LOBSTER IN GARLIC SAUCE
Provided by Food Network
Time 20m
Yield 2 servings
Number Of Ingredients 5
Steps:
- Remove claws and legs from lobster and place in a deep heatproof dish. Remove the tail and slice into small pieces, then add them to the dish.
- Pour garlic and 1/4 cup oil over the lobster. Cover and place on a steaming rack, then steam, 5 to 6 minutes.
- Meanwhile, heat the remaining 1 cup oil to 120 degrees F.
- Remove lobster from steamer. Sprinkle chopped green onions on top, then pour over the hot oil and soy sauce.
LIME BUTTER SAUCE
It takes only 5 minutes to make this fantastic sauce. Once you see how versatile it is - it works perfectly with the grilled salmon and the grilled corn - you'll want to make it for a whole host of your summer favorites.
Provided by Ian Knauer
Categories Blender Dairy Garlic Vegetarian Quick & Easy Lime Summer Gourmet
Yield Makes about 3/4 cup
Number Of Ingredients 5
Steps:
- Purée garlic with lime juice, salt, and pepper in a blender until smooth. With motor running, add melted butter and blend until emulsified, about 30 seconds.
DR. BBQ'S LOBSTER WITH CHILI-LIME BUTTER
Provided by Ray "Dr. BBQ" Lampe
Categories Super Bowl Backyard BBQ Seafood Lobster Fall Winter Tailgating Grill Grill/Barbecue
Yield Makes 2 servings
Number Of Ingredients 8
Steps:
- Prepare the grill for cooking over direct medium heat. In a small saucepan, melt the butter and blend in the lime juice, chili powder, and salt and pepper to taste. Set aside.
- Split the lobsters completely in half down the back with a chef's knife. Remove the tails and claws. Discard the rest. Crack the shells on the claws and inject or drizzle them each with 1 tablespoon of the butter. Season the tails lightly with the rub. Grill the tails and claws for about 5 minutes on each side. Spoon some of the Chili-Lime Butter into the tail shells. Cook until the lobster is just barely done, another 4 to 5 minutes. This will vary depending on your grill. Serve the remaining Chili-Lime Butter for dipping.
GRILLED LOBSTER WITH LIME BROWN BUTTER
Lobster is one of my favourite foods. From time to time I do have a "Lobster Attack", and will not be happy until that craving is satiated. I make no apology for that decadence; the Canadian maritimes serves up the finest lobsters worldwide. It is one of the beautiful things we have in common with Maine, USA. (along with potatoes) This recipe is by no means an original and I give full marks to Christine Cushing of the Food Network. I also thank Saturn for the alert, and the link to the Christine Cushing of the Food Network. Grilling is great option for entertaining - you can boil the lobsters ahead of time and just finish for a few minutes on the grill. For a variation on the brown butter, you could use lemon instead of the lime and parsley for the coriander.
Provided by TOOLBELT DIVA
Categories Lobster
Time 55m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Lime Brown Butter Sauce: Add 6 tablespoons butter to a sauté pan over medium heat.
- When it has melted and starts to bubble, add the shallots and zest.
- When the butter starts browning, remove from heat and add the lime juice.
- Season the brown butter with salt and pepper.
- Add chopped coriander if desired.
- Serve with Grilled Lobster.
- Grilled Lobster: Preheat grill to high heat. Brush grill until very clean.
- Bring at least 5 L (20 cups) water to a boil in a large pot. Cook lobster for about 4 minutes and remove from water immediately.
- Transfer to baking sheet or shallow baking dish. Note: cook 1 lobster at a time to keep water at a boil.
- When cool enough to handle, split lobsters in half lengthwise with a sharp heavy knife.
- Place lobster halves, shell side up on grill.
- Season the lobster with a little salt and pepper. Grill about 5 to 6 minutes, until lobster meat is just cooked through.
- Serve immediately with the Lime Butter Sauce.
Nutrition Facts : Calories 975, Fat 25.5, SaturatedFat 12.6, Cholesterol 908.4, Sodium 2811, Carbohydrate 6, Sugar 0.2, Protein 171
GRILLED LOBSTER WITH LIME BUTTER AND MANGO SALSA
Steps:
- Heat a charcoal grill, or if using a barbecue, heat it to the white-heat stage.
- In a small bowl, combine butter and lime zest. Season, to taste, with salt and pepper. Use a pastry brush to cover the fleshy side of the lobster with the lime butter.
- Place the lobster flesh side down onto the grill and cook for 4 to 6 minutes on each side. Meanwhile, make the mango salsa.
- To serve, place one half of the lobster on each plate and serve with spoonfuls of the salsa on the side.
- In a medium bowl, combine mango, red onion, chile pepper, parsley, cilantro, spring onions, lime juice, and olive oil. Season, to taste, with salt and pepper. Set aside at room temperature to allow the flavors to meld.
LOBSTER WITH LIME BUTTER SAUCE
Recipe from the Royal Plantation resort in Ocho Rios, Jamaica published in August 2008 Bon Appetit Magazine. Grilled lobster tails are served with mashed yams and sauteed callaloo.
Provided by WizzyTheStick
Categories Lunch/Snacks
Time 35m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Sauce
- Saute onion, green onion, thyme, wine and lime juice in a small saucepan. Bring to a boil about 5 minutes until mixture is reduced to 1/2 cup. Strain and discard solids. Return wine mixture to sauce pan. Add cream and boil until reduced to 1/2 cup. Remove from heat and add butter a few cubes at a time, stirring between additions until melted and smooth. Season with salt and black pepper.
- Lobster.
- Prepare barbecue - medium high heat. Mix lime juice oil and scotch bonnet pepper in a small bowl for marinade. Place lobster tails flesh side up in a baking pan. Drizzle with marinade and let stand for 15 minutes. Sprinkle tails with paprika and salt. Grill tails until cokked through (about 8 minutes), brushing frequently with butter and turning occasionally.
- Serve lobster with sauce.
Nutrition Facts : Calories 458.2, Fat 44.5, SaturatedFat 24.7, Cholesterol 115.4, Sodium 182.8, Carbohydrate 5.2, Fiber 0.4, Sugar 1.4, Protein 1.4
SHRIMP AND LOBSTER KEY LIME
Provided by Food Network
Categories main-dish
Time 31m
Yield 1 to 2 servings
Number Of Ingredients 11
Steps:
- In a large saucepan over medium heat, melt the butter. Add shrimp and lobster and saute until the shrimp turns pink, about 2 to 3 minutes (be careful not to overcook). Add the mushrooms and scallions, and saute until just tender, about 2 minutes. Add the Chablis and Key Lime Mix and continue cooking until Key Lime Mix melts and is thoroughly mixed throughout the seafood. Serve over rice.
- In a small bowl, mix all ingredients together.
LOBSTER WITH LEMON & HERB BUTTER SAUCE
Lobster served two ways: with a buttery dipping sauce for the large chunks of meat and a salad made with the smaller pieces. Nothing is wasted and this easy main lets the lobster shine!
Provided by Barney Desmazery
Categories Dinner, Main course
Time 25m
Number Of Ingredients 11
Steps:
- To make the sauce, warm the lemon juice in a small saucepan. Add the butter, a few cubes at a time, swirling them into the lemon juice over a very low heat to melt them, adding a few more pieces until all the butter is used. Take the sauce off the heat, season to taste and keep warm.
- To make the salad, gently toss the rocket, avocado and lobster meat together. Dress with the lemon juice and olive oil, and toss again until everything is mixed and coated.
- To serve, stir the herbs through the sauce and pour into a ramekin or small bowl. Put the sauce on a plate and pile the large chunks of lobster meat on one side and the salad on the other. Bring the plate to the table to share - dip the tail meat, claws and crusty bread into the sauce.
Nutrition Facts : Calories 649 calories, Fat 61 grams fat, SaturatedFat 29 grams saturated fat, Carbohydrate 1 grams carbohydrates, Sugar 1 grams sugar, Fiber 3 grams fiber, Protein 22 grams protein, Sodium 1.7 milligram of sodium
LOBSTER BUTTER
This is a Yankee take on the classic French recipe for beurre de homard, which incorporates cooked lobster meat into a compound butter. It is thriftier, using the shells to bring flavor instead of the lobster meat, but is no less delicious for that. The process is akin to making a lobster stock, with butter in place of water. Use the lobster butter as a melted dip for shrimp or yet more lobster, or as a topping for sautéed scallops or fish.
Provided by Sam Sifton
Categories dinner, lunch, dips and spreads, side dish
Time 45m
Yield 1/2 cup
Number Of Ingredients 2
Steps:
- Heat oven to 300 degrees. Put lobster shells on the largest sheet pan you can fit in the oven, and allow them to dry and roast, about 15 to 20 minutes. Remove and set aside.
- Meanwhile, melt 1 stick butter per lobster in a large bowl or double boiler set over simmering water, making sure bowl does not touch the surface of water. Add lobster shells to the melted butter and simmer gently, without boiling, for about 20 minutes.
- Strain the melted butter through a cheesecloth-lined sieve into another bowl, then set that bowl into ice to chill. Cover bowl and refrigerate to set, then skim off the top and discard any liquids. Use within a few days, or freeze for up to a few weeks.
LOBSTER DIPPING SAUCE
Butter, lemon and garlic combine to create a buttery concoction for dipping steamed, grilled, (or however you prepare it) lobster.
Provided by johnd
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 15m
Yield 8
Number Of Ingredients 5
Steps:
- Melt 1 tablespoon of butter in a saucepan over medium heat. Add the garlic; cook and stir until starting to brown, about 3 minutes. Add the remaining butter and reduce heat to low. Stir to melt the butter, then mix in the lemon juice, pepper and cilantro. Let it steep over low heat for about 10 minutes. Strain before serving if desired.
Nutrition Facts : Calories 207 calories, Carbohydrate 0.9 g, Cholesterol 61 mg, Fat 23 g, Fiber 0.1 g, Protein 0.4 g, SaturatedFat 14.6 g, Sodium 164.1 mg, Sugar 0.1 g
KEY LIME BUTTER SAUCE
This is not a beurre blanc as there is no cream in a beurre blanc. It is a delicious butter sauce though! I serve it with seared scallops, spinach, jasmine rice, also a red pepper sauce.
Provided by Lil Leasa
Categories Sauces
Time 40m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Reduce the vinegar, wine, keylime juice, shallots, salt and pepper in a saucepan over medium heat until the liquid is nearly evaporated.
- Add the heavy cream and reduce by half.
- Cool the mixture to 140°F.
- Place the saucepan with the reduced mixture over extremely low heat and whisk in the butter tablespoon by tablespoon, whisking vigorously the entire time.
- Strain the sauce.
- Keep warm until ready to serve - do not allow the sauce to boil or it will separate.
LIME BUTTER SAUCE
This versatile 5 minutes sauce will be wonderful on salmon, grilled corn or a host of ways your imagination will come up with. You can make it a day ahead and store it in the refrigerator, stir before using. From Gourmet Magazine
Provided by Bev I Am
Categories Lime
Time 5m
Yield 3/4 cup
Number Of Ingredients 5
Steps:
- Purée garlic with lime juice, salt, and pepper in a blender until smooth.
- With motor running, add melted butter and blend until emulsified, about 30 seconds.
- Makes 3/4 cup.
LAZY DAYS RESTAURANT FISH WITH KEY LIME BUTTER SAUCE
This is a recipe from a restaurant in Islamorada, Florida that my husband and I went to on our 25th wedding anniversary. Twice. In two days....because it was that good. This recipe is identical to what we ate, as I was lucky enough to find it in a book shortly after we came home. This is good for lunch or dinner. I served it with garlic mashed potatoes and some Pinot Grigio.
Provided by iDoVooDoo
Categories < 4 Hours
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Place the water, wine and key lime juice in a large saucepan over a high heat and reduce by half, about 5 minutes.
- Add the garlic power. Add pepper to taste. Cut the butter into pats about the size of 1 tablespoon. Reduce the heat to low. Add one pat butter and whisk until the butter is incorporated. Add another pat and continue until all of the butter is used.
- Mix the water and cornstarch together and add to the sauce. Raise the heat to medium and stir until the sauce thickens and a few bubbles appear. Set aside while the fish cooks.
- Mix the eggs and water together in a small bowl (whisk vigorously til combined).
- Place the flour on a plate and dip the fish fillets into flour, coating both sides.
- Dip the fish into the egg wash.
- Place the bread crumbs on a second plate and coat the fish with bread crumbs, making sure both sides are coated.
- Heat 4 tablespoons of the Key lime butter sauce over medium-high heat in a skillet large enough to hold the fish in one layer. Add the fish and sauté for 4 minutes. It should be golden. Turn the fish and sauté for 4 minutes for 1 inch thick fillets. Sauté 2 minutes longer for thicker fish or 2 minutes less for thinner fish. The fish is cooked when the flesh is opaque, not translucent. (I had trouble sauteing in the sauce, and did use olive oil or coconut oil here).
- Place the fish on 4 dinner plates. Spoon the sauce over the fish. Sprinkle the tomatoes, scallions, parmesan cheese and parsley over the fish.
- Note: I have had the best success with setting up all ingredients before cooking. My prep time and cook time may be a bit off only because I make it an event and take my time so I guessed at both as if I was trying to get the job done normally. The ingredients are copied verbatim from book, and are in order of use, and I thought a bit confusing at first, but it works! Lastly, use real butter, good fish and fresh herbs and cheese. It makes all the difference.
Nutrition Facts : Calories 863.7, Fat 35.3, SaturatedFat 18.8, Cholesterol 317.4, Sodium 999.5, Carbohydrate 70, Fiber 4.6, Sugar 5.7, Protein 61.3
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