Warm Butter Poached Lobster Salad With Tarragon Citrus Dressing Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

WARM BUTTER-POACHED LOBSTER SALAD WITH TARRAGON-CITRUS DRESSING



Warm Butter-Poached Lobster Salad with Tarragon-Citrus Dressing image

Meat from a single lobster, decadently poached in tarragon-citrus butter, then tossed in a vibrant tangelo dressing with tarragon leaves and citrus fruit, and then arranged over Bibb lettuce, is rich enough to share.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Number Of Ingredients 8

Coarse salt
2 tablespoons distilled white vinegar
1 live lobster (about 1 1/4 pounds)
1 tangelo, tangerine, or orange
1/2 cup (1 stick) cold unsalted butter, cut into small pieces
1 sprig fresh tarragon, plus 10 leaves
1/4 teaspoon freshly ground white pepper
4 leaves Bibb lettuce

Steps:

  • Bring a large pot of water to a boil; add 2 tablespoons salt and the vinegar. Plunge lobster head-first into water; cook 3 minutes (meat will not be fully cooked). Transfer lobster to a cutting board.
  • Using a kitchen towel to protect your hands, twist off tail and claws; discard body. Twist fan off end of tail, and push meat out of shell. Alternatively, use kitchen shears to cut up length of tail, and pull shell away from meat. Cut tail meat in half lengthwise, and transfer to a plate lined with paper towels; set aside. Separate claws from knuckles; twist and pull off pincers, being careful to keep meat intact. With back of knife, crack knuckle end of claw to loosen shell. Gently remove whole piece of meat; set aside with tail. Using your finger or the handle of a spoon, push knuckle meat out of shell. Wipe any white residue off meat. Meat can be refrigerated in an airtight container up to 2 hours ahead; bring to room temperature before poaching.
  • Remove peel and pith from tangelo using a sharp knife. Working over a bowl, carve out flesh between membranes, allowing segments to drop into bowl. Squeeze juice from membranes into bowl. Transfer juice in bowl to a separate bowl; reserve juice for dressing.
  • Put 1/3 cup juice into a small saucepan; bring to a boil. Reduce heat to low, and whisk in butter, 1 piece at a time, until smooth. Add a pinch of salt and the tarragon sprig. Submerge lobster meat in the butter sauce. Poach until opaque and cooked through, 2 1/2 to 3 minutes.
  • Whisk 3 tablespoons warm poaching liquid into 2 tablespoons reserved juice in bowl; whisk in pepper and 1/2 teaspoon salt. Add lobster to dressing; toss gently to coat. Just before serving, add tangelo segments and tarragon leaves; toss gently to combine. Season with salt.
  • Arrange 2 lettuce leaves on each serving plate. Place lobster and tangelo segments on top. Spoon dressing over top.

WARM BUTTER-POACHED LOBSTER SALAD WITH TARRAGON-CITRUS DRESSING



Warm Butter-Poached Lobster Salad with Tarragon-Citrus Dressing image

Yield serves 2

Number Of Ingredients 8

Coarse salt
2 tablespoons distilled white vinegar
1 live lobster (about 1 1/4 pounds)
1 tangelo, tangerine, or orange (7 ounces), plus 1 cup juice, strained
1/2 cup (1 stick) cold unsalted butter, cut into small pieces
1 sprig fresh tarragon, plus 10 leaves
1/4 teaspoon freshly ground white pepper
4 leaves Bibb lettuce

Steps:

  • Bring a large pot of water to a boil; add 2 tablespoons salt and the vinegar. Plunge lobster head first into water; cook 3 minutes (meat will not be fully cooked). Transfer lobster to a cutting board.
  • Using a kitchen towel to protect your hands, twist off tail and claws; discard body. Twist fan off end of tail, and push meat out of shell. Alternatively, use kitchen shears to cut up length of tail, and pull shell away from meat. Cut tail meat in half lengthwise, and transfer to a plate lined with paper towels; set aside. Separate claws from knuckles; twist and pull off pincers, being careful to keep meat intact. With back of knife, crack knuckle end of claw to loosen shell. Gently remove whole piece of meat; set aside with tail. Using your finger or the handle of a spoon, push knuckle meat out of shell. Wipe any white residue off meat. Meat can be refrigerated in an airtight container up to 2 hours ahead; bring to room temperature before poaching.
  • Remove peel and pith from tangelo using a sharp knife. Working over a bowl, carve out flesh between membranes, allowing segments to drop into bowl. Squeeze juice from membranes into bowl. Transfer juice in bowl to a separate bowl; reserve juice for dressing.
  • Put 1/3 cup juice into a small saucepan; bring to a boil. Reduce heat to low, and whisk in butter, 1 piece at a time, until smooth. Add a pinch of salt and the tarragon sprig. Submerge lobster meat in the butter sauce. Poach until opaque and cooked through, 2 1/2 to 3 minutes.
  • Whisk 3 tablespoons warm poaching liquid into 2 tablespoons reserved juice in bowl; whisk in pepper and 1/2 teaspoon salt. Add lobster to dressing; toss gently to coat. Just before serving, add tangelo segments and tarragon leaves; toss gently to combine. Season with salt.
  • Arrange 2 lettuce leaves on each serving plate. Place lobster and tangelo segments on top. Spoon dressing over top.

More about "warm butter poached lobster salad with tarragon citrus dressing recipes"

BUTTER POACHED LOBSTER SALAD RECIPE - TODAY.COM
butter-poached-lobster-salad-recipe-todaycom image
2018-02-14 Preparation. For the butter poached lobster: 1. In a small sauce pot over medium-high heat bring the water to a simmer. Turn the heat to medium-low and add …
From today.com
3.6/5 (20)
Category Entrées
  • 1. In a small sauce pot over medium-high heat bring the water to a simmer. Turn the heat to medium-low and add the salt and lemon juice. Now, begin whisking in the butter a little at a time. Do not add more butter until the butter in the pot is completely melted.
  • 2. Once all of the butter is whisked into the pot, turn the heat to medium, but do not let it boil. If you have a candy thermometer, use it to keep the butter between 180°F and 190°F.
  • 3. Using a small knife, cut the vanilla pod lengthwise. Use the back of the blade to scrape the tiny vanilla seeds out of the inside of the pod and stir them into the butter mixture. The pod can then be thrown into the butter mixture as well. Allow the vanilla to perfume the warm butter, about five minutes.


10 BEST BUTTER POACHED LOBSTER RECIPES | YUMMLY
10-best-butter-poached-lobster-recipes-yummly image
Warm Butter-Poached Lobster Salad with Tarragon-Citrus Dressing Martha Stewart. lobster, ground white pepper, bibb lettuce, fresh tarragon, unsalted butter and 3 more.
From yummly.com


WARM BUTTER-POACHED LOBSTER SALAD WITH TARRAGON-CITRUS ...
warm-butter-poached-lobster-salad-with-tarragon-citrus image
Warm Butter-Poached Lobster Salad with Tarragon-Citrus Dressing | Meat from a single lobster, decadently poached in tarragon-citrus butter, is rich enough to share. After its poached, the sweet flesh is coated in a dressing made from the poaching …
From social-cookbook.com


SEAFOOD SALAD RECIPES | MARTHA STEWART
2011-04-13 Poached salmon replaces tuna in the classic Nicoise salad. You can steam the green beans and boil the potatoes and eggs ahead of time to put this dish together at the last minute, or cook them all while the salmon poaches. Arrange the ingredients in groups on a platter for a pretty presentation. 29 of 29. Applications.
From marthastewart.com
Estimated Reading Time 6 mins


10 BEST RED LOBSTER SALAD DRESSING RECIPES - FOOD NEWS
Toss the leaves in the dressing prepared and set aside earlier. 9. Make a bed of leaves on a large plate (or 5 smaller ones) and place the lobster meat on top. 10. Decorate with the avocado and mango slices. 11. Add the basil shreds to the dressing and pour onto the salad/s.
From foodnews.cc


POACHED SALMON SALAD WITH LIME TARRAGON DRESSING RECIPES
warm butter-poached lobster salad with tarragon-citrus dressing Meat from a single lobster, decadently poached in tarragon-citrus butter, then tossed in a vibrant tangelo dressing with tarragon leaves and citrus fruit, and then arranged over Bibb lettuce, is rich enough to share.
From tfrecipes.com


SEAFOOD SALAD WITH WARM CITRUS DRESSING RECIPES
In this recipe adapted from Von Diaz's "Coconuts and Collards" cookbook, the tomato and onion are part of the salad, and the dressing is based on citrus and olive oil, plus a bit of mustard to make it creamy. It's a refreshing and satisfying dish for hot weather, perfect with a cold beer at the end of a long summer day. Diced avocado makes the dish more filling, but it is optional.
From tfrecipes.com


WARM LEMON BUTTER LOBSTER ROLL - ALL INFORMATION ABOUT ...
Warm Lemon Butter Lobster Roll - Garlic & Zest trend www.garlicandzest.com. As classic lobster rolls go, there are several delicious variations, such as a New England Style lobster roll with celery and mayonnaise or as a delicious alternative these Warm Lemon Butter Lobster Rolls …
From therecipes.info


TARRAGON AND LOBSTER RECIPES (132) - SUPERCOOK
Warm Butter-Poached Lobster Salad with Tarragon-Citrus Dressing marthastewart.com It uses salad greens, lobster, vinegar, tarragon, tangerine, butter
From supercook.com


LEMON TARRAGON SALAD DRESSING - ALL INFORMATION ABOUT ...
Ingredients. 1 tbsp. fresh tarragon, chopped or 1 tsp. dried tarragon. 1 tbsp. fresh basil, chopped or 1 tsp. dried basil. 1 c organic, cold pressed olive oil. Dash of black pepper. Dash of red pepper. Pinch of Celtic sea salt, if desired. 1/2 fresh squeezed lemon.
From therecipes.info


WARM BUTTER POACHED LOBSTER SALAD WITH TARRAGON CITRUS ...
Warm butter poached lobster salad with tarragon citrus dressing. Instructions: Coarse salt ; 2 tablespoons distilled white vinegar ; 1 live lobster (about 1 1/ 4 pounds) 1 tangelo, tangerine, or orange (7 ounces), plus 1 cup juice, strained ; 1/ 2 cup (1 stick) cold unsalted butter, cut into small pieces ; 1 sprig fresh tarragon, plus 10 leaves ; 1/ 4 teaspoon freshly ground white pepper ; 4 ...
From wizardrecipes.com


CITRUS SALAD WITH TARRAGON RECIPES
Peel citrus, removing as much pith as possible, and slice into wheels. Remove any pits, layer fruit on a serving dish, sprinkle with salt and garnish with chopped onion. Whisk together olive oil, vinegar, honey, lime juice and tarragon until well combined; taste, adjust seasoning as needed and drizzle over salad.
From tfrecipes.com


WARM BUTTER-POACHED LOBSTER SALAD WITH TARRAGON-CITRUS ...
Feb 9, 2014 - Meat from a single lobster, decadently poached in tarragon-citrus butter, then tossed in a vibrant tangelo dressing with tarragon leaves and citrus fruit, and then arranged over Bibb lettuce, is rich enough to share.
From pinterest.ca


MARTHA STEWART WARM BUTTER-POACHED LOBSTER SALAD WITH ...
Nutritional information for Martha Stewart Warm Butter-poached Lobster Salad With Tarragon-citrus Dressing Recipes. 2 servings (382g). Per serving: 645 Calories | 48g Fat | 4g Carbohydrates | 1g Fiber | 2g Sugar | 48g Protein | 1208mg Sodium | 482mg Cholesterol | 701mg Potassium.
From ketofoodist.com


WARM BUTTER POACHED LOBSTER SALAD WITH TARRAGON CITRUS ...
2021-09-11 · Martha Stewart Warm Butterpoached Lobster Salad With . Just Now Ketofoodist.com Get All . Nutritional information for Martha Stewart Warm Butter-poached Lobster Salad With Tarragon-citrus Dressing Recipes. 2 servings (382g).Per serving: 645 Calories 48g Fat 4g Carbohydrates 1g Fiber 2g Sugar 48g Protein 1208mg Sodium 482mg …
From tfrecipes.com


WARM BUTTER-POACHED LOBSTER SALAD WITH TARRAGON-CITRUS ...
2007-05-13 Warm Butter-Poached Lobster Salad with Tarragon-Citrus Dressing Serves 2. Coarse salt 2 tablespoons distilled white vinegar 1 live lobster, (about 1 1/4 pounds) 1 tangelo, tangerine, or orange 1/2 cup cold (1 stick) unsalted butter, cut into small pieces 1 fresh tarragon, plus 10 leaves 1/4 teaspoon freshly ground white pepper 4 Bibb lettuce
From cheriesrecipes.wordpress.com


WARM BUTTER-POACHED LOBSTER SALAD WITH TARRAGON-CITRUS ...
Warm Butter-Poached Lobster Salad with Tarragon-Citrus Dressing with 4 leaves bibb lettuce, 2 servings coarse salt, 1 sprig fresh tarragon, 1.25 pounds live lobster, 1 tangelo, 0.5 cup unsalted butter, 2 tablespoons white distilled vinegar, 0.25 teaspoon white pepper
From webknox.com


Related Search