Pan Roasted Lobster With Cava Butter Sauce And Salsa Verde Rice Recipes

Steps:

• Kill the lobsters with a sharp-pointed knife plunged into the body behind the head.
• Remove the bands from the claws. Twist off the tails, and carefully split lengthwise. Twist the claws and knuckles off the bodies; separate the claws from the knuckles. Crack the claws a little using a sharp blow with the back of a knife. Split the bodies. Remove the intestinal tract from the tail meats. Arrange the lobsters in a single layer in an ovenproof baking dish, tail and body shells down. Sprinkle sea salt (preferably from Maine) and black pepper over the lobster meat, followed by a generous dressing with the olive oil.
• Preheat the oven to its hottest temperature setting. (See Cook's Note)
• In a non-reacting skillet filmed with a little melted butter, saute the mushrooms over high heat for 2 or 3 minutes. Season with salt and pepper and set aside.
• Place the lobsters in the oven, and roast until the shells are almost uniformly red and the meat is opaque, as long as 7 or 8 minutes in a home oven.
• Remove the lobsters from the oven. Add the mushrooms and shallots. Pour the hard cider over the lobsters, and scatter the butter pieces around the dish. Place the lobsters back in the oven, and continue roasting, checking frequently, until the butter has completely melted, about 2 or 3 minutes. Swirl the pan to combine the liquid ingredients into a saucy emulsion. Check the seasonings and adjust with more sea salt and pepper if necessary. Serve the lobsters on dinner plates and spoon the sauce over them.

Steps:

• Kill the lobsters with a sharp-pointed knife plunged into the body behind the head.
• Remove the bands from the claws. Twist off the tails, and carefully split lengthwise. Twist the claws and knuckles off the bodies; separate the claws from the knuckles. Crack the claws a little using a sharp blow with the back of a knife. Split the bodies. Remove the intestinal tract from the tail meats. Arrange the lobsters in a single layer in an ovenproof baking dish, tail and body shells down. Sprinkle sea salt (preferably from Maine) and black pepper over the lobster meat, followed by a generous dressing with the olive oil.
• Preheat the oven to its hottest temperature setting. (Chef's Note: Our wood-burning oven achieves intensities of over 800 degrees F, but most home ovens don't exceed 500 degrees F.)
• In a non-reacting skillet filmed with a little melted butter, saute the mushrooms over high heat for 2 or 3 minutes. Season with salt and pepper and set aside.
• Place the lobsters in the oven, and roast until the shells are almost uniformly red and the meat is opaque, as long as 7 or 8 minutes in a home oven.
• Remove the lobsters from the oven. Add the mushrooms and shallots. Pour the hard cider over the lobsters, and scatter the butter pieces around the dish. Place the lobsters back in the oven, and continue roasting, checking frequently, until the butter has completely melted, about 2 or 3 minutes. Swirl the pan to combine the liquid ingredients into a saucy emulsion. Check the seasonings and adjust with more sea salt and pepper if necessary. Serve the lobsters on dinner plates and spoon the sauce over them.

Steps:

• Bring a large pot of salted water to a boil over high heat. Cook 2 lobsters at a time until three-quarters done, approximately 10 minutes. Heat 2 large saute pans over high heat. Split the lobsters in half, brush with olive oil and season with salt and pepper to taste. Place the lobster in the pan, flesh-side down and cook until nicely browned. Turn over and cook shell side down for 1 more minute.;
• Place the shallots, Cava and vinegar in a medium nonreactive saucepan. Boil the liquid over high heat until reduced to 2 tablespoons. Whisk in the heavy cream and cook for 1 minute. Reduce heat to medium and add the butter, piece by piece, whisking well after each addition until all has been used. Season with salt and white pepper and add the tarragon.;
• Heat 2 tablespoons of oil in a medium saute pan over high heat until almost smoking and saute the tomatillos for 4 minutes. Place the tomatillos in a food processor and add the parsley, basil, tarragon, and water and puree.
• Heat the garlic in a medium saucepan and saute until soft. Add the wine and cook until dry. Add the clam juice and reduce by 3/4. Add the lemon juice and season with salt and pepper, to taste. Add tomatillo-herb puree and cook for 2 minutes.
• Risotto: 2 tablespoons olive oil 1 tablespoon unsalted butter 1 large onion, finely chopped 2 cloves garlic, finely chopped 2 cups arborio rice 6 cups boiling water Tomatillo-Herb puree 1 tablespoon chopped basil 1 tablespoon chopped tarragon 2 tablespoons chopped parsley Salt and freshly ground pepper
• Heat olive oil and butter in a medium saucepan over medium heat. Add onions and garlic and cook until soft. Add rice and cook for 2 minutes. Add boiling water 1 cup at a time and cook until all liquid has been absorbed by the rice. Repeat until all water is used. Fold in the tomatillo-herb puree and cook until mixture has absorbed most of the liquid. Fold in the herbs and season with salt and pepper, to taste.

Steps:

• For the salsa: Heat 2 tablespoons of oil in a medium saute pan over high heat until almost smoking and saute the tomatillos 3 minutes. Place the tomatillos in a food processor, add the parsley, basil, tarragon and water and puree.
• Place the remaining 2 tablespoons of oil and the garlic in a medium saute pan over low heat and cook the garlic until cooked through. Raise the heat to medium, add the wine, and reduce the mixture to almost dry, 3 to 4 minutes. Add the clam juice and reduce by four-fifths.
• Add the lemon juice and season to taste with salt and pepper. Add the butter and the tomatillo-herb puree, taste, and reseason if necessary. The salsa should be full flavored.
• For the relish: Combine the tomatoes, onion, parsley, red pepper flakes, vinegar, and oil in a mixing bowl and season to taste with salt and pepper.
• For the lobster: Preheat oven to 350 degrees F. Kill the lobsters by inserting a sharp knife into the cross mark on the top shell between the heat and the body. Pull or cut off the claws. Pull or cut off the tails and cut in half lengthwise. Discard the bodies.
• Heat the olive oil in a large ovenproof saute pan over medium-high heat until smoking. Season the lobster pieces to taste with salt and pepper and sear 3 minutes. Pour off excess oil. Add the salsa verde and potatoes to the pan and season to taste with salt and pepper. Place the pan in the oven and roast until the lobster is cooked through, 15 minutes. Reseason if necessary. Arrange the lobsters on a platter with the potatoes and sauce and spoon the relish over them.

Steps:

• Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Lay tomatillos, Anaheim peppers, onions, jalapeno peppers, and garlic on a large rimmed baking sheet.
• Broil in the preheated oven until tomatillos release their juices, 7 to 10 minutes. Remove tomatillos and garlic from the baking sheet; flip Anaheim peppers, jalapeno peppers, and onions and return to the oven. Continue to broil until peppers are blackened, about 5 minutes more. Remove from the oven and let cool until safe to handle, about 5 minutes.
• Peel away blackened parts from vegetables without taking off too much flesh. Transfer tomatillos, Anaheim peppers, onions, jalapeno peppers, garlic, cilantro, lemon juice, and salt to a food processor and pulse until well combined and chopped. Refrigerate salsa until cold, at least 30 minutes.

Steps:

• Preheat the oven to 500 degrees. For each lobster, place it on a cutting board, facing you. Place the front tip of a heavy knife in the center of the lobster, near where the carapace meets the tail. In one forceful, swift motion, split the front half of the lobster lengthwise, which will kill it instantly. Turn it around and repeat this motion, splitting the tail and the lobster in half.
• Pull the head sac out of both halves. Use fingers or surgical tweezers to remove the intestines. Place the tomalley and roe, if there is any, in a small bowl and use a fork to break it into tiny pieces; cover and refrigerate. With a knife, remove the claws and knuckles by cutting the thin sections where the knuckles meet the body. With the back side of the knife, tap the claws until the shells crack. In another swift, forceful motion, cut the tail from the body on both sides.
• Place a heavy 12-inch saute pan over the highest heat possible and heat for 3 to 5 minutes. Add the oil and heat until it forms a film over the bottom of the pan. Slide the lobster sections, shells down, into the hot oil. Using tongs, move the pieces and flatten them to sear all the shells evenly. The claws need to be seared on only one side.
• Add the tomalley and roe and stir; place in the oven for 3 minutes. Remove, return to high heat on the stove top, add the shallots and stir. Remove the pan from the heat and add the bourbon; return to the heat, where the bourbon will probably ignite. Cook until the flames die down, add the wine and cook until the pan is almost dry. Reduce the heat to low.
• Quickly remove the lobster and place shell-side down on warm plates. Return the pan to low heat, add the butter, chervil and chives and stir until the mixture resembles a creamy sauce, 1 to 2 minutes. Remove from the heat, season with salt and pepper to taste, spoon the sauce over the lobster and serve.