BUTTER FOR LOBSTER RECIPES
LOBSTER BUTTER RECIPE - NYT COOKING
This is a Yankee take on the classic French recipe for beurre de homard, which incorporates cooked lobster meat into a compound butter. It is thriftier, using the shells to bring flavor instead of the lobster meat, but is no less delicious for that. The process is akin to making a lobster stock, with butter in place of water. Use the lobster butter as a melted dip for shrimp or yet more lobster, or as a topping for sautéed scallops or fish.
Provided by Sam Sifton
Total Time 45 minutes
Yield 1/2 cup
Number Of Ingredients 2
Steps:
- Heat oven to 300 degrees. Put lobster shells on the largest sheet pan you can fit in the oven, and allow them to dry and roast, about 15 to 20 minutes. Remove and set aside.
- Meanwhile, melt 1 stick butter per lobster in a large bowl or double boiler set over simmering water, making sure bowl does not touch the surface of water. Add lobster shells to the melted butter and simmer gently, without boiling, for about 20 minutes.
- Strain the melted butter through a cheesecloth-lined sieve into another bowl, then set that bowl into ice to chill. Cover bowl and refrigerate to set, then skim off the top and discard any liquids. Use within a few days, or freeze for up to a few weeks.
LOBSTER WITH THERMIDOR BUTTER RECIPE | BBC GOOD FOOD
A luxury that has been prized by chefs for years, so make the most of it with this cheat's classic
Provided by Barney Desmazery
Categories Dinner, Main course, Starter
Total Time 30 minutes
Cook Time 15 minutes
Yield Serves 2 as a main or 4 as a starter
Number Of Ingredients 11
Steps:
- First make the butter. Put the wine and shallot into a pan, then bring to the boil and simmer until nearly dry. Tip into a bowl to cool, mix all the ingredients together, roll into a log, using cling film or foil, then chill to harden. Can be frozen for up to 1 month.
- Snap away the claws from the lobster. Using a large chef’s knife, cut the lobster in half and wash the head cavity under cold water, then dry with kitchen paper. Lay the lobsters, cut side up, on a baking tray. Crack the claws and remove the claw meat. Divide claw meat between the head cavities. This can be done the day before and the lobster kept in the fridge ready for grilling.
- Heat grill to high. Slice the butter into thin rounds and lay it along the lobsters so all the meat is covered. Grill for 5-8 mins until the butter is bubbling and starting to brown. Put the lobsters on plates, pouring any butter from the tray over them. Serve with new potatoes and some dressed salad leaves.
Nutrition Facts : Calories 419 calories, FatContent 34 grams fat, SaturatedFatContent 20 grams saturated fat, CarbohydrateContent 3 grams carbohydrates, SugarContent 2 grams sugar, ProteinContent 24 grams protein, SodiumContent 1.62 milligram of sodium
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From bbcgoodfood.com
Total Time 25 minutes
Category Dinner, Main course
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Category main-dish
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Category main-dish
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SOUS VIDE LOBSTER - SOUS VIDE RECIPES
Lobster was the first meat that I ever cooked sous vide, and it's still one of my favorites. If buttery, tender, sweet poached flavor is what you're after, there's no better way to cook it. It's better than the best steamed or boiled lobster you've ever tasted. How much better? If I were in a mood for writing in hyperbolic tropes I'd tell you that it's [insert arbitrarily large number here] times better. But if I'm being honest, it's a lot better than boiled lobster, significantly better than steamed lobster, and a plain old better than roasted lobster. It's also heck of a lot more foolproof than any of those methods and also affords the opportunity to infuse that lobster meat with extra flavor. Think: lobster with the butter built right into it. Doesn't that sound swell?Sous Vide Lobster Cooking Temperature120°F / 49°C - Soft and translucent.130°F / 54°C - Tender and succulent.140°F / 60°C - Close to traditional steamed lobster texture.NOTE: If you can't get live lobsters, frozen lobster tails will work as well. Ignore all instructions pertaining to claws and serve 1 1/2 to 2 lobster tails per person, depending on their size. Start with Step 4 and omit any directions pertaining to claws or knuckles.p.p1 {margin: 0.0px 0.0px 0.0px 0.0px; font: 13.0px Arial; color: #232323; -webkit-text-stroke: #232323}span.s1 {font-kerning: none}
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No matter where you live, these succulent, buttery lobster tails are just a few minutes away. Here in Iowa, we use frozen lobster with delicious results, but if you're near the ocean, by all means use fresh! —Lauren McAnelly, Des Moines, Iowa
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Reviews 5
Total Time 35 minutes
Category Dinner
Calories 211 calories per serving
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Reviews 5
Total Time 35 minutes
Category Dinner
Calories 211 calories per serving
- Preheat broiler. Using kitchen scissors, cut a 2-in.-wide rectangle from the top shell of each lobster tail; loosen from lobster meat and remove., Pull away edges of remaining shell to release lobster meat from sides; pry meat loose from bottom shell, keeping tail end attached. Place in a foil-lined 15x10x1-in. pan. Arrange butter slices over lobster meat., Broil 5-6 in. from heat until meat is opaque, 5-8 minutes. Season with salt and pepper to taste; serve with lemon wedges.
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Lobster was the first meat that I ever cooked sous vide, and it's still one of my favorites. If buttery, tender, sweet poached flavor is what you're after, there's no better way to cook it. It's better than the best steamed or boiled lobster you've ever tasted. How much better? If I were in a mood for writing in hyperbolic tropes I'd tell you that it's [insert arbitrarily large number here] times better. But if I'm being honest, it's a lot better than boiled lobster, significantly better than steamed lobster, and a plain old better than roasted lobster. It's also heck of a lot more foolproof than any of those methods and also affords the opportunity to infuse that lobster meat with extra flavor. Think: lobster with the butter built right into it. Doesn't that sound swell?Sous Vide Lobster Cooking Temperature120°F / 49°C - Soft and translucent.130°F / 54°C - Tender and succulent.140°F / 60°C - Close to traditional steamed lobster texture.NOTE: If you can't get live lobsters, frozen lobster tails will work as well. Ignore all instructions pertaining to claws and serve 1 1/2 to 2 lobster tails per person, depending on their size. Start with Step 4 and omit any directions pertaining to claws or knuckles.p.p1 {margin: 0.0px 0.0px 0.0px 0.0px; font: 13.0px Arial; color: #232323; -webkit-text-stroke: #232323}span.s1 {font-kerning: none}
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