Best Butterflied Lobster With Curry Butter Recipes

Curry Lobster image

Provided by Brittney "Chef Stikxz" Williams

Time 30m

Yield 4 servings

Number Of Ingredients 11

3 tablespoons vegetable oil
3 tablespoons Jamaican curry powder, plus more if needed
1 small yellow onion, small diced
5 cloves garlic, peeled and smashed
4 lobster tails, split lengthwise and then crosswise
1 small red bell pepper, diced
2 scallions, roughly chopped into 1-inch pieces
3 sprigs thyme
1/2 Scotch bonnet chile, seeded and julienned
Kosher salt and freshly ground black pepper
1 tablespoon unsalted butter

Steps:

Add the oil to a large skillet over medium-high heat. Stir in the curry powder with a wooden spoon until toasted and fragrant, 3 to 5 minutes.
While stirring, gradually add the onions. Cook for about 2 minutes, and then add the garlic. Cook until translucent, 4 to 5 minutes. Add the lobster and 2 cups water. Stir to combine the ingredients, then cover the pan and cook for 2 minutes. Remove the lid and add a pinch more curry powder if needed to deepen the color.
Remove the cover and add the bell peppers, scallions and thyme. Stir to incorporate all the ingredients and let cook at a low simmer, uncovered, for 3 to 4 minutes. Add the Scotch bonnet, 2 pinches of salt and 1 pinch of black pepper. Add the butter and stir to melt, then remove from the heat and serve.

Butterflied Lobster Tails image

Provided by Renee Redman

Categories Lobster

Time 40m

Yield 4 serving(s)

Number Of Ingredients 7

Steps:

Defrost the lobster tails.
Preheat the oven to 450 degrees.
Using kitchen shears cut down the center of top of each tail down to the base. Next grab each side of the shell and gently pry the shell away from the meat- leaving the meat at the base of the tail attached. Squeeze the shell together to close the gap and lay the meat on top of the shell. Gently slice the meat 3 times down the top- enough to be able to lay the meat over the sides of the shell. Repeat for the remaining tails.
Place the tails in an oven safe pan and brush the top of each tail with the marinade. You will want to baste the tails again 2 or 3 times during the cooking process.
Bake the tails for about 25 minutes. Cooking times may vary so make sure you keep an eye on the tails!

Nutrition Facts : Calories 463, Fat 26.5, SaturatedFat 15.1, Cholesterol 219.7, Sodium 1185.9, Carbohydrate 6.8, Fiber 0.3, Sugar 0.1, Protein 47.2

Lobster Curry image

Provided by KimmieCat1

Categories Curries

Time 40m

Yield 4 entrees, 4 serving(s)

Number Of Ingredients 17

4 lobsters
1 cup fish stock
1 -2 tablespoon vegetable oil (or more or less based on personal preference (see steps 2 & 3)
12 pickling onions, peeled
2 teaspoons crushed garlic
1 -2 fresh chili pepper, finely sliced and seeded
4 -5 curry leaves
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon turmeric
1/4 teaspoon ground cardamom
1 stick cinnamon
4 large ripe tomatoes, blanched, skinned, and chopped
lemon juice
salt, to taste
fresh ground black pepper, to taste
1/4 cup plain yogurt (optional)

Steps:

Bring the fish stock to the boil in a large saucepan, add lobster bodies and tail fans and boil for 6 minutes (no longer or you will overcook the legs). Remove from the pot. Pull off legs and claws, cover and set aside with the tail fans (they will later decorate the completed dish). Strain and retain the stock for the sauce.
Heat a little oil in a large saucepan and lightly cover the lobster tail pieces for about 1 minute. Set aside.
Lightly brown the onions and garlic in the same pot (add extra oil if necessary), then add the chilli, curry leaves, cumin, coriander, turmeric, cardamom, and cinnamon. Sizzle the spices for about 30 seconds, then add the chopped tomato, lemon juice, stock and a little salt and pepper. Cover and simmer for about 10 minutes.
Just before serving return the lobster to the sauce and simmer for 2-3 minutes until cooked. Add the yogurt and heat through. Tip into a warm bowl, or serve directly from the pan. Garnish with the reserved tail fans and legs.