Charcoal Grilled Lobster Tails with Lime Butter Sauce
Note: This item is a nice summertime appetizer or light entrée.
Preparation Time: Approx. 2-3 hours to prepare and marinate, with
and additional 15 to 20 minutes to grill and serve.
Yield: 2 servings
Ingredients:
3 each 1¼
lbs. lobster culls
½ cup olive oil
1 tablespoon lime juice
fresh ground black pepper
pinch salt
pinch dry parsley flakes
Method:
Kill the lobsters by inserting a sharp knife into the underside of the
lobster where the body meets the tail. Remove the tail and cut it in half length
wise. Remove the claws. The lobster body and claws can be cooked for use in
another recipe or you may discard the body and include the claws in this recipe.
Make a marinade by combining first the lime juice, salt, pepper, and parsley flakes. Next whisk in the olive oil and pour the marinade over the lobster tails and the claws if you elect to use them. If you do use the claws, crack them to allow the marinade to penetrate as much as possible. Allow the lobster to marinate while refrigerated for 2 hours.
Remove the lobster tails from the marinade and place on a hot grill. Save the excess marinade for basting the lobster as it grills. Grill the tails beginning with the meat side down along with the claws, while turning and basting often. Grill over a low to medium fire to prevent over drying. Grill for about 12 minutes or until the tail meat is firm and the shells are well browned. Serve at once with lemon wedges.
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Note: Most ravioli fillings are a finely chopped meat and spinach mixture but you may use any combination of meats or vegetables you like.
Preparation Time: Approx. 4 hours, allowing for setting and drying time
Yield: 2 dozen large ravioli
Ingredients: Noodle Dough
1 - 1/3 cup all-purpose flour
2 eggs
2 tablespoon water
1 teaspoon salt
2 teaspoon oil
Ingredients:
Lobster filling
1/2 cup minced lobster meat
1/2 cup cooked minced spinach
2 egg
¼ cup bread crumbs
¼ cup grated cheese
2 tablespoon heavy cream
1 teaspoon dried sweet basil
1 clove minced garlic
pinch of salt & pepper
Method for Noodle Dough
On a cutting board make a well with the flour. Loosely combine the egg, the
salt, the water, and the oil and drop this mixture into the well. Work the
mixture by hand, folding the flour over the egg until the dough can be formed
into a ball. Knead the dough for about 10 minutes then let it stand for an hour.
Roll the dough until it is very thin and cut it into 2 equal sized sheets. On one sheet put a teaspoon of the ravioli filling, in little mounds 2 inches apart. Lightly brush around the mounds of filling with water. Place the second sheet over the first sheet and press gently around the ravioli mounds. Press the outside edges. Cut the dough into squares with a pie jagger leaving a mound of filling in the middle of each square. Place the ravioli on a lightly dusted sheet pan and dry for about 2 hours.
Drop the ravioli into salted boiling water and simmer for about 10 minutes. Remove and cool for later use or serve at once with tomato sauce and grated cheese.
Method for Ravioli Filling
Lightly beat the eggs and add the cheese, garlic, heavy cream and spices.
Fold in the lobster meat, the spinach, and lastly the bread crumbs.
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Note: A popular way to steam lobsters is with a court bouillon or strained vegetable stock. A court bouillon imparts a light aroma and fresh flavor to seafood sauces. A Nage is a court bouillon, which is not strained. Normally the vegetables are cut into ornamental shapes and served around the entrée. Along with the vegetables a Court Bouillon is seasoned with a Bouquet Garni which is a cheese cloth sack, filled with a variety of fresh herbs. The visual presentation of this entrée is very important so cut your vegetables neatly and evenly.
Preparation Time: Approx. 2 hours
Yield: 2 servings
Ingredients:
2 each 1 and 1/4 lbs. lobsters
2 cups Court Bouillon (recipe below)
1 small carrot, fine julienne
1 small leek, fine julienne
2 scallions finely sliced
1 medium shallot, minced
2-3 sprigs rough chopped Italian parsley
Method:
Bring half the Court Bouillon to a boil in a covered stockpot. Prepare and
steam lobsters in the court bouillon. ( see How
to Prepare a Lobster For Boiling ). While the lobsters are steaming, poach
the carrots, leeks, scallions, and shallots in the remaining Court Bouillon
until the carrots begin to tender. When the lobsters are cooked, remove and
crack the claws and cut the bodies in half lengthwise and remove the stomach
sacs. Place the lobster halves in a soup bowl meat side up. Remove the claw meat
from the shells and place in the body cavity. Place the lobsters in a warm oven
while the sauce is being prepared. Strain the lobster stock and add to the
vegetable and broth mixture. Add the chopped parsley and simmer for about 3
minutes. Spoon the vegetables over and around the lobster halves and then pour
the remaining liquid over the lobster halves. Serve at once.
Court Bouillon
Ingredients:
1 large Spanish onion
1 small carrot
1 celery stalk
2 tablespoons butter
1 large clove of garlic
1 bouquet garni (recipe below)
1 quart cold water
1/2 cup white wine
2 tablespoons Champagne vinegar
Method:
Peel and rough dice the onions, carrots and celery. Sauté the vegetables and
garlic in the butter for about 10 minutes taking care not to let the vegetables
brown. Allowing the vegetables to brown or caramelize will completely ruin the
bouquet of the stock. Add the bouquet garni and the cold water and simmer for
about 10 minutes. Add the wine and vinegar. Bring back to a simmer and remove
from heat. Allow to cool then strain out the vegetables.
Bouquet Garni
Ingredients:
1 sprig Italian parsley
2 large bay leaves
1 sprig fresh dill weed
3 sprigs fresh thyme
1 teaspoon black peppercorns
Method:
Remove stems from parsley. Wash the fresh herbs. Lay the herbs on a square of
cheese cloth. Make a sack and tie it off with some butchers twine.
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Preparation Time: Approx. 20 minutes
Yield: 2 servings
Ingredients:
12 oz. cooked lobster meat
2 tsp. chopped garlic
4-6 cups heavy cream
¼ cup white wine
¼ cup butter (depending on thickness)
½ cup Parmesan cheese
salt & black pepper
chopped parsley
1 lbs. cooked pasta
Method:
In a medium sauté pan melt the butter and sauté the garlic until it begins
to brown. Add the white wine and the clam juice and bring the sauce to a simmer.
Reduce the heat and add the lobster meat. Simmer for 10 minutes or until lobster
meat is hot. Add the heavy cream and butter and simmer until the butter melts
and the sauce begins to thicken. Add the cheese and salt and pepper to taste.
Serve at once over pasta. Garnish with chopped parsley.
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Preparation Time: Approx. 90 minutes
Yield: 2 servings
Ingredients:
3 each 1¾ lbs. lobster culls
½ cup lobster stock
3 tablespoons butter
¼ cup diced celery
¼ cup diced carrot
½ cup diced onion
½ cup diced shallots
½ cup olive oil
1 tablespoon minced garlic
1 oz brandy
½
cup Port wine
1 cup canned Italian tomatoes
1 teaspoon fresh tarragon
salt and pepper to taste
3 tablespoons Beurre Manie (recipe below)
2 cups rice pilaf (recipe below)
Method: Lobster Stock
Prepare the lobsters as you would for broiling. Remove the tails from the
body and cut though the shell dividing the tails into 2 pieces. Place the tails
in the refrigerator until they are needed. Steam the body and claws in 4 cups of
water in a covered stockpot or saucepan. Remove the claws when they are cooked
(after about 12 minutes once the water has begun boiling) and reserve for a
later use. Continue to steam the body until the broth has reduced by half. Only ½
a cup of stock is needed for this entrée. Use the extra stock and lobster
claws in another recipe such as lobster bisque.
Method: Lobster Americaine
Have ready 2 heavy skillets. Cast iron sauté pans are perfect. In the first
fry pan melt the butter and then sauté the carrots, celery, onions, and
shallots until the carrots just begin to tender.
In the second pan add the olive oil and allow the oil to reach temperature. Sauté the lobster tails for about 3 to 5 minutes or until the flesh starts to firm. Turn the lobster tails often.
Remove the lobster tails from the second pan and add them to the vegetable mixture in the first pan. Turn the heat up to high then add the brandy and cook until the alcohol burns off. Add the Italian tomatoes, the Port wine, the tarragon, and salt and pepper if needed. Bring to a strong simmer and continue to simmer for about 5 minutes. Thicken with Buerre Manie.
To serve, make a mound of rice pilaf in the center of 2 dinner plates. Arrange the lobster tails around the mound of rice and ladle the sauce over the rice and lobster tails. Garnish with fresh parsley sprigs.
Buerre Manie
Buerre Manie is a kneaded butter flour mixture that is used as a thickening agent. Generally in a restaurant setting, a kneaded butter is used to repair a loose sauce or to thicken a sauce quickly, as in an emergency. Kneaded butter is actually not very stable and should only be added at the end of the cooking process. Never boil a sauce that is bound with a kneaded butter and take care to add the kneaded butter at the very end, and to simmer only until the desired consistency is reached and the floury taste dissipates. Kneaded but is made by gently rubbing together with the fingertips, equal parts of flour and soft butter.
Pastry flour is preferable but all-purpose will do. The lower levels of gluten in pastry flour allow for a more accurate estimate of the thickening abilities of a particular measure. All-purpose flour can give varying results as far as thickening ability goes.
Rice Pilaf
Melt 4 tablespoons of butter in a 5-quart or larger saucepan. Sauté 3 tablespoons of chopped onion and 1 tablespoon of minced garlic until transparent. Add 4½ cups of cold water, 6 chicken bouillon cubes, 1 teaspoon of lemon juice, and 1 teaspoon of black pepper and bring the mixture to a boil. Stir in 2 cups of converted rice, reduce heat, cover and simmer for 20 minutes. Remove from heat and let stand for 10 minutes before serving.
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Preparation Time: Approx. 20 minutes
Yield: 2 servings
Ingredients:
12 oz. cooked lobster meat
¼ cup diced prosciutto ham
1/8 cup sliced mushrooms
1/8 cup frozen peas
2 tsp. chopped garlic
5 cups heavy cream
½ cup white wine
¼ cup clam juice
¼ cup butter
½ cup Parmesan cheese
salt & black pepper to taste
Chopped parsley to garnish
1 lbs. cooked pasta
Method:
In medium sauté pan melt the butter and sauté the garlic, the prosciutto
ham, and the peas until the garlic browns. Add the mushrooms and sauté for an
additional minute. Add the white wine and clam juice and bring to a simmer.
Reduce heat. Add the lobster meat and simmer for about 10 minutes or until the
lobster meat is hot. Add the heavy cream and butter and simmer until the butter
melts and the sauce begins to thicken. Add the cheese and salt and pepper to
taste. Serve at once over pasta. Garnish with fresh chopped parsley.
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Preparation Time: Approx. 20 minutes
Yield: 2 servings
Ingredients:
12 oz. cooked lobster meat
2 tablespoons banana hot pepper rings
¼ cup chopped garlic
½ cup white wine
¼ cup clam juice
½ cup marinara sauce
Pinch salt, pepper, garlic powder, and fresh basil
1 lbs. cooked pasta
Method:
In a medium sauté pan heat olive oil and sauté garlic and pepper rings
until the garlic just begins to brown. Add the white wine, clam juice, marinara
sauce, and spices and bring the sauce to a simmer. Add lobster meat and simmer
for about ten minutes or until the lobster meat is hot. Serve at once over your
favorite pasta. Garnish with fresh chopped parsley.
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Preparation Time: Approx. 20 minutes
Yield: 2 servings
Ingredients:
12 oz. cooked lobster meat
2 teaspoons chopped garlic
½ cup Gorgonzola cheese
1 cup heavy cream
¼ cup white wine
2 tablespoons clam juice
¼ cup butter
salt & pepper to taste
sweet basil
chopped parsley to garnish
1 lbs. cooked pasta
Method:
In a medium sauté melt the butter and sauté the garlic until it begins to
brown. Add the wine and clam juice and bring the sauce to a simmer. Add the
Gorgonzola cheese, the basil, and the lobster meat and simmer until the cheese
melts. Add the heavy cream and butter and simmer until the butter melts and the
sauce begins to thicken. Serve at once over pasta. Garnish with fresh chopped
parsley.
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Note: Any combination of seafood can be used with this entrée. Serve over rice pilaf.
Preparation Time: Approx. 20 minutes
Yield: 2 servings
Ingredients:
12 ounces lobster meat (bite sized chunks)
2 tablespoons butter
2 tablespoon chopped onion
1 tablespoon minced garlic
1 teaspoon of chili powder
1 teaspoon of paprika
salt & black pepper
¼ cup clam juice
¼ cup beer
¼ cup white wine
Method:
In a heavy sauté pan melt the butter and sauté the onion and garlic until
they are transparent. Add the lobster meat, the clam juice, the beer, and the
white wine and simmer for about 5 minutes. Add the chili powder and the paprika.
Add salt and pepper to taste. Serve at once over rice pilaf.
Rice Pilaf
Melt 4 tablespoons of butter in a 5-quart or larger saucepan. Sauté 3 tablespoons of chopped onion and 1 tablespoon of minced garlic until transparent. Add 4½ cups of cold water, 6 chicken bouillon cubes, 1 teaspoon of lemon juice, and 1 teaspoon of black pepper and bring the mixture to a boil. Stir in 2 cups of converted rice, reduce heat, cover and simmer for 20 minutes. Remove from heat and let stand for 10 minutes before serving.
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Many recipes for Newburg Sauce call for paprika as the coloring agent rather than using a tomato product. While a sauce colored with paprika may be more stable, paprika has a tendency to be bitter tasting. For this reason we use tomato puree to color our Newburg Sauce. Take special care not to boil the sauce as the acidity of the tomato may cause the sauce to break or separate.
Preparation Time: Approx. 45 minutes
Yield: 4 servings
Ingredients:
4 each, puff pastry shells
8 ounces lobster meat (bite sized cubes)
8 ounces sea scallops
8 ounces shrimp (peeled & de-veined)
¼ cup butter
2 cups milk
3 tablespoons all purpose flour
½ cup tomato puree
salt to taste
2 tablespoons sherry wine
Method:
Puff pastry shells are an optional
item in this recipe and can be found in the frozen food section of most grocery
stores. Cook the pastry shells according to the manufacturers' directions and
put them aside.
Heat the milk in a heavy saucepan over a medium heat until the milk begins to simmer. In a separate saucepan melt the butter and add the flour to it making a roux and cook the roux over a medium heat for about a minute while whisking. Add the tomato puree to the roux and cook while whisking for an additional minute.
Add the hot milk to the roux –tomato mixture a ½ cup at a time while continually whisking. Once the milk is incorporated into the sauce add the sherry wine and check the seasoning for saltiness. Simmer the sauce over a low heat for about 10 minutes to allow the alcohol to burn off then remove the sauce from the fire and cover.
In a sauté pan melt 3 tablespoons of butter over a medium heat. When the butter begins to bubble add the shrimp and sauté for about a minute. Next add the scallops and lobster meat and sauté until the scallops are white and firm. Add enough Newburg Sauce to the sauté pan to just cover the seafood and simmer for about 2 minutes. If the sauce seems too thick you may thin it down with a little milk. Adjust the seasoning. Serve over pastry shell and garnish with parsley sprigs and a lemon wedge.
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Preparation Time: Approx. 20 minutes
Yield: 2 servings
Ingredients:
12 oz. cooked lobster meat
3 tablespoons pesto sauce
½ teaspoons butter
¼ cup white wine
2 tablespoons clam juice
2 tablespoons Parmesan cheese
salt & pepper to taste
chopped parsley to garnish
1 lbs. cooked pasta
Method:
In a medium sauté pan melt the butter and add the pesto sauce, the wine and
the clam juice and simmer for about 10 minutes. Add the cheese and the lobster
meat and simmer until the lobster is hot. Add salt and pepper to taste. Serve at
once over pasta. Garnish with fresh chopped parsley, spices, lobster meat, and
cheese to taste.
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Preparation Time: Approx. 20 minutes
Servings: 2 servings
Ingredients:
2 tablespoons olive oil
2 tbs. chopped garlic
12 oz. cooked lobster meat
2 tablespoons capers
8 each calamata olives
3 minced anchovy filets
2 tablespoons white wine
2 tablespoons clam juice
2 ½ cups marinara sauce
2 tablespoons Parmesan cheese
1 tablespoon sweet basil
salt & black pepper
chopped parsley to garnish
1 lbs. cooked pasta
Method:
In a medium sauté pan heat the olive oil and sauté the garlic until it
begins to brown. Add the capers, olives, and anchovy and sauté for about a
minute. Add the wine, clam juice, marinara sauce, and the basil and bring to a
simmer. Add lobster meat and cheese and simmer until the lobster meat is hot.
Add salt and pepper to taste. Serve at once over pasta. Garnish with fresh
chopped parsley.
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Tails with Lobster Ravioli
Preparation Time: Approx. 20 minutes
Yield: 2 servings
Ingredients:
4 each cooked lobster tails
8 each cooked lobster ravioli
2 tablespoons chopped garlic
3 tsp. butter
¼ cup clam juice
1 ½ cups marinara sauce
¼ cup heavy cream
¼ cup Parmesan cheese
salt & pepper to taste
½ tablespoon sweet basil
chopped parsley to garnish
Method:
In medium sauté pan melt the butter and sauté the garlic until it begins to
brown. . Add the clam juice, the marinara sauce, and the sweet basil and bring
the sauce to a simmer. Add the lobster tails and simmer until the lobster is
hot. Add the cheese, the heavy cream, and salt and pepper to taste. Serve at
once over lobster ravioli. Garnish with fresh chopped parsley.
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Preparation Time: Approx. 20 minutes
Yield: 2 servings
Ingredients:
12 oz. cooked lobster meat
½ cup butter
2 tbs. chopped garlic
½ cup white wine
¼ cup clam juice
Pinch salt, pepper, garlic powder, and parsley
1 lbs. cooked pasta
Method:
In a medium sauté pan melt the ¼ cup of butter and sauté the garlic until
it is golden brown Add the white wine, clam juice, and spices and bring reduce
the sauce by half. Add the lobster meat, and return to a simmer. Reduce heat,
add the remaining butter and simmer until the butter melts and the sauce
thickens. Serve at once over your favorite pasta. Garnish with chopped parsley.
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Preparation Time: Approx. 20 minutes
Yield: 2 servings
Ingredients:
12 oz. cooked lobster meat
6 artichokes hearts
6 sun dried tomatoes
2 teaspoons chopped garlic
1/2 cup cream sherry wine
2 tablespoons clam juice
¼ cup butter
2 tablespoons Parmesan cheese
Pinch salt, pepper, and sweet basil
1 lbs. cooked pasta
Method:
In a medium sauté pan melt the butter and sauté the artichoke hearts,
sun dried tomatoes, and garlic. Add the sherry wine and clam juice and bring to a
simmer. Add the lobster meat and cheese and reduce heat and simmer for about 10
minutes. Add salt, pepper, and sweet basil to taste and serve at once over
pasta.
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Any combination of cooked seafood can be added to this recipe such as scallops, shrimp, or crabmeat. The topping of shredded white bread can be prepared in a food processor or a rough dice or julienne can be done by hand. See the section entitled "How to Prepare a Live Lobster for Broiling" for the method to prepare a broiler ready lobster.
Preparation Time: Approx. 60 minutes
Yield: 2 servings
Ingredients:
2 each broiler ready 2 lbs. lobsters
3 teaspoons butter
2 teaspoons flour
1 tablespoon minced shallots
¼ cup heavy cream
salt & pepper to taste
1 teaspoon paprika
pinch cayenne
1 tablespoon sherry wine
1 to 2 cups of shredded white bread
2 tablespoons hard grated cheese
2 tablespoons melted butter
8 butter pats
Method:
Prepare the lobsters for broiling. Crack the claws with a cleaver or a heavy
French knife. In a saucepan bring 1 cup of water to a boil, add the lobster
claws, cover and steam for about 12 minutes. Remove the lobster claws and set
them aside to cool and reserve the lobster stock. When the claws are cool enough
to handle, shell them and cut the claw meat into bite sized chunks and cover.
Brush the inside of the lobster tail and body with melted butter and place them in a 375° oven for about 25 minutes or until the tail meat becomes white and firm. Check the lobsters often to prevent drying out, every oven is different and cooking times are just a guide.
While the lobsters are cooking, melt the butter in a heavy sauté pan and sauté the shallots until they become transparent, add the flour and cook for an additional minute. Slowly add the lobster stock left over from cooking the claws, while whisking smooth. Next add the sherry wine and the paprika and adjust the seasoning with salt and pepper. Add the lobster meat to the sauce to warm it.
When the lobsters are cooked remove them from the oven and fill the body and tail with the Thermidor sauce. Top the lobsters with the shredded white bread, grated cheese, and several butter pats. Place the lobsters under a broiler until the topping is toasted. Return to the oven for 10 minutes then serve at once.
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Preparation Time: Approx. 20 minutes
Yield: 2 servings
Ingredients:
6 oz. chopped lobster meat
¼ cup diced red pepper
¼ cup diced green pepper
¼ cup diced yellow peppers
¼ cup diced red onion
2 flour or corn tortilla shells, 8 to 12 inches in diameter
¼ cup shredded Monterey Jack cheese
¼ cup shredded Hot Pepper Jack cheese
Pinch salt, pepper, Cajun spice, and curry powder
1 teaspoons basil
dash of Tabasco Sauce
Method:
Brown tortilla shells over a charcoal grill. Place the first tortilla shell
on a pizza pan or cookie tin. Cover the first shell with the lobster meat, the
peppers, the onion, and the cheese. Season with a sprinkle of salt and pepper,
Cajun spice, curry powder, and Tabasco Sauce. Place second shell on top and bake
in a 350 ° oven for about 10 minutes. Cut in
quarters and serve at once.
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Venus New England Lobster Casserole
With this recipe special care should be taken not to over salt because when wine is added to a sauce it will intensify the saltiness. Wine should only be added to a hot sauce just prior to serving. Avoid boiling a sauce after wine has been added. This recipe will also work well with scallops, crabmeat, or a combination of seafood.
Preparation Time: Approx. 45 minutes
Yield: 4 servings
Ingredients:
20 ounces lobster meat (bite sized chunks)
¼ cup butter
2 cups milk
3 tablespoons all purpose flour
2 tablespoons chopped onion
¼ cup white wine
2 tablespoons prepared mustard
salt and pepper to taste
1 teaspoon parsley flakes
1 teaspoon Lea & Perrins
dash of Tabasco Sauce
½ teaspoon curry powder
½ cup Ritz Cracker topping
Method:
Heat the milk in a heavy saucepan over a medium heat until the milk just
starts to simmer. In a separate saucepan melt the butter and sauté the onions
until they become transparent. Add the flour to the butter and onion mixture
making a roux and continue to cook for a bout a minute.
Slowly add the hot milk to the roux while whisking until all the milk is incorporated into the sauce. Add the prepared mustard, parsley flakes, Lea & Perrins, Tabasco Sauce, and curry powder and simmer over a low fire for about 10 minutes. Add the white wine and simmer for an additional 10 minutes. Adjust seasoning with salt and pepper and remove from heat.
Place the lobster chunks in a mixing bowl and add the hot sauce and mix until a nice blend is achieved. Place this mixture into an appropriate sized casserole or 4 individual ceramic bakers. Top with Ritz Cracker topping and bake in a 375° oven for approximately 20 minutes or until the sauce begins to bubble at the center of the casserole. Remove the casserole from the oven and brown the top under the broiler if desired. Serve at once.
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Steamed Lobster with Parsley and Wine Sauce
Note: See section entitled How to Prepare a Lobster for Boiling for the proper method of steaming lobsters. This item can be served as both an entrée or as an appetizer.
Preparation Time: Approx. 45 minutes
Yield: 2 servings as an entree or 4 servings as an appetizer
Ingredients:
4 each 1 and 1/4 LB live lobsters.
1 cup white wine
1/4 cup minced shallots
1/2 cup heavy cream
1 bunch chopped Italian parsley
pinch black pepper
4 tablespoons butter
Method:
Bring the wine and shallots to a simmer in a covered stockpot. Prepare the
lobsters for boiling and steam them in the wine-shallot mixture, (see How
to Prepare a Lobster For Boiling). When the lobsters are cooked, remove them
from the pot and allow them to cool for several minutes. Next, crack the claws
and cut the bodies in half lengthwise and remove the stomach sacs. Place the
lobster halves in a soup bowl meat side up. Remove the claw meat from the shells
and place in the body cavity. Place the lobsters in a warm oven while the sauce
is being prepared. Strain the lobster stock and add the heavy cream and return
to a simmer. Add the chopped parsley, butter, and pepper and simmer while
stirring until the butter has melted and the sauce has thickened. Spoon the
sauce over and around the lobster halves. Serve at once.
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