WARM BUTTER-POACHED LOBSTER SALAD WITH TARRAGON-CITRUS DRESSING
Meat from a single lobster, decadently poached in tarragon-citrus butter, then tossed in a vibrant tangelo dressing with tarragon leaves and citrus fruit, and then arranged over Bibb lettuce, is rich enough to share.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 8
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.
HOW TO BUTTER POACH LOBSTER TAILS
Butter Poached Lobster Recipe In New England boiling and steaming are the traditional ways to cook lobsters, but there's another way. It's called butter poaching where the lobster meat is cooked to a sweet, tender buttery perfection. Learn how to butter poach lobster at home. Butter poached lobster is done by removing the meat from the lobster and gently...
Categories Main Dish: Seafood
Time 18m
Yield Serves Six
Number Of Ingredients 5
Steps:
- In a saucepan, bring 2-3 tbs. of water to a simmer over medium heat
- Whisk in 1 tbs. butter, when butter melts add another piece. Continuing adding butter pieces - 1 cup (two sticks total.) Do not let the butter come to a boil or the butter will separate. Try to keep the butter between 160 and 175 degrees F. Use an instant read thermometer to to keep it under 180 F
- Add defrosted, raw tails. Cook for 6-8 minutes and turn tails in butter mixture. Again, make sure the butter does not come to a boil, reduce the heat if necessary. Be careful not to overcook lobster. Poached lobster tails should have an an internal temperature of about 140-145°
Nutrition Facts : Calories 170
BUTTER-POACHED LOBSTER WITH TARRAGON AND CHAMPAGNE
Yield 4 servings
Number Of Ingredients 19
Steps:
- Bring first 9 ingredients to boil in large pot. Reduce heat to medium and simmer 15 minutes. Increase heat and return to boil. Add 1 1/2 teaspons salt and 1 lobster; cook 2 minutes. Transfer lobster to plate. Repeat with second lobster. Strain lobster cooking liquid, discarding solids in strainer. Reserve 3 cups cooking liquid. Let lobsters stand until just cool enough to handle. Working over bowl, twist off tails and claws from lobster bodies, reserving bodies and juices in bowl. Transfer claws and tails to cutting board. Cover claws with kitchen towel; crack shells with mallet. Remove meat from claws; reserve shells. Carefully cut claw meat crosswise into 1/3-inch-thick slices. Using kitchen scissors, cut lengthwise down back of tails. Pull back shells and remove tail meat in one piece, reserve shells Carefully cut tail meat crosswise into 1/3-inch-thick slices; add to claw meat. Lift sides from bodies above legs; remove gills and discard. Cut all shells into 2-inch pieces. Heat oil in heavy large pot over medium high heat. Add shells cook 2 minutes, stirring frequently. Add Champagne. Boil until slightly reduced, abougt 4 minutes. Add 3 cups lobster cooking liquid and juices from bowl. Boil until liquid is reduced to 1/2 cup, about 35 minutes. Strain, discarding solids in strainer. Transfer 1/2 cup liquid to medium skillet. Heat liquid in skillet over medium-low heat. Add butter 1 piece at a time, whisking constantly and allowing butter to melt before adding more. Add sliced lobster to butter sauce. Poach until lobster is just opaque, gently stirring constantly, about 3 minutes (do not allow mixture to bubble). Using slotted spoon, transfer lobster to medium bowl. Add green onions, chopped tarragon, lime juice, and lime peel to butter sauce in skillet, and stir just until heated through, about 30 seconds. Divide lobster among 4 plates, mounding in center. Pour butter sauce around lobster. Garnish with tarragon sprigs.
BOILED LOBSTERS WITH TARRAGON BUTTER
Categories Quick & Easy Low/No Sugar Wheat/Gluten-Free Lobster Summer Tarragon Gourmet
Yield Serves 2
Number Of Ingredients 5
Steps:
- Fill a 6-quart pot three fourths full with salted water and bring to a boil. Plunge lobsters headfirst into water and boil, covered, 7 to 8 minutes. Transfer lobsters with tongs to a colander and drain head down to remove excess liquid.
- Finely chop shallot. In a small saucepan melt butter with shallot, tarragon, vinegar, and salt and pepper to taste.
- Arrange lobsters on a platter and using kitchen shears remove thin, hard membrane from underside of each tail by cutting just inside outer edge of shell.
- Spoon some tarragon butter over each lobster tail and serve remainder on the side.
WARM BUTTER-POACHED LOBSTER SALAD WITH TARRAGON-CITRUS DRESSING
Yield serves 2
Number Of Ingredients 8
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.
GRILLED LOBSTER WITH TARRAGON BUTTER SAUCE
This is my favorite recipe of all time. Incredible!
Provided by Psalm Caird Wyckoff
Time 35m
Yield 4
Number Of Ingredients 8
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.
Nutrition Facts : Calories 625.2 calories, Carbohydrate 7.3 g, Cholesterol 413.4 mg, Fat 14.7 g, Fiber 0.1 g, Protein 109.2 g, SaturatedFat 7.9 g, Sodium 2109.4 mg, Sugar 0.1 g
More about "butter poached lobster with tarragon and champagne recipes"
CHAMPAGNE BUTTER POACHED LOBSTER - KIT'S KITCHEN
From kitskitchen.com
5/5 (3)Servings 2Cuisine French-AmericanCategory Dinner, Special Occasion
- While Champagne is simmering, cut lobster tails in half lengthwise using a very sharp chef's knife or kitchen shears and remove the vein.
- Reduce heat on Champagne to low and add 2 Tbsp butter and whisk vigorously until it's completely melted. This creates a butter/Champagne emulsion. Repeat the process with the remainder of the butter until it's all incorporated into the sauce. This is similar to the classic French beurre monté sauce, but made with Champagne instead of water.
BUTTER-POACHED LOBSTER WITH CHAMPAGNE SABAYON - THE …
From thedailymeal.com
CHAMPAGNE & BUTTER POACHED LOBSTER RECIPE | FRESH …
From greenheadlobster.com
BUTTER POACHED LOBSTER TAILS – SIZZLEFISH
From sizzlefish.com
LOBSTER POACHED IN BUTTER RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
NEW YEAR'S EVE IS AN OCCASION FOR FANCY SEAFOOD - FOOD & WINE
From foodandwine.com
BUTTER BOARDS EXPLAINED: HOW TO MAKE TIKTOK'S FAVORITE CULINARY …
From yahoo.com
WHITE HOUSE STATE DINNER LOBSTER CONTROVERSY – NECN
From necn.com
BUTTER-POACHED LOBSTER TAIL WITH SAUCE FINES HERBES RECIPE - LOS ...
From latimes.com
BUTTER-POACHED LOBSTER WITH TARRAGON AND CHAMPAGNE
From pinterest.com
BUTTER POACHED LOBSTER TAILS RECIPE - YOUTUBE
From youtube.com
POACHED LOBSTER WITH TARRAGON - NETWORK TEN
From 10play.com.au
RECIPE DETAIL PAGE | LCBO - ENGLISH
From lcbo.com
LOBSTER TAIL POACHED IN BUTTER RECIPE - EASY RECIPES
From recipegoulash.cc
BUTTER POACHED LOBSTER TAILS — CONTAINMENT COOKING
From containment.cooking
EASY BUTTER-POACHED LOBSTER - JUST COOK BY BUTCHERBOX
From justcook.butcherbox.com
10 BEST BUTTER POACHED LOBSTER RECIPES | YUMMLY
From yummly.com
BIDEN’S FIRST STATE DINNER MENU NODS TO HIS FRENCH GUESTS - THE ...
From washingtonpost.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love