Roast Lobster With Vanilla Sauce Recipes

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ROAST LOBSTERS WITH VANILLA SAUCE (HOMARDS ROTIS A LA SAUCE VANILLE)



Roast Lobsters with Vanilla Sauce (Homards Rotis a la Sauce Vanille) image

Provided by Craig Claiborne

Categories     dinner, main course

Time 45m

Yield 4 to 8 servings

Number Of Ingredients 10

5 tablespoons butter
2 tablespoons finely chopped shallots
1/4 cup dry white wine
2 2-inch lengths plus one 1-inch length of vanilla bean
1/2 cup fish broth
1 cup heavy cream
Salt and freshly ground pepper to taste
4 live lobsters, 1 1/2 pounds each
1 pound spinach
1 large bunch watercress

Steps:

  • Preheat the oven to 525 degrees.
  • Put one tablespoon of the butter in a saucepan and add the shallots. Cook briefly, stirring. Add the wine and the two 2-inch lengths of vanilla bean. Cook down, stirring, until the wine is almost evaporated. Add the fish broth and cook down over high heat, stirring, until reduced by half.
  • Add the cream and cook the mixture about two minutes, to about one cup. Split the remaining piece of vanilla bean and add it.
  • Strain the sauce through a fine sieve, pressing with the back of a wooden spoon or rubber spatula to extract most of the juices from the solids. Discard the solids.
  • Return the sauce to a saucepan. Add salt and pepper and bring to the boil. Remove from the heat and swirl in two tablespoons of butter.
  • Place the live lobsters close together in a casserole and place in the oven. Bake 15 minutes.
  • Meanwhile, pick over the spinach to remove and discard any tough stems or blemished leaves. Pick over the watercress to remove the leaves. Discard the stems.
  • Heat the remaining two tablespoons of butter in a skillet and add the spinach and watercress. Cook, stirring, until wilted.
  • Split the hot lobsters lengthwise down the center. They will not be fully cooked at this point. Arrange the halves split side up on a baking dish and return to the oven for about one and one-half minutes.
  • Crack the claws and arrange them in another baking dish. Bake about two minutes.
  • Remove the meat from the lobster tails. Spoon the spinach into the center of a serving dish. Arrange the lobster tail meat over the spinach. Arrange the cracked claws around in a symmetrical pattern. Garnish, if desired, with one lobster carcass split in half. Spoon some of the sauce over the lobster tails and serve the rest on the side.

Nutrition Facts : @context http, Calories 614, UnsaturatedFat 10 grams, Carbohydrate 6 grams, Fat 28 grams, Fiber 2 grams, Protein 79 grams, SaturatedFat 16 grams, Sodium 2069 milligrams, Sugar 2 grams, TransFat 0 grams

PAN-ROASTED LOBSTERS



Pan-Roasted Lobsters image

Provided by Food Network

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 8

4 (1 1/2-pound) frisky Maine lobsters
Sea salt and freshly ground black pepper
4 to 5 tablespoons extra-virgin olive oil
Melted butter, for greasing skillet
8 ounces fresh chanterelles, boletes, oyster mushrooms, or a mixture of wild mushrooms (cultivated exotic mushrooms such as shiitakes or oyster mushrooms
2 tablespoons minced shallots
1 cup dry-style hard cider (dry white wine is an acceptable substitute)
4 ounces unsalted butter cut in small pieces, at room temperature

Steps:

  • Kill the lobsters with a sharp-pointed knife plunged into the body behind the head.
  • Remove the bands from the claws. Twist off the tails, and carefully split lengthwise. Twist the claws and knuckles off the bodies; separate the claws from the knuckles. Crack the claws a little using a sharp blow with the back of a knife. Split the bodies. Remove the intestinal tract from the tail meats. Arrange the lobsters in a single layer in an ovenproof baking dish, tail and body shells down. Sprinkle sea salt (preferably from Maine) and black pepper over the lobster meat, followed by a generous dressing with the olive oil.
  • Preheat the oven to its hottest temperature setting. (See Cook's Note)
  • In a non-reacting skillet filmed with a little melted butter, saute the mushrooms over high heat for 2 or 3 minutes. Season with salt and pepper and set aside.
  • Place the lobsters in the oven, and roast until the shells are almost uniformly red and the meat is opaque, as long as 7 or 8 minutes in a home oven.
  • Remove the lobsters from the oven. Add the mushrooms and shallots. Pour the hard cider over the lobsters, and scatter the butter pieces around the dish. Place the lobsters back in the oven, and continue roasting, checking frequently, until the butter has completely melted, about 2 or 3 minutes. Swirl the pan to combine the liquid ingredients into a saucy emulsion. Check the seasonings and adjust with more sea salt and pepper if necessary. Serve the lobsters on dinner plates and spoon the sauce over them.

BAKED LOBSTER TAILS



Baked Lobster Tails image

Tender, juicy small lobster tails with lemon and garlic zest. Serve with more melted butter.

Provided by Foodwithzach

Time 35m

Yield 8

Number Of Ingredients 6

8 small lobster tails
½ cup salted butter, melted
½ tablespoon garlic powder
1 teaspoon dried parsley
1 pinch seafood seasoning (such as Old Bay®), or to taste
½ lemon, juiced

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Cut the lobster tails straight down the middle using kitchen shears. Butterfly the lobster meat by pulling it through the opening and laying the meat on top of the shell. Rinse tails under water; place in an oven-safe baking dish.
  • Combine melted butter, garlic powder, and parsley in a bowl. Mix together with a spoon.
  • Season lobster tails with seafood seasoning and pour melted butter mixture on top until each tail is completely covered. Squeeze lemon juice over top.
  • Bake in the preheated oven until shells are bright red and meat is opaque, 12 to 15 minutes. An instant-read thermometer inserted into the centers should read 140 to 145 degrees F (60 to 63 degrees C).

Nutrition Facts : Calories 207.1 calories, Carbohydrate 1.5 g, Cholesterol 98.3 mg, Fat 14.2 g, Fiber 0.1 g, Protein 17.9 g, SaturatedFat 8.7 g, Sodium 434.4 mg, Sugar 0.1 g

JASPER'S PAN-ROASTED LOBSTER



Jasper's Pan-Roasted Lobster image

Provided by Molly O'Neill

Categories     dinner, main course

Time 20m

Yield 2 generous main courses

Number Of Ingredients 10

2 live 1 1/2- to 2-pound lobsters
2 tablespoons peanut oil
2 shallots, minced
1/4 cup bourbon
2 to 3 tablespoons dry white wine
6 tablespoons unsalted butter, cut into small pieces and chilled
1 tablespoon chervil, finely chopped
1 tablespoon chives, finely chopped
Kosher or sea salt to taste
Freshly ground black pepper to taste

Steps:

  • Preheat the oven to 500 degrees. Place a lobster on a cutting board, facing you. Place the front tip of the knife or cleaver in the center of the lobster, near where the carcass meets the tail. In one forceful, swift motion, split the front half of the lobster, which will kill the lobster instantly. Turn the lobster around, and repeat this motion, splitting the tail and the lobster in half.
  • Pull the head sac out of both halves. Use fingers or surgical tweezers to remove the intestines. Using a knife, cleaver or shears, remove the claws and knuckles by cutting the thin section where the knuckle meets the carcass. With the back side of the knife or cleaver, tap the claws until the shell cracks.
  • In one swift, forceful motion, cut the head away from the tail on both sides of the lobster, quartering it.
  • Place the lobster tomalley and roe, if there is any, in a small bowl. Using a fork, break the mass into tiny pieces, cover and refrigerate.
  • Place a heavy 12-inch saute pan over the highest heat possible, and heat for 3 to 5 minutes. Add the oil, and heat until it forms a film over the bottom of the pan. Slide the lobster, shell side down, into the hot oil. Using tongs, move the pieces and flatten them to sear all the shells evenly. The claws need be seared on only one side.
  • Add the tomalley and roe; stir, and place in the oven for 3 minutes. Remove, return to high heat on the stove and add the shallots and stir. Remove the pan from the heat, and add the bourbon; return to the heat, where the bourbon will probably ignite. Cook until the flames die down, and then add the wine and cook until all the liquid in the pan is almost dry. Reduce the heat to low.
  • Quickly remove the lobster, and place, shell side down, on warm plates. Return pan to low heat, add butter, chervil and chives and stir until the mixture resembles a creamy sauce, 1 to 2 minutes. Remove from heat, season with salt and pepper to taste, spoon sauce over lobster and serve.

Nutrition Facts : @context http, Calories 671, UnsaturatedFat 22 grams, Carbohydrate 11 grams, Fat 49 grams, Fiber 2 grams, Protein 27 grams, SaturatedFat 24 grams, Sodium 734 milligrams, Sugar 5 grams, TransFat 1 gram

JASPER WHITE'S PAN-ROASTED LOBSTER



Jasper White's Pan-Roasted Lobster image

Provided by Molly O'Neill

Categories     dinner, main course

Time 30m

Yield 2 generous servings

Number Of Ingredients 9

2 live 1 1/2-to-2-pound lobsters
2 tablespoons peanut oil
2 shallots, minced
1/4 cup bourbon
2 to 3 tablespoons dry white wine
6 tablespoons unsalted butter, cut into small pieces and chilled
1 tablespoon chervil, finely chopped
1 tablespoon chives, finely chopped
Kosher or sea salt and freshly ground black pepper to taste

Steps:

  • Preheat the oven to 500 degrees. For each lobster, place it on a cutting board, facing you. Place the front tip of a heavy knife in the center of the lobster, near where the carapace meets the tail. In one forceful, swift motion, split the front half of the lobster lengthwise, which will kill it instantly. Turn it around and repeat this motion, splitting the tail and the lobster in half.
  • Pull the head sac out of both halves. Use fingers or surgical tweezers to remove the intestines. Place the tomalley and roe, if there is any, in a small bowl and use a fork to break it into tiny pieces; cover and refrigerate. With a knife, remove the claws and knuckles by cutting the thin sections where the knuckles meet the body. With the back side of the knife, tap the claws until the shells crack. In another swift, forceful motion, cut the tail from the body on both sides.
  • Place a heavy 12-inch saute pan over the highest heat possible and heat for 3 to 5 minutes. Add the oil and heat until it forms a film over the bottom of the pan. Slide the lobster sections, shells down, into the hot oil. Using tongs, move the pieces and flatten them to sear all the shells evenly. The claws need to be seared on only one side.
  • Add the tomalley and roe and stir; place in the oven for 3 minutes. Remove, return to high heat on the stove top, add the shallots and stir. Remove the pan from the heat and add the bourbon; return to the heat, where the bourbon will probably ignite. Cook until the flames die down, add the wine and cook until the pan is almost dry. Reduce the heat to low.
  • Quickly remove the lobster and place shell-side down on warm plates. Return the pan to low heat, add the butter, chervil and chives and stir until the mixture resembles a creamy sauce, 1 to 2 minutes. Remove from the heat, season with salt and pepper to taste, spoon the sauce over the lobster and serve.

Nutrition Facts : @context http, Calories 671, UnsaturatedFat 22 grams, Carbohydrate 11 grams, Fat 49 grams, Fiber 2 grams, Protein 27 grams, SaturatedFat 24 grams, Sodium 734 milligrams, Sugar 5 grams, TransFat 1 gram

ROAST LOBSTER WITH BREAD CRUMB TOPPING



Roast Lobster with Bread Crumb Topping image

Categories     Bread     Salad     Appetizer     Side     Roast     Dinner     Lobster

Yield serves 6

Number Of Ingredients 9

3 live lobsters, about 1 1/2 pounds each
1 cup dry bread crumbs
2 tablespoons chopped fresh Italian parsley
3/4 teaspoon kosher salt
1/4 cup plus 3 tablespoons extra-virgin olive oil
2 cups dry white wine
Lemon wedges for garnishing
RECOMMENDED EQUIPMENT
A half-sheet pan (12 by 18 inches) or other large, rimmed baking sheet; heavy aluminum foil; moist napkins and bowls for the lobster shells, on the table

Steps:

  • About 1/2 hour before you plan to cut up the lobsters, put them in the freezer. They will become inactive as their temperature drops (but don't let them freeze).
  • Arrange a rack in the center of the oven, and heat it to 400°.
  • Split the lobsters in half lengthwise, one at a time. Hold each lobster flat on a cutting board, and place the point of a heavy chef's knife through the shell just behind the head, with the blade lined up between the eyes. Bring the blade down firmly, splitting the head in two. Turn the lobster so you can align the knife blade from behind the head along the tail, and cut down through the entire body and tail in one stroke.
  • When all the lobsters are split, remove and discard the sac and nerve tissue in the head cavity, and the thin intestinal tract that runs along the back between the shell and tail meat. Arrange the six lobster halves on the baking sheet, cut sides up, claws extended to keep the lobsters in place without rolling.
  • Toss together the bread crumbs, chopped parsley, and 1/4 teaspoon of the salt in a bowl; drizzle in 1/4 cup of olive oil, and toss well, until the crumbs are evenly moistened. Sprinkle the crumbs over the cut surfaces of the lobster halves, covering all the meaty parts; lightly press crumbs into the cavities, too. Pour the wine and the remaining 3 tablespoons olive oil into the pan around the lobsters (not on the crumbs); sprinkle the remaining salt into the wine and oil, and stir.
  • Tent the pan of lobsters loosely with a sheet of heavy aluminum foil (don't let it touch the topping), and carefully set the pan in the oven. Roast for 10 minutes, remove the foil, and roast another 20 to 25 minutes, until the lobsters are cooked through and the crumbs are crisp and golden.
  • Serve the lobsters immediately, placing a half on each dinner plate, or all the halves on a big platter to share family-style. Spoon any juices in the pan over the lobsters; place lemon wedges on the plates or platters. Make sure the napkins and bowls for the shells are handy, and dig in.

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.

ROAST LOBSTER WITH VANILLA SAUCE



Roast Lobster With Vanilla Sauce image

Provided by Karen Kochevar

Categories     dinner, roasts, main course

Time 50m

Yield 2 servings

Number Of Ingredients 11

2 live lobsters, 1 1/4- to 1 1/2-pounds each
1 tablespoon olive oil
7 tablespoons plus 2 teaspoons unsalted butter
3 shallots, peeled and finely chopped
1/4 cup white wine
1 1/2 tablespoons white wine vinegar
1/2 vanilla bean, split lengthwise
1/2 teaspoon kosher salt
Freshly ground pepper to taste
3/4 pound tender spinach, stemmed
1 pound watercress, stemmed

Steps:

  • Place a roasting pan large enough to hold the lobsters in the oven and preheat to 450 degrees. With the tip of a sharp knife pierce lobsters between the eyes to sever the spinal cord. Crack claws using the blunt edge of a cleaver or a hammer. Place lobsters in the hot roasting pan, drizzle with oil and roast until red, about 15 minutes. Remove from oven, and set aside.
  • Melt 2 teaspoons of butter in a small saucepan, add the shallots and saute over low heat until soft and translucent, about 3 minutes. Add wine and vinegar, raise heat and cook at a moderate boil until the liquid is reduced to 1 tablespoon, about 5 minutes. Remove the pan from the heat, and whisk in 6 tablespoons of butter, about 1 tablespoon at a time until all is incorporated. Scrape the seeds from the vanilla bean into the sauce, stir to combine and strain into a clean saucepan. Season with 1/4 teaspoon salt and pepper, and set aside.
  • When the lobsters are cool enough to handle, remove the meat from the claws. Detach the tails, and discard the heads. With a pair of scissors, cut the shell on the underside of each tail in half lengthwise, remove the meat and cut into 1/4-inch-thick slices. Loosely cover the meat with aluminum foil, and keep warm.
  • Melt 1 tablespoon of butter in a large pot, and add spinach and watercress. Stir until greens have melted down, and continue to cook, stirring occasionally, until greens are tender, about 5 minutes. Season with 1/4 teaspoon salt and pepper.
  • To serve, reheat the sauce over low heat until warm, whisking constantly. Place a bed of greens on each plate, arrange the lobster meat on top and spoon the sauce over the lobster. Serve immediately.

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  • Place a damp paper towel on a work surface near sink, and top with a large rimmed baking sheet. Place another damp paper towel inside baking sheet, and top with a large plastic cutting board. Have ready to use: a large, sharp chef’s knife; 1 small bowl; and a second large rimmed baking sheet brushed with melted butter.
  • Working with 1 lobster at a time, place lobster, belly side up, on cutting board. Using your left hand, curl tail into body, and hold. Arrange claws facing right. Carefully plunge tip of knife through mouth of lobster, killing lobster instantly. (Although it may still move, the lobster is dead.) Continue cutting in a downward motion until edge of knife makes contact with cutting board, cutting head in half. Remove knife, turn lobster over, belly side down, and rotate lobster 180 degrees. Flatten tail on cutting board. Insert knife at point of first cut, and cut downward through carapace and tail, cutting lobster in half. If lobster is female, it will have dark green roe where the body meets the tail. Remove 1 tablespoon roe, and place in a small bowl; discard remaining roe. Set bowl aside. Discard light green tomalley, vein running through tail, and head sac. Cut crosswise between tail and carapace to separate.
  • Remove claws and knuckles by twisting from body. Grip claw with a kitchen towel, and crack claws between spikes with back of knife, twisting knife left and right to crack shell. Arrange lobster tail halves, cut sides down, and claws on buttered baking sheet. Repeat procedure with remaining lobsters. Chill lobsters in refrigerator until ready to cook, up to 2 hours. (If desired, use poultry shears to cut off legs, and place in a steamer basket over simmering water. Steam 4 minutes, and serve as an appetizer.)
  • Preheat oven to 450°F. Melt 2 tablespoons cubed butter in a large saucepan over medium. Add shallots, and cook, stirring often, until shallots are translucent, 4 to 6 minutes. Stir in wine, and bring to a rapid boil over high. Reduce heat to medium-high, adjusting heat as necessary to maintain a vigorous simmer; cook until wine is reduced to just below top of shallots, 30 to 35 minutes. Reduce heat to low, and cook, whisking in remaining cubed butter, a few cubes at a time, until sauce is creamy and thickened. Remove from heat; stir in lemon juice and salt, and cover. Set beurre blanc in a warm spot until ready to use, up to 30 minutes.


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