LOBSTER GELEES WITH FRESH TARRAGON OIL
Categories Fish Herb Shellfish Appetizer Christmas New Year's Eve Seafood Lobster Chill Tarragon Gourmet Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 8 servings
Number Of Ingredients 18
Steps:
- Cook lobsters and make stock:
- Bring 6 quarts water to a boil in pot, then plunge 2 lobsters headfirst into water and cook, covered, 8 minutes from time they enter water. Transfer with tongs to a shallow baking pan to cool. Return water to a boil and cook remaining 2 lobsters in same manner.
- When lobsters are cool enough to handle, remove meat from tail and claws and set aside. Cut tail shells and lobster bodies (not including claws) into 1-inch pieces with kitchen shears, then rinse well, discarding gills, eye sacs, tomalley, any roe, and claw shells. Transfer to a 6- to 8-quart heavy pot, then add wine, carrots, celery, fennel, onion, garlic, large tarragon sprigs, salt, fennel seeds, red-pepper flakes, and remaining 2 quarts water and bring to a boil. Reduce heat and simmer, uncovered, until liquid is reduced to about 6 cups, about 1 1/2 hours.
- While stock reduces, scrape any coagulated white albumin from lobster meat with a knife and cut meat into 1/2-inch pieces, then chill, covered.
- Make gelées:
- Pour stock through a dampened cheesecloth-lined large sieve into a large bowl, pressing on and then discarding solids. Transfer 2 3/4 cups stock to a bowl. (Cool remaining stock completely, uncovered, then freeze in an airtight container for another use.) Sprinkle gelatin evenly over 1/4 cup stock in a 1-quart saucepan, then let stand 1 minute to soften. Heat over moderately low heat, stirring, just until gelatin is dissolved, then stir in vinegar and remaining 2 1/2 cups stock.
- Put molds in a baking pan. Add 2 teaspoons gelatin mixture to each mold and freeze until set, about 10 minutes. Put 1 small sprig of tarragon and a tip of claw meat in bottom of each mold, then divide lobster meat among molds. Fill with remaining gelatin mixture and chill, covered with plastic wrap, until set, at least 2 hours.
- To unmold, dip 1 mold in a pan of hot water 3 to 5 seconds to loosen. Run a thin knife around edge of mold and invert gelée out onto a plate. Repeat with remaining molds. Drizzle plates with fresh tarragon oil .
FRESH TARRAGON OIL
Categories Blender Food Processor Herb No-Cook Vegetarian Fennel Vegan Raw Tarragon Gourmet
Yield Makes about 1/3 cup
Number Of Ingredients 4
Steps:
- Purée herbs, oil, and salt in a blender until smooth, then pour through a fine-mesh sieve into a bowl, pressing hard on and then discarding solids. Chill if not using immediately.
TARRAGON CHICKEN
I hesitate even to call this a recipe. Don't think of that sauce-heavy French traditional dish, but rather a quick way of infusing poultry with a liquorish herbal hit of summery freshness. You can marinate it in the fridge all day in advance, but if planning ahead is not one of your strengths, then know that even half an hour at room temperature does its bit.
Provided by Nigella Lawson
Categories dinner, main course
Time 1h
Yield 4 servings
Number Of Ingredients 5
Steps:
- Butterfly chicken by placing it breast-side down and, using kitchen shears, cutting along both sides of backbone and through small rib bones. Discard backbone, and place chicken in a large plastic bag with zipper. Add 1/2 cup tarragon, the lemon juice and zest, and olive oil. Expel as much air as possible from bag, and make sure marinade coats chicken. Refrigerate for at least 1/2 hour and up to 24 hours.
- Heat oven to 450 degrees. Place chicken in a roasting pan, spread flat, breast side up. Roast until skin is crisp and golden, 35 to 45 minutes.
- Sprinkle with salt to taste, and cut into 8 serving pieces. Transfer to a platter, and garnish with remaining tarragon. Serve, if desired, with salad and roasted potatoes.
Nutrition Facts : @context http, Calories 845, UnsaturatedFat 48 grams, Carbohydrate 5 grams, Fat 68 grams, Fiber 1 gram, Protein 52 grams, SaturatedFat 16 grams, Sodium 1037 milligrams, Sugar 0 grams, TransFat 0 grams
TARRAGON SALAD DRESSING
Marie Hoyer of Lewistown, Montana whisks together tarragon, chives, parsley and Dijon mustard in her delightful vinaigrette. The fast-to-fix dressing will add a fresh tang to any bowl of mixed greens.
Provided by Taste of Home
Categories Lunch Side Dishes
Time 5m
Yield 3/4 cup.
Number Of Ingredients 10
Steps:
- In a jar with a tight-fitting lid, combine the first 9 ingredients; shake well. Serve over salad greens.
Nutrition Facts : Calories 166 calories, Fat 18g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 218mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 0 protein.
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30 TARRAGON RECIPES FOR A DELICIOUS DINNER - INSANELY GOOD
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4.7/5 (3)Published May 10, 2022Category Recipe Roundup
- Creamy Tarragon Chicken. Simplify your evening with this easy and delicious French-inspired chicken dish. It’s creamy, flavorful, and tastes like fine dining.
- Carrot & Tarragon Soup. This simple and wholesome soup will nourish your body and your soul. It’s loaded with veggies and fresh herbs, and the flavors are delectable!
- Tarragon Tuna Salad. Buh-bye boring tuna salad! This recipe is super flavorful and full of fun texture. If you love tuna but not tuna salad… this one might just change your mind.
- Tarragon Chicken Salad. Like the recipe above, tarragon is a game-changer for chicken salad. This peppery little herb will take your old chicken salad recipe from meh to marvelous!
- Asparagus with Tarragon Vinaigrette. This simple, healthy side is as tasty as it is good for you. It’s so fresh and super flavorful! Plus, both asparagus and tarragon have some amazing health benefits.
- Lemony Tarragon Spritzers. If you want something sweet, summery, and totally refreshing, this is the spritzer for you! It perfectly combines fresh lemon juice and bold tarragon.
- Paula Deen’s Crockpot Potato Soup. If a recipe comes from Paula Deen, you know it’s hearty and amazing. And this Crock-Pot potato soup is the epitome of rich, delicious comfort food.
- Green Goddess Chicken. You absolutely must try this green goddess chicken recipe. It’s green because it’s loaded with herbs and it’s goddess because it’s DIVINE.
- Green Beans with Tarragon. I’ve always loved green beans. And luckily, they taste even more yummy paired with tarragon. Serve them in some butter with salt, pepper, and tarragon for a delicious side dish.
- Sautéed Fish with Mustard Tarragon Cream Sauce. Tarragon and fish go together like peanut butter and jelly. Honestly, it’s a match made in culinary heaven because it’s light, fresh, and delectable.
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