CHOCOLATE BOURBON SAUCE
Steps:
- In a pot, combine the fudge topping, bourbon and espresso powder and cook over low heat until heated through, about 5 minutes.
ROAST LOBSTER WITH VANILLA SAUCE
Provided by Karen Kochevar
Categories dinner, roasts, main course
Time 50m
Yield 2 servings
Number Of Ingredients 11
Steps:
- Place a roasting pan large enough to hold the lobsters in the oven and preheat to 450 degrees. With the tip of a sharp knife pierce lobsters between the eyes to sever the spinal cord. Crack claws using the blunt edge of a cleaver or a hammer. Place lobsters in the hot roasting pan, drizzle with oil and roast until red, about 15 minutes. Remove from oven, and set aside.
- Melt 2 teaspoons of butter in a small saucepan, add the shallots and saute over low heat until soft and translucent, about 3 minutes. Add wine and vinegar, raise heat and cook at a moderate boil until the liquid is reduced to 1 tablespoon, about 5 minutes. Remove the pan from the heat, and whisk in 6 tablespoons of butter, about 1 tablespoon at a time until all is incorporated. Scrape the seeds from the vanilla bean into the sauce, stir to combine and strain into a clean saucepan. Season with 1/4 teaspoon salt and pepper, and set aside.
- When the lobsters are cool enough to handle, remove the meat from the claws. Detach the tails, and discard the heads. With a pair of scissors, cut the shell on the underside of each tail in half lengthwise, remove the meat and cut into 1/4-inch-thick slices. Loosely cover the meat with aluminum foil, and keep warm.
- Melt 1 tablespoon of butter in a large pot, and add spinach and watercress. Stir until greens have melted down, and continue to cook, stirring occasionally, until greens are tender, about 5 minutes. Season with 1/4 teaspoon salt and pepper.
- To serve, reheat the sauce over low heat until warm, whisking constantly. Place a bed of greens on each plate, arrange the lobster meat on top and spoon the sauce over the lobster. Serve immediately.
FETTUCCINI WITH VANILLA BEAN LOBSTER SAUCE
Steps:
- Place lobster tails in a saucepan of well-salted water, cover and bring to a boil. As soon as the pan comes to a boil, turn off the heat and allow lobster tails to sit in hot water for 5 minutes. Bring a large pot of salted water to boil for pasta. Drain lobster tails and let cool, just until they are cool enough to handle. Remove lobster meat from tails by gently cracking apart the underside of the shell, or carefully cut through shell with a pair of sharp kitchen scissors. Cut lobster tails on an angle into 1/2" slices and set aside.
- With the tip of a pairing knife slice open vanilla bean and scrape out seeds. Add pasta to boiling water and cook according to package directions until al dente. While pasta is cooking heat a large skillet on medium high. Add butter to skillet and when it foams add vanilla bean seeds and pod and shallots and reduce heat to medium low. Cook, stirring for 1 munute. Add lobster pieces and continue cooking and stirring until lobster is cooked through and coated with butter mixture. Reduce heat to low and drain pasta, reserving about 1/2 cup of pasta cooking water.
- Add hot pasta to skillet along with 1/4 cup of pasta cooking water, increase heat to medium and continue tossing mixture until sauce thickens slightly, adding a bit more cooking water if needed to nicely glaze pasta. Season to taste with salt and pepper and arrange pasta on serving plates. Sprinkle with parsley and finishing salt.
LOBSTERS IN BOURBON-FLAVORED WHITE BUTTER SAUCE
Provided by Craig Claiborne And Pierre Franey
Categories dinner, main course
Time 1h
Yield 6 servings
Number Of Ingredients 9
Steps:
- Place each lobster on a flat surface and plunge a sharp, heavy knife into the midsection where the tail joins the body. Cut off the tails of the lobsters, cutting crosswise at the point where the tail is attached to the main body of the lobsters. Set aside.
- Cut the main body of each lobster in half lengthwise. Cut or break off the claws at the point where they are joined to the bodies. Reserve in a small bowl any liquid that flows from the lobsters as they are prepared. Scoop out the tomalley and so on from the main bodies and add this to the lobster liquid. Set aside. Set the solid pieces of lobster aside.
- Heat a large, heavy-duty skillet over high heat until it is almost smoking. Add the oil and the moment that it is hot, add the solid lobster pieces. Do not add the tomalley and liquid. Cook, stirring the pieces around, about two minutes, then sprinkle with salt and pepper. Add one tablespoon of the bourbon and remove from the heat. Stir all over the bottom. Turn the heat to high and add the water. Bring to the boil and cook over high heat for about three minutes.
- Using a pair of tongs, remove the tail and claws. When these pieces are cool enough to handle, crack the shells and remove the meat, which will not be fully cooked at this point. Let the main body portions continue to cook in the skillet.
- As you remove the tail and claw meat, return the empty shells to the skillet. If any liquid has accumulated around the lobster pieces, add this to the skillet. Continue cooking over high heat, stirring the shells around, about 10 minutes.
- Line another skillet with a fine sieve, preferably of the sort known in French kitchens as a chinois. Pour the mixture into the sieve and press the solids to extract as much liquid as possible from the shells. Discard the shells. There should be about two and one-third cups of liquid. Add the shallots to this liquid and bring to the boil. Cook over high heat about five minutes. Hold a sieve over the mixture and pour in the reserved lobster liquid and tomalley mixture. Put the drained tomalley into a small bowl. Set aside. Simmer the liquid in the skillet until it is reduced to about one and one-half cups.
- Add two tablespoons of softened butter and the remaining one tablespoon of bourbon. Beat briskly with a fork to blend thoroughly.
- Preheat the oven to 400 degrees.
- Add the remaining half pound of butter to the one and one-half cups of simmering liquid, stirring rapidly, until the sauce is slightly thickened. Add the tomalley mixture, stirring. Cook about two minutes and put the sauce through a fine sieve.
- Pour this sauce into a saucepan and heat gently.
- Arrange the lobster pieces neatly in one layer in a baking dish. Spoon a thin layer of the sauce over the lobster pieces and place the dish in the oven. Bake briefly, about five minutes, just enough to heat through. Serve the lobster with a garnish of a green herb, such as chervil. Serve the remaining sauce on the side.
Nutrition Facts : @context http, Calories 458, UnsaturatedFat 17 grams, Carbohydrate 4 grams, Fat 22 grams, Fiber 1 gram, Protein 57 grams, SaturatedFat 4 grams, Sodium 1448 milligrams, Sugar 1 gram, TransFat 0 grams
More about "lobster with white chocolate vanilla bourbon sauce food"
FOOD & WINE'S BEST LOBSTER RECIPES
Web Jan 25, 2023 Lobster shells from the tail, claws, knuckles, and legs are full of flavor and, when very gently simmered in water, yield a clean-tasting, briny stock. Seasoned with mirepoix, sherry, and herbs ...
From foodandwine.com
From foodandwine.com
BOURBON-ROASTED LOBSTER | SAVEUR
Web Instructions Step 1 Heat oven to 500°. Remove claws and tails from the body of the lobster so it is divided into 6 pieces; crack claws. Heat 1 tbsp. oil in a 12” skillet over high heat. Cook...
From saveur.com
From saveur.com
LOBSTER AND WHITE CHOCOLATE SOUP | RICARDO
Web Preparation. In a saucepan, bring the fish stock to a boil. Off the heat, add the chocolate and egg yolk, whisking until smooth. Add the remaining ingredients. Cook over low heat, stirring constantly and not letting the …
From ricardocuisine.com
From ricardocuisine.com
VANILLA LOBSTER | RICARDO
Web Add the flour and cook for 1 minute, stirring constantly. Scrape out the inside of the vanilla bean and add the seeds to the sauce. Add the vanilla bean, broth and cream. Stir until it thickened. Simmer for 5 minutes. …
From ricardocuisine.com
From ricardocuisine.com
I DREAM OF CHOCOLATE | GUY'S RANCH KITCHEN | FOOD NETWORK
Web Rocco DiSpirito goes all out with Lobster served in White Chocolate Vanilla Bourbon Gravy plus Bacon and Chocolate Monkey Bread. Elizabeth Faulkner starts at the source …
From foodnetwork.com
From foodnetwork.com
LOBSTER WITH WHITE CHOCOLATE VANILLA BOURBON SAUCE
Web Feb 12, 2022 - Get Lobster with White Chocolate Vanilla Bourbon Sauce Recipe from Food Network. ... 2022 - Get Lobster with White Chocolate Vanilla Bourbon Sauce …
From pinterest.com
From pinterest.com
LOBSTER WITH WHITE CHOCOLATE VANILLA BOURBON SAUCE
Web May 23, 2021 - Get Lobster with White Chocolate Vanilla Bourbon Sauce Recipe from Food Network. May 23, 2021 - Get Lobster with White Chocolate Vanilla Bourbon …
From pinterest.com
From pinterest.com
BEST ROAST LOBSTER WITH VANILLA SAUCE RECIPES
Web 2 live lobsters, 1 1/4- to 1 1/2-pounds each: 1 tablespoon olive oil: 7 tablespoons plus 2 teaspoons unsalted butter: 3 shallots, peeled and finely chopped
From alicerecipes.com
From alicerecipes.com
COMOROS- LANGOUSTE A LA VANILLA (LOBSTER WITH VANILLA SAUCE)
Web Feb 5, 2015 With the tip of a sharp knife pierce lobsters between the eyes to sever the spinal cord. Crack claws using the blunt edge of a cleaver or a hammer. Place lobsters in …
From internationalcuisine.com
From internationalcuisine.com
LOBSTER WITH BUTTER, VANILLA, AND WHITE WINE SAUCE - THE …
Web 1 madagascar bourbon vanilla bean 1 1 1/2 pound lobster salt chopped fresh chives, to garnish Directions Rinse the rice of excess starch in cold water until the water runs clear. …
From thedailymeal.com
From thedailymeal.com
BOURBON SAUCE – A COUPLE COOKS
Web Oct 8, 2021 Instructions. Prior to serving, in a small saucepan over medium heat, whisk together the granulated sugar, whole milk, salted butter, bourbon, and vanilla. When it …
From acouplecooks.com
From acouplecooks.com
-2 ROAST LOBSTERS WITH VANILLA SAUCE HOMARDS ROTIS A LA SAUCE …
Web Steps: For the lobster: Bring a large pot of water to a boil. Add the lobsters and cook until cooked through, 8 to 10 minutes. Remove from the boiling water and allow to cool to the …
From alicerecipes.com
From alicerecipes.com
CREAMY LOBSTER PASTA - AWAY FROM THE BOX
Web Instructions. Boil linguine according to package directions and reserve 1/2 cup pasta water. In a large skillet set to medium heat, heat the olive oil until it shimmers. Add the pancetta …
From awayfromthebox.com
From awayfromthebox.com
LOBSTER IN VANILLA SAUCE | CUISINE TECHNIQUES - GREAT CHEFS
Web Instructions. To prepare the lobster: Combine all the ingredients through the fish stock or water in a large pot and simmer for 1 hour. Scrape the seeds from the vanilla bean into …
From greatchefs.com
From greatchefs.com
EASY BOURBON SAUCE RECIPE (6 INGREDIENT DESSERT SAUCE RECIPE!)
Web Aug 18, 2022 Add the sugar, whisking to combine. Add the cream and vanilla, continuing to whisk until the sugar has dissolved. Remove from the heat and whisk in the bourbon …
From mysaucerecipes.com
From mysaucerecipes.com
LOBSTER IN VANILLA SAUCE - NIELSEN-MASSEY VANILLAS
Web Add the seaweed and lobsters and boil 8 to 10 minutes. Reserve until service. Vanilla Sauce: Briefly sauté shallots in butter. Add white wine and vanilla bean. Reduce until …
From nielsenmassey.com
From nielsenmassey.com
LOBSTER WITH WHITE CHOCOLATE VANILLA BOURBON SAUCE
Web When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with swipe gestures.
From pinterest.com
From pinterest.com
LOBSTER WITH WHITE CHOCOLATE VANILLA BOURBON SAUCE FROM …
Web Feb 12, 2022 - Lobster with White Chocolate Vanilla Bourbon Sauce from Food Network. Feb 12, 2022 - Lobster with White Chocolate Vanilla Bourbon Sauce from …
From pinterest.ca
From pinterest.ca
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love