.
- Pour warm butter sauce into 8 small bowls or ramekins and serve with lobsters.
Nutrition Facts : Calories 479, Fat 35.6, SaturatedFat 22.1, Cholesterol 282, Sodium 858, Carbohydrate 0.9, Protein 25.3
GRILLED LOBSTER SMOTHERED IN BASIL BUTTER
Steps:
- Combine the butter, basil, and salt and pepper to taste in a food processor and blend until smooth. Pack the mixture into a medium ramekin, cover with plastic wrap and refrigerate for at least 30 minutes. Split the lobsters in half lengthwise. Bring the knife down through the tail, making sure to cut just through the meat and to leave the shell connected. Lay the lobster open, leaving the two halves slightly attached. Pull off claws and legs from the lobsters and crack them slightly with the knife handle. Place the claws and legs on the grill over medium-low heat and cover with a pie pan. Cook them for 5 to 7 minutes per side. Brush the lobster bodies with the oil and season with salt and pepper to taste. Place them fleshside down on the grill over medium heat. Grill 8 to 10 minutes
- Remove the lobsters and slather with the basil butter.
LOBSTER SAUCE
Provided by Food Network
Categories condiment
Time 2h10m
Yield 2 cups sauce
Number Of Ingredients 16
Steps:
- In a hot pan, cook the lobster shells and peppercorns in olive oil until well browned. Add the onion, carrot, and celery and cook until lightly caramelized.
- Add the tomato paste and cook a few more minutes, being careful not to add any more color to the tomato paste. Deglaze with brandy and reduce by 1/2.
- Add paprika, cayenne, roux, star anise, lobster stock, bouquet garni, and fennel, and whisk to incorporate the roux. Simmer covered for 1 hour.
- Strain the sauce, discarding the vegetables. Place lobster shells in a food processor and grind. Return ground shells to the sauce and cook until reduced to sauce consistency. Finish with cold butter whisked into sauce. When butter is incorporated, strain sauce again.
- Serve with roasted fish of your choice.
BROWN BUTTER RISOTTO WITH LOBSTER
Provided by Giada De Laurentiis
Categories main-dish
Time 1h5m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Bring a medium saucepan of salted water to a boil over medium-high heat. Add the lobster tails and boil for 8 to 10 minutes until the shells curl and the lobster meat turns white. Drain, transfer to a cutting board, and cool for 15 minutes. Using kitchen shears or a sharp knife, cut through the top shell lengthwise. Remove the meat and cut into 1/2-inch pieces. Set aside.
- In a medium saucepan, bring the chicken stock to a boil. Keep hot over low heat.
- In a large saucepan, melt 3 tablespoons of butter over medium heat. Cook until the butter begins to foam and then turns brown, about 1 to 1 1/2 minutes. Add the onion and cook, about 3 minutes. Add the rice and stir to coat with the butter. Add the brandy and simmer until the liquid has almost evaporated, about 3 minutes. Add 1/2 cup of stock and stir until almost completely absorbed, about 2 minutes. Continue adding the stock, 1/2 cup at a time, stirring constantly and allowing each addition of stock to absorb before adding the next. Cook until the rice is tender but still firm to the bite, about 20 minutes. Remove from the heat. Stir in the Parmesan cheese, the remaining butter and 2 tablespoons chives. Season with salt and pepper, to taste.
- Transfer the risotto to a large serving bowl. Arrange the lobster meat on top of the risotto and garnish with the remaining chives.
LOBSTER WITH THERMIDOR BUTTER
A luxury that has been prized by chefs for years, so make the most of it with this cheat's classic
Provided by Barney Desmazery
Categories Dinner, Main course, Starter
Time 30m
Yield Serves 2 as a main or 4 as a starter
Number Of Ingredients 11
Steps:
- First make the butter. Put the wine and shallot into a pan, then bring to the boil and simmer until nearly dry. Tip into a bowl to cool, mix all the ingredients together, roll into a log, using cling film or foil, then chill to harden. Can be frozen for up to 1 month.
- Snap away the claws from the lobster. Using a large chef's knife, cut the lobster in half and wash the head cavity under cold water, then dry with kitchen paper. Lay the lobsters, cut side up, on a baking tray. Crack the claws and remove the claw meat. Divide claw meat between the head cavities. This can be done the day before and the lobster kept in the fridge ready for grilling.
- Heat grill to high. Slice the butter into thin rounds and lay it along the lobsters so all the meat is covered. Grill for 5-8 mins until the butter is bubbling and starting to brown. Put the lobsters on plates, pouring any butter from the tray over them. Serve with new potatoes and some dressed salad leaves.
Nutrition Facts : Calories 419 calories, Fat 34 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 2 grams sugar, Protein 24 grams protein, Sodium 1.62 milligram of sodium
LOBSTER SHERRY BISQUE
I really don't remember where I got this recipe. But I know I have had it for a very long time. I find it the most richest Lobster Bisque I have tried. To serve I swirl a little bit of sherry or brandy on top..absolutely wonderful. It is a lot of work to do but I find it so worth it. I have made it so many times that I really don't find it too time consuming.....just so worth the compliments that come with it. Time stated does not include cooking lobster if you get fresh. Personally I buy it cooked for me at the Market.
Provided by FrenchBunny
Categories < 4 Hours
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Remove all the meat from the cooked lobster shells. Keep lobster shells and cut them up small using good kitchen scissors. Roughly cut up lobster into bite size pieces and keep chilled.
- Heat a medium size saute pan and add the butter over high heat. When hot add lobster shells, lower heat to medium low and cook for around 5 minutes, stirring constantly. Add the minced onion, carrot, celery and garlic. Sprinkle in the flour and cook for 2 - 3 minutes.
- Transfer everything into a large saucepan. Deglaze the empty saute pan with the sherry. Then add sherry with the pan drippings to the large saucepan. Heat the mixture over a low heat and slowly add the lobster stock until the bisque thickens. Add the tomato paste, bay leaf, thyme, paprika and heavy cream, and let simmer for 5 minutes. Let cool a bit.
- Pass the soup through a fine sieve. Sometimes needed to do twice to catch all the shells. Put the liquid back into a saucepan and over a gentle heat re warm. Taste for seasonings of salt or pepper. Add the lobster meat, but be real careful not to cook them.
- Serve in bowls each with a bit of lobster in it. Absolutely divine with the brandy or sherry drizzled over.
Nutrition Facts : Calories 784.5, Fat 56.4, SaturatedFat 34.9, Cholesterol 264.8, Sodium 329.5, Carbohydrate 16.6, Fiber 1.4, Sugar 4, Protein 17.9
LOBSTER WITH GARLIC BUTTER
There's enough garlic butter here to drench every morsel of lobster meat-you'll want to serve crusty bread on the side to soak it all up. An easy Lobster with Garlic Butter recipe.
Provided by Marco Pierre White
Categories Garlic Valentine's Day Quick & Easy New Year's Eve Dinner Lobster Parsley Boil Gourmet Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 2 servings
Number Of Ingredients 6
Steps:
- Preheat oven to 450°F with a large shallow baking pan in upper third.
- Mince and mash garlic to a paste with 1/2 teaspoon salt, then stir together with butter and parsley.
- Plunge lobsters headfirst into a large pot of boiling salted water (3 tablespoons salt for 6 quarts water) and cook, covered, 3 minutes from time they enter water. Transfer with tongs to a plate and let stand 5 minutes. (Lobsters will not be fully cooked.)
- Lightly crack claws, then split lobsters lengthwise and discard innards from body cavity.
- Remove tail meat from 1 lobster and cut crosswise into 8 pieces. Spread about 2 tablespoons garlic butter in one empty half shell, then fill that shell with all of sliced lobster and dot with 1 tablespoon garlic butter. Spoon about 5 tablespoons garlic butter into other empty half shell (for dipping). Repeat with remaining lobster.
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