LOBSTER SALAD ROLLS WITH GRAPES, PINE NUTS AND TARRAGON
Provided by Food Network
Yield 4 servings
Number Of Ingredients 14
Steps:
- In large bowl combine lobster, grapes, celery, parsley and pine nuts. Prepare the dressing in a small bowl by whisking together the shallots, vinegar, lemon juice, tarragon, olive oil, salt and pepper. Pour over the lobster mixture and gently toss to combine. Line the rolls with lettuce and fill with lobster salad.
- *Large shrimp may be substituted.
- Nutritional analysis per serving: Calories 375; Protein 28 g; Carbohydrate 31 g; Fat 16 g; 38% Calories from Fat; Cholesterol 78 mg; Sodium 778 mg; Fiber 2.4 g.
TARRAGON LOBSTER SALAD
This lobster salad is wonderful on its own-but piled onto a hot dog bun it becomes a perfect lobster roll.
Categories Salad Mayonnaise Lobster Summer Tarragon
Yield 4-6 servings
Number Of Ingredients 6
Steps:
- Plunge 2 live lobsters headfirst into an 8-quart pot of boiling salted water. Loosely cover pot and cook lobsters over moderately high heat 9 minutes from time they enter water, then transfer with tongs to sink to cool.
- Return water to a boil and cook remaining 2 lobsters in same manner.
- While lobsters are cooking, combine shallot, lemon juice, and 1/2 teaspoon salt in a large bowl and let stand at room temperature 30 minutes.
- When lobsters are cool, remove meat from claws, joints, and tails. Discard tomalley, any roe, and shells (or save for another use). Cut meat into 1/2-inch pieces.
- Whisk mayonnaise, tarragon, and 1/4teaspoon black pepper into shallot mixture. Add lobster meat and toss gently to coat.
CORN, TOMATO, AND LOBSTER SALAD
The freshest corn is so delicious that you don't need to bother cooking it. Simply toss the kernels with vinaigrette, tiny heirloom tomatoes, and steamed lobster. What's not to love? It's no question.
Provided by Emeril Lagasse
Categories HarperCollins Emeril Lagasse Corn Salad Summer Lobster Tomato Seafood Shellfish Dinner Lunch Tarragon Steam Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Serves 4
Number Of Ingredients 20
Steps:
- Fill a large bowl with ice and cold water, and set it aside.
- In a 4- to 6-quart Dutch oven, or other heavy-bottomed pot with a tight-fitting lid, combine the chopped tomatoes, wine, water, onions, peppercorns, and tarragon sprigs. Bring to a boil over high heat, uncovered; then reduce the heat to a simmer and cook for 15 minutes.
- Raise the heat to high, add the lobster to the pot, and cover the pot immediately with a heavy, tightfitting lid. Steam the lobster for 13 minutes, until it is bright red and the long feelers are easily removed from their sockets. Immediately plunge the lobster into the bowl of ice water, and let it cool for 5 minutes.
- Remove the lobster from the ice water and set it on a rimmed baking sheet. Using kitchen shears, remove the lobster meat from the tail and claws. Use a knife to chop the lobster meat into bite- size pieces. You should have about 1 cup; set it aside.
- In a medium non-reactive mixing bowl, combine the shallot, vinegar, lemon juice, and lemon zest. Whisk in the 1/3 cup extra-virgin olive oil, 1/2 teaspoon salt, and the cayenne. Add the corn kernels and mix together. Set aside for 10 minutes.
- Cut the tiniest heirloom tomatoes in half, and quarter the larger ones. Add the tomatoes to the corn mixture. Add the lobster, tarragon, and parsley, and mix gently to combine.
- In a medium bowl, gently mix the Bibb lettuce leaves with the remaining 1/2 teaspoon extra-virgin olive oil, and season them lightly with salt and black pepper. Stack 2 lettuce leaves on each of four plates. Divide the lobster salad evenly among the lettuce cups, and serve immediately.
BAKED LOBSTERS WITH TARRAGON-CREAM SAUCE
Provided by Pierre Franey
Categories dinner, main course
Time 35m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 500 degrees.
- Remove and discard the rubber or wood claw holders from lobsters.
- Bring the water to a vigorous boil in a large kettle and drop the lobsters into it. When the water returns to the boil cook the lobsters for exactly 2 minutes and drain. Arrange the lobsters shell side up in one layer in a baking pan. Place in the oven and bake exactly 12 minutes.
- Break off the lobsters' claws. Crack the claws in several places. Place the lobster carcasses shell side down on a flat surface and crack each lengthwise to cut them in half. Pull away and discard the tough sac at the beak end of each lobster. Scoop out the soft mass (the tomalley, coral, liver and so on) from the inside of each lobster. Spoon and scrape this into a saucepan. Save any juices and add these to the saucepan.
- Add the shallots to the saucepan and bring to the boil, stirring.
- Arrange the lobster halves shell side down in one layer on a baking pan. Pull and discard the upper half of each claw shell. Add the remaining claws to the baking pan.
- Add the cream to the mixture in the saucepan. Add salt and pepper and bring to the boil. Add the lemon juice. Cook about 2 minutes.
- Line a saucepan with a sieve and pour the mixture into the sieve. Rub with a rubber spatula to extract as much liquid as possible. There should be about 1 cup. Discard the solids.
- Put the sauce on the stove and bring to the simmer. Swirl in the butter and tarragon.
- Spoon the sauce over the cut portions of each lobster and serve.
TARRAGON LOBSTER SALAD
From Gourmet magazine, July, 2001 by Melissa Roberts-Matar. "This lobster salad is wonderful on its own-but piled onto a hot dog bun it becomes a perfect lobster roll. The lobsters may be cooked and shelled 1 day ahead and chilled, covered. The salad can also be made a day ahead of serving. Keep covered and chilled.
Provided by Oolala
Categories Lunch/Snacks
Time 2h
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Plunge 2 live lobsters headfirst into an 8 quart pot of boiling salted water.
- Loosely cover pot and cook over moderately high heat for 9 minutes from the time they entered the water, then transfer with tongs to sink to cool.
- Return water to a boil and repeat with the next 2 lobsters.
- While the lobsters are cooking, combine shallot, lemon juice, and 1/2 teaspoons salt in in a large bowl and let stand at room temperature for 30 minutes.
- When lobsters are cool, remove meat from lobster, discard tomalley, roe (if any) and shells.
- Cut meat into 1/2 inch pieces.
- Whisk mayonnaise, tarragon, and 1/4 teaspoons black pepper into shallot mixture.
- Add lobster meat to the mayo blend and toss gently to coat.
- If serving on hot dog buns, butter and grill or toast the buns if desired.
- Enjoy this simple and delicious rite of summer!
Nutrition Facts : Calories 703.1, Fat 12.8, SaturatedFat 2.2, Cholesterol 652, Sodium 2447.8, Carbohydrate 11.2, Fiber 0.3, Sugar 1.5, Protein 128.9
WARM BUTTER-POACHED LOBSTER SALAD WITH TARRAGON-CITRUS DRESSING
Meat from a single lobster, decadently poached in tarragon-citrus butter, then tossed in a vibrant tangelo dressing with tarragon leaves and citrus fruit, and then arranged over Bibb lettuce, is rich enough to share.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 8
Steps:
- Bring a large pot of water to a boil; add 2 tablespoons salt and the vinegar. Plunge lobster head-first into water; cook 3 minutes (meat will not be fully cooked). Transfer lobster to a cutting board.
- Using a kitchen towel to protect your hands, twist off tail and claws; discard body. Twist fan off end of tail, and push meat out of shell. Alternatively, use kitchen shears to cut up length of tail, and pull shell away from meat. Cut tail meat in half lengthwise, and transfer to a plate lined with paper towels; set aside. Separate claws from knuckles; twist and pull off pincers, being careful to keep meat intact. With back of knife, crack knuckle end of claw to loosen shell. Gently remove whole piece of meat; set aside with tail. Using your finger or the handle of a spoon, push knuckle meat out of shell. Wipe any white residue off meat. Meat can be refrigerated in an airtight container up to 2 hours ahead; bring to room temperature before poaching.
- Remove peel and pith from tangelo using a sharp knife. Working over a bowl, carve out flesh between membranes, allowing segments to drop into bowl. Squeeze juice from membranes into bowl. Transfer juice in bowl to a separate bowl; reserve juice for dressing.
- Put 1/3 cup juice into a small saucepan; bring to a boil. Reduce heat to low, and whisk in butter, 1 piece at a time, until smooth. Add a pinch of salt and the tarragon sprig. Submerge lobster meat in the butter sauce. Poach until opaque and cooked through, 2 1/2 to 3 minutes.
- Whisk 3 tablespoons warm poaching liquid into 2 tablespoons reserved juice in bowl; whisk in pepper and 1/2 teaspoon salt. Add lobster to dressing; toss gently to coat. Just before serving, add tangelo segments and tarragon leaves; toss gently to combine. Season with salt.
- Arrange 2 lettuce leaves on each serving plate. Place lobster and tangelo segments on top. Spoon dressing over top.
GRILLED LOBSTER SALAD WITH ORANGE TARRAGON DRESSING
An elegant summer salad for ladies who lunch. Serves 4 as a main course or 8 as an appetizer course.
Provided by Chef Regina V. Smith
Categories Lobster
Time 55m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Prepare dressing by whisking tarragon, juice and zest of 2 oranges, Dijon mustard and oil together in a medium bowl. Season dressing to taste with salt and white pepper.
- Set aside 1/4 cup of the dressing to use as a marinade for the lobster tails.
- Spoon some of the marinade onto the lobster meet through the spilt in the shells.
- Prepare grill for medium high heat. Place lobster on the grill split side up.
- Grill lobster tails for 8 minutes per side or until meat is opaque and can be easily pulled from the shells.
- On 4 serving plates place lettuce leaves as a bed for the salad.
- Remove the lobster meat from the shell and cut each tail in half lengthwise.
- Top lettuce leaves with lobster meat, avocado, tomato, bell pepper, onion and segments of the two remaining oranges.
- Drizzle each serving with dressing; pass additional dressing on the side.
Nutrition Facts : Calories 445.6, Fat 23.8, SaturatedFat 3.3, Cholesterol 79.3, Sodium 300.5, Carbohydrate 33.9, Fiber 8.9, Sugar 13.9, Protein 28.5
LOBSTER AND GRILLED CORN PANZANELLA
Steps:
- Make the vinaigrette: In a small mixing bowl, whisk together the vinegar, garlic, tarragon, mustard, salt and pepper. Continue to whisk while slowly drizzling in the olive oil in a steady stream until the vinaigrette is emulsified.
- Prepare the steamer basket: In a pot large enough to hold the lobster tails in a single layer, add 1 to 2 inches of water so that a steamer basket isn't submerged. Add about 1 tablespoon of salt to the water. Place the steamer basket into the pot. If you don't have a steamer basket, loosely scrunch some foil into balls and place them in the pot so they sit above the water level, giving the lobster tails a perch to rest on. Cover the pot and bring the water to a boil over high heat.
- Prepare the grill: Preheat the grill for high direct heat. You want it at 500°F.
Nutrition Facts : Calories 673 kcal, Carbohydrate 53 g, Cholesterol 102 mg, Fiber 6 g, Protein 39 g, SaturatedFat 5 g, Sodium 1435 mg, Sugar 13 g, Fat 36 g, UnsaturatedFat 0 g
More about "tarragon lobster salad food"
ORZO SALAD WITH LOBSTER, TARRAGON, JALAPENO AND CHARRED …
From more.ctv.ca
- Bring a medium pot of water to a boil and add one tsp of the salt and orzo. Simmer until orzo is cooked. Drain and rinse.
- Shuck the corn and cook it over BBQ or grill heated to medium-high. Chart the kernels on all sides. Remove the corn from the grill and use a knife to cut the kernels off the cob.
- Whisk together the lemon, mustard and tarragon, salt and pepper and slowly add in the canola oil while whisking. Pour the dressing over the salad and mix well.
10 BEST HEALTHY LOBSTER SALAD RECIPES - YUMMLY
From yummly.com
5/5 (1)
10 BEST LOBSTER PASTA SALAD RECIPES - YUMMLY
From yummly.com
TARRAGON LOBSTER SALAD – HAYLIE POMROY
From hayliepomroy.com
LOBSTER PASTA SALAD WITH LEMON TARRAGON DRESSING - THE ...
From thesuburbansoapbox.com
5/5 (3)Total Time 23 minsCategory SaladCalories 342 per serving
- In a medium bowl, whisk together the mayonnaise, yogurt, lemon juice, lemon zest, salt, pepper, sugar and tarragon until combined. Set aside.
- Place the corn directly on the grill rack and cook until charred on all sides, approximately 1-2 minutes on each side. Transfer to a plate and allow to cool.
- In a large bowl, add the pasta, lobster, tomatoes and scallions. Cut the corn off the cob and add to the bowl. Pour the dressing over the salad and toss to combine. Cover and chill for up to two hours. Serve with chopped tarragon and lemon wedges, if desired
LOBSTER SALAD RECIPE - CHOWHOUND FOOD COMMUNITY
From chowhound.com
3.5/5 (5)Category Appetizer, Side DishServings 4Calories 474 per serving
- Add a steamer rack to the pot. (If you don’t have a steamer rack, lightly bunch a long piece of foil so that it looks like a rope.
- Then make a figure eight out of the foil rope and set it in the pot.) Bring the water to a boil over high heat.
TARRAGON LOBSTER SALAD WITH CORN AND TOMATOES - FRAMED COOKS
From framedcooks.com
Reviews 10Category DinnerCuisine AmericanTotal Time 20 mins
- Combine the shallot, vinegar, lemon juice, and lemon zest in a large bowl. Whisk in the 1/3 cup extra-virgin olive oil, 1/2 teaspoon salt, and the cayenne. Add the corn kernels and mix together. Set aside for 10 minutes.
- Cut the tiniest heirloom tomatoes in half, and quarter the larger ones. Add the tomatoes to the corn mixture. Add the lobster, tarragon, and parsley, and mix gently to combine.
EASY LOBSTER TARRAGON PASTA RECIPE - MAGIC SKILLET
From magicskillet.com
Cuisine ItalianCategory ShellfishServings 6Total Time 1 hr 40 mins
- Heat the olive oil in a saucepan. Add the onion, reduce heat and cook, covered, until tender, about 25 minutes.
- Chop and drain tomatoes and add them to the onions. Add the tarragon, season to taste with salt and pepper, and bring to a boil. Reduce heat, cover, and simmer, stirring occasionally, for 30 minutes. Remove mixture from the heat and let it cool slightly.
- Purée it in the bowl of a food processor fitted with steel blade, or use a food mill fitted with a medium disc. Return purée to the saucepan, stir in heavy cream and set over medium heat. Simmer the mixture, stirring often, for 15 minutes, or until slightly reduced. Taste the sauce, correct seasoning, and stir in cayenne and lobster meat. Simmer further,3 to 5 minutes, or just until lobsters heated through.
- Meanwhile, in a large pot, bring 4 quarts water to a boil. Add the salt, stir in the pasta, and cook until tender but still firm. Drain immediately and arrange on warmed serving plates. Spoon sauce evenly over pasta and garnish with a sprig of parsley, basil, and tarragon.
LOBSTER AND GREEN BEAN SALAD WITH LEMON-TARRAGON DRESSING ...
From foodandwine.com
Servings 4
- In a large pot of boiling salted water, cook the beans until crisp-tender, about 5 minutes. Drain the beans in a colander and refresh under cold water. Drain and pat dry.
- In a large bowl, mix the crème fraîche with the lemon zest, lemon juice, vinegar and tarragon. Season with salt and pepper. Add the lobster and green beans and toss to coat.
LEMON-TARRAGON LOBSTER ROLL RECIPE | MYRECIPES
From myrecipes.com
Servings 5Calories 306 per servingTotal Time 20 mins
- In a medium bowl, toss the lobster with mayonnaise, lemon zest and juice, fresh tarragon, and black pepper. Taste, and adjust the seasoning, if necessary.
LOBSTER ROLLS RECIPE - JASPER WHITE | FOOD & WINE
From foodandwine.com
5/5 (1)Servings 6
- Bring a large pot of water to a boil. Plunge the lobsters in, head first, and cook until bright red all over, about 12 minutes. Transfer the lobsters to a bowl.
- Crack the lobster claws and knuckles and remove the meat. Twist the tails from the bodies and slit the undersides lengthwise with scissors. Remove the meat and discard the black intestinal vein that runs along the tail. Cut the lobster into 1/2-inch pieces.
- In a large bowl, mix together the mayonnaise, lemon juice, mustard and tarragon. Fold in the lobster meat and cucumber and season with Tabasco, salt and pepper. Cover and refrigerate the lobster salad for at least 30 minutes. Just before serving, mix in the scallions. Generously fill each hot-dog bun with lobster salad and serve.
LOBSTER SALAD ROLLS WITH TARRAGON AND LEMON - COOKING FOR ...
From cookingforkeeps.com
Cuisine AmericanTotal Time 25 minsCategory Main CourseCalories 457 per serving
- Cut a deep V into the middle of each hoagie rolls and remove the bread. Slice the outer edges off of each hoagie so you have a flat area exposed to brush with butter.
- Heat a medium skillet to a medium heat. Add 3 tablespoons of butter and 2 tablespoons of garlic. Add lobster tails shell-side down. Cook in the garlic butter until the tails are bright pink. As they cook, spoon the garlic butter over the flesh of the lobster. Turn the tails over so they are flesh-side down, shell-side up. Cook another 2-3 minutes until the lobster meat is firm and white. Do not over cook. Remove the tails from the pan and set aside. Reduce the heat down to low.
- Remove the meat from the sheels. Chop into bite-sized pieces. Add the meat back to the garlic butter and toss until coated. Cool to room temperature.
SPRINGTIME LOBSTER NIçOISE SALAD WITH TARRAGON - SIMPLE BITES
From simplebites.net
Cuisine FrenchTotal Time 1 hr 7 minsCategory SaladsCalories 206 per serving
- Prepare the salad dressing by mashing the garlic with salt, using the flat side of your knife blade on a cutting board. When it is a fine paste, transfer it to a small bowl and whisk in the vinegar, Dijon and pepper. Drizzle in olive oil while whisking; the dressing should look creamy. Stir in the tarragon.
- Place the eggs in a small pot and fill with water to cover by 2 inches. Place over high heat and bring to a boil. Boil rapidly for 1 minute; turn off heat. Cover the pot with a lid and let stand for 8 minutes. Prepare an ice water bath in a large bowl and when the timer has rung, transfer the boiled eggs to the ice bath to cool. Once cooled, peel eggs, slice in half and reserve. Keep the ice bath for the green beans.
- Place the potatoes in a medium pot and fill with water to cover by 2 inches. Place over high heat and bring to a boil. Reduce heat to medium, and boil for 10 minutes or until the potatoes are still firm but can be easily pierced with a fork. Drain and cool to room temperature.
- Place the green beans in the same pot and pour in a half-inch of water. Cover and bring to a boil over high heat. Steam the green beans for 2-3 minutes or until bright green. Drain the pot and transfer the green beans to the ice bath. Once they are cool, drain well and lay them on a clean tea towel to dry.
LOBSTER SALAD WITH TARRAGON VINAIGRETTE RECIPE | MYRECIPES
From myrecipes.com
Servings 4
- Bring 4 quarts water and salt to a boil in a large Dutch oven. Plunge lobsters, head first, into boiling water; return to a boil. Cover, reduce heat, and simmer 10 minutes; drain and cool.
- Break off large claws and legs. Crack claw and leg shells using a seafood or nut cracker; remove meat and set aside.
- Cut shell of tail segments lengthwise on the underside. Pry open the tail segments; remove meat, and cut into1/2-inch slices. Chill lobster meat.
TARRAGON LOBSTER SALAD - COOKING WITH MICHELE®
From cookingwithmichele.com
Servings 4-6Total Time 30 minsCategory Salad
LOBSTER GRAM GOURMET RECIPES: TARRAGON LOBSTER SALAD
From livelobrecipes.blogspot.com
Estimated Reading Time 1 min
LOBSTER PASTA SALAD WITH LEMON TARRAGON DRESSING | RECIPE ...
From pinterest.com
5/5 (3)Estimated Reading Time 4 minsServings 8Total Time 23 mins
TARRAGON LOBSTER TAILS | METRO
From metro.ca
5/5 (3)Total Time 45 minsServings 4
SPICY LOBSTER SALAD WITH TARRAGON - LOBSTER AND AVOCADO RECIPE
From cozyharbor.com
Estimated Reading Time 40 secs
SPINY LOBSTER SALAD WITH A TOMATO, TARRAGON, AND CHERVIL ...
From erecipe.com
Calories 771 per serving
TARRAGON LOBSTER SALAD | LOBSTER SALAD, LOBSTER RECIPES ...
From pinterest.ca
"TARRAGON LOBSTER SALAD" - RECIPES ON SPOONACULAR
From spoonacular.com
LOBSTER SALAD WITH TARRAGON - RECIPE | COOKS.COM
From cooks.com
CHILLED LOBSTER SALAD WITH TARRAGON VINAIGRETTE AND ...
From moveablefeast.relish.com
LOBSTER SALAD WITH TARRAGON VINAIGRETTE RECIPE
From crecipe.com
DAINTY RICE | LOBSTER, TARRAGON & LEMON RICE SALAD ...
From dainty.ca
LOBSTER CORN AND POTATO SALAD WITH TARRAGON RECIPES
From tfrecipes.com
TRADITIONAL LOBSTER SALAD | THE SPLENDID TABLE
From splendidtable.org
TARRAGON LOBSTER SALAD
From pinterest.com
LOBSTER, TARRAGON & BACON SPAGHETTI RECIPE - FOOD NEWS
From foodnewsnews.com
WARM BUTTER POACHED LOBSTER SALAD WITH TARRAGON CITRUS ...
From tfrecipes.com
LEMON TARRAGON SALAD DRESSING RECIPE - ALL INFORMATION ...
From therecipes.info
TARRAGON LOBSTER SALAD - FRAMED RECIPES
From sites.google.com
RECIPE - LOBSTER FOAM AND SALAD - LCBO
From lcbo.com
LOBSTER SALAD WITH ENDIVE, GREEN APPLE AND A TARRAGON ...
From royalgreenland.com
TARRAGON LOBSTER SALAD | LOBSTER SALAD, HCG DIET RECIPES ...
From pinterest.ca
TARRAGON AND LOBSTER RECIPES (132) - SUPERCOOK
From supercook.com
COLD LOBSTER SALAD WITH TRUFFLE AND TARRAGON - A TRAVEL ...
From galavante.com
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