LOBSTER DIPPING SAUCE
Butter, lemon and garlic combine to create a buttery concoction for dipping steamed, grilled, (or however you prepare it) lobster.
Provided by johnd
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 15m
Yield 8
Number Of Ingredients 5
Steps:
- Melt 1 tablespoon of butter in a saucepan over medium heat. Add the garlic; cook and stir until starting to brown, about 3 minutes. Add the remaining butter and reduce heat to low. Stir to melt the butter, then mix in the lemon juice, pepper and cilantro. Let it steep over low heat for about 10 minutes. Strain before serving if desired.
Nutrition Facts : Calories 207 calories, Carbohydrate 0.9 g, Cholesterol 61 mg, Fat 23 g, Fiber 0.1 g, Protein 0.4 g, SaturatedFat 14.6 g, Sodium 164.1 mg, Sugar 0.1 g
LOBSTER SAUCE
Provided by Food Network
Categories condiment
Time 2h10m
Yield 2 cups sauce
Number Of Ingredients 16
Steps:
- In a hot pan, cook the lobster shells and peppercorns in olive oil until well browned. Add the onion, carrot, and celery and cook until lightly caramelized.
- Add the tomato paste and cook a few more minutes, being careful not to add any more color to the tomato paste. Deglaze with brandy and reduce by 1/2.
- Add paprika, cayenne, roux, star anise, lobster stock, bouquet garni, and fennel, and whisk to incorporate the roux. Simmer covered for 1 hour.
- Strain the sauce, discarding the vegetables. Place lobster shells in a food processor and grind. Return ground shells to the sauce and cook until reduced to sauce consistency. Finish with cold butter whisked into sauce. When butter is incorporated, strain sauce again.
- Serve with roasted fish of your choice.
CRAB-STUFFED LOBSTER TAILS WITH BLENDER BEARNAISE SAUCE
Nothing makes me feel more fancy than lobster, and these lobster tails-stuffed with a crab cake mix-are sensational. And, since I'm a self-proclaimed sauce girl, I like to serve my Blender Béarnaise sauce over the top. That's right-I've made homemade béarnaise sauce easier than ever, so if you've been shy about making it, you should give this method a try!
Provided by Kardea Brown
Categories main-dish
Time 55m
Yield 6 servings; 1 cup sauce
Number Of Ingredients 18
Steps:
- For the lobster: Preheat the oven to 425 degrees F.
- Cut the middle of the tops of the lobster shells with kitchen shears all the way down to the bottoms of the tails. (Be careful not to cut the lobster meat.) Carefully loosen the meat from the shells. Cut a slit lengthwise down the meat of each.
- Combine the butter and lemon zest in a bowl. Set aside.
- Whisk together the mayonnaise, mustard, sherry, Worcestershire sauce, seafood seasoning and egg. Fold in the crackers and crabmeat. Stuff the crab mixture into the slits in the lobster tails. Brush the crab and lobster with the melted butter.
- Place the lobster tails on a rimmed baking sheet. Bake until the lobster turns opaque and is cooked through, 8 to 10 minutes. Switch the oven to broil and broil until the crab stuffing is browned, 2 to 3 minutes.
- Meanwhile, make the blender béarnaise sauce: Combine the wine, vinegar, shallot and 1 tablespoon of the tarragon in a small saucepan over medium-high heat. Simmer until the mixture is reduced by half, about 2 minutes. Remove from the heat and let cool completely.
- Place the egg yolks in a blender and add the cooled wine mixture. Purée for 30 seconds.
- Melt the butter in a small saucepan over medium-high heat until very hot. With the blender running, pour the melted butter through the blender top, blending until the sauce is smooth and thickened. Remove from the blender and stir in the remaining tablespoon tarragon and season with salt and pepper. Set aside. (The sauce will continue to thicken as it stands.)
- Serve the béarnaise sauce with the lobster tails.
CHINESE LOBSTER SAUCE
Found this on About.com: Chinese Food. People are often surprised to discover that this popular dish doesn't contain lobster at all. The name comes from the fact that one of the ingredients is fermented black beans, which the Cantonese use when preparing Cantonese lobster.
Provided by Nado2003
Categories Sauces
Time 40m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Combine the ground pork with the soy sauce, pepper and cornstarch. Marinate the pork for 15 minutes.
- Rinse the black beans, letting them sit in the water for a few minutes to soften. Drain. Use a cleaver or knife to finely chop the beans. Peel and mince the garlic clove. Mash the garlic together with the soaked black beans. Wash the green onion and cut on the diagonal into 1-inch pieces.
- In a small bowl, mix together the soy sauce, sherry, sugar, and chicken broth. Set aside. In a separate small bowl, dissolve the cornstarch in the water and set aside.
- Lightly beat the eggs with the salt.
- Heat the wok over medium high to high heat. Add 2 tablespoon oil, swirling to coat the sides. When oil is ready, add 1/2 of the mashed black beans and garlic mixture. Stir-fry until aromatic. Add the ground pork. Stir-fry until it changes color. Remove and clean out the wok.
- Add 1 tablespoon oil. When the oil is hot, add the second half of the bean and garlic mixture. Stir-fry until aromatic. Add the sauce. Give the cornstarch and water mixture a quick re-stir and add to the sauce, stirring quickly to thicken. Add the ground pork back into the pan. Stir in the green onion.
- Stir in the beaten eggs. Remove the sauce from the heat, pour over shrimp or lobster and serve.
Nutrition Facts : Calories 216.4, Fat 15.6, SaturatedFat 4, Cholesterol 126.2, Sodium 760.9, Carbohydrate 5.6, Fiber 0.3, Sugar 1.8, Protein 9.8
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