Lobster With Basil Lemon Butter Recipes

CREAMY LEMON PASTA WITH LOBSTER

Steps:

• Begin by poaching the lobster tails. Add the wine and thyme to a medium saucepan. Bring to a boil. Once boiling, add lobster tails and reduce heat to medium. Cover and simmer for 5-6 minutes, or until they turn red and curl up into almost a ball. Remove from saucepan and let cool. Using kitchen shears or scissors, carefully cut down the belly of the lobster tail to remove the meat and chop into chunks. Set aside.
• Bring a large pot of water to a boil for the pasta, and season with a couple big pinches of salt. Cook pasta until al dente. (Don't forget to scoop out your pasta water before you drain it! I like to keep a mug or heat-safe measuring cup next to the stove so that I don't forget.)
• Meanwhile, start the cream sauce. Heat the olive oil in a large, nonstick skillet over medium heat. Add the shallot and garlic and season with a pinch of salt and a few turns of freshly cracked black pepper. Sauté for 1-2 minutes, stirring frequently, until fragrant and until you're just starting to see some caramelization. Add the cream, raise heat slightly and bring to a slow simmer. (Be sure to not heat the cream too high or bring it to a boil, or else the cream can separate!)
• Once cream is just bubbling, reduce heat and add the butter, lemon zest, parmesan, and salt. Stir until butter and parm are melted, and mixture is smooth and creamy. Start by adding 1/4 cup of the reserved pasta water and lemon juice and stir to combine. Add the chopped lobster into the sauce to heat through, for about 1 minute, stirring constantly. Season to taste with additional salt and pepper, if needed. Add the pasta and toss with tongs until the sauce coats the pasta. If the sauce seems like it's too thick and needs a little loosening up, add another splash of pasta water until the sauce coats the pasta to your liking.
• Portion into bowls and garnish with fresh basil leaves, lemon zest, freshly cracked black pepper, and lemon wedges. Serve immediately.

LOBSTER WITH LEMON & HERB BUTTER SAUCE

Steps:

• To make the sauce, warm the lemon juice in a small saucepan. Add the butter, a few cubes at a time, swirling them into the lemon juice over a very low heat to melt them, adding a few more pieces until all the butter is used. Take the sauce off the heat, season to taste and keep warm.
• To make the salad, gently toss the rocket, avocado and lobster meat together. Dress with the lemon juice and olive oil, and toss again until everything is mixed and coated.
• To serve, stir the herbs through the sauce and pour into a ramekin or small bowl. Put the sauce on a plate and pile the large chunks of lobster meat on one side and the salad on the other. Bring the plate to the table to share - dip the tail meat, claws and crusty bread into the sauce.

GRILLED LOBSTER SMOTHERED IN BASIL BUTTER

Steps:

• Combine the butter, basil, and salt and pepper to taste in a food processor and blend until smooth. Pack the mixture into a medium ramekin, cover with plastic wrap and refrigerate for at least 30 minutes. Split the lobsters in half lengthwise. Bring the knife down through the tail, making sure to cut just through the meat and to leave the shell connected. Lay the lobster open, leaving the two halves slightly attached. Pull off claws and legs from the lobsters and crack them slightly with the knife handle. Place the claws and legs on the grill over medium-low heat and cover with a pie pan. Cook them for 5 to 7 minutes per side. Brush the lobster bodies with the oil and season with salt and pepper to taste. Place them fleshside down on the grill over medium heat. Grill 8 to 10 minutes
• Remove the lobsters and slather with the basil butter.

LOBSTER WITH BASIL-LEMON BUTTER

Steps:

• Add enough water to a large pot to fill it a third of the way-enough to steam, but not fully submerge the lobster-and bring to a boil. Meanwhile, make the compound butter by placing butter, herbs, shallot, salt, a few grinds of pepper, and zest in bowl of a food processor. Process until smooth, adding water 1 spoonful at a time if necessary to loosen and blend properly. Add lemon juice and process again to combine. Transfer seasoned butter to small container, cover, and hold at room temperature. (Note: Butter can be made in advance, refrigerated, and brought back to room temperature for serving.)
• When water has boiled, add sea salt, approximately one handful for each quart of water. Add whole lobster and steam for 5 minutes.
• Remove lobster from pot using a large slotted spoon or tongs. When cool enough to handle, break down the lobster in this order, placing each piece of meat gently on a plate: First, remove the claws. Then separate the tail from the head. Break the thick leg attached to the claw into two pieces at the joint, using the kitchen counter as leverage. Break the claw into two pieces, loosening at the joint. Split claw open with back of a chef's knife, and twisting at 90 degree angles. When the claw has cracked open, pull out the claw meat whole. Repeat with other claws.
• Lay each tail on its side and press down to crack; do not smash. Use thumbs to pull shell away, and gently pull the tail out whole. Trim away any ragged, small pieces of meat (and reserve for another use). Break down the elbows by gently cracking the shell with the back of a chef's knife in several places and peeling it away. Gently scrape the albumen from the meat.
• To finish, use the back of a spoon to smear some compound butter on the side of the plate. Slice lobster tail in half lengthwise, and arrange with other lobster pieces on the plate. Garnish meat with an additional dollop of butter, sea salt, a drizzle of olive oil, and a squeeze of fresh lemon juice.

ANGRY LOBSTER WITH LEMON RICE AND CRISPY BASIL

Steps:

• Lobster:
• Combine the Wondra flour, chili powder, cayenne, and salt in a plastic bag. Set aside.
• Cut the live lobsters in half. Remove the claws and break the claws open to expose as much meat as possible. Remove the meat from the lobsters and place it into the seasoned flour. Shake to coat well. Remove the lobster from the flour and shake off any excess.
• Preheat the oven to 475 degrees.
• Heat the oil in a large sauté pan over high heat until smoking. Add the lobster pieces, cut side down, a few at a time, if necessary, and sear them for about 4 minutes, or until they are golden brown. Transfer the lobster to a baking sheet, and when all of the lobster is seared, place the baking sheet in the preheated oven and bake for 10 minutes.
• While the lobster is baking, prepare the sauce. Return the sauté pan to medium heat and add the garlic and red pepper flakes. Sauté for about 3 minutes, or until the garlic is golden brown but not burning. Add the stock and bring to a boil. Lower the heat and simmer for 5 minutes. Whisk in the butter and remove the pan from the heat. Whisk in the lemon juice, basil leaves, and the tomato julienne. Season with salt and pepper to taste.
• Remove the lobster from the oven. Place a mound of Lemon Rice in the center of each of six plates. Place equal portions of the lobster over the rice. Spoon the sauce over the top of each mound and garnish with Fried Basil.
• Serve immediately.
• Lemon Rice:
• Heat the oil in a medium saucepan over medium heat. Add the onions and allow them to sweat their liquid for 4 minutes. Add the garlic and sweat for an additional 3 minutes. Stir in the rice and sauté it for 1 minute. Add the stock (or water), lemon juice, salt, and pepper.
• Raise the heat and bring the stock to a boil. Boil for about 15 minutes, or until the liquid has reduced to about 1 1/2 cups. Lower the heat and tightly cover the rice. (If you don't have a tight-fitting lid, cover the rice with aluminum foil.) Simmer for 30 minutes, or until the rice has absorbed all of the liquid. Remove the pan from the heat and allow the rice to steam for 15 minutes. Do not uncover the pan. When ready to serve, fluff the rice with a fork.
• If using the zucchini, while the rice is resting heat the optional 2 tablespoons of olive oil in a large sauté pan over medium-high heat. Add the zucchini and sauté for 4 minutes, or just until slightly softened. Season with salt and pepper to taste. When ready to serve the rice, add the zucchini and fluff it into the rice.
• Fried Basil:
• Heat the oil to 350 degrees on a candy thermometer in a large saucepan over high heat.
• Standing as far back from the pot as possible and wearing an oven mitt, drop the basil leaves into the hot oil. The oil may bubble and splatter. Fry for about 1 minute, or until the leaves are crisp. Using a slotted spoon, transfer the leaves to a double layer of paper towels to drain.

STEAMED LOBSTER WITH LEMON-HERB BUTTER

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.

CONNECTICUT-STYLE LOBSTER ROLLS WITH BUTTER

Steps:

• Fill a large steamer or pot with about 2 inches of water. Add 1 tablespoon sea salt and bring to a boil over medium heat. Put 2 lobsters (about 1 1/2 pounds each) in the steamer basket or directly in the pot; cover and steam until the shells turn bright red, 8 to 10 minutes. Remove the lobsters and rinse under cold water until slightly cool. Remove the meat from the shells and roughly chop. Melt 1 stick unsalted butter in a saucepan with the juice of 1 lemon and 1/3 teaspoon paprika. Remove from the heat; stir in the lobster meat and season with salt. Divide among 4 split-top hot dog buns. Serve warm.

BROILED LOBSTER WITH LEMON SABAYON

Steps:

• For the lobsters: Bring a very large pot of water to a boil and have an ice bath standing by.
• Separate the claws from the lobster bodies and carefully stuff each lobster tail with a spoon handle, inserting at the fan end (this will help keep the lobster tails straight as they cook). Add the lobsters and claws to the boiling water and cook for about 6 minutes. Shock in ice water until cool to the touch. Remove the spoons.
• Split each lobster in half. Remove the tomalley from the lobster bodies and add to a medium heatproof bowl. Set aside. Clean out the shells of the bodies, as we will be filling them later. Set aside the lobsters on a sheet tray.
• Remove the claw meat from the shell and chop. Mix the chopped claw meat with the parsley, sun-dried tomatoes, celery, capers and zest in a bowl. Set aside.
• For the breadcrumbs: Melt the butter in a small saucepan and cook until browned. Place the panko, parsley and lemon zest in a blender and slowly add the brown butter until smooth. Set aside.
• For the sabayon: Place the lemon juice, roe, yolks and a pinch of salt in the bowl with the tomalley and set over a small pot of simmering water. Cook, whisking constantly and occasionally removing the bowl from the pot to prevent the mixture from getting too hot and curdling, until the mixture has thickened, about 4 minutes. (The whisk should leave a trail when pulled through the mixture.) Turn off the heat but leave the bowl in place to keep warm.
• For the couscous: Add the butter to a large, high-sided saute pan over medium-high heat and allow to brown. Add the Israeli couscous to the browned butter and stir to combine. Allow the couscous to toast, about 1 minute. Slowly start adding the lobster stock and cook until absorbed, continually adding lobster stock as needed (similar to risotto), until all the liquid has been absorbed, about 10 minutes.
• Meanwhile, add the parsley, garlic, olive oil, walnuts, lemon zest and juice and salt to a blender and blend until smooth. Taste and adjust the seasoning as needed. Add the pesto to the couscous and stir to combine.
• Preheat the broiler.
• Filled the cleaned out lobster bodies with the lobster salad. Cover the lobster salad with the sabayon. Spread the breadcrumb mixture over the lobster tails. Broil the lobsters until the breadcrumbs and sabayon are browned, about 5 minutes.
• Pour the couscous onto a large, shallow serving platter. Top with the broiled lobsters.

LOBSTER RAVIOLI

Steps:

• For the ravioli: Heat the oil in a medium saucepot over medium heat. Add the shallots and sweat until translucent, about 2 minutes. Add the garlic and sweat until fragrant, about 30 seconds. Deglaze with the white wine. Bring to a gentle simmer and add 1/2 stick of the butter. Stir until melted. Add the basil, parsley and tarragon. Add the lobster pieces and poach in the liquid until almost cooked through, 1 1/2 to 2 minutes. Stir in the lemon zest and lemon juice. Remove from the heat, transfer the lobster to a dish and set aside to cool. Reserve the liquid.
• Bring a medium saute pan to medium-low heat. Add the flour and toast gently for about a minute. Add the salt and pepper and the remaining 1/2 stick butter, stirring constantly. Cook until the starch begins to dissipate, about 3 minutes; be careful to not allow the roux to darken. Whisk the reserved poaching liquid into the roux until smooth. Simmer until the starch is completely cooked out and the sauce is thickened, 7 to 10 minutes. Remove from the heat, transfer to a medium mixing bowl and cool completely.
• Gently fold the lobster into the thickened poaching liquid. Lay out the wonton wrappers, working in small batches so they don't dry out. Spoon 1 tablespoon of the filling into the center of each, brush the edges with water to moisten, place a second wonton over top and press to adhere. Use an inverted 2-inch cookie cutter (the smooth side) to gently seal the filling into the middle (this ensures a snug fit and no air bubbles which will make the ravioli burst when poached). Use a 3-inch cookie cutter (the sharp side) to cut out and create round raviolis.
• Bring 2 quarts well-salted water to a simmer in a large pot. Working in batches, simmer the ravioli until they are al dente, 3 to 4 minutes. Remove with a slotted spoon and set aside.
• Meanwhile, make the brown butter sage sauce: Set a large skillet over medium heat. Add the butter and cook, stirring until it melts and becomes foamy. Once the butter turns golden brown and has a nutty aroma, about 3 minutes, add the capers, sage and garlic. Season lightly with salt and pepper. Once the sage is fragrant, remove the skillet from the heat and fold in the parsley, tarragon and lemon juice. Stir to incorporate and warm up the herbs and lemon -- this will release their aroma but they'll maintain their bright vibrant color.
• To heat and serve: Working in batches to not overcrowd the pan, gently toss the poached ravioli in the brown butter in a large saute pan for 1 to 2 minutes over medium heat to coat the pasta evenly. Place the ravioli on plates and spoon over sauce from the pan. Top with shaved Parmesan, garnish with basil buds and a drizzle of extra-virgin olive oil.

GRILLED LOBSTER TAILS WITH LEMON-RED FRESNO BUTTER

Steps:

• For the lemon-red Fresno butter: Put the lemon juice in a small saucepan and bring to a boil over high heat. Cook until reduced to 1/4 cup. Stir in the honey. Let cool.
• Add the butter and zest to the reduced lemon juice and mix until smooth. Fold in the chiles and season with salt and pepper. The butter will keep in the refrigerator, covered, for up to 1 week.
• For the grilled lobster tails: Bring a large pot of salted water to a boil. Add the lobster tails and boil for 4 minutes. Remove and drain well. Split each lobster tail lengthwise down the underside with a heavy knife, taking care not to cut through the back shell, so that the lobster is still in one piece but the inside is exposed.
• Heat a charcoal grill to medium-high heat.
• Brush the lobster flesh with oil and sprinkle with salt and pepper. Place the tails flesh-side down on the grill and grill until slightly charred, about 3 minutes. Flip over, brush with a generous amount of lemon-red Fresno butter, and continue grilling until just cooked through, 2 to 3 minutes, brushing with butter throughout.
• Remove from the grill to a platter, flesh-side up. Top with a little more butter, some cilantro leaves and lemon zest.

LOBSTER PASTA WITH YELLOW TOMATOES AND BASIL

Steps:

• If using whole lobsters, cook them in abundant boiling water for 6 minutes. Cool, remove meat from tail, claws and knuckles, and chop into 1/2-inch chunks.
• Bring a pot of well-salted water to a boil and cook pasta.
• Meanwhile, pour olive oil in a wide skillet over medium-high heat. Add shallots and cook for 1 minute, without browning. Add garlic and red pepper and cook for 1 minute. Add tomatoes and season generously with salt and pepper. Add lobster meat, stir to coat, cook 1 minute, then turn off heat until pasta is ready.
• When pasta is al dente, drain, add to skillet, and season with salt and pepper. Toss well and transfer to a warmed wide bowl or platter. Add basil, toss once more and serve immediately.