Lobster Tails With Chive Butter Recipes

LOBSTER PAPPARDELLE WITH CHIVE BUTTER RECIPE

Steps:

• Bring a large pot of water to a boil. Add the lobsters, head first, and cook for 5 minutes. The water may not come back to a boil, but the lobsters will be almost cooked through.
• Using tongs, transfer the lobsters to a large rimmed baking sheet to cool. Reserve 3 cups of the cooking liquid.
• Crack the claws and knuckles and remove the meat. Using scissors, cut along the inside of the tail shells and remove the meat. Remove and discard the dark intestinal veins from the tails.
• Put all of the lobster meat in a bowl and refrigerate. Remove the dark-green eggs from the bodies and top of the tails and reserve. Using poultry shears, cut the shells into 2x3-inch pieces.
• In a large saucepan, heat the vegetable oil. Add the lobster shells and cook over high heat, stirring, for about 5 minutes until they are sizzling and just starting to brown.
• Add the shallots and thyme and cook over moderately high heat for about 4 minutes until the shallots soften.
• Add the tomato and cook until the juices evaporate. Add the wine and boil for about 4 minutes until reduced by half. Add the reserved 3 cups of lobster cooking liquid and bring to a boil.
• Simmer over moderately low heat until reduced to 3 cups, about 20 minutes. Strain the lobster broth through a fine sieve and return it to the saucepan.
• Bring the lobster broth to a simmer over moderately high heat. Put the reserved lobster eggs in a small sieve that fits in the pan of lobster broth and simmer for about 1 minute until they turn bright red.
• Remove the sieve from the broth and press the eggs through the mesh into a small bowl to separate them.
• Return the lobster broth to a boil, add the heavy cream and boil over high heat for about 7 minutes until reduced to 1 cup. Reduce the heat to low. Slice the lobster tails ⅓-inch thick.
• In a large pot of boiling salted water, cook the pappardelle, stirring, until al dente. Drain the pasta and return it to the pot. Add 1 tablespoon of the butter, toss well and cover.
• Add the lobster meat and eggs to the sauce and bring it just to a simmer. Season with salt and pepper.
• Remove the pan from the heat and whisk in the remaining butter, 1 tablespoon at a time, occasionally moving the pan back to the burner to keep the sauce very warm. Stir in the chives.
• Pour the sauce over the pappardelle and toss to coat. Transfer to shallow bowls and serve. Enjoy!

LOBSTER TAILS WITH CLARIFIED BUTTER

Steps:

• Light the coals in a fire pit 1 hour before cooking or preheat a gas or charcoal grill.
• Using kitchen shears or a sharp knife, cut through the top shell lengthwise. Cut a slit through the meat lengthwise taking care not to cut through the bottom shell. Gently pull the shells apart. Thread a skewer, starting at the underside base of the tail, along the inside of the bottom shell. Brush the meat with 1/4 cup of the clarified butter. Wrap the lobster tails in heavy-duty aluminum foil. Bake for 12 to 15 minutes or until the lobster meat is opaque.
• Place the remaining clarified butter in a butter warmer or dipping bowl. Remove the meat from the lobster shells and dip in the Clarified Butter.
• In a small, heavy bottomed saucepan, heat the butter over medium-low heat. Pour the mixture into a 2-cup glass measuring jug. Let the melted butter stand for 5 minutes. Using a spoon, remove the foam from the top of the butter. Place the lemon zest in small bowl. Pour the clarified butter over the lemon zest and discard the milk solids left in the bottom of the jug.
• Yield: 1 1/4 cups

GRILLED LOBSTER TAILS WITH HERB BUTTER

Steps:

• Preheat your grill to direct medium-high heat.
• In a small bowl blend butter, chives, tarragon, minced garlic, hot sauce, and black pepper with a rubber spatula. Blend thoroughly. Cover with plastic wrap and reserve.
• Using kitchen shears, butterfly the lobster tails straight down the middle of the softer underside of the shell. Cut the meat down the center without cutting all the way through. Insert a metal skewer down the lobster tail so the tail stands straight. Brush the tails with olive oil and season with salt, to taste.
• Grill lobsters cut side down over medium high heat about 5 minutes, until the shells are bright in color. Turn the tails over and spoon a generous tablespoon of herbed butter onto the butterflied meat. Grill for another 4 minutes, or until the lobster meat is an opaque white color.
• Remove lobster tails from the grill and serve with more herb butter and lemon wedges. Garnish with chive sprigs.

GRILLED LOBSTER TAILS WITH LEMON & HERB BUTTER

Steps:

• Make the butter by mixing together all the ingredients, then season and set aside. Can be made two days ahead. Remove from the fridge to soften before using.
• Use kitchen scissors to cut along the tops of the lobster shells, then flip the tails over and crack the ribs of the shell. Use your fingers to open the shell and loosen the meat keeping it attached at the base and pull it half out. Use a knife to cut along the top of the tail without cutting all the way through and remove the vein if you see one. Sit the tail in a shallow roasting tray and add some butter to each one. Tails can be prepared a few hours ahead and chilled.
• Heat the grill to high, then grill the lobster tails for 10 mins until cooked through. Put them on plates and drizzle with the butter from the pan, or pour the butter into a ramekin and put it in the middle of the table for dipping the lobster meat in. Serve with lemon wedges and scatter with extra parsley, if you like.