Maine Lobster Lemon Gnocchi Brown Butter And A Summer Salad Recipes
LOBSTER BUTTER - BEURRE DE HOMARD
Make and share this Lobster Butter - Beurre De Homard recipe from Food.com.
Provided by Molly53
Categories Lobster
Time 10m
Yield 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Place all ingredients in the container of a food processor and whirl until completely incorporated.
- Taste and correct seasoning if necessary.
- Pack into a small mold, pretty dish or roll into a cylinder and refrigerate.
- To serve: spoon onto hot, grilled fish or seafood and allow to melt.
Nutrition Facts : Calories 167.8, Fat 15.6, SaturatedFat 9.8, Cholesterol 53.9, Sodium 143.1, Carbohydrate 1, Sugar 0.1, Protein 4.1
GNOCCHI WITH SUMMER VEGETABLES
Appeared in Martha Stewart's food magazine a few months back. Love the fact that the squash retains some crunch -- and what a great use for grape tomatoes! I upped the amount of lemon juice (the original recipe called for 1/4) and would definitely go with 1/2 cup of the basil.
Provided by lecole54
Categories Summer
Time 40m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a large skillet, heat oil over medium high. Add squash and garlic and season with salt and pepper. Cook, stirring occasionally, until squash is crisp-tender, 4 to 5 minutes. Add tomatoes and cook, stirring occasionally, until juicy, about 2 minutes.
- Meanwhile, in a large pot of boiling salted water, cook gnocchi according to package instructions. Reserving ½ cup cooking liquid, drain gnocchi and transfer to skillet. Toss gnocchi, adding enough cooking liquid to create a sauce. Remove from heat and stir in basil, cheese, butter, and lemon juice.
Nutrition Facts : Calories 109.9, Fat 7, SaturatedFat 2.4, Cholesterol 7.6, Sodium 47.5, Carbohydrate 13.4, Fiber 4.3, Sugar 3.4, Protein 3.5
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- 1. Melt the butter into a non-stick skillet over medium heat until golden brown. Once the brown butter starts to smell nutty and has turned dark in colour its ready. Remove the skillet from the heat and set aside.
- 2. Once you have your lobster out of the shell and ready to dress, pour the browned butter into a small bowl leaving enough butter a side to brush the inside of the brioche buns. Gently toss the lobster in the butter. (We just want to lightly dress the lobster in butter since we will be adding mayo as well). Next add the mayo, fresh lemon juice, green onions, celery, salt & pepper, paprika, and old bay. and salt.
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