WINE WITH LOBSTER RECIPES

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LOBSTER WITH THERMIDOR BUTTER RECIPE | BBC GOOD FOOD



Lobster with Thermidor butter recipe | BBC Good Food image

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

2 cooked lobsters
150ml dry white wine
1 shallot , very finely chopped
handful tarragon leaves, chopped
handful parsley leaves, chopped
1 tsp Dijon mustard
juice 1⁄2 lemon
pinch paprika
dash Tabasco sauce
5 tbsp parmesan , finely grated
140g butter , softened

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

LOBSTER BISQUE RECIPE | EPICURIOUS



Lobster Bisque Recipe | Epicurious image

The bisque is very rich, so a small serving (about two-thirds cup per person) is plenty. At the restaurant, this is baked in individual crocks, with puff pastry on top.

Provided by EPICURIOUS.COM

Yield Makes 6 Servings

Number Of Ingredients 18

2 1-pound live lobsters
2 tablespoons olive oil
1 onion, sliced
1 large celery stalk, sliced
1 small carrot, sliced
1 garlic head, cut in half crosswise
1 tomato, sliced
2 tablespoons chopped fresh tarragon
2 tablespoons chopped fresh thyme
2 bay leaves
8 whole black peppercorns
1/2 cup brandy
1/2 cup dry Sherry
4 cups fish stock or bottled clam juice
1/4 cup tomato paste
1/2 cup whipping cream
2 teaspoons cornstarch
1 tablespoon water

Steps:

  • Bring large pot of water to boil. Add lobsters head first and boil until cooked through, about 8 minutes. Using tongs, transfer lobsters to large bowl. Reserve 2 cups cooking liquid. Cool lobsters.
  • Working over large bowl to catch juices, cut off lobster tails and claws. Crack tail and claw shells and remove lobster meat. Coarsely chop lobster meat; cover and chill. Coarsely chop lobster shells and bodies; transfer to medium bowl. Reserve juices from lobster in large bowl.
  • Heat olive oil in heavy large pot over high heat. Add lobster shells and bodies and sauté until shells begin to brown, about 8 minutes. Add onion and next 8 ingredients. Mix in brandy and Sherry. Boil until almost all liquid has evaporated, about 4 minutes. Add fish stock, reserved 2 cups lobster cooking liquid and lobster juices. Simmer 1 hour.
  • Strain soup through sieve set over large saucepan, pressing firmly on solids. Whisk tomato paste into soup. Simmer until soup is reduced to 3 cups, about 15 minutes. (Can be prepared 1 day ahead. Cover and refrigerate.)
  • Add cream to soup and simmer 5 minutes. Dissolve cornstarch in 1 tablespoon water. Add to soup and boil until slightly thickened, about 2 minutes. Mix lobster meat into soup and stir to heat through. Ladle soup into bowls.

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