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.
HOT LOBSTER ROLL WITH LEMON-TARRAGON BUTTER
Steps:
- To par-cook the lobsters: Bring a large pot of salted water to a boil. Add the lobsters and cook about 7 minutes; they will be about three-quarters done. Drain well and let cool. Cut in half lengthwise.
- Heat a charcoal or gas grill to high for direct grilling. Brush the cut-side of the lobsters with some oil and sprinkle with salt and pepper. Grill, cut-side down, until slightly charred. Flip and continue grilling until lightly charred and heated through. Remove the lobsters from the grill and let cool slightly.
- Brush the insides of the hot dog buns with some oil and sprinkle with salt and pepper. Grill until just toasty.
- Remove the tail and claw meat from the lobsters. You can cut them, but just enough to give you about 2 very large pieces per bun. Drop them into the Lemon-Tarragon Clarified Butter and give them a good soaking. Spoon the lobster into the toasted buns and serve immediately.
- Melt the butter slowly in a medium saucepan over low heat. Let it sit for a bit to separate. Skim off the foam that rises to the top, and gently pour into a bowl, leaving behind the milk solids, which have settled to the bottom of the pan.
- Put the clarified butter in a large saute pan over low heat. Add the lemon zest, lemon juice and tarragon, and season with salt, pepper and cayenne if desired.
STAR JONES' GARLIC LOBSTER TAILS
Steps:
- Preheat broiler. With kitchen shears or large, sharp knife, cut lobster tails down back on curved side of shell. Pry sides of shells apart to expose meat. Top meat with garlic and butter. Squeeze lemon juice over lobster meat and dust liberally with Cajun spice and seafood seasoning. Set lobster tails in roasting pan and broil 4 to 6 inches from heat for 12 to 15 minutes, until meat is opaque in center.
BOILED LOBSTERS WITH TARRAGON BUTTER
Categories Quick & Easy Low/No Sugar Wheat/Gluten-Free Lobster Summer Tarragon Gourmet
Yield Serves 2
Number Of Ingredients 5
Steps:
- Fill a 6-quart pot three fourths full with salted water and bring to a boil. Plunge lobsters headfirst into water and boil, covered, 7 to 8 minutes. Transfer lobsters with tongs to a colander and drain head down to remove excess liquid.
- Finely chop shallot. In a small saucepan melt butter with shallot, tarragon, vinegar, and salt and pepper to taste.
- Arrange lobsters on a platter and using kitchen shears remove thin, hard membrane from underside of each tail by cutting just inside outer edge of shell.
- Spoon some tarragon butter over each lobster tail and serve remainder on the side.
GRILLED LOBSTER WITH TARRAGON BUTTER SAUCE
This is my favorite recipe of all time. Incredible!
Provided by Psalm Caird Wyckoff
Time 35m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat an outdoor grill for medium heat and lightly oil the grate.
- Cut lobster tails lengthwise with poultry shears. Cut open claws to allow sauce to reach the meat.
- Combine butter, lemon juice, onion, parsley, garlic, tarragon, and hot sauce in a bowl. Slather meat with sauce and place face-down on the preheated grill.
- Cook until lobster begins to char, 5 to 6 minutes. Flip and continue to grill until meat is opaque and firm, 5 to 6 minutes more.
Nutrition Facts : Calories 625.2 calories, Carbohydrate 7.3 g, Cholesterol 413.4 mg, Fat 14.7 g, Fiber 0.1 g, Protein 109.2 g, SaturatedFat 7.9 g, Sodium 2109.4 mg, Sugar 0.1 g
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.
TO MAKE LOBSTER OIL
Number Of Ingredients 4
Steps:
- Coarsely crush 2 lobster carcasses with a mortar and pestle, then sauté with 1/2 cup canola oil, the tarragon sprig, and the orange zest in a 3-quart pot over moderately high heat until very brightly colored, 5 minutes. Add the remaining canola oil and bring to a simmer. Simmer on low heat 40 minutes.
- Strain through a cheesecloth-lined fine sieve. Cool and refrigerate up to 2 weeks or freeze up to 1 month.
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.
LOBSTER, CORN, AND POTATO SALAD WITH TARRAGON
Categories Salad Potato Shellfish Tomato Fourth of July Picnic Father's Day Lunch Seafood Lobster Corn Summer Tarragon Endive Gourmet Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 servings
Number Of Ingredients 12
Steps:
- Prepare lobster, potatoes, and corn:
- Plunge 2 live lobsters headfirst into an 8-quart pot of boiling salted water. Cover 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. Leave water boiling in pot.
- Simmer potatoes in lobster cooking water until just tender, 15 to 20 minutes. Transfer with a slotted spoon to a colander, reserving boiling water in pot.
- Boil corn in same water until crisp-tender, about 3 minutes, then drain.
- When lobsters are cool, remove meat from claws, joints, and tails, reserving shells for another use.
- Cut meat into 1-inch pieces. Cut potatoes into 3/4-inch pieces, and cut corn from cobs.
- Make vinaigrette:
- Whisk together lemon juice, tarragon, mustard, and salt until combined, then add oil in a thin stream, whisking.
- Assemble salad:
- Just before serving, toss together lobster meat, potatoes, corn, vinaigrette, tomatoes, frisée, and scallion in a large bowl and season with salt and pepper.
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