Steamed Lobster With Grapefruit Butter Sauce Food

BUTTER SEARED LOBSTER TAILS

Steps:

• Thaw out lobster tails, if frozen, in a pot of cold water for 30 minutes or more, until fully thawed. Rinse and pat dry with paper towels.
• Using sharp kitchen shears, cut the top shell down the centre of the back to the end of the tail, leaving tail fan intact. Remove vein or shell shards, if any. Run your finger between the meat and the shell to loosen it. Spread the meat slightly open. Pull and lift the lobster meat off of the bottom of the shell, being careful not to pull the tail out completely.
• Season lobster tails generously with salt and pepper.
• Heat 2 tablespoons butter and oil in a pan or skillet over medium-high heat. Swirl in 1 tablespoon of lemon juice and sear lobster, flesh side down on the pan, for 2 minutes until edges are crisp and golden.
• Flip all tails, cover pan and let cook for a further 1-2 minutes, or until shells are pink and meat has just cooked through (opaque) -- be careful not to overcook!(TIP: If shells have not completely changed colour, simply use tongs to rotate the lobster in the hot pan juices until shells have changed colour.)
• Melt the remaining butter in the centre of the pan; sauté the garlic until fragrant (about 1 minute). Squeeze in remaining lemon juice and spoon pan juices over the lobster meat.
• Take off heat immediately and garnish with parsleyServe with remaining pan sauce and lemon slices.

DRAWN BUTTER FOR STEAMED LOBSTER, CRABS, OR CLAMS

Steps:

• Place the butter in a small saucepan and bring to a boil over medium-high heat. Boil for 1 minute.
• Set the saucepan aside and let the butter settle, undisturbed. The milk solids will come to the top of the butter and the watery whey will collect on the bottom. Skim off the milk solids with a spoon and pour the drawn butter into a serving bowl or several small ramekins, taking care not include the watery liquid in the bottom of the pan. Serve.

STEAMED LOBSTERS

Steps:

• Choose a pot with a tight-fitting lid that is large enough to fit the lobsters comfortably with enough room for the steam to circulate around them. Wrap the lid tightly with a kitchen towel. Place a steamer basket or an upturned colander in the pot, and pour in cold water to a depth of about 2 inches. Cover and bring to a boil.
• Meanwhile, put the lobsters on a cutting board. Place the tip of a large, heavy knife at the cross marks on the back of a lobster's head. In one quick motion cut down through the head to the cutting board. Repeat with the remaining lobsters.
• To keep the tails straight and ensure even cooking, slip a thin wooden skewer through the length of the lobster's tails.
• When the water is boiling, quickly add the lobsters to the pot and cover. Steam the lobsters, shaking the pot occasionally, until cooked through, about 8 minutes for 3/4 to 1 pound lobsters, about 10 minutes for 1 to 1 1/4 pound lobsters, and about 11 minutes for 1 1/2 to 2 pound lobsters.
• Remove the lobsters from the pot and, if you are serving them whole, set them aside for several minutes to rest. Using the back of the heavy knife or a mallet crack the claws. Transfer the lobsters to plates and serve with drawn butter and lobster claw crackers.
• To remove all the meat from the lobster: Transfer the lobster to a colander in the sink and rinse under cold running water to stop the cooking. Using your hands, twist the claws, knuckles, and tails off of the lobsters. Reserve the bodies for making broth.
• On a work surface, rest the tails on their sides and, using the palm of your hand, press down on them to crack the shells. Holding a tail with both hands, with the belly facing you, break the tail shell back and pop out the meat. Repeat with the remaining tails. If you have female lobsters (the swimmerets at top of the tail are soft and have hair-like wisps protruding from them), you may want to prepare coral butter, (recipe follows) with the roe. The roe are the dark green eggs located in the body and the top of the tail. Carefully cut open the top of the tail and the body and remove the roe.
• Grab the "thumb" of a lobster claw and move it back and forth. Try to wiggle the shell off of the meat while pulling out the internal piece of cartilage, leaving the meat attached to the claw (this is a tricky maneuver, if it doesn't work you should be able to shake the meat out). Place the claw horizontally upright with the curve of the claw facing up. Using the heavy part of the blade of the knife, with a short and swift motion, crack the back end of the claw. Drop the claw to its side and, with the back of the knife, crack the side of the back of the claw. Remove the cracked back end of the claw and wiggle the meat out from the shell. Repeat with the remaining claws.
• Place the knuckles on the work surface and cover with a kitchen towel. Using the back of the knife, crack the knuckles. Using your hands, remove the shell from the knuckles and carefully pick out the meat. You may also use kitchen shears to cut open the knuckles and remove the meat.
• Place the butter in a small saucepan and bring to a boil over medium-high heat. Boil for 1 minute.
• Set the saucepan aside and let the butter settle, undisturbed. The milk solids will come to the top of the butter and the watery whey will collect on the bottom. Skim off the milk solids with a spoon and pour the drawn butter into a serving bowl or several small ramekins, taking care not include the watery liquid in the bottom of the pan. Serve.
• Yield: about 1 cup
• Place the butter in a small saucepan and bring to a boil over medium-high heat. Boil for 1 minute.
• Set the saucepan aside and let the butter settle, undisturbed. The milk solids will come to the top of the butter and the watery whey will collect on the bottom. Skim off the milk solids with a spoon and pour the drawn butter into a small bowl. Wipe out the sauce and return the drawn butter to it.
• Place the roe in a medium bowl and whisk lightly to break it up. Heat the butter over medium heat until just hot. Gradually pour the warmed butter over the roe, while whisking, until the eggs turn bright red. Serve with lobster or other shellfish.
• Yield: about 1 cup

STEAMED LOBSTER WITH GRAPEFRUIT BUTTER SAUCE

Steps:

• Cook lobster in a large kettle or steamer, over 2" salted water at a rolling boil. Add lobster and cook 1 min then cover and cook 8 min. Remove and plunge in ice water to stop cooking. If desired, pull out tail and claw meat and refrigerate. In 2 qt saucepan, combine grapefruit j, cream and stock. Cook med-high until desired consistency. Whisk in cold butter, 1 TBL at a time, until all incorporated. Season with salt and pepper. Drop lobster meat into 1 qt of water with orange zest and butter, simmering. Cooke 2 min. Serve lobster with sauce, and orzo and sauteed spinach

CITRUS LOBSTER

Steps:

• There are three steps to this recipe, and you will want to try to do them all simultaneously.
• In a large pot boil 2 cups water, 2 cups pink grapefruit juice, and 1 cup orange juice. When it starts steaming, put in both lobsters for 20 minutes. Do not overcook. Remove lobsters and remove meat from the shells.
• While lobsters are cooking, boil orzo in a pot of salted water for 8 minutes until al dente. Do not over cook.
• In a pan, saute 1 cup pink grapefruit juice, lemon zest, cream, pepper, and freshly squeezed orange juice. Put on medium heat for 5 minutes. Add the al dente orzo to the mixture in pan. Add cleaned lobster meat and sugar. Toss over heat for 2 minutes and serve.

LOBSTER DIPPING SAUCE

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.

STEAMED LOBSTERS

Steps:

• Fill a large lobster pot with 1 inch of water. Stir in the salt, set a rack or large steamer basket in the bottom and bring the water to a boil. Add the lobsters, cover with a tight-fitting lid and return the water to a boil. Once boiling, lower the heat to a gentle boil and steam the lobsters until they are bright red, about 10 minutes. Check doneness by pulling an antenna. If it comes off without resistance, the lobster is done. If not, cook for a few more minutes. Serve with melted butter and, if you choose, corn and potatoes. Remove the meat from the fifth lobster and refrigerate for use later in lobster risotto (recipe here). After eating, reserve the lobster shells for stock (recipe here). Serves 4.

LOBSTER WITH LEMON & HERB BUTTER SAUCE

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.

EASY ONE PAN STEAM LOBSTER TAILS WITH WINE, BUTTER GARLIC SAUCE

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!

GRILLED LOBSTER TAILS WITH LEMON & HERB BUTTER

Steps:

• Make the butter by mixing together all the ingredients, then season and set aside. Can be made two days ahead. Remove from the fridge to soften before using.
• Use kitchen scissors to cut along the tops of the lobster shells, then flip the tails over and crack the ribs of the shell. Use your fingers to open the shell and loosen the meat keeping it attached at the base and pull it half out. Use a knife to cut along the top of the tail without cutting all the way through and remove the vein if you see one. Sit the tail in a shallow roasting tray and add some butter to each one. Tails can be prepared a few hours ahead and chilled.
• Heat the grill to high, then grill the lobster tails for 10 mins until cooked through. Put them on plates and drizzle with the butter from the pan, or pour the butter into a ramekin and put it in the middle of the table for dipping the lobster meat in. Serve with lemon wedges and scatter with extra parsley, if you like.