JASPER WHITE'S PAN-ROASTED LOBSTER
Provided by Molly O'Neill
Categories dinner, main course
Time 30m
Yield 2 generous servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 500 degrees. For each lobster, place it on a cutting board, facing you. Place the front tip of a heavy knife in the center of the lobster, near where the carapace meets the tail. In one forceful, swift motion, split the front half of the lobster lengthwise, which will kill it instantly. Turn it around and repeat this motion, splitting the tail and the lobster in half.
- Pull the head sac out of both halves. Use fingers or surgical tweezers to remove the intestines. Place the tomalley and roe, if there is any, in a small bowl and use a fork to break it into tiny pieces; cover and refrigerate. With a knife, remove the claws and knuckles by cutting the thin sections where the knuckles meet the body. With the back side of the knife, tap the claws until the shells crack. In another swift, forceful motion, cut the tail from the body on both sides.
- Place a heavy 12-inch saute pan over the highest heat possible and heat for 3 to 5 minutes. Add the oil and heat until it forms a film over the bottom of the pan. Slide the lobster sections, shells down, into the hot oil. Using tongs, move the pieces and flatten them to sear all the shells evenly. The claws need to be seared on only one side.
- Add the tomalley and roe and stir; place in the oven for 3 minutes. Remove, return to high heat on the stove top, add the shallots and stir. Remove the pan from the heat and add the bourbon; return to the heat, where the bourbon will probably ignite. Cook until the flames die down, add the wine and cook until the pan is almost dry. Reduce the heat to low.
- Quickly remove the lobster and place shell-side down on warm plates. Return the pan to low heat, add the butter, chervil and chives and stir until the mixture resembles a creamy sauce, 1 to 2 minutes. Remove from the heat, season with salt and pepper to taste, spoon the sauce over the lobster and serve.
Nutrition Facts : @context http, Calories 671, UnsaturatedFat 22 grams, Carbohydrate 11 grams, Fat 49 grams, Fiber 2 grams, Protein 27 grams, SaturatedFat 24 grams, Sodium 734 milligrams, Sugar 5 grams, TransFat 1 gram
JASPER'S PAN-ROASTED LOBSTER WITH CHERVIL AND CHIVES
Provided by Food Network
Time 1h25m
Number Of Ingredients 10
Steps:
- Preheat the broiler or preheat the oven as hot as possible 500 to 550 degrees. Position the oven rack in the upper third of the oven. You may to shorten the cooking time slightly if the broiler rack is close to the heat. Quarter the lobsters, removing the tomalley and the roe if present. Place the pieces of lobster, shell side down, on a plate. Place the tomalley and roe in a small bowl. With a fork, break them into small pieces. Cover. Place a heavy 12-inch saute pan over the highest heat possible. Allow the pan to heat for 3 to 5 minutes until it becomes extremely hot. Add the oil and heat until it forms a film on the surface of the pan. Slide the lobster pieces, shell side down, into the hot oil. Using tongs, move the pieces in order to evenly sear all the shells. Because the lobster pieces are not flat, you will need to hold them with the tongs and press the shells into the hot oil to accomplish this. The claws need to be seared on only one side. When the shells have all turned bright red, which should take no longer than 2 minutes, turn the pieces over. The oil will also have taken on a beautiful red tinge. Add the tomalley and roe into the pan. Place the pan in the oven. If using the broiler, cook 2 minutes. If using the oven, cook for 3 minutes. The shells should be slightly browned, even a bit charred in places. Remove the pan from the oven and return it to the stove at maximum heat. Turn off the oven and put your plates in to warm. This will take only a minute. Warning: The handle of the pan will be red hot and will stay hot until the dish is complete. To avoid burns, wear oven mitts from now until the dish is complete. Add the shallots to the fat in the pan and stir. Add the bourbon and ignite. Shake the pan until the flames die down. Add the wine and let liquids in the pan reduce until the pan is almost dry. Turn the heat to low. Quickly remove the pieces of lobster and place, shell side down, on warm plates. Return the pan to the heat and add the butter, chervil, and chives. Swirl or stir the butter into the pan to create a creamy sauce with the pan juices. Season to taste with salt and pepper. Use very little salt, if any, because the lobster adds its own salt. Spoon the sauce over the lobster pieces and serve at once.
OVEN ROASTED LOBSTER WITH LIME AND CHIVE BUTTER
Courtesy of that GORGEOUS aussie, Curtis Stone, and TLC's Take Home Chef! This looked really yummy!!
Provided by SkinnyMinnie
Categories Lobster
Time 30m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350ºF.
- Make butter: mix butter, chives, lemon zest and parsley together with a paddle attachment or hands and put aside.
- In a large heavy based pan place carrot, celery, onion, and leek in water and bring to a very low simmer, turn off heat.
- Add the lobster and cook for 4 minute.
- Remove the lobster from the water and allow to rest in a warm place for 5 minute.
- Remove the claws from the lobster and using kitchen scissors remove meat from claw and reserve.
- Using a large knife split the lobster in half length ways. Remove meat from the tails and cut into smaller pieces. Rinse lobsters' cavities under running water.
- Place 1 Tbs. of the butter into each lobster shell. Place the lobster meat (tail and claw) on top of the butter and place another Tbs. on top.
- Place in oven and bake for 7-10 minute Serve with sliced lemon.
Nutrition Facts : Calories 972.4, Fat 72.4, SaturatedFat 44.4, Cholesterol 506.5, Sodium 1542.5, Carbohydrate 14.7, Fiber 2.4, Sugar 4.8, Protein 66.2
PAN-ROASTED LOBSTERS
Provided by Food Network
Time 45m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Kill the lobsters with a sharp-pointed knife plunged into the body behind the head.
- Remove the bands from the claws. Twist off the tails, and carefully split lengthwise. Twist the claws and knuckles off the bodies; separate the claws from the knuckles. Crack the claws a little using a sharp blow with the back of a knife. Split the bodies. Remove the intestinal tract from the tail meats. Arrange the lobsters in a single layer in an ovenproof baking dish, tail and body shells down. Sprinkle sea salt (preferably from Maine) and black pepper over the lobster meat, followed by a generous dressing with the olive oil.
- Preheat the oven to its hottest temperature setting. (Chef's Note: Our wood-burning oven achieves intensities of over 800 degrees F, but most home ovens don't exceed 500 degrees F.)
- In a non-reacting skillet filmed with a little melted butter, saute the mushrooms over high heat for 2 or 3 minutes. Season with salt and pepper and set aside.
- Place the lobsters in the oven, and roast until the shells are almost uniformly red and the meat is opaque, as long as 7 or 8 minutes in a home oven.
- Remove the lobsters from the oven. Add the mushrooms and shallots. Pour the hard cider over the lobsters, and scatter the butter pieces around the dish. Place the lobsters back in the oven, and continue roasting, checking frequently, until the butter has completely melted, about 2 or 3 minutes. Swirl the pan to combine the liquid ingredients into a saucy emulsion. Check the seasonings and adjust with more sea salt and pepper if necessary. Serve the lobsters on dinner plates and spoon the sauce over them.
BAKED LOBSTER WITH GARLIC BUTTER PANKO
Steps:
- Preheat oven to 425 degrees F.
- In a food processor add panko, butter, fresh herbs, garlic and season with salt and freshly ground black pepper. Process until well combined then set aside while you prepare the lobster.
- Place the lobster halves flesh side up in a roasting tray. Top with the panko-mixture. Drizzle with extra-virgin olive oil and season with salt and pepper. Bake in the hot oven for 30 to 35 minutes until the top is golden brown. Serve whole with a shell cracker, or split claw shells slightly with the heel of your knife and section the tail into pieces. Serve with fresh lemon wedges, mixed lettuce and drizzle with extra-virgin olive oil and lemon juice.
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
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
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PAN-ROASTED LOBSTER WITH CHIVE BEURRE BLANC - FOOD …
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- Place a damp paper towel on a work surface near sink, and top with a large rimmed baking sheet. Place another damp paper towel inside baking sheet, and top with a large plastic cutting board. Have ready to use: a large, sharp chef’s knife; 1 small bowl; and a second large rimmed baking sheet brushed with melted butter.
- Working with 1 lobster at a time, place lobster, belly side up, on cutting board. Using your left hand, curl tail into body, and hold. Arrange claws facing right. Carefully plunge tip of knife through mouth of lobster, killing lobster instantly. (Although it may still move, the lobster is dead.) Continue cutting in a downward motion until edge of knife makes contact with cutting board, cutting head in half. Remove knife, turn lobster over, belly side down, and rotate lobster 180 degrees. Flatten tail on cutting board. Insert knife at point of first cut, and cut downward through carapace and tail, cutting lobster in half. If lobster is female, it will have dark green roe where the body meets the tail. Remove 1 tablespoon roe, and place in a small bowl; discard remaining roe. Set bowl aside. Discard light green tomalley, vein running through tail, and head sac. Cut crosswise between tail and carapace to separate.
- Remove claws and knuckles by twisting from body. Grip claw with a kitchen towel, and crack claws between spikes with back of knife, twisting knife left and right to crack shell. Arrange lobster tail halves, cut sides down, and claws on buttered baking sheet. Repeat procedure with remaining lobsters. Chill lobsters in refrigerator until ready to cook, up to 2 hours. (If desired, use poultry shears to cut off legs, and place in a steamer basket over simmering water. Steam 4 minutes, and serve as an appetizer.)
- Preheat oven to 450°F. Melt 2 tablespoons cubed butter in a large saucepan over medium. Add shallots, and cook, stirring often, until shallots are translucent, 4 to 6 minutes. Stir in wine, and bring to a rapid boil over high. Reduce heat to medium-high, adjusting heat as necessary to maintain a vigorous simmer; cook until wine is reduced to just below top of shallots, 30 to 35 minutes. Reduce heat to low, and cook, whisking in remaining cubed butter, a few cubes at a time, until sauce is creamy and thickened. Remove from heat; stir in lemon juice and salt, and cover. Set beurre blanc in a warm spot until ready to use, up to 30 minutes.
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