LOBSTER IN GARLIC SAUCE
Provided by Food Network
Time 20m
Yield 2 servings
Number Of Ingredients 5
Steps:
- Remove claws and legs from lobster and place in a deep heatproof dish. Remove the tail and slice into small pieces, then add them to the dish.
- Pour garlic and 1/4 cup oil over the lobster. Cover and place on a steaming rack, then steam, 5 to 6 minutes.
- Meanwhile, heat the remaining 1 cup oil to 120 degrees F.
- Remove lobster from steamer. Sprinkle chopped green onions on top, then pour over the hot oil and soy sauce.
HEALTHY LOBSTER/SHELLFISH DIPPING SAUCE
While I love the buttery variant, this one lets me feel like my arteries will live to see another day. While on the face of it, this may look very tart, there is neither cream nor butter to "cling" to the lobster or clams.
Provided by Diann is Cooking
Categories Low Protein
Time 5m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Make in advance by mixing all ingredients together. If you wish to cut the sourness, add a little water if necessary.
- Steam your lobster or clams as per usual, serve still in the shells, allow guests to pick their lobster/clam meat, and dip.
Nutrition Facts : Calories 4.9, Sodium 1.1, Carbohydrate 1.6, Fiber 0.1, Sugar 0.4, Protein 0.1
LOBSTER DIPPING SAUCE
Butter, lemon and garlic combine to create a buttery concoction for dipping steamed, grilled, (or however you prepare it) lobster.
Provided by johnd
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 15m
Yield 8
Number Of Ingredients 5
Steps:
- Melt 1 tablespoon of butter in a saucepan over medium heat. Add the garlic; cook and stir until starting to brown, about 3 minutes. Add the remaining butter and reduce heat to low. Stir to melt the butter, then mix in the lemon juice, pepper and cilantro. Let it steep over low heat for about 10 minutes. Strain before serving if desired.
Nutrition Facts : Calories 207 calories, Carbohydrate 0.9 g, Cholesterol 61 mg, Fat 23 g, Fiber 0.1 g, Protein 0.4 g, SaturatedFat 14.6 g, Sodium 164.1 mg, Sugar 0.1 g
PLATTER OF ROASTED SHELLFISH WITH TRIO OF SAUCES
Steps:
- Preheat oven to 450°F. Brush 2 large roasting pans with 1 tablespoon olive oil each. Mix shallots, minced parsley, and lemon peel in small bowl. Arrange lobster tails, cut side up, in 1 roasting pan; brush with 2 tablespoons olive oil. Sprinkle with salt and pepper, then 2 tablespoons shallot mixture. Roast until just opaque in center, about 15 minutes.
- Meanwhile, combine shrimp, scallops, 2 tablespoons olive oil, and 2 tablespoons shallot mixture in medium bowl; sprinkle with salt and pepper and toss gently to coat. Arrange in single layer in second prepared roasting pan. Roast alongside lobster until shrimp and scallops are just opaque in center, about 5 minutes for shrimp and 7 minutes for scallops. Transfer lobster to large platter; cover with foil. Arrange crab legs in lobster roasting pan; drizzle with remaining 2 tablespoons olive oil, sprinkle with remaining shallot mixture, then drizzle with 3 tablespoons water. Roast just until heated through, about 5 minutes.
- Arrange shrimp, scallops, and crab legs on platter with lobster. Pour any pan drippings over shellfish. Garnish with lemon wedges and parsley sprigs. Serve with Lemongrass and Cilantro Sauce; Saffron Mayonnaise; and Roasted Grape Tomato, Orange, and Basil Relish.
GRILLED LOBSTERS WITH SOUTHEAST ASIAN DIPPING SAUCE
Categories Quick & Easy Lobster Summer Grill/Barbecue Gourmet
Yield Serves 6
Number Of Ingredients 10
Steps:
- Bring an 8-quart kettle three fourths full with water to a boil for lobsters.
- Mince garlic and in a bowl stir together with fish sauce, lime juice, brown sugar, water, and chili paste. Dipping sauce may be made up to this point 1 day ahead and chilled, covered.
- Plunge 2 lobsters headfirst into boiling water and cook 3 minutes (lobsters will be only partially cooked). Transfer lobsters with tongs to a colander to drain and cool. Return water to a boil and cook remaining 4 lobsters in same manner.
- When lobsters are cool enough to handle, twist off tails and break off claws at body of each lobster, discarding bodies. With kitchen shears halve tails (including shells) lengthwise. (Do not remove tail or claw meat from shells.) Lobsters may be prepared up to this point 1 day ahead and chilled, covered. (If making ahead, chill lobster immediately and keep chilled until ready to grill.)
- Prepare grill.
- Chop cilantro and mint and stir into dipping sauce. Measure out 1/4 cup dipping sauce to use for basting lobster tails. Grill claws on a rack set 5 to 6 inches over glowing coals, covered, turning them occasionally, until liquid bubbles at open ends, about 5 minutes, and transfer to a serving platter.
- Arrange tails on grill, cut sides up, and brush with basting sauce. Grill tails, covered, basting occasionally, 6 minutes, or until meat is opaque.Serve lobster with dipping sauce and lime halves.
BUTTERY LOBSTER/SHELLFISH DIPPING SAUCE
Although I've switched to the Healthy one, this one lives on in my memory of great taste... Prep time is about ten minutes total pulling things together and cooking.
Provided by Diann is Cooking
Categories Sauces
Time 10m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Time your cooking of this to work with your lobster or clams that you are steaming. Both should arrive at the table at the same time.
- Once the butter is melted in a small skillet (low-medium heat), add the garlic, and mix.
- Add the hot red pepper sauce, being sure to blend immediately with a spatula, otherwise some brands will just remain little lumps in your skillet.
- Reduce to low heat.
- Just prior to removing from the heat, add the lemon juice, and mix with spatula. (If the skillet is too hot, there may be some splattering).
- Serve the lobster and/or clams then bring the butter to the table, and enjoy.
Nutrition Facts : Calories 138.9, Fat 15.3, SaturatedFat 9.7, Cholesterol 40.6, Sodium 136.7, Carbohydrate 0.8, Fiber 0.1, Sugar 0.1, Protein 0.3
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