Campton Place Lobster With White Wine Sauce Recipes

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CAMPTON PLACE LOBSTER WITH WHITE WINE SAUCE



Campton Place Lobster With White Wine Sauce image

Provided by Craig Claiborne

Categories     dinner, main course

Time 30m

Yield 4 servings

Number Of Ingredients 16

2 live lobsters, about 1 1/2 pounds each
Salt to taste if desired
1/2 cup dry white wine
1 cup heavy cream
2 tablespoons dry vermouth
1 tablespoon plus 4 teaspoons finely chopped shallots
3/4 teaspoon finely minced garlic
4 scallions, trimmed
2 ribs heart of celery, trimmed
2 tablespoons butter
1/8 teaspoon cayenne pepper
Freshly ground pepper to taste
1 teaspoon fresh lemon juice
1 teaspoon finely chopped fresh dill
Blue corn cakes (see recipe)
4 dill sprigs for garnish

Steps:

  • Plunge the lobsters headfirst into a large quantity of boiling salted water. Cook for 5 minutes and drain. Pierce the lobsters between the eyes and suspend them head down so that they drain further.
  • Cut off the claws and tail sections of the lobsters. Crack the shells and remove the meat in whole pieces. Cut the tail lengthwise into 4 equal- size pieces. Leave the claw meat intact.
  • Meanwhile, combine one-quarter cup of the white wine, the cream, the vermouth, 1 tablespoon of shallots and one-half teaspoon finely minced garlic. Bring to a boil and let cook until the sauce is reduced to about three-quarters of a cup.
  • Cut the scallions on the bias into 1 1/2-inch lengths. Cut the celery on the bias into quarter-inch widths.
  • Heat the butter in a casserole and add the remaining 4 teaspoons chopped shallots and the remaining quarter teaspoon minced garlic. Add the scallions, celery, lobster pieces and remaining wine. Heat briefly. Pour the sauce over all and bring to a boil. Let simmer until the lobster meat is thoroughly hot. Add the cayenne pepper, salt, pepper, lemon juice and chopped dill.
  • Arrange 3 or 4 corn cakes on each of four plates. Arrange 2 lobster tail pieces and 1 claw in the center. Spoon an equal portion of the sauce over each serving. Garnish each serving with a dill sprig.

Nutrition Facts : @context http, Calories 568, UnsaturatedFat 11 grams, Carbohydrate 7 grams, Fat 30 grams, Fiber 2 grams, Protein 58 grams, SaturatedFat 18 grams, Sodium 1499 milligrams, Sugar 3 grams, TransFat 0 grams

EASY ONE PAN STEAM LOBSTER TAILS WITH WINE, BUTTER GARLIC SAUCE



Easy One Pan Steam Lobster Tails With Wine, Butter Garlic Sauce image

I was experimenting one night before a dinner party. I decided to make lobster tails which I have never done before. I threw together flavors that I thought would taste good!! It was a hit...Everyone loved it!! I had to write the recipe down for a few people!! The best part of all it was easy and all in one pan!!! Try it and let me know if you like it!! If you find things that make the recipe better let me know!!!!!

Provided by Smadden

Categories     Lobster

Time 13m

Yield 5 serving(s)

Number Of Ingredients 4

5 lobster tails
1 cup white wine (I used Chardonnay)
3 garlic cloves (Chopped)
1 1/2 cups butter (I use Salted)

Steps:

  • First you will need a sauce pan that has a steamer basket. If your lobster tails are frozen thaw them out. Cut the top of the lobster tail enough to allow expansion of the meat. In the sauce pan - on a medium low heat mix together the garlic, butter and white wine stirring occasionally. Once the butter wine mix comes to a boil, place the steam basket and cover. Let the Lobster tails steam for 8 minutes. They will turn bright red. Set aside. Using a strainer, pour the butter wine mixture into serving cups. Use the butter wine mixture to dip the lobster tails inches I hope you enjoy it!

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