Lobster In Tarragon Sauce Recipes

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LOBSTER IN TARRAGON SAUCE



Lobster in Tarragon Sauce image

Make and share this Lobster in Tarragon Sauce recipe from Food.com.

Provided by Phil Franco

Categories     Lobster

Time 30m

Yield 2 serving(s)

Number Of Ingredients 11

2 lobsters, boiled
3 1/2 ounces butter
1 onion, finely chopped
1 stick celery, finely chopped
1 carrot, finely chopped
2 fluid ounces brandy
1 teaspoon herb mustard
1 fresh tarragon sprig, finely chopped
6 fluid ounces dry white wine
1/2 lemon, juice of, strained
salt and pepper

Steps:

  • Cut open the lobsters and remove the meat, reserving the tomalley and coral.
  • Melt 2 oz (50 grams) of the butter in a pan, add the onion, celery and carrot and cook over a low heat, stirring occasionally, for 5 minutes.
  • Add the lobster meat and cook until lightly browned, then season.
  • Add half the brandy and cook until has evaporated, then add the mustard and tarragon.
  • Pour in wine, cover and simmer for 10 minutes.
  • Remove the pan from heat, transfer the lobsters to a plate and keep warm.
  • Strain cooking liquid into a clean pan.
  • Chop the tomalley and coral a add to the pan with the remaining butter, remaining brandy a lemon juice.
  • Cook over a medium heat until slightly reduced, season.
  • Serve the lobsters covered with the sauce. Serves 4.
  • That's it!

Nutrition Facts : Calories 689, Fat 41.8, SaturatedFat 25.8, Cholesterol 249.2, Sodium 801.3, Carbohydrate 13.4, Fiber 2.1, Sugar 5.3, Protein 29.8

BAKED LOBSTERS WITH TARRAGON-CREAM SAUCE



Baked Lobsters With Tarragon-Cream Sauce image

Provided by Pierre Franey

Categories     dinner, main course

Time 35m

Yield 4 servings

Number Of Ingredients 9

4 live lobsters, 1 1/2 pounds each
8 cups water
2 tablespoons chopped shallots
1/2 cup heavy cream
Salt to taste if desired
Freshly ground pepper to taste
2 tablespoons lemon juice
2 tablespoons butter
1 teaspoon chopped fresh tarragon

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.

GRILLED LEMON-TARRAGON LOBSTER



Grilled Lemon-Tarragon Lobster image

Categories     Low Carb     Quick & Easy     Lemon     Lobster     Summer     Tarragon     Bon Appétit

Yield Serves 2; can be doubled

Number Of Ingredients 6

1/4 cup (1/2 stick) butter
2 tablespoons fresh lemon juice
1 1/2 teaspoons grated lemon peel
2 tablespoons chopped chives
1 tablespoon chopped fresh tarragon or 1 teaspoon dried
2 live lobsters, each about 1 1/2 pounds

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.

BOILED LOBSTERS WITH TARRAGON BUTTER



Boiled Lobsters with Tarragon Butter image

Categories     Quick & Easy     Low/No Sugar     Wheat/Gluten-Free     Lobster     Summer     Tarragon     Gourmet

Yield Serves 2

Number Of Ingredients 5

two 1 1/4- to 1 1/2-pound live lobsters
1 shallot
1/4 cup unsalted butter
1 tablespoon chopped fresh tarragon leaves
1 tablespoon white-wine vinegar

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.

LOBSTERS WITH TARRAGON VERMOUTH SAUCE



Lobsters with Tarragon Vermouth Sauce image

Categories     Shellfish     Quick & Easy     Vinegar     Lemon     Lobster     Summer     Tarragon     Boil     Gourmet

Yield Makes 4 servings

Number Of Ingredients 13

For lobsters
6 qt water
3 tablespoons fine sea salt
4 (1 1/4- to 1 1/2-lb) live lobsters
For sauce
1 stick (1/2 cup) unsalted butter
3 tablespoons dry vermouth
1 tablespoon tarragon white-wine vinegar
3 large egg yolks
1/4 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon fresh lemon juice
1 1/2 teaspoons chopped fresh tarragon

Steps:

  • Cook lobsters:
  • Bring water and sea salt to a boil in an 8- to 10-quart pot. Plunge 2 lobsters headfirst into water and cook, covered, over high heat 7 minutes from time lobsters enter water, then transfer with tongs to sink to drain. Return water to a boil and cook remaining 2 lobsters in same manner.
  • Make sauce while lobsters cook and drain:
  • Melt butter and cool until just warm.
  • Whisk together vermouth, vinegar, and yolks in a metal bowl, then set bowl over a small saucepan of boiling water and heat mixture, whisking, until warm. Add melted butter in a slow stream, whisking, then whisk in salt and pepper. Cook sauce, whisking, until thickened and registers 160°F on an instant-read thermometer, about 5 minutes. Remove pan from heat and keep bowl in saucepan. Just before serving, stir in lemon juice and tarragon.
  • Working from belly side, halve each lobster lengthwise with a sharp heavy knife or kitchen shears. Serve lobsters with sauce.

CREAMY LOBSTER LINGUINE



Creamy Lobster Linguine image

Provided by Giada De Laurentiis

Time 30m

Yield 6 servings

Number Of Ingredients 15

3 tablespoons extra-virgin olive oil
2 slices bacon, chopped
3 shallots, minced
2 cloves garlic, chopped
1/4 teaspoon red pepper flakes
1/2 teaspoon kosher salt
2 cups tomato puree
1/4 cup heavy cream
1 pound linguine
1/4 cup freshly grated parmesan cheese, plus more for garnish
1 cup baby arugula, roughly chopped
1/4 cup fresh tarragon, roughly chopped
1/2 cup fresh basil, roughly chopped, plus more for garnish
1 cup frozen peas, thawed
2 1 1/2-pound lobsters, steamed, meat removed and roughly chopped

Steps:

  • Heat a large straight-sided skillet over medium heat. Add the olive oil and bacon and cook 8 minutes, or until the bacon is beginning to crisp. Add the shallots, garlic and red pepper flakes and cook an additional 3 minutes, or until fragrant. Add the salt, tomato puree and heavy cream and stir to combine. Reduce the heat to low and simmer 5 minutes.
  • Bring a large pot of salted water to a boil. Cook the linguine 1 minute less than the suggested cooking time, about 10 minutes.
  • Using tongs, remove the pasta from the water and add directly to the pan with the sauce. Sprinkle the cheese directly on the naked pasta and then toss to coat in the sauce. Add up to 1 cup of pasta water, as needed, to loosen the sauce. Stir in the arugula, tarragon, basil, peas and lobster and simmer an additional minute, or until everything is heated through. Garnish with additional parmesan and basil, if desired.

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