LOBSTER BUTTER RECIPE RECIPES

Name: Sous Vide Lobster
Prep time: 20 min
Total time: 20 min
Yield: Ingredients for 2
Ingredients: 2 whole live lobsters, about 1 1/2 pounds each; 2 tablespoons unsalted butter; 2 sprigs fresh tarragon; Lemon wedges, for serving; 1/4 cup clarified butter, for serving

SOUS VIDE LOBSTER - SOUS VIDE RECIPES

Sous Vide Lobster - Sous Vide Recipes image

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}

Provided by J. Kenji López-Alt

Total Time 020 minutes

Prep Time 020 minutes

Yield Ingredients for 2

Number Of Ingredients 5

Ingredients

LOBSTER NEWBURG RECIPE | ALLRECIPES

Lobster Newburg Recipe | Allrecipes image

Use fresh lobster if available, but 2 (6 ounce) cans of lobster may be used instead. This recipe is rich and delicious. If you do not like spicy food, use paprika in place of cayenne pepper. Serve hot, over buttered toast slices.

Provided by PATTY5

Categories Seafood Shellfish Lobster

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 4 Servings

Number Of Ingredients 8

Ingredients

2 egg yolks, beaten
½ cup heavy cream
¼ cup butter or margarine
2 tablespoons dry sherry or madeira
½ teaspoon salt
1 pinch cayenne pepper
1 pinch ground nutmeg
¾ pound cooked lobster meat, broken into chunks

Steps:

In a small bowl, whisk together egg yolks and heavy cream until well blended. Set aside. Melt butter in a saucepan over low heat. Stir in the egg yolk mixture and sherry. Cook, stirring constantly until the mixture thickens. Do not boil.
Remove from heat, and season with salt, cayenne, and nutmeg. Add lobster. Return pan to low heat, and cook gently until heated through. Serve hot over slices of buttered toast.

Nutrition Facts : Calories 320.4 calories, CarbohydrateContent 3.5 g, CholesterolContent 234.5 mg, FatContent 25.3 g, FiberContent 0.1 g, ProteinContent 19.3 g, SaturatedFatContent 15 g, SodiumContent 757.2 mg, SugarContent 0.2 g

More about "lobster butter recipe recipes"

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}
From recipes.anovaculinary.com
Reviews 4.0
Total Time 020 minutes

See details

LOBSTER NEWBURG RECIPE | ALLRECIPES

Use fresh lobster if available, but 2 (6 ounce) cans of lobster may be used instead. This recipe is rich and delicious. If you do not like spicy food, use paprika in place of cayenne pepper. Serve hot, over buttered toast slices.
From allrecipes.com

See details

POOR MAN'S LOBSTER WITH MELTED BUTTER - FAVORITE FAMILY ...

13/07/2017 · Poor Man’s Lobster. Ok, Poor Man’s Lobster is truly my ultimate, favorite way of preparing halibut. This recipe got it’s name during a time when halibut was much cheaper to buy than lobster — which is not the case anymore. It definitely needs to be renamed “Rich Man’s Lobster!” Food Caught Fresh. YUMMMM!!!
From favfamilyrecipes.com

See details

LOBSTER RAVIOLI - LEMON BUTTER LIMONCELLO CREAM SAUCE ...

10/02/2017 · Well, keep reading on my friends, because baked wonton lobster ravioli couldn't get any easier, faster, or less fussy.. Lemon Butter Cream Sauce is one word, H-E-A-V-E-N. Oh my gosh, it is spoon licking good... and four simple ingredients.
From delicioustable.com

See details