RECIPE WITH LOBSTER MEAT RECIPES

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LOBSTER TAILS WITH CLARIFIED BUTTER RECIPE | GIADA DE ...



Lobster Tails with Clarified Butter Recipe | Giada De ... image

Provided by Giada De Laurentiis

Categories     main-dish

Total Time 20 minutes

Prep Time 5 minutes

Cook Time 15 minutes

Yield 4 servings

Number Of Ingredients 5

4 (each 1/2 to 3/4-pound) lobster tails, thawed if frozen
1/4 cup Clarified Lemon Butter, plus 1 cup, recipe follows
Special Equipment: 4 metal skewers or 4 wooden skewers soaked in water for 30 minutes
3 sticks (1 1/2 cups) unsalted butter, cut into 1/2-inch pieces
3 lemons, zested

Steps:

  • Light the coals in a fire pit 1 hour before cooking or preheat a gas or charcoal grill.
  • Using kitchen shears or a sharp knife, cut through the top shell lengthwise. Cut a slit through the meat lengthwise taking care not to cut through the bottom shell. Gently pull the shells apart. Thread a skewer, starting at the underside base of the tail, along the inside of the bottom shell. Brush the meat with 1/4 cup of the clarified butter. Wrap the lobster tails in heavy-duty aluminum foil. Bake for 12 to 15 minutes or until the lobster meat is opaque.
  • Place the remaining clarified butter in a butter warmer or dipping bowl. Remove the meat from the lobster shells and dip in the Clarified Butter.
  • In a small, heavy bottomed saucepan, heat the butter over medium-low heat. Pour the mixture into a 2-cup glass measuring jug. Let the melted butter stand for 5 minutes. Using a spoon, remove the foam from the top of the butter. Place the lemon zest in small bowl. Pour the clarified butter over the lemon zest and discard the milk solids left in the bottom of the jug.
  • Yield: 1 1/4 cups

EASY LOBSTER PAELLA RECIPE | INA GARTEN | FOOD NETWORK



Easy Lobster Paella Recipe | Ina Garten | Food Network image

Provided by Ina Garten

Categories     main-dish

Total Time 1 hours 0 minutes

Prep Time 20 minutes

Cook Time 30 minutes

Yield 6 servings

Number Of Ingredients 16

1/4 cup good olive oil
1 1/2 cups chopped yellow onion (2 onions)
2 red bell peppers, cored and sliced into 1/2-inch strips
2 tablespoons minced garlic (4 to 6 cloves)
2 cups white basmati rice
5 cups good chicken stock, preferably homemade
1/2 teaspoon saffron threads, crushed
1/4 teaspoon crushed red pepper flakes
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper
1/3 cup licorice-flavored liqueur (recommended: Pernod)
1 1/2 pounds cooked lobster meat
1 pound kielbasa, sliced 1/4 to 1/2-inch thick
1 (10-ounce) package frozen peas
1 tablespoon minced fresh flat-leaf parsley leaves
2 lemons, cut into wedges

Steps:

  • Preheat the oven to 425 degrees F.
  • Heat the oil in a large ovenproof Dutch oven. Add the onions and cook over medium-low heat for 5 minutes, stirring occasionally. Add the bell peppers and cook over medium heat for 5 more minutes. Lower the heat, add the garlic, and cook for 1 minute longer. Stir in the rice, chicken stock, saffron, red pepper flakes, salt, and pepper and bring to a boil. Cover the pot and place it in the oven. After 15 minutes, stir the rice gently with a wooden spoon, and return it to the over to bake uncovered for 10 to 15 more minutes, until the rice is fully cooked.
  • Transfer the paella back to the stove top and add the licorice-flavored liqueur. Cook the paella over medium heat for 1 minute, until the liqueur is absorbed by the rice. Turn off the heat and add the lobster, kielbasa, and peas and stir gently. Cover the paella, and allow it to steam for 10 minutes. Sprinkle with the parsley, garnish with lemon wedges, and serve hot.

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