Langouste Grillée Aux Herbes Crawfish Grilled W Herbs Recipes

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ROAST LOBSTER WITH PINK BUTTER SAUCE (LANGOUSTE RôTIE AU BEURRE ROSE HOSTELLERIES SAINT-ROCH)



Roast Lobster with Pink Butter Sauce (Langouste Rôtie au Beurre Rose Hostelleries Saint-Roch) image

This French-inspired decadent lobster features a buttery pink sauce and herbes à tortue (a combination of dried thyme, oregano, basil, and marjoram).

Categories     Lobster     Gourmet     Butter     Seafood

Yield 1 serving

Number Of Ingredients 14

For the lobster:
1 1/4-1 1/2 pound lobster
1/4 cup unsalted butter, melted
Kosher salt, freshly ground pepper
1/4 teaspoon herbes á tortue (or a pinch each of dried thyme, dried oregano, dried basil, and dried marjoram)
1 cup pink butter, recipe follows
For the pink butter sauce:
1 cup dry red wine
2 tablespoons minced shallot
1/2 teaspoon dried thyme
1/2 bay leaf, crumbled
1/3 cup heavy cream
1 cup unsalted butter, cut into pieces
Freshly squeezed lemon juice, to taste

Steps:

  • For the lobster:
  • Into a large kettle of boiling salted water plunge the lobster and boil it, covered, for 2 minutes. Transfer the lobster with tongs to a buttered baking dish and with kitchen shears cut down the back of the shell without piercing the flesh.
  • Sprinkle the lobster with salt and pepper, brush it with the butter, and sprinkle it with the herbes à tortue.
  • Roast the lobster in a preheated moderately hot oven (375° F), basting it frequently with the pan juices, for 12 to 15 minutes, or until the flesh is firm.
  • Halve the lobster lengthwise, arrange it on a heated plate, and serve it with the butter sauce.
  • For the pink butter:
  • In a stainless steel or enameled saucepan combine the wine, the shallot, the thyme, the bay leaf, and salt and pepper to taste and reduce the wine over moderately high heat to about 2 tablespoons.
  • Add the cream and reduce the liquid by half. Whisk in the butter, 1 piece at a time, over low heat, adding each new piece before the previous one has melted completely. (The butter must not get hot enough to liquefy. The sauce should be the consistency of a light hollandaise.) Add the lemon juice and salt and pepper to taste and strain the sauce through a fine sieve into a heated serving bowl.

GRILLED LANGOUSTINES WITH GARLIC BUTTER



Grilled Langoustines with Garlic Butter image

Provided by Food Network

Yield 8 Langoustines

Number Of Ingredients 6

1/2 cup softened butter
3 garlic cloves, minced
2 tablespoons minced parsley
Juice of 1/2 lemon
Salt and pepper
8 langoustines, split, deveined

Steps:

  • Preheat a stovetop grill pan over medium-high heat for at least 5 minutes until very hot. In a small bowl combine butter, garlic, parsley, lemon juice, salt and pepper and beat until well mixed. Brush langoustines with garlic butter and grill, basting several times and turning once, until cooked through.;

LANGOUSTE GRILLéE AUX HERBES (CRAWFISH GRILLED W/ HERBS)



Langouste Grillée Aux Herbes (Crawfish Grilled W/ Herbs) image

This recipe is similar to the dish served at La Poularde Chez Lucullus, Nice, France as noted in a magazine article from my grandmother's recipe box.

Provided by Member 610488

Categories     Lobster

Time 55m

Yield 4 serving(s)

Number Of Ingredients 9

2 medium crawfish or 1 large lobster, still alive
6 ounces butter or 6 ounces cream
1/2 cup lemon juice
1/4 cup chives, freshly chopped
1/4 cup tarragon, freshly chopped
1/4 cup chervil, freshly chopped
salt, to taste
black pepper, to taste
1 tablespoon cayenne powder

Steps:

  • Plunge the crawfish/lobster in boiling salted water. When the crawfish/lobster no longer moves, remove them from the pot and split them into two halves on a plate, using a large knife.
  • Place each half on a heated oiled grill and cook for 12 minutes. Turn once or twice during cooking.
  • Mix the remaining ingredients together and baste the crawfish/lobster halves and continue cooking for 10 more minutes. Continue to baste as you turn and cook halves.
  • Just before serving time, bring sauce to a low boil for one minute, stirring continuously.
  • Serve lobster/crawfish halves with sauce in dipping container on the side.

Nutrition Facts : Calories 336.6, Fat 35.2, SaturatedFat 22, Cholesterol 91.4, Sodium 250.4, Carbohydrate 6.9, Fiber 1.1, Sugar 0.9, Protein 2.3

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