jennifer_in_ma
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ISO: ISO lobster recipes for Valentine's day--any good ones out there? (nt)
- Thread starter jennifer_in_ma
- Start date
In Search Of:
Here are some I like.
Grilled Lobster with Creamy Chili Vinaigrette
At Geronimo, located on eclectic Canyon Road in Santa Fe, this is served with a mixed green salad and roasted corn on the cob. The idea here is to dip the lobster meat into the spicy vinaigrette.
1 cup mayonnaise
1/4 cup chopped fresh cilantro
3 tablespoons red wine vinegar
2 tablespoons fresh lemon juice
2 tablespoons Dijon mustard
2 tablespoons chili-garlic sauce*
2 garlic cloves, minced
2 teaspoons sugar
3/4 cup plus 2 tablespoons olive oil
9 ounces angel hair pasta
2 10- to 12-ounce lobster tails (thawed if frozen), split lengthwise in half
1 tablespoon butter
2 tablespoons chopped fresh chives
2 tablespoons chopped fresh parsley
Lemon wedges
Mix first 8 ingredients in medium bowl. Whisk in 3/4 cup oil. Season vinaigrette with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate.)
Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain. Rinse under cold water to cool. Drain. (Can be made 2 hours ahead.) Set aside.
Prepare barbecue (medium-low heat) or preheat broiler. Brush lobster tails with remaining 2 tablespoons oil. Place lobster tails, meat side down, on grill. Grill 3 minutes. Turn over; grill until meat is opaque in center, about 5 minutes. Transfer to plate. Tent with foil.
Melt butter in heavy large skillet over medium heat. Add pasta, chives and parsley; toss until heated through. Place pasta on plates. Top with lobster. Garnish with lemon. Serve with vinaigrette.
Makes 2 servings.
Source: 9/00 Bon Appétit
http://www.epicurious.com/run/recipe/view?id=103884
Pat’s notes: Served this for Valentine’s Day 2001....it was yummmieeee. Accompanied by a salad with crumbled blue cheese.
*************************************
Baked Lobster Scampi
10 ounces unsalted butter -- softened (2 1/2 sticks)
1/2 tsp kosher salt
1/4 tsp cayenne pepper
1/4 cup fresh bread crumbs
3 tbsp finely chopped shallots
2 tbsp finely chopped garlic
4 tbsp finely chopped parsley
3 tbsp finely chopped chives
24 ounces lobster tails -- (4-6oz tails)
1/2 cup dry bread crumbs
2 tsps white wine
In work bowl of food processor, combine butter, salt and cayenne. Process until butter is satiny and doubled in volume, for 3 to 4 minutes. Add fresh bread crumbs, shallots, garlic, chopped parsley and chives. Process to blend and set aside. With a large sharp knife cut the lobster tail half way through the shell and flesh. Crack the tail open to expose the flesh. Carefully pull the flesh out of the shell leaving it attached at the end of the tail. Remove the vein from the center of the flesh. Mound the garlic herb butter down the center of the tail completely covering the flesh with a generous amount of butter. Dust the top of the butter with dry bread crumbs. Cover, and then refrigerate for 1/2 hour to chill the butter. Preheat the oven to 400 degrees. Uncover the lobster tail and place it on a small broiling plate. Place in the oven and bake until golden brown, about 5 to 6 minutes (I baked about twice as long since it was still raw in the middle after 6 minutes). Remove the plate from the oven and immediately pour wine around the lobster tails so that it mingles with the pan juices. Pour the pan juices back over the tail.
Source: Charlie from Rick Moonen, chef at Oceana in NYC.
Pat’s notes: Served this for Valentine’s Dinner 2000. I made a couple of changes as I was cooking. The recipe called for pouring the wine around the lobster tails to mingle with the pan juices but the 2 tsp of wine called for in the recipe seemed more like a drizzle than a pour -- LOL, so I added quite a bit more. I only used about half of the dry bread crumbs used as a topping, which I thought was more than enough. In fact I might just omit them next time. And I ended up baking the lobster about 13-14 minutes because they were still raw in the middle after 6 minutes, but they were slightly bigger than 6 oz, so maybe that's why it took longer.
I served the lobster with a Caesar salad and a rice pilaf. For the pilaf I melted a little butter, sauteed a touch of minced garlic, chopped chives, chopped fresh mushrooms, salt and pepper, and a big squeeze of lemon juice at the end. Then incorporated the mushroom mixture into hot steamed rice. Yummy meal.
*************************************
GRILLED SUMMER LOBSTER
White always uses the traditional chef’s technique of splitting the lobsters live. Here we boil them before splitting, which is easier for the home cook. Prepare the sauces first, and be sure to grill the lobsters immediately after they have been boiled and split.
Chipotle-lime oil
Makes about 2/3 cup,
1/2 cup olive oil
6 large garlic cloves, chopped
1 tablespoon fresh lime juice
1 1/2 teaspoons minced canned chipotle chilies*
1 teaspoon grated lime peel
3/4 teaspoon salt
2 tablespoons chopped fresh cilantro
Cook oil and garlic in heavy small sauce-pan over medium-low heat until garlic begins to brown, about 8 minutes. Carefully mix in next 4 ingredients. Stir until salt dissolves. Remove from heat. (Can be made 2 hours ahead.) Mix in cilantro.
*Chipotle chilies canned in a spicy tomato sauce, sometimes called adobo, are available at Latin American markets, specialty foods stores and some supermarkets.
Ginger-green onion butter
Makes about 1/2 cup. 2 tablespoons peanut oil
2 teaspoons (packed) minced peeled fresh ginger
1/4 cup Chinese rice wine or sake
1/3 cup finely chopped green onions
3 tablespoons butter, room temperature
Cook oil and ginger in small saucepan over medium-low heat 2 minutes. Carefully add wine; simmer until reduced by half. Remove from heat. Add green onions and butter. Season with salt and pepper. (Can be made 2 hours ahead.)
Lobster
2 1 1/2- to 2-pound live lobsters
Olive oil
Drop 1 lobster, head first, into large pot of boiling water. Cover; cook 3 minutes (lobster will not be fully cooked). Using tongs, transfer lobster to baking sheet. Return water to boil. Repeat with second lobster.
Transfer 1 lobster, shell side down, to work surface. Place tip of large knife into center of lobster. Cut lobster lengthwise in half from center to end of head (knife may not cut through shell), then cut in half from center to end of tail. Use poultry shears to cut through shell. Repeat with second lobster.
Prepare barbecue (medium-high heat). Keeping lobster halves meat side up, brush shells with olive oil. Place halves, meat side up, on barbecue. Brush meat with oil; sprinkle with salt and pepper. Place pans with sauces at edge of barbecue to rewarm. Cover barbecue; grill lobsters until just opaque in thickest portion of tail, 7 to 9 minutes. Serve, passing warm sauces separately.
Makes 2 servings.
Source: 7/00 Bon Appétit
http://www.epicurious.com/recipes/recipe_views/views/103612
Pat’s note: Fabulous lobster with the Chipotle-Lime oil which I brushed on toward the end of grilling. Didn’t try the ginger-green onion butter.
*************************************
Pasta with Lobster, Tomatoes and Herbes De Maquis
For reasons of food safety, it is essential to make the sauce and finish cooking the lobster immediately after the lobster has been boiled.
1 28-ounce can Italian-style tomatoes, drained, juices reserved
2 live lobsters (about 1 1/4 pounds each)
3 tbsp extra-virgin olive oil
1 medium onion, minced
2 garlic cloves, minced
1 tablespoon red wine vinegar
2 tbsp minced fresh basil
1 1/2tsps minced fresh mint
3/4tsp minced fresh oregano
3/4tsp minced fresh thyme
3/4tsp minced fresh rosemary
1/4tsp cayenne pepper
1/3 cup whipping cream
1 pound pasta (such as penne or fettuccine)
Chop tomatoes. Bring large pot of water to boil. Add lobsters; boil 2 minutes. Using tongs, transfer lobsters to cutting board. Cut off claws and crack open. Remove meat from claws and cut meat into bite-size pieces. Cut off lobster tails. Cut tails crosswise into 4 pieces each. Cut each lobster body lengthwise in half. Remove coral (bright orange part) and tomalley (greenish part); finely chop.
Heat oil in Dutch oven over medium heat. Add lobster body pieces (not tails or claw meat), onion and garlic; Sauté until onion is soft, about 10 minutes. Add lobster tail pieces, claw meat, coral, tomalley, tomatoes and reserved juices, vinegar, herbs and cayenne; bring to boil. Reduce heat; simmer until lobster is cooked through, about 8 minutes.
Using slotted spoon, remove lobster tail pieces and claw meat and reserve. Add cream to sauce. Simmer 20 minutes. Using tongs, remove lobster body pieces and discard. Season sauce with salt and pepper.
Meanwhile, cook pasta in pot of boiling salted water until just tender but still firm to bite.
Drain pasta and return to pot. Add lobster and sauce and toss to coat. Divide among plates. Serves 6.
Source: Bon Appétit, May 1995
http://www.epicurious.com/recipes/recipe_views/views/341
Pat’s notes: I do not add the coral and tomalley to the dish -- it’s just a personal thing.
Grilled Lobster with Creamy Chili Vinaigrette
At Geronimo, located on eclectic Canyon Road in Santa Fe, this is served with a mixed green salad and roasted corn on the cob. The idea here is to dip the lobster meat into the spicy vinaigrette.
1 cup mayonnaise
1/4 cup chopped fresh cilantro
3 tablespoons red wine vinegar
2 tablespoons fresh lemon juice
2 tablespoons Dijon mustard
2 tablespoons chili-garlic sauce*
2 garlic cloves, minced
2 teaspoons sugar
3/4 cup plus 2 tablespoons olive oil
9 ounces angel hair pasta
2 10- to 12-ounce lobster tails (thawed if frozen), split lengthwise in half
1 tablespoon butter
2 tablespoons chopped fresh chives
2 tablespoons chopped fresh parsley
Lemon wedges
Mix first 8 ingredients in medium bowl. Whisk in 3/4 cup oil. Season vinaigrette with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate.)
Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain. Rinse under cold water to cool. Drain. (Can be made 2 hours ahead.) Set aside.
Prepare barbecue (medium-low heat) or preheat broiler. Brush lobster tails with remaining 2 tablespoons oil. Place lobster tails, meat side down, on grill. Grill 3 minutes. Turn over; grill until meat is opaque in center, about 5 minutes. Transfer to plate. Tent with foil.
Melt butter in heavy large skillet over medium heat. Add pasta, chives and parsley; toss until heated through. Place pasta on plates. Top with lobster. Garnish with lemon. Serve with vinaigrette.
Makes 2 servings.
Source: 9/00 Bon Appétit
http://www.epicurious.com/run/recipe/view?id=103884
Pat’s notes: Served this for Valentine’s Day 2001....it was yummmieeee. Accompanied by a salad with crumbled blue cheese.
*************************************
Baked Lobster Scampi
10 ounces unsalted butter -- softened (2 1/2 sticks)
1/2 tsp kosher salt
1/4 tsp cayenne pepper
1/4 cup fresh bread crumbs
3 tbsp finely chopped shallots
2 tbsp finely chopped garlic
4 tbsp finely chopped parsley
3 tbsp finely chopped chives
24 ounces lobster tails -- (4-6oz tails)
1/2 cup dry bread crumbs
2 tsps white wine
In work bowl of food processor, combine butter, salt and cayenne. Process until butter is satiny and doubled in volume, for 3 to 4 minutes. Add fresh bread crumbs, shallots, garlic, chopped parsley and chives. Process to blend and set aside. With a large sharp knife cut the lobster tail half way through the shell and flesh. Crack the tail open to expose the flesh. Carefully pull the flesh out of the shell leaving it attached at the end of the tail. Remove the vein from the center of the flesh. Mound the garlic herb butter down the center of the tail completely covering the flesh with a generous amount of butter. Dust the top of the butter with dry bread crumbs. Cover, and then refrigerate for 1/2 hour to chill the butter. Preheat the oven to 400 degrees. Uncover the lobster tail and place it on a small broiling plate. Place in the oven and bake until golden brown, about 5 to 6 minutes (I baked about twice as long since it was still raw in the middle after 6 minutes). Remove the plate from the oven and immediately pour wine around the lobster tails so that it mingles with the pan juices. Pour the pan juices back over the tail.
Source: Charlie from Rick Moonen, chef at Oceana in NYC.
Pat’s notes: Served this for Valentine’s Dinner 2000. I made a couple of changes as I was cooking. The recipe called for pouring the wine around the lobster tails to mingle with the pan juices but the 2 tsp of wine called for in the recipe seemed more like a drizzle than a pour -- LOL, so I added quite a bit more. I only used about half of the dry bread crumbs used as a topping, which I thought was more than enough. In fact I might just omit them next time. And I ended up baking the lobster about 13-14 minutes because they were still raw in the middle after 6 minutes, but they were slightly bigger than 6 oz, so maybe that's why it took longer.
I served the lobster with a Caesar salad and a rice pilaf. For the pilaf I melted a little butter, sauteed a touch of minced garlic, chopped chives, chopped fresh mushrooms, salt and pepper, and a big squeeze of lemon juice at the end. Then incorporated the mushroom mixture into hot steamed rice. Yummy meal.
*************************************
GRILLED SUMMER LOBSTER
White always uses the traditional chef’s technique of splitting the lobsters live. Here we boil them before splitting, which is easier for the home cook. Prepare the sauces first, and be sure to grill the lobsters immediately after they have been boiled and split.
Chipotle-lime oil
Makes about 2/3 cup,
1/2 cup olive oil
6 large garlic cloves, chopped
1 tablespoon fresh lime juice
1 1/2 teaspoons minced canned chipotle chilies*
1 teaspoon grated lime peel
3/4 teaspoon salt
2 tablespoons chopped fresh cilantro
Cook oil and garlic in heavy small sauce-pan over medium-low heat until garlic begins to brown, about 8 minutes. Carefully mix in next 4 ingredients. Stir until salt dissolves. Remove from heat. (Can be made 2 hours ahead.) Mix in cilantro.
*Chipotle chilies canned in a spicy tomato sauce, sometimes called adobo, are available at Latin American markets, specialty foods stores and some supermarkets.
Ginger-green onion butter
Makes about 1/2 cup. 2 tablespoons peanut oil
2 teaspoons (packed) minced peeled fresh ginger
1/4 cup Chinese rice wine or sake
1/3 cup finely chopped green onions
3 tablespoons butter, room temperature
Cook oil and ginger in small saucepan over medium-low heat 2 minutes. Carefully add wine; simmer until reduced by half. Remove from heat. Add green onions and butter. Season with salt and pepper. (Can be made 2 hours ahead.)
Lobster
2 1 1/2- to 2-pound live lobsters
Olive oil
Drop 1 lobster, head first, into large pot of boiling water. Cover; cook 3 minutes (lobster will not be fully cooked). Using tongs, transfer lobster to baking sheet. Return water to boil. Repeat with second lobster.
Transfer 1 lobster, shell side down, to work surface. Place tip of large knife into center of lobster. Cut lobster lengthwise in half from center to end of head (knife may not cut through shell), then cut in half from center to end of tail. Use poultry shears to cut through shell. Repeat with second lobster.
Prepare barbecue (medium-high heat). Keeping lobster halves meat side up, brush shells with olive oil. Place halves, meat side up, on barbecue. Brush meat with oil; sprinkle with salt and pepper. Place pans with sauces at edge of barbecue to rewarm. Cover barbecue; grill lobsters until just opaque in thickest portion of tail, 7 to 9 minutes. Serve, passing warm sauces separately.
Makes 2 servings.
Source: 7/00 Bon Appétit
http://www.epicurious.com/recipes/recipe_views/views/103612
Pat’s note: Fabulous lobster with the Chipotle-Lime oil which I brushed on toward the end of grilling. Didn’t try the ginger-green onion butter.
*************************************
Pasta with Lobster, Tomatoes and Herbes De Maquis
For reasons of food safety, it is essential to make the sauce and finish cooking the lobster immediately after the lobster has been boiled.
1 28-ounce can Italian-style tomatoes, drained, juices reserved
2 live lobsters (about 1 1/4 pounds each)
3 tbsp extra-virgin olive oil
1 medium onion, minced
2 garlic cloves, minced
1 tablespoon red wine vinegar
2 tbsp minced fresh basil
1 1/2tsps minced fresh mint
3/4tsp minced fresh oregano
3/4tsp minced fresh thyme
3/4tsp minced fresh rosemary
1/4tsp cayenne pepper
1/3 cup whipping cream
1 pound pasta (such as penne or fettuccine)
Chop tomatoes. Bring large pot of water to boil. Add lobsters; boil 2 minutes. Using tongs, transfer lobsters to cutting board. Cut off claws and crack open. Remove meat from claws and cut meat into bite-size pieces. Cut off lobster tails. Cut tails crosswise into 4 pieces each. Cut each lobster body lengthwise in half. Remove coral (bright orange part) and tomalley (greenish part); finely chop.
Heat oil in Dutch oven over medium heat. Add lobster body pieces (not tails or claw meat), onion and garlic; Sauté until onion is soft, about 10 minutes. Add lobster tail pieces, claw meat, coral, tomalley, tomatoes and reserved juices, vinegar, herbs and cayenne; bring to boil. Reduce heat; simmer until lobster is cooked through, about 8 minutes.
Using slotted spoon, remove lobster tail pieces and claw meat and reserve. Add cream to sauce. Simmer 20 minutes. Using tongs, remove lobster body pieces and discard. Season sauce with salt and pepper.
Meanwhile, cook pasta in pot of boiling salted water until just tender but still firm to bite.
Drain pasta and return to pot. Add lobster and sauce and toss to coat. Divide among plates. Serves 6.
Source: Bon Appétit, May 1995
http://www.epicurious.com/recipes/recipe_views/views/341
Pat’s notes: I do not add the coral and tomalley to the dish -- it’s just a personal thing.