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| | From:  jackiendaisy (Original Message) | Sent: 10/16/2004 9:38 PM |
NEW ENGLAND LOBSTER TAIL | | Ingredients - Serves 6
- 2¼ to 2½ lbs. choice center cut filet mignon, cut into 6 6-8oz portions
- 6 1½ lb. lobsters, poached (in shell)
- 6 cups veal demi-glace
- 6 marinated & grilled portabella mushrooms
- 1½ cups Pinot Noir red wine
- 12 sprigs thyme
- 6 shallots, diced
- 6 oz carrot, diced
- 3 teaspoons brown sugar
- 6 bay leaves
salt & pepper to taste - 12 tablespoons black truffle butter
- 3 lb. Yukon Gold potatoes, peeled & cubed
- 3 tablespoons olive oil
Directions For the sauce: Reduce wine by half, add veal demi-glace, carrot, bay leaf, sugar, shallot, and thyme and reduce by ½ again, making a very thick glaze. Marinate portabella mushroom at least 4 hours ahead of time with oil and a little balsamic vinegar to taste, grill till tender, hold in bowl/plate wrapped with plastic wrap and reserve juice for sauce. When sauce has been reduced to a very thick glaze, julienne mushrooms and add with juice to sauce. Reserve warm until needed.
For the potato terrine: Boil potatoes in salted water till fork tender. Run through potato ricer. Mix well with salt & pepper to taste and ½ tablespoon olive oil. While still warm, roll into a log form in plastic wrap, then wrap with foil and tighten the end to form a tight compressed log shape. To serve the terrine let the form set until cool. Once it has cooled, cut the terrine into ¼ inch slices and heat on a greased baking pan in 350 degree oven for about 2-3 minutes or until thoroughly hot.
(over)
For the Filet: Season with salt & white pepper. Grill to desire temperature. While the filet is cooking, butterfly the poached lobster tail, reserve claws to use in another dish
(maybe a nice salad to start!). Season the lobster to taste and roast in oven at 350 degrees with black truffle butter until heated through (note: heating lobster may take 8-10 minutes). When meat is done let rest until you start to plate dish. | | | |
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LOBSTER AND CORN SALAD Ingredients:
2 Cups Maine lobster meat
4 Ears fresh corn or one pound frozen corn, roasted
1/2 Cup red onion, chopped
1/4 Cup green onions, chopped
1/2 Cup red pepper, roasted and chopped
1/2 Cup celery, chopped
1 Cup tomato vinaigrette
Salt and cayenne pepper to taste
Method:
Combine all ingredients and chill. Serve over Bibb lettuce with Tomato Vinaigrette.
Tomato Vinaigrette:
2 Large tomatoes, cored and roasted
1 Cup olive oil
1/4 Cup rice wine vinegar
1/4 Cup red wine vinegar
1 Tablespoon garlic, chopped
1 Tablespoon shallots, chopped
1 Teaspoon cumin
Salt and pepper to taste
Puree ingredients in a food processor or blender.
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Creamed Lobster on ToastCuisine: Main dish Category: Main dish
Servings: 6
Ingredients:2 c Lobster meat; cooked 4 tb Butter (or marg.) 2 tb Flour, all-purpose 1 c Milk; or half-and-half 2 tb Onion; finely minced 1/2 ts Salt 1/4 ts Pepper, white Toast
Instructions:Cut lobster meat into bite-size pieces; set aside. Melt butter in skillet; stir in flour. Add milk gradually; cook, stirring constantly, until smooth and thickened. Add onion, salt, pepper, and lobster. Heat thoroughly. Serve over toast. |
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Lobster Newburg from Fred GoslinCuisine: Cyberealm Category: Cyberealm
Servings: 4
Ingredients:4 c Lobster meat [chopped] 1/4 c Butter 1 ts Salt 1/4 ts Pepper 1 ds Cayanne pepper 1 ds Mace 1 c Whipping cream 3 Egg yolks [beaten]
Instructions:1) Saute lobster meat in the butter, in a sauce pan for 5 min... and then add all of the spices, and then cook for 5 min... 2) Stir in the cream and the eggs, cook until thickened stirring constantly.... May add sherry to taste, if desired... |
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Citrus-Buttered Lobster TailsCuisine: Seafood Category: Seafood
Servings: 2
Ingredients:16 oz (2) frozen lobster tails 1/2 c Water 1/4 c Butter or margaine 1 T Lemon juice 1/2 t Finely shredded orange peel 1/8 t Salt 1 x Dash ground ginger 1 x Dash paprika
Instructions:Place frozen lobster tails in a shallow baking dish. Micro-cook, covered, on 30% power for 7 to 8 minutes or till thawed, rotating dish a quarter-turn once. The tails are thawed when the shells are flexible enough to bend. Using a heavy knife, cut through the center of the top shells. Continue cutting through meat but not through undersehells. Spread the tails open, butterfly style, so meat is on top. Return to shallow baking dish. Pour water atop. Micro-cook, covered, on 50% power for 6 to 8 minutes or just till meat is opaque, rotating dish a quarter-turn every minute. (Shield cooked meat with small pieces of foil, if necessary, to prevent overcooking.) Let stand, covered, for 5 minutes. Meanwhile, combine butter or margarine, lemon juice, orange peel, salt, ginger and paprika. Micro-cook, uncovered, on 100% power for 1 1/2 to 2 minutes or till butter is melted. Mix well. Drizzle lobster tails with butter mixture. |
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CITRUS LOBSTER 2 (1 1/2-pound) lobsters
2 cups water
3 cups pink grapefruit juice
1 cup orange juice
6 ounces orzo
1/2 lemon, zest
1/3 cup heavy cream
Pinch white pepper
3 tablespoons freshly squeezed orange juice
2 tablespoons sugar 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. |
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LOBSTER THERMIDOR Preparation Time: Approx. 60 minutes Servings: 2 servings.
Note: You may use any combination of seafood you like with this recipe. Prepare shredded white bread in a food processor or simply dice by hand into 1/4 inch squares or cut into a thin julienne.
Ingredients - Amount
Broiler Ready 2 LB Live Lobster - 2 Each.
Butter - 3 Teaspoons.
Flour - 2 Teaspoons.
Minced Shallots - 1 Tablespoon.
Heavy Cream - 1/4 Cup.
Salt & Pepper - To Taste.
Paprika - 1 Teaspoon.
Cayenne - Pinch.
Sherry Wine - 1 Tablespoon.
Shredded White Bread - 1 to 2 Cups.
Hard Grated Cheese - 2 Tablespoons.
Melted Butter - 2 Tablespoons.
Butter Pats - 8 Each.
Directions.
Prepare the lobsters for broiling. Crack the claws with a cleaver or a heavy French knife. In a sauce pan bring 1 Cup of water to a boil, add the lobster claws, cover and steam for about 12 minutes. Remove the lobster claws, set them aside to cool and reserve the lobster stock. When the claws are cool enough to handle, shell the claws and put the lobster meat on the side after cutting into bite sized chunks.
Brush the lobster tails with butter and place them in a 375 degree oven for 25 minutes or until the tail meat becomes white and firm. Check the lobsters often so as not to dry them out. While the lobsters are cooking, melt the butter in a heavy sauté pan, sauté the shallots until they are transparent, add the flour and cook for an additional minute. Slowly add the lobster stock while whisking the sauce smooth, and then slowly add the light cream and whisk until smooth. Add the sherry, paprika, and adjust the seasoning with salt and pepper. Add the lobster to the sauce to warm it.
When the lobsters are cooked remove them from the oven. Fill the lobsters with the thermidor sauce. Top the lobsters with the shredded white bread, grated cheese, and several butter pats. Place the lobsters under the broiler until the topping is toasted. Return the lobsters to the oven for 10 minutes then serve at once. |
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Creamed Lobster - 1 1/2 to 2 cups lobster meat (about 2 small lobsters)
- 1 teaspoon Worcestershire sauce
- dash Tabasco sauce
- White Sauce, below
- 6 English muffins, split and buttered
- shredded Swiss cheese, about 1/2 cup
- buttered bread crumbs, 1/4 to 1/2 cup
Flake lobster meat; stir in Worcestershire sauce and hot pepper sauce. Add enough white sauce to lobster mixture to make a stiff mixture. Toast buttered muffin halves under broiler until lightly browned. Cover muffin halves with lobster mixture. Sprinkle each with a little shredded Swiss cheese and buttered bread crumbs. Bake at 400° for 10 to 15 minutes, or until bread crumbs are lightly browned and cheese is melted. White Sauce for Creamed Lobster - 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 1 1/2 cups milk
- 1/2 teaspoon salt
- dash pepper to taste
Melt butter in a small saucepan; stir in flour until well blended and smooth. Gradually add milk and stir until thick and bubbling. Season with the salt and pepper. Use in creamed lobster (above). |
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