Boiled Lobsters With Tarragon Butter Recipes

GRILLED LOBSTER WITH TARRAGON BUTTER SAUCE

Steps:

• Preheat an outdoor grill for medium heat and lightly oil the grate.
• Cut lobster tails lengthwise with poultry shears. Cut open claws to allow sauce to reach the meat.
• Combine butter, lemon juice, onion, parsley, garlic, tarragon, and hot sauce in a bowl. Slather meat with sauce and place face-down on the preheated grill.
• Cook until lobster begins to char, 5 to 6 minutes. Flip and continue to grill until meat is opaque and firm, 5 to 6 minutes more.

BOILED LOBSTERS

Steps:

• Fill a large stockpot about half full of water. Add the salt and bring to a boil. When the water has come to a rolling boil, plunge the lobsters headfirst into the pot. Clamp the lid back on tightly and return the water to a boil over high heat. Reduce the heat to medium and cook the lobsters for 12 to 18 minutes (hard-shell lobsters will take the longer time), until the shells turn bright red and the tail meat is firm and opaque when checked.
• Lift the lobsters out of the water with tongs and drain in a colander. Place underside up on a work surface and, grasping firmly, split the tails lengthwise with a large knife. Drain off the excess liquid. Serve with melted butter and lemon wedges.

CONNECTICUT-STYLE LOBSTER ROLLS WITH BUTTER

Steps:

• Fill a large steamer or pot with about 2 inches of water. Add 1 tablespoon sea salt and bring to a boil over medium heat. Put 2 lobsters (about 1 1/2 pounds each) in the steamer basket or directly in the pot; cover and steam until the shells turn bright red, 8 to 10 minutes. Remove the lobsters and rinse under cold water until slightly cool. Remove the meat from the shells and roughly chop. Melt 1 stick unsalted butter in a saucepan with the juice of 1 lemon and 1/3 teaspoon paprika. Remove from the heat; stir in the lobster meat and season with salt. Divide among 4 split-top hot dog buns. Serve warm.

HOT LOBSTER ROLL WITH LEMON-TARRAGON BUTTER

Steps:

• To par-cook the lobsters: Bring a large pot of salted water to a boil. Add the lobsters and cook about 7 minutes; they will be about three-quarters done. Drain well and let cool. Cut in half lengthwise.
• Heat a charcoal or gas grill to high for direct grilling. Brush the cut-side of the lobsters with some oil and sprinkle with salt and pepper. Grill, cut-side down, until slightly charred. Flip and continue grilling until lightly charred and heated through. Remove the lobsters from the grill and let cool slightly.
• Brush the insides of the hot dog buns with some oil and sprinkle with salt and pepper. Grill until just toasty.
• Remove the tail and claw meat from the lobsters. You can cut them, but just enough to give you about 2 very large pieces per bun. Drop them into the Lemon-Tarragon Clarified Butter and give them a good soaking. Spoon the lobster into the toasted buns and serve immediately.
• Melt the butter slowly in a medium saucepan over low heat. Let it sit for a bit to separate. Skim off the foam that rises to the top, and gently pour into a bowl, leaving behind the milk solids, which have settled to the bottom of the pan.
• Put the clarified butter in a large saute pan over low heat. Add the lemon zest, lemon juice and tarragon, and season with salt, pepper and cayenne if desired.

LOBSTER GELEES WITH FRESH TARRAGON OIL

Steps:

• Cook lobsters and make stock:
• Bring 6 quarts water to a boil in pot, then plunge 2 lobsters headfirst into water and cook, covered, 8 minutes from time they enter water. Transfer with tongs to a shallow baking pan to cool. Return water to a boil and cook remaining 2 lobsters in same manner.
• When lobsters are cool enough to handle, remove meat from tail and claws and set aside. Cut tail shells and lobster bodies (not including claws) into 1-inch pieces with kitchen shears, then rinse well, discarding gills, eye sacs, tomalley, any roe, and claw shells. Transfer to a 6- to 8-quart heavy pot, then add wine, carrots, celery, fennel, onion, garlic, large tarragon sprigs, salt, fennel seeds, red-pepper flakes, and remaining 2 quarts water and bring to a boil. Reduce heat and simmer, uncovered, until liquid is reduced to about 6 cups, about 1 1/2 hours.
• While stock reduces, scrape any coagulated white albumin from lobster meat with a knife and cut meat into 1/2-inch pieces, then chill, covered.
• Make gelées:
• Pour stock through a dampened cheesecloth-lined large sieve into a large bowl, pressing on and then discarding solids. Transfer 2 3/4 cups stock to a bowl. (Cool remaining stock completely, uncovered, then freeze in an airtight container for another use.) Sprinkle gelatin evenly over 1/4 cup stock in a 1-quart saucepan, then let stand 1 minute to soften. Heat over moderately low heat, stirring, just until gelatin is dissolved, then stir in vinegar and remaining 2 1/2 cups stock.
• Put molds in a baking pan. Add 2 teaspoons gelatin mixture to each mold and freeze until set, about 10 minutes. Put 1 small sprig of tarragon and a tip of claw meat in bottom of each mold, then divide lobster meat among molds. Fill with remaining gelatin mixture and chill, covered with plastic wrap, until set, at least 2 hours.
• To unmold, dip 1 mold in a pan of hot water 3 to 5 seconds to loosen. Run a thin knife around edge of mold and invert gelée out onto a plate. Repeat with remaining molds. Drizzle plates with fresh tarragon oil .

TARRAGON LOBSTER SALAD

Steps:

• Plunge 2 live lobsters headfirst into an 8-quart pot of boiling salted water. Loosely cover pot and cook lobsters over moderately high heat 9 minutes from time they enter water, then transfer with tongs to sink to cool.
• Return water to a boil and cook remaining 2 lobsters in same manner.
• While lobsters are cooking, combine shallot, lemon juice, and 1/2 teaspoon salt in a large bowl and let stand at room temperature 30 minutes.
• When lobsters are cool, remove meat from claws, joints, and tails. Discard tomalley, any roe, and shells (or save for another use). Cut meat into 1/2-inch pieces.
• Whisk mayonnaise, tarragon, and 1/4teaspoon black pepper into shallot mixture. Add lobster meat and toss gently to coat.

GRILLED LEMON-TARRAGON LOBSTER

Steps:

• Prepare barbecue (medium-high heat). Stir butter lemon juice and lemon peel in heavy small saucepan over low heat until butter melts. Mix in chives and tarragon; season with salt and pepper. Set pan at edge of grill to keep sauce warm.
• Meanwhile, bring large pot of water to boil. Drop lobsters headfirst into water. Cover pot; boil lobsters 2 minutes. Transfer lobsters to work surface. Using heavy large knife or cleaver, split lobsters in half lengthwise. Scoop out and discard gray intestinal tract, gills and sand sac from head. Leave any red roe or green tomalley intact if desired. Crack claws. Brush cut side of lobsters with 1 tablespoon butter sauce.
• Grill lobsters, cut side down, 4 minutes. Turn again so that cut side is down and grill until lobster meat is just opaque but still juicy, about 2 minutes. Transfer lobsters to plates. Brush lightly with sauce. Serve, passing any remaining sauce seperately.

BOILED LOBSTER

Steps:

• Pour the water into a large pot and add the onions, garlic, lemons, oranges, celery, black pepper, seasoned salt and jalapeno peppers. Bring to a full rolling boil and boil for 20 minutes.
• Add the lobsters and place a lid over the pot. Boil for 15 minutes (depending on the size of your lobsters). Remove the lobsters from the pot, and place in a colander under cool running water to stop the cooking. Serve.

WARM BUTTER-POACHED LOBSTER SALAD WITH TARRAGON-CITRUS DRESSING

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.

BAKED LOBSTERS WITH TARRAGON-CREAM SAUCE

Steps:

• Preheat the oven to 500 degrees.
• Remove and discard the rubber or wood claw holders from lobsters.
• Bring the water to a vigorous boil in a large kettle and drop the lobsters into it. When the water returns to the boil cook the lobsters for exactly 2 minutes and drain. Arrange the lobsters shell side up in one layer in a baking pan. Place in the oven and bake exactly 12 minutes.
• Break off the lobsters' claws. Crack the claws in several places. Place the lobster carcasses shell side down on a flat surface and crack each lengthwise to cut them in half. Pull away and discard the tough sac at the beak end of each lobster. Scoop out the soft mass (the tomalley, coral, liver and so on) from the inside of each lobster. Spoon and scrape this into a saucepan. Save any juices and add these to the saucepan.
• Add the shallots to the saucepan and bring to the boil, stirring.
• Arrange the lobster halves shell side down in one layer on a baking pan. Pull and discard the upper half of each claw shell. Add the remaining claws to the baking pan.
• Add the cream to the mixture in the saucepan. Add salt and pepper and bring to the boil. Add the lemon juice. Cook about 2 minutes.
• Line a saucepan with a sieve and pour the mixture into the sieve. Rub with a rubber spatula to extract as much liquid as possible. There should be about 1 cup. Discard the solids.
• Put the sauce on the stove and bring to the simmer. Swirl in the butter and tarragon.
• Spoon the sauce over the cut portions of each lobster and serve.

LOBSTER BISQUE WITH TARRAGON

Steps:

• In a large soup pot, melt 4 tablespoons of the butter over medium heat and add the carrots, shallots and celery. Cook, stirring, until the vegetables are very soft, about 5 minutes. Set aside.
• Place a cutting board inside a sheet pan. (This will catch all the juices from the lobsters.) Lay a lobster on the cutting board. Place the tip of a large, heavy knife at the indentation where the carapace meets the head of the lobster, making sure that the cutting blade is facing toward the lobster's eyes. Swiftly and forcefully, plunge the knife through the lobster until the point of the knife hits the cutting board. Immediately force the blade down, splitting the head of the lobster. (The lobster will be dead, although it may still move.) Repeat with the remaining lobster.
• Twist off the tails and claws of the lobsters. Split the bodies in half and scoop out and discard the spongy green parts in the head. Put the lobster pieces and any juice that has accumulated in the sheet pan into the pot with the vegetables and cook, stirring, over medium-high heat until the shells are bright red, 8 to 10 minutes. Remove the lobsters from the pot and cool a few minutes. Remove the meat from the claws and tails and refrigerate. Chop the shells into small pieces and return them to the pot.
• Cook the shells for a few minutes over high heat. Add 4 tablespoons of the Cognac and ignite it. When the flames die, add wine, stock, tarragon leaves, bay leaf, tomatoes, 1 teaspoon of salt and a few grinds of pepper. Lower the heat and simmer for 45 minutes.
• Remove as many large pieces of shell as possible and place them, a cup or two at a time, in a food processor. Pulse until the shells are finely ground. Return ground shells to the pot and add the rice and 3 cups of water. Dice the meat from the tails only and add it. Cover the pot and simmer another 30 minutes.
• Put the soup through a food mill. Discard the solids and strain the puree through a fine sieve. Put the puree in a large saucepan and add the cream, milk and remaining Cognac. Heat very gently, not allowing it to boil, until hot. Just before serving, whisk in the remaining tablespoon of butter. Ladle soup into bowls and chop the claw meat to use with a little chopped tarragon for garnish. Serve immediately.