DRAWN BUTTER FOR STEAMED LOBSTER, CRABS, OR CLAMS
Provided by Food Network Kitchen
Categories condiment
Time 5m
Yield 4 to 6 servings (about 1 cup)
Number Of Ingredients 1
Steps:
- Place the butter in a small saucepan and bring to a boil over medium-high heat. Boil for 1 minute.
- Set the saucepan aside and let the butter settle, undisturbed. The milk solids will come to the top of the butter and the watery whey will collect on the bottom. Skim off the milk solids with a spoon and pour the drawn butter into a serving bowl or several small ramekins, taking care not include the watery liquid in the bottom of the pan. Serve.
STEAMED LOBSTER TAILS
Steps:
- Pour about 1 inch of water in the bottom of a large pot and bring to a boil. Add the salt and place a steamer insert inside the pot so that it is just above the water level. Put the lobster tails on the rack and cover the pot. Cover and steam for 8 minutes. And don't peek! Serve with melted butter.
Nutrition Facts : Calories 356.4 calories, Carbohydrate 0.9 g, Cholesterol 222.5 mg, Fat 24.5 g, Protein 32.2 g, SaturatedFat 14.9 g, Sodium 1986.6 mg
STEAMED LOBSTER WITH LEMON-HERB BUTTER
Categories Herb Shellfish Steam Dinner Lemon Seafood Lobster Summer Anniversary Bon Appétit Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 6 servings
Number Of Ingredients 7
Steps:
- Cook lobsters in 2 large pots of boiling salted water until shells are pink and lobsters are just cooked through, about 11 minutes.
- Meanwhile, melt butter in small saucepan. Add lemon juice and herbs. Season with salt and pepper.
- Serve lobsters with lemon wedges and warm herb butter.
STEAMED LOBSTER WITH WHITE WINE
Steps:
- Carefully cut lobster tails down the center using scissors, making a wide enough incision for the meat to "flower" out during cooking. De-vein the meat, if desired.
- Combine wine, cherry tomatoes, butter, 1 tablespoon garlic powder, and salt in a large pot; add lobster tails. Bring heat to medium and steam lobster tails for 4 minutes. Add the remaining 1 tablespoon garlic powder and continue steaming until meat is cooked through and tender, about 3 minutes more.
Nutrition Facts : Calories 313 calories, Carbohydrate 9.9 g, Cholesterol 114.6 mg, Fat 15 g, Fiber 1 g, Protein 23.6 g, SaturatedFat 9.1 g, Sodium 1684.4 mg, Sugar 2.6 g
STEAMED CLAMS AND LOBSTER WITH SHALLOT BUTTER, CORN, SAUSAGES AND POTATOES
Steps:
- Make clams:
- Divide clams between 2 large pots, pushing clams to one side of each pot. Divide sausages and potatoes between pots, placing both ingredients on the other side of pots. Add 1 cup water, 1/2 tablespoon oregano, 1/2 teaspoon crushed red pepper, then 1/4 cup Shallot Butter to each pot. Cover tightly and cook over high heat until clams open, about 8 minutes (discard any clams that do not open). Remove from heat. Using slotted spoon, transfer clams to large bowl, leaving sausages and potatoes in pots. Ladle some of cooking broth into small serving bowl. Serve clams as appetizer, offering broth alongside.
- Make lobster:
- Cook 3 lobsters at a time in large stockpot of boiling water, about 12 minutes for 1-pound lobsters and 20 minutes for 2-pound lobsters. Transfer lobsters to bowl.
- Meanwhile, set pots with sausages and potatoes over medium heat. Cover and continue to cook until potatoes begin to soften, about 12 minutes. Add corn to pots; cook until vegetables are tender and sausages are cooked through, about 10 minutes longer.
- Using heavy large knife, cut 2-pound lobsters in half lengthwise; keep 1-pound lobsters whole. Place lobsters, sausages, potatoes and corn on large platter. Pour remaining Shallot Butter into small bowl. Pour any broth from pots into another small bowl; serve alongside lobsters.
STEAMED LOBSTER
Steps:
- Fill a large steamer or soup pot, with about 2 inches of water, add the salt and squeeze in the lemon juice; toss the halves in there too for extra flavor. Bring to a boil over medium heat.
- Place the lobsters in the steamer basket or directly in the pot, cover, and allow to steam until they turn bright red, about 15 minutes. Remove the lobsters from the pot and cool to room temperature, and then chill thoroughly before cracking open. Serve with lemon wedges and Lemon-Caper Mayonnaise as part of a raw shellfish bar.
- Combine all ingredients in a mixing bowl and blend with a wooden spoon to combine. Set aside to allow the flavors to marry. Serve as a dipping sauce with steamed lobster and poached shrimp.
- Yield: 3 cups
STEAMED MAINE LOBSTER
Summer is coming and this means lobster will be on the menu! Everyone should know how to cook them for the backyard cookout.
Provided by Petunia
Categories Lobster
Time 26m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- In a pot large enough to hold 2 lobsters, pour in 2 inches of seawater.
- If you don't have seawater, add 1 tsp.
- salt to plain water.
- Pour in 4 oz.
- of the beer.
- Bring the water to a boil over high heat.
- Place the 2 lobsters in the pot and cover tightly.
- Return to a boil as quickly as possible and then start counting the time.
- The 2 lb.
- lobsters should steam for 16 minutes.
- Take them out with tongs, dump the water and start over with fresh water, adding the salt if no seawater and the beer.
- Serve with individual bowls of melted butter and cracking utensils.
- If you want to cook smaller or larger lobsters: it is 13 minutes per pound, for the first pound; add 3 minutes per pound for each additional pound thereafter (Ex: a 1 1/2 lb lobster will cook for 14 1/2 minutes).
Nutrition Facts : Calories 842.7, Fat 8.2, SaturatedFat 1.6, Cholesterol 862.6, Sodium 3852.8, Carbohydrate 6.7, Protein 171
STEAMED LOBSTER
Steps:
- Set up a collapsible steamer in a very large pot. Pour in a good inch of water and bring to a boil. Lower the lobster into the pot, on top of the steamer; slap on the lid and hold it there for the first minute or so of cooking, to keep the lobster firmly in place. Meanwhile, melt the butter slowly in a small pot, and squeeze in as much lemon juice as you like. Keep warm.
- After 10 minutes of cooking, remove the lobster with tongs, and let the water drip back into the pot. Place on a big plate, with the melted butter in a small cup alongside. If you don't have lobster-eating equipment, look in your toolbox for something to crack the tough shells, or use a nutcracker. I use poultry shears to cut through the middle from head to tail, so I can break the body open and get at the meat. Dip each bite into the melted butter, and relish the delectable sweet, sea-scented flavor. And be sure to spoon out the tomalley, now greenish in color and creamy in texture, and glorious to eat.
- Second Round
- Return the shells to the broth, and cook together for about 15 minutes, adding a little more water. You'll now have a fine broth to use in any fish soup, or for the base of a New England Bouillabaisse (page 91).
HEALTHY STEAMED LOBSTER TAILS FOR ONE
I modified a recipe I found to come up with this for a new diet I'm on. Sounds like a healthier alternative to all the buttered lobster tail recipes I found.
Provided by Sandra E.
Categories One Dish Meal
Time 30m
Yield 1 lobster tail, 1 serving(s)
Number Of Ingredients 7
Steps:
- Defrost lobster tail in fridge for 24hrs.
- Remove thin underside membrane from lobster-tails with scissors.
- Push bamboo skewer length wise through tail to prevent curling.
- Place colander over boiling water in large pot, or use steamer.
- Place lobster tails in colander; place vegetables on top and around tails.
- Combine soy sauce, broth, and water; brush over tails and vegetables.
- Cover pot; steam 20 minutes or until vegetables are crisp-tender and lobster meat loses translucency and is opaque.
Nutrition Facts : Calories 52.2, Fat 0.8, SaturatedFat 0.2, Sodium 668.2, Carbohydrate 8.4, Fiber 2.6, Sugar 2.8, Protein 5.2
STEAMED LOBSTER WITH CHARMOULA BUTTER
Charmoula is a North African mixture of herbs, oil, lemon, and cumin.
Yield Makes 2 servings
Number Of Ingredients 7
Steps:
- Add enough water to very large pot to reach depth of 2 inches. Cover; bring to boil. Add lobsters head first, cover, and steam until shells are pink and lobsters are cooked through, about 12 minutes.
- Meanwhile, melt butter in small skillet over medium heat. Add garlic and sauté 1 minute. Stir in remaining ingredients. Season to taste with salt. Divide between 2 small bowls. Serve lobsters with charmoula butter.
CORAL BUTTER FOR STEAMED LOBSTER
Provided by Food Network Kitchen
Categories main-dish
Time 10m
Yield 4 to 6 servings (about 1 cup)
Number Of Ingredients 2
Steps:
- Place the butter in a small saucepan and bring to a boil over medium-high heat. Boil for 1 minute.
- Set the saucepan aside and let the butter settle, undisturbed. The milk solids will come to the top of the butter and the watery whey will collect on the bottom. Skim off the milk solids with a spoon and pour the drawn butter into a small bowl. Wipe out the saucepan and return the drawn butter to it.
- Place the roe in a medium bowl and whisk lightly to break it up. Heat the butter over medium heat until just hot. Gradually pour the warmed butter over the roe, while whisking, until the eggs turn bright red. Serve with lobster or other shellfish.
LOBSTER TAILS STEAMED IN BEER
Steps:
- In a medium saucepan, over medium to high heat, bring the beer to a boil.
- If lobster tails are still in the shell, split the shell lengthwise first.
- Place a steamer basket on top of the saucepan. Then place thawed lobster tails in basket and cover. Reduce heat and simmer for 8 minutes.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
LOBSTER TAILS STEAMED IN BEER
Steps:
- In a medium saucepan, over medium to high heat, bring the beer to a boil.
- If lobster tails are still in the shell, split the shell lengthwise first.
- Place a steamer basket on top of the saucepan. place thawed lobster tails in basket and cover. Reduce heat and simmer for 8 minutes.
Nutrition Facts : Calories 209.3 calories, Carbohydrate 4.1 g, Cholesterol 180.5 mg, Fat 1.7 g, Protein 36.1 g, SaturatedFat 0.3 g, Sodium 566 mg
STEAMED LOBSTER TAILS WITH CLAM CHOWDER SAUCE
Steps:
- 1. Combine all ingredients (except lobster) in an 8 quart pot and bring to a boil. 2. Place lobster tails in a another 8 quart pot and carefully pour boiling liquid over lobster tails and allow to poach for approximately 6 minutes. 3. Remove tails from liquid and place in ice water for 5 minutes to stop the cooking process. Remove tails from ice and begin to remove lobster meat from the shell. 4. Cut each lobster meat into 6 large pieces, place in oven safe dish and add 2 tablespoons of water to dish and cover with lid or foil. Refrigerate until ready to serve. 5. Reheat lobster at time of service by placing it in a 170º F oven for approximately 15 minutes. CLAM CHOWDER SAUCE 1. Combine shallot, garlic, white wine and fish stock in a bowl. 2. Place a large heavy bottom pot on high heat for 3-4 minutes. 3. Carefully place clams in bottom of pot. Pour shallot liquid over clams quickly and cover with lid. The clams will begin to open after a few minutes. 4. Once clams are opened, remove the pot from the heat and place clams in a bowl to cool (keep shallot liquid). 5. Remove clams from shells and rough chop (these will be added to sauce at the last minute). 6. Strain the shallot liquid and place into a clean sauce pot on medium heat to reduce by half (roughly 1 quart). 7. In a separate sauce pot, sauté the diced vegetable in the canola oil with pinch of salt and pepper for 3-4 minutes on medium heat. 8. Add the clam liquid and heavy cream to the vegetables and bring to a boil, reduce heat to simmer and allow sauce to reduce until your desired consistency and the vegetables are tender. The sauce should coat the back of a wooden spoon. 9. Add chopped clams and chopped tarragon to the sauce.
STEAMED LOBSTER WITH GRAPEFRUIT BUTTER SAUCE
Steps:
- Cook lobster in a large kettle or steamer, over 2" salted water at a rolling boil. Add lobster and cook 1 min then cover and cook 8 min. Remove and plunge in ice water to stop cooking. If desired, pull out tail and claw meat and refrigerate. In 2 qt saucepan, combine grapefruit j, cream and stock. Cook med-high until desired consistency. Whisk in cold butter, 1 TBL at a time, until all incorporated. Season with salt and pepper. Drop lobster meat into 1 qt of water with orange zest and butter, simmering. Cooke 2 min. Serve lobster with sauce, and orzo and sauteed spinach
CORAL BUTTER FOR STEAMED LOBSTER
How to make Coral Butter for Steamed Lobster
Provided by @MakeItYours
Number Of Ingredients 2
Steps:
- Place the butter in a small saucepan and bring to a boil over medium-high heat. Boil for 1 minute.Set the saucepan aside and let the butter settle, undisturbed. The milk solids will come to the top of the butter and the watery whey will collect on the bottom. Skim off the milk solids with a spoon and pour the drawn butter into a small bowl. Wipe out the saucepan and return the drawn butter to it. Place the roe in a medium bowl and whisk lightly to break it up. Heat the butter over medium heat until just hot. Gradually pour the warmed butter over the roe, while whisking, until the eggs turn bright red. Serve with lobster or other shellfish.
STEAMED LOBSTER WITH CHARMOULA BUTTER - BON APPéTIT
How to make Steamed Lobster with Charmoula Butter - Bon Appétit
Provided by @MakeItYours
Number Of Ingredients 8
Steps:
- Add enough water to very large pot to reach depth of 2 inches. Cover; bring to boil. Add lobsters head first, cover, and steam until shells are pink and lobsters are cooked through, about 12 minutes.
- Meanwhile, melt butter in small skillet over medium heat.Add garlic and sauté 1 minute. Stir in remaining ingredients. Season to taste with salt.Divide between 2 small bowls. Serve lobsters with charmoula butter.
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