Lobster Americaine Recipes

Steps:

• Bring a large pot of water to a boil and add 2 tablespoons of salt and some olive oil. Add the pasta and cook it for 8 to 10 minutes, until al dente. Add the corn to the pasta and cook it for another 2 minutes, until the corn is tender. Drain the pasta and corn together in a colander and pour them into a large mixing bowl. Add the scallions, diced pepper, tomatoes, and lobster, tossing gently to combine. Allow to cool slightly.
• In a small bowl, whisk together the mayonnaise, sour cream, lemon juice, 4 teaspoons salt, and 2 teaspoons pepper until smooth. Pour over the pasta and mix well to bind the ingredients. Stir in the dill. Cover with plastic wrap and chill for up to 6 hours to allow the flavors to develop. Check the seasonings and serve chilled or at room temperature.

Steps:

• Preheat oven to broil. Remove lobster head and rinse well. Remove claws, and legs. Remove meat from claws and cut up roughly. Break up lobster shell. Split lobster tail down the center, careful not to cut all the way through.
• In a large casserole dish or roasting pan, add 3 tablespoons clarified butter, the onion, scallion, garlic, and carrot. Saute over medium heat for a few minutes. Add parsley stalks, bay leaf, and thyme. Add the lobster head, claws, and legs. Saute until the shells turn bright red.
• Add the brandy and flambe. Douse the flames with the wine and fish stock. Add tomatoes. Season with salt and pepper, and bring the sauce to a simmer. Simmer for 20 minutes.
• Meanwhile, brush a broiler rack with rest of clarified butter. Place lobster tail on rack, cut side down. Broil for 8 minutes. Turn, drizzle cut side with a little clarified butter and cook another 6 minutes. Remove the flesh from the shell and cut into chunks. Keep warm on a heated serving dish.
• Pass the sauce through a sieve into a small, clean pan. Add curry powder. Whisk together egg yolks and cream. Whisk into sauce, stirring quickly to avoid curdling. Pour sauce over lobster pieces to serve.

Steps:

• Prepare the lobsters by placing the blade of a sharp, heavy knife or cleaver crosswise against the back of the head, and using a kitchen mallet to strike the top of the blade, driving it down. Remove the claws and knuckles, separate them, and crack them with the mallet. Twist tails from the bodies. Cut each tail crosswise into four pieces, and set aside. Cut each lobster body in half lengthwise; remove and reserve the greenish-gray tomalley and any roe. Rinse the bodies under cool water and set aside.
• Place a large casserole or other wide, deep pan over medium heat. Add the oil and 2 tablespoons of the butter. Add the pieces of lobster tail and the knuckles, and stir until the shells are red, 2 to 3 minutes. Transfer to a large plate. Add the claws and lobster bodies, and stir again until red, about 3 to 5 minutes. Transfer to the plate and allow to cool.
• Remove the lobster meat from the claws, knuckles and tail pieces, and set aside. In a cup combine 2 tablespoons of butter with the reserved tomalley or roe, and mash to a paste; set aside.
• Drain the butter and oil from the pan and return the pan to medium heat. Return the lobster bodies to the pan. Add the shallots, garlic and cayenne pepper. Pour in the wine, fish fumet or clam broth, and Cognac. Add tomatoes, passata or tomato purée or sauce, and the whole sprigs of parsley. Add the reserved butter-tomalley paste. Cover, bring to a boil, then reduce heat to low and simmer for 20 minutes.
• Warm a serving dish. Pour the sauce through a fine-mesh strainer into a clean saucepan, discarding shells and solids. Return sauce to high heat and boil until reduced by two-thirds. Season to taste with salt and pepper. Add reserved lobster meat to the sauce and heat just until thoroughly hot.
• Remove pan from heat. Arrange the pieces of lobster meat in the serving dish. Stir the remaining 2 tablespoons of butter, bit by bit, into the sauce. Pour the sauce over the lobster, and garnish with the finely chopped parsley, chervil and tarragon. If desired, serve with rice.

Steps:

• In a medium pot, heat the stock and keep warm.
• In a large, wide saucepan, melt the butter in the oil over medium-high heat. Add the onions and sauté until translucent, about 4 minutes. Add a large pinch of salt, then add the rice and stir constantly for about 2 minutes. Add 1 cup of broth and simmer, stirring until the broth is almost absorbed. Add more broth, a cup at a time, allowing each addition to be absorbed before adding the next. Stir often. Cook until the rice is tender and the mixture is creamy, 20 to 25 minutes.
• Stir in the lobster meat until heated through, then add the chives and ¼ cup of the Parmesan. Season to taste with salt and pepper. Serve immediately with remaining Parmesan. Reserve excess risotto for Eggs Over (Easy) Lobster Risotto Patties (recipe here).