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Happy New Year! Looking for your best Lobster Tail recipe. Thanks. nt
- Thread starter gayr
- Start date
Hi Gay, Rec: Cold Lobster Salad with Caviar-Dill Mayonnaise by D. Rossen Worthington (m)
I have not made it yet; but I never go wrong with her recipes....(This is from the Taste of Summmer
Cold Lobster Salad with Caviar-Dill Mayonnaise
SERVES 4
"In this elegant salad, sweet lobster is dressed with a lemony mayonnaise and decorated with sprigs of dill and bright orange salmon caviar. Serve it for a truly special occasion, for it's not only extravagant but also memorably delicious."
The Taste of Summer:
Inspired Recipes for
Casual Entertaining
By Diane Rossen Worthington,
Chronicle Books
2 lobsters, about 1-1/2 pounds each, boiled or steamed, and chilled
DRESSING
2/3 cup mayonnaise
1/4 cup fresh lemon juice
3 tablespoons finely chopped fresh dill
salt and freshly ground white pepper
1/4 cup salmon caviar
GARNISH
2 tablespoons salmon caviar
4 fresh dill sprigs
1. Split the lobsters in half. With a small knife, carefully separate the meat from the shells. Try to keep the shells intact.
2. Cut the lobster meat into 1-inch pieces and place in a medium bowl.
3. To make the dressing, in a small bowl, combine the mayonnaise, lemon juice, dill, and salt and pepper to taste and mix to combine. Gently stir in the caviar, being careful not to mash it. Taste for seasoning.
4. Pour just enough dressing over the lobster to moisten it well and then toss to coat evenly. Cover the lobster and the remaining dressing and refrigerate until ready to serve.
5. Just before serving, mound one-fourth of the lobster mixture in each lobster shell. Spoon a dollop of the remaining dressing on top, and garnish with a large spoonful of salmon caviar and dill sprigs.
Serve immediately
ADVANCE PREPARATION:
This may be prepared up to 2 hours in advance through step 4 and refrigerated. Keep the lobster shells well wrapped in the refrigerator until ready to assemble the dish.
VARIATIONS:
This salad may be placed on a bed of mixed greens.
I have not made it yet; but I never go wrong with her recipes....(This is from the Taste of Summmer
Cold Lobster Salad with Caviar-Dill Mayonnaise
SERVES 4
"In this elegant salad, sweet lobster is dressed with a lemony mayonnaise and decorated with sprigs of dill and bright orange salmon caviar. Serve it for a truly special occasion, for it's not only extravagant but also memorably delicious."
The Taste of Summer:
Inspired Recipes for
Casual Entertaining
By Diane Rossen Worthington,
Chronicle Books
2 lobsters, about 1-1/2 pounds each, boiled or steamed, and chilled
DRESSING
2/3 cup mayonnaise
1/4 cup fresh lemon juice
3 tablespoons finely chopped fresh dill
salt and freshly ground white pepper
1/4 cup salmon caviar
GARNISH
2 tablespoons salmon caviar
4 fresh dill sprigs
1. Split the lobsters in half. With a small knife, carefully separate the meat from the shells. Try to keep the shells intact.
2. Cut the lobster meat into 1-inch pieces and place in a medium bowl.
3. To make the dressing, in a small bowl, combine the mayonnaise, lemon juice, dill, and salt and pepper to taste and mix to combine. Gently stir in the caviar, being careful not to mash it. Taste for seasoning.
4. Pour just enough dressing over the lobster to moisten it well and then toss to coat evenly. Cover the lobster and the remaining dressing and refrigerate until ready to serve.
5. Just before serving, mound one-fourth of the lobster mixture in each lobster shell. Spoon a dollop of the remaining dressing on top, and garnish with a large spoonful of salmon caviar and dill sprigs.
Serve immediately
ADVANCE PREPARATION:
This may be prepared up to 2 hours in advance through step 4 and refrigerated. Keep the lobster shells well wrapped in the refrigerator until ready to assemble the dish.
VARIATIONS:
This salad may be placed on a bed of mixed greens.
Rec: Bobby Flay Butterflied Lobster Tails with Curry Butter (m)
We had this at a party this summer. I was not the lobster chef; but I will tell you it was wonderful! A little change from the traditional lobster w/ Clarified Butter...Not sure if you are up for grilling (event though it is quite mild now) Just a thought;
Regards,
Barb
From "Bobby Flay's Boy Gets Grill,"
That Caribbean "flava" is the inspiration behind this lobster dish. According to Flay, "When I slather hot lobsters with this aromatic spice butter, the incredible perfume that rises takes me right back to the Caribbean. Sitting on the beach with a glass of rum-spiked lemonade on an island near Anguilla, I had my first taste of the local grilled lobsters."
The combination of smokiness and sweet flavor against the salty lobster makes Butterflied Lobster With Curry Butter one of Flay's favorite dishes. Cooking time on the grill is minimal and the butter itself is a cinch to prepare.
You can boil the lobsters several hours ahead and refrigerate until you're ready for the grill. The key to a great tasting finished product is a very hot grill. The lobster is split with a knife on the underside, with the shell intact and placed on the grill meat-side down until lightly charred and heated through. Once off the grill, the meat is slathered heavily with the curry butter.
Essentially there are two species of lobster. Both thrive in the North Atlantic. The basic, most notable difference is size - the American lobster grows slightly larger than its European brother.
The color of live lobster is usually dark blue or greenish, but can vary according to habitat. It is only after being cooked, when the red pigment in its hard bony outer covering is released, that it turns bright red.
A way to impress your guests is by tossing a handful clams on a hot grill to watch them pop. In this dish, each of the cooked and opened clams is stuffed with Serrano ham, placed on a platter, and drizzled with olive oil, with a side condiment of hot sauce.
In Portugal and Spain, clams served with ham is a very common combination. This recipe is wonderful for tapas or served as an appetizer.
Clams exist in two forms - hard-shell and soft-shell. The hard-shell clams found on the East Coast come in three sizes:
Littleneck clams are the smallest - shell diameter of less than 2 inches
Cherrystone clams are middle-sized - about 2-1/2 inches across
Chowder Clams are the largest of the bunch - with a shell diameter of at least 3 inches
Clams are sold live in the shell, fresh or frozen shucked, and canned.
Be sure to notice that hard-shell clams should be tightly closed at the time of purchase. If the shell is open, tap it lightly. If it doesn't snap shut, the clam is dead and should be discarded.
Live clams can be stored in the refrigerator for up to 2 days.
BUTTERFLIED LOBSTER WITH CURRY BUTTER
Serves: 4
Four 1 1/2 pound lobsters, par-steamed and butterflied
Olive oil
Salt and freshly ground pepper.
1/4 cup finely chopped cilantro
1. In a large pot of boiling salted water cook the lobsters until they are three-quarters done, about 12-15 minutes. Let the lobsters cool then split each in half, not going through the entire lobster.
2. Heat grill to high. Brush the cut-side of the lobster with oil and season with salt and pepper. Grill, cut-side down until lightly charred, and just cooked through. Remove from the grill and slather with curry butter and chopped cilantro.
Curry Butter
2 tablespoons olive oil
1/2 small red onion, finely chopped
3 cloves garlic, finely chopped
3 tablespoons good quality curry powder
2 cups white wine
2 sticks unsalted butter, slightly softened
Salt
Heat oil in a small saucepan over medium-high heat. Add onions and garlic and cook until soft. Add the curry powder and cook for 5 minutes. Add the wine and cook until reduced by 3/4, about 10-12 minutes. Place the butter in a bowl, add the curry mixture and mix until well combined, season with salt. Cover and place in the refrigerator until cold, about 2 hours.
GRILLED CLAMS ON THE HALF SHELL WITH SERRANO HAM
Serves: 4
32 littleneck clams, scrubbed
4 slices of Serrano ham, ripped into 32 small pieces
Extra Virgin Spanish Olive oil
Heat grill to medium heat. Place clams on the grates of the grill, close the cover and cook until the clams have opened. Place a piece of Serrano ham into each of the clams and drizzle with olive oil. Serve immediately with your favorite hot sauce.
We had this at a party this summer. I was not the lobster chef; but I will tell you it was wonderful! A little change from the traditional lobster w/ Clarified Butter...Not sure if you are up for grilling (event though it is quite mild now) Just a thought;
Regards,
Barb
From "Bobby Flay's Boy Gets Grill,"
That Caribbean "flava" is the inspiration behind this lobster dish. According to Flay, "When I slather hot lobsters with this aromatic spice butter, the incredible perfume that rises takes me right back to the Caribbean. Sitting on the beach with a glass of rum-spiked lemonade on an island near Anguilla, I had my first taste of the local grilled lobsters."
The combination of smokiness and sweet flavor against the salty lobster makes Butterflied Lobster With Curry Butter one of Flay's favorite dishes. Cooking time on the grill is minimal and the butter itself is a cinch to prepare.
You can boil the lobsters several hours ahead and refrigerate until you're ready for the grill. The key to a great tasting finished product is a very hot grill. The lobster is split with a knife on the underside, with the shell intact and placed on the grill meat-side down until lightly charred and heated through. Once off the grill, the meat is slathered heavily with the curry butter.
Essentially there are two species of lobster. Both thrive in the North Atlantic. The basic, most notable difference is size - the American lobster grows slightly larger than its European brother.
The color of live lobster is usually dark blue or greenish, but can vary according to habitat. It is only after being cooked, when the red pigment in its hard bony outer covering is released, that it turns bright red.
A way to impress your guests is by tossing a handful clams on a hot grill to watch them pop. In this dish, each of the cooked and opened clams is stuffed with Serrano ham, placed on a platter, and drizzled with olive oil, with a side condiment of hot sauce.
In Portugal and Spain, clams served with ham is a very common combination. This recipe is wonderful for tapas or served as an appetizer.
Clams exist in two forms - hard-shell and soft-shell. The hard-shell clams found on the East Coast come in three sizes:
Littleneck clams are the smallest - shell diameter of less than 2 inches
Cherrystone clams are middle-sized - about 2-1/2 inches across
Chowder Clams are the largest of the bunch - with a shell diameter of at least 3 inches
Clams are sold live in the shell, fresh or frozen shucked, and canned.
Be sure to notice that hard-shell clams should be tightly closed at the time of purchase. If the shell is open, tap it lightly. If it doesn't snap shut, the clam is dead and should be discarded.
Live clams can be stored in the refrigerator for up to 2 days.
BUTTERFLIED LOBSTER WITH CURRY BUTTER
Serves: 4
Four 1 1/2 pound lobsters, par-steamed and butterflied
Olive oil
Salt and freshly ground pepper.
1/4 cup finely chopped cilantro
1. In a large pot of boiling salted water cook the lobsters until they are three-quarters done, about 12-15 minutes. Let the lobsters cool then split each in half, not going through the entire lobster.
2. Heat grill to high. Brush the cut-side of the lobster with oil and season with salt and pepper. Grill, cut-side down until lightly charred, and just cooked through. Remove from the grill and slather with curry butter and chopped cilantro.
Curry Butter
2 tablespoons olive oil
1/2 small red onion, finely chopped
3 cloves garlic, finely chopped
3 tablespoons good quality curry powder
2 cups white wine
2 sticks unsalted butter, slightly softened
Salt
Heat oil in a small saucepan over medium-high heat. Add onions and garlic and cook until soft. Add the curry powder and cook for 5 minutes. Add the wine and cook until reduced by 3/4, about 10-12 minutes. Place the butter in a bowl, add the curry mixture and mix until well combined, season with salt. Cover and place in the refrigerator until cold, about 2 hours.
GRILLED CLAMS ON THE HALF SHELL WITH SERRANO HAM
Serves: 4
32 littleneck clams, scrubbed
4 slices of Serrano ham, ripped into 32 small pieces
Extra Virgin Spanish Olive oil
Heat grill to medium heat. Place clams on the grates of the grill, close the cover and cook until the clams have opened. Place a piece of Serrano ham into each of the clams and drizzle with olive oil. Serve immediately with your favorite hot sauce.