CITRUS LOBSTER
Steps:
- There are three steps to this recipe, and you will want to try to do them all simultaneously.
- In a large pot boil 2 cups water, 2 cups pink grapefruit juice, and 1 cup orange juice. When it starts steaming, put in both lobsters for 20 minutes. Do not overcook. Remove lobsters and remove meat from the shells.
- While lobsters are cooking, boil orzo in a pot of salted water for 8 minutes until al dente. Do not over cook.
- In a pan, saute 1 cup pink grapefruit juice, lemon zest, cream, pepper, and freshly squeezed orange juice. Put on medium heat for 5 minutes. Add the al dente orzo to the mixture in pan. Add cleaned lobster meat and sugar. Toss over heat for 2 minutes and serve.
PERFECT POACHED LOBSTER
Provided by Ina Garten
Categories main-dish
Time 40m
Yield 1 pound cooked lobster meat
Number Of Ingredients 2
Steps:
- Fill a very large (18- to 20-quart) stockpot 3/4 full with water, add 2 tablespoons of salt, cover and bring to a full rolling boil. Immerse the lobsters in the water and cook for 10 minutes, until an instant-read thermometer inserted into the middle of the underside of a tail registers 140 degrees F. (Don't worry if the water doesn't come back to a boil.) Remove the lobsters with tongs and set aside until cool enough to handle. Remove the lobster meat from the shell, including the claws.
LOBSTER TAILS WITH CITRUS BUTTER
Make and share this Lobster Tails with Citrus Butter recipe from Food.com.
Provided by GinnyP
Categories Lobster
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Cut the lobster tails down the center through the meat but not all the way through the shell.
- Fold over butterfly style.
- Combine remaining ingredients and brush over the meat.
- Put some foil over your grill and place the tails, shell side down on the foil.
- Cook, covered, for about 14-16 minutes until the meat is firm and white.
- Brush occasionally while cooking.
- Loosen the meat slightly before serving and brush one last time with the citrus butter.
- NOTE: We broiled instead of grilled.
- Used a broiling pan with the broiler on low, with the tails about 6 inches from the heat source and watched them the entire time.
- We serve with the remaining citrus butter.
- You may choose to make extra.
Nutrition Facts : Calories 245.7, Fat 13.4, SaturatedFat 7.6, Cholesterol 119.8, Sodium 266.1, Carbohydrate 3.4, Sugar 0.2, Protein 26.4
BEST GRILLED TROPICAL CITRUS LOBSTER TAILS
Very easy grilled lobster tails. Keeping with the tropical theme, I love to serve this with my Recipe #407263 and grilled zucchini planks for a light healthy dinner. The grilled lobster is the star so I like to add dishes that will compliment the lobster and it's flavors. This is orange based butter vs lemon based, but equally as good.
Provided by SarasotaCook
Categories Lobster
Time 20m
Yield 4-6 Lobster Tails, 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Lobster -- Take each tail, flesh side up and cut down the center of the tail. DO NOT cut all the way through the shell, you just want to cut the meat, so the good butter sauce can get all the way into the meat.
- Butter -- Simply mix the butter, orange lime and pineapple juice, orange and lime zest, shallot, honey, garlic and cilantro. If you want you can use a small food processor to do this, but I just mix it by hand. Transfer to a small bowl and set to the side. You will need to melt this to brush on the lobsters. I just melt mine in the microwave - 10-15 seconds is all you need.
- Grilling -- I start with the tails wrapped in a foil pouch so they don't dry out too much. Just add each tail to a piece of foil, shell side down, and butter the flesh side well. Wrap up each tail and put on the grill. I cook around 5-8 minutes (depends on the size of the tail) and then open up the foil pouch, remove the tail and finish on the grill. Brush again with the butter and put flesh side down on the grill. Cook 2 minutes, flip and finish cooking shell side down. When you flip the lobster, make sure to brush with the butter again. Cook another couple of minutes. You want the flesh opaque, firm to the touch and the shell red in color.
- Serve -- Serve a little extra butter on the side if you want. The lobster meat will pull right out of the shell. ENJOY!
Nutrition Facts : Calories 425.7, Fat 46.1, SaturatedFat 29.2, Cholesterol 122, Sodium 406.1, Carbohydrate 4.6, Fiber 0.1, Sugar 3.2, Protein 0.8
LOBSTER SALAD WITH GREENS AND CITRUS VINAIGRETTE
The sweetness of the lobster and tomatoes is balanced by a light but flavorful lemon-orange dressing. Tarragon adds a fresh zing.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Time 30m
Number Of Ingredients 10
Steps:
- Prepare an ice-water bath. Bring a large pot of water to a boil. Reduce heat to medium-low. Plunge lobsters into water headfirst, and simmer, covered, for 11 minutes. (Do not let water boil.) Transfer lobsters to ice-water bath using tongs. Let stand for 10 minutes to cool.
- Meanwhile, whisk together oil, zests and juices, mustard, shallot, and 1/2 teaspoon salt.
- Crack lobster claws, knuckles, and tails, and remove meat. Slice tail meat 1/2 inch thick, and leave claws and knuckles whole.
- Combine lobster, greens, tomato, and tarragon. Drizzle with dressing, and toss to coat. Garnish with tarragon. Serve immediately.
Nutrition Facts : Calories 202 g, Cholesterol 82 g, Fiber 2 g, Protein 25 g, SaturatedFat 1 g, Sodium 625 g
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BLOCK ISLAND LOBSTER SALAD WITH CITRUS VINAIGRETTE
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3.8/5 (47)Estimated Reading Time 2 minsServings 4
- Whisk shallot, mayonnaise, orange juice, tarragon, 2 Tbsp. oil, and 1 Tbsp. lime juice in a medium bowl; season dressing with salt and pepper.
- Combine lobster meat, tomato, and cucumber in another medium bowl. Set aside 3 Tbsp. dressing. Drizzle remaining dressing over lobster mixture and toss to combine; season with salt and pepper.
- Arrange lettuce leaves on a platter and drizzle with a little oil and lime juice; season with salt and pepper. Mound lobster salad over lettuce and top with avocado and pea shoots. Spoon reserved dressing over salad and finish with chives.
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