SIMPLE LOBSTER SCAMPI
An easy way to use pre-cooked lobster. Simple, fast, and delicious! You can substitute shrimp or scallops for the lobster. This recipe is really suited to your tastes, that is why so many of the measurements are approximate. I have made this often and never measure anything, and it comes out delicious every time! Serve over your choice of cooked pasta. T
Provided by cdlab
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Creamy
Time 42m
Yield 6
Number Of Ingredients 7
Steps:
- Melt butter in a skillet over medium heat. Add garlic; cook and stir until aromatic, about 5 minutes. Add lobster and cook until heated through, 5 to 10 minutes. Add wine and lemon juice; bring to a boil. Add Parmesan cheese; cook until melted, about 2 minutes. Add bread crumbs slowly, 2 tablespoons at a time, bringing to a boil after each addition.
Nutrition Facts : Calories 385 calories, Carbohydrate 9.4 g, Cholesterol 145.7 mg, Fat 25.1 g, Fiber 0.5 g, Protein 26.1 g, SaturatedFat 15.4 g, Sodium 713 mg, Sugar 0.8 g
LOBSTERS WITH TARRAGON VERMOUTH SAUCE
Steps:
- Cook lobsters:
- Bring water and sea salt to a boil in an 8- to 10-quart pot. Plunge 2 lobsters headfirst into water and cook, covered, over high heat 7 minutes from time lobsters enter water, then transfer with tongs to sink to drain. Return water to a boil and cook remaining 2 lobsters in same manner.
- Make sauce while lobsters cook and drain:
- Melt butter and cool until just warm.
- Whisk together vermouth, vinegar, and yolks in a metal bowl, then set bowl over a small saucepan of boiling water and heat mixture, whisking, until warm. Add melted butter in a slow stream, whisking, then whisk in salt and pepper. Cook sauce, whisking, until thickened and registers 160°F on an instant-read thermometer, about 5 minutes. Remove pan from heat and keep bowl in saucepan. Just before serving, stir in lemon juice and tarragon.
- Working from belly side, halve each lobster lengthwise with a sharp heavy knife or kitchen shears. Serve lobsters with sauce.
LOBSTER SCAMPI OVER CREAMY POLENTA WITH GARLIC CHIPS
Steps:
- For the garlic chips: Add the oil to a small saute pan to fill 1/4 inch up the sides and heat over medium-high heat. Once heated, add 1 garlic slice to test; if it sizzles when added, then add the remaining garlic. Fry until golden brown. Remove the chips from the oil and place on a paper-towel-lined plate. Season with salt. Make sure not to step away, constantly stir and be ready to remove once golden brown.
- For the polenta: To a medium saucepan over high heat, add the oil and shallots and sweat the shallots, 3 to 4 minutes. Add the warmed stock to the pan and bring to a boil over high heat. Add the polenta in a fine stream, whisking constantly with a wire whisk. Once all the polenta has been added, reduce the heat to low. Stir, using a wooden spoon, every 5 minutes and continue cooking until all the liquid has been absorbed and the mixture is very creamy, 10 to 15 minutes.
- Remove from the heat and stir in the cheese and heavy cream until combined. Stir in the creme fraiche. Taste and season with salt and pepper.
- For the lobster sauce: To a saute pan over medium-high heat, add 1 tablespoon of the butter and melt. Add the lobster and toss to combine. Add the garlic paste and cook until fragrant, about 30 seconds. Deglaze with the white wine and reduce. Add the remaining 2 tablespoons butter and swirl to combine. Remove from the heat and add the parsley, tarragon and lemon zest.
- To serve: Add some of the polenta to a plate. Top with some of the sauteed lobster and sauce. Garnish with garlic chips, chervil and freshly ground black pepper.
LOBSTER BOUDAN WITH A FRESH LEMON AND TARRAGON BUTTER SAUCE
Steps:
- In a food processor, combine the lobster meat, shallots, cream and cognac. Season with salt, cayenne and pepper. Turn the mixture into a mixing bowl. Stir in the rice and parsley. Season with salt, cayenne and black pepper. **To test the seasoning of the sausage, pan-fry a small piece of the filling for a couple of minutes on each side. Re-adjust the seasoning if needed. Either using a feeding tube or a funnel, stuff the sausage into the casings and make 3-inch links. Bring a large saucepan of salted water up to a boil. Poach the sausage for about 5 minutes, or until the sausage is firm to the touch and plump. Remove from the water and allow to cool. In a large saute pan, over medium heat, melt the butter. Pan-fry the sausage for 3 to 4 minutes on each side. Remove from the pan and keep warm. To serve, spoon the sauce in the center of each plate. Lay a crouton in the center of the sauce. Place a couple of links of sausage over each crouton. Garnish with parsley and butter sauce.
- In a saucepan, over medium heat, combine the shallots and lemon juice. Season with salt and cayenne. Bring the mixture to a boil. Reduce the heat to medium low and simmer until the mixture reduces by half. Add the cream and continue to cook for 2 minutes. Remove from the heat and whisk in the butter, a couple of pieces at a time. Season with the salt and cayenne. Strain through a fine-mesh sieve. Add the hot sauce, Worcestershire and chopped tarragon. Keep hot.
- Recipe courtesy Emeril Lagasse, 1999
LIGHT & LEMONY SCAMPI
A touch more lemon helped me trim the calories in our favorite shrimp scampi recipe. For those who want to indulge, pass around the Parmesan. -Ann Sheehy, Lawrence, Massachusetts
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- Peel and devein shrimp, removing tails. Cut each shrimp lengthwise in half. Cook pasta according to package directions. , In a large nonstick skillet, heat butter and oil over medium-high heat. Add shrimp, green onions and garlic; cook and stir until shrimp turn pink, 2-3 minutes. Remove from pan with a slotted spoon., Add broth, lemon zest, lemon juice, pepper, salt and red pepper flakes to same pan. Bring to a boil; cook until liquid is slightly reduced, about 1 minute. Return shrimp to pan; heat through. Remove from heat., Drain pasta; divide among 4 bowls. Top with shrimp mixture; sprinkle with parsley. If desired, serve with cheese.
Nutrition Facts : Calories 378 calories, Fat 10g fat (3g saturated fat), Cholesterol 146mg cholesterol, Sodium 405mg sodium, Carbohydrate 42g carbohydrate (3g sugars, Fiber 5g fiber), Protein 29g protein. Diabetic Exchanges
TARRAGON SHRIMP SCAMPI
Make and share this Tarragon Shrimp Scampi recipe from Food.com.
Provided by chia2160
Categories European
Time 10m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Heat butter and oil in a skillet, add garlic.
- Add shrimp and cook until pink, about 2 minutes.
- Add wine and half of tarragon, simmer until shrimp are pink.
- Stir in remaining tarragon, salt and pepper to taste.
Nutrition Facts : Calories 337.7, Fat 15.7, SaturatedFat 5.2, Cholesterol 274.5, Sodium 297.6, Carbohydrate 5.3, Fiber 0.3, Sugar 0.4, Protein 35.6
TARRAGON SHRIMP SCAMPI
Tarragon is often paired with poultry; however, its mild lemony flavor works well with shellfish like shrimp, too. Combined with garlic, lemon juice, and olive oil, this basic seafood marinade is sure to be in your cooking rotation for years to come.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 8
Steps:
- In a medium skillet, heat olive oil and saute garlic and onions over medium-low heat for 3 minutes. Add tarragon, salt, and pepper, and cook for 1 minute; do not let the mixture brown. Remove from heat and let cool.
- In a large bowl, combine the shrimp with the onion mixture and lemon juice, stirring until well coated. Let rest at room temperature for 30 minutes.
- Preheat the broiler. Arrange the marinated shrimp in a skillet. Cover the shrimp with any remaining marinade.
- Broil under high heat until the shrimp are pink and the topping is well browned, approximately 5 minutes. Serve immediately.
GRILLED LEMON-TARRAGON LOBSTER
Categories Low Carb Quick & Easy Lemon Lobster Summer Tarragon Bon Appétit
Yield Serves 2; can be doubled
Number Of Ingredients 6
Steps:
- Prepare barbecue (medium-high heat). Stir butter lemon juice and lemon peel in heavy small saucepan over low heat until butter melts. Mix in chives and tarragon; season with salt and pepper. Set pan at edge of grill to keep sauce warm.
- Meanwhile, bring large pot of water to boil. Drop lobsters headfirst into water. Cover pot; boil lobsters 2 minutes. Transfer lobsters to work surface. Using heavy large knife or cleaver, split lobsters in half lengthwise. Scoop out and discard gray intestinal tract, gills and sand sac from head. Leave any red roe or green tomalley intact if desired. Crack claws. Brush cut side of lobsters with 1 tablespoon butter sauce.
- Grill lobsters, cut side down, 4 minutes. Turn again so that cut side is down and grill until lobster meat is just opaque but still juicy, about 2 minutes. Transfer lobsters to plates. Brush lightly with sauce. Serve, passing any remaining sauce seperately.
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