PERFECT LOBSTER TAILS
We tried lobster tails every which way -- steamed, baked, grilled, broiled -- and this is our favorite. Fast and foolproof, this recipe is your ticket to an impressive main course in minutes.
Provided by Food Network Kitchen
Time 20m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Preheat the broiler. Place a wire cooling rack inside a rimmed baking sheet. Cut the top shell of the lobster tails lengthwise down the middle with kitchen shears. Then, using a knife, cut all the way through the tails to split into 2 pieces. Place them flesh-side up on the prepared baking sheet.
- Mix together the butter, parsley, shallot, lemon zest, 1/2 teaspoon salt and a few grinds of pepper in a small bowl until well combined.
- Spread 2 teaspoons of the compound butter on the flesh of each lobster tail half. Broil until the shells turn a bright orange, the flesh is opaque and cooked through and the tails begin to curl, about 4 minutes.
- Transfer the tails to a serving platter and top each half with another teaspoon of the compound butter (save the remainder for another use).
THAI LARB GAI (CHICKEN WITH LIME, CHILI AND FRESH HERBS)
Larb gai is a dish of browned ground chicken, mint, basil and red onions dressed with lime juice and ground red chiles that's popular in Laos and Isan, neighboring rural sections of Thailand. (The dish is sometimes spelled laab, lob or lop.) It's perfect hot weather food: spicy, crunchy and light, but rich in flavors and contrasts. Traditionally, this dish is made with a roasted rice powder that's prepared by toasting raw rice in a wok, then grounding it to a powder, but you can find premade roasted rice powder at Asian markets. Whatever you do, don't skip it - it adds a nuttiness that's essential to the authentic flavor of the dish.
Provided by Julia Moskin
Categories dinner, quick, salads and dressings
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- To make roasted rice powder, heat a wok or skillet over high heat. Add raw rice and cook, stirring often, until rice is toasted and dark brown, but not black, 3 to 5 minutes. Remove from wok and set aside to cool. Grind to a coarse powder in a mortar, blender or coffee grinder; set aside.
- To cook chicken, heat a wok or skillet over medium-high heat. When very hot, add 2 tablespoons water, then add chicken, stirring constantly to break up any lumps. Cook just until cooked through, about two minutes, then transfer to mixing bowl. While chicken is just warm, add remaining ingredients (except for garnishes) and roasted rice powder. Mix gently but thoroughly. Taste and adjust seasonings. Mixture should be tangy, salty and lightly spicy.
- Spoon onto serving plate and surround with mint, lettuce and cucumber. Serve with rice. If serving with sticky rice, pinch some off, mold into a small ball and dip into larb, scooping up a little of each ingredient. Or scoop larb into lettuce leaves.
Nutrition Facts : @context http, Calories 199, UnsaturatedFat 7 grams, Carbohydrate 8 grams, Fat 11 grams, Fiber 0 grams, Protein 15 grams, SaturatedFat 3 grams, Sodium 375 milligrams, Sugar 1 gram, TransFat 0 grams
LOBSTER THERMIDOR
This stunning lobster dish is surprisingly simple to make. Lobster shells are stuffed with cooked lobster in a creamy white wine sauce, then topped with Parmesan cheese and broiled until golden.
Provided by EXCELUK
Categories World Cuisine Recipes European French
Time 40m
Yield 2
Number Of Ingredients 11
Steps:
- Cut the lobster in half lengthwise, and remove the meat from the claws and tail. Leave to one side. Remove any meat from the head and set aside. Cut the meat up into pieces and place back into the shell.
- Melt the butter in a large skillet over medium heat. Add the shallot; cook and stir until tender. Mix in the fish stock, white wine and double cream. Bring to a boil, and cook until reduced by half. Mix in the mustard, lemon juice, parsley, salt and pepper.
- Preheat your oven's broiler.
- Place the lobster halves on a broiling pan or baking sheet, and spoon the sauce over the lobster meat in the shell. Sprinkle Parmesan cheese over the top.
- Broil for 3 to 4 minutes, just until golden brown. Serve immediately.
Nutrition Facts : Calories 653 calories, Carbohydrate 13.5 g, Cholesterol 322.9 mg, Fat 28 g, Fiber 0.4 g, Protein 76.7 g, SaturatedFat 16 g, Sodium 2059.6 mg, Sugar 3.7 g
LOBSTER NEWBERG
This really is a great, and simple recipe. The sauce is pretty rich, so you want something just thick enough to coat the meat, but not so thick that it covers it up. Having said that, if you cook it a little further, until it almost starts to simmer, it will get a bit thicker, if that's your preference. Just don't go too far, or the yolks may start to form curds, and you'll lose the silkiness. Serve over buttered toast or in freshly baked puff pastry shells.
Provided by Chef John
Categories Seafood Shellfish Lobster
Time 25m
Yield 4
Number Of Ingredients 9
Steps:
- Season lobster tails with salt.
- Heat clarified butter in a large skillet over medium-high heat. Place tails, meat-side down, in hot butter and saute until just cooked through, about 2 minutes per side. Transfer to a plate to cool.
- Pour sherry into the skillet and bring to a boil while scraping the browned bits of food off of the bottom of the skillet with a wooden spoon. Cook until sherry is reduced by half, about 1 minute. Remove skillet from heat.
- Pull meat from shells; discard shells and roughly chop lobster meat. Pour any accumulated juices from the plate into sherry mixture in the skillet.
- Whisk cream, eggs yolks, nutmeg, and cayenne pepper together in a bowl.
- Whisk cream mixture into sherry mixture, return skillet to medium-low heat, and cook, stirring constantly, until sauce is thick enough to coat the back of a spoon, 3 to 7 minutes. Stir lobster into sauce and cook until heated through. Season with parsley and salt.
Nutrition Facts : Calories 297.3 calories, Carbohydrate 3.6 g, Cholesterol 227.2 mg, Fat 22.4 g, Fiber 0.1 g, Protein 19.6 g, SaturatedFat 13.1 g, Sodium 447.9 mg, Sugar 0.2 g
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