ROAST MAINE LOBSTER WITH BOURBON AND BROWN BUTTER
Provided by Joanna Pruess
Categories dinner, main course
Time 35m
Yield 2 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 450 degrees.
- Split the lobsters lengthwise. Discard the sac in the head, leaving the tomalley, and slightly crack the claws. Season the 4 lobster halves with salt and pepper.
- Heat an ovenproof saute or baking pan over high heat on the stove, until the pan is very hot. Add the olive oil. Place the lobster halves in the hot pan, shell side down, and cook until the shells turn red, about 2 minutes.
- Remove the pan from the heat and sprinkle the bourbon over the lobsters. Spread 4 tablespoons of the butter evenly over the exposed lobster meat in the tails and put a little in the head cavities. Place the pan in the oven and roast until the tail meat is white and no longer translucent, about 10 to 12 minutes. Do not overcook. Remove and place the 4 lobster halves on 2 plates.
- Return the pan to the stove and heat over high heat. Add the remaining butter and the shallots. Stir well, scraping up the caramelized lobster juices in the pan. Cook until the shallots are soft and the butter turns brown. Add the parsley and the lemon juice, stir well and remove immediately. Pour the sauce over the lobster and serve.
Nutrition Facts : @context http, Calories 1077, UnsaturatedFat 23 grams, Carbohydrate 4 grams, Fat 58 grams, Fiber 1 gram, Protein 113 grams, SaturatedFat 31 grams, Sodium 2887 milligrams, Sugar 1 gram, TransFat 2 grams
BOILED MAINE LOBSTER
Each summer, many lobsters' tough shells are replaced by thin ones. These lobsters, called "shedders," are a delight to eat -- it takes no effort to get at the tail and claw meat. Still, it is smart to keep a pair of crackers at hand, just in case. Boiling lobsters in court-bouillon, a staple for poaching seafood, makes them quite flavorful in the absence of seawater.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 12
Steps:
- Place onions, carrots, and celery in a large stockpot. Make a bouquet garni: Gather thyme, parsley, and bay leaf; tie into a bundle with kitchen string, then add to the stockpot.
- Fill stockpot 2/3rds full with cold water; set over high heat. Bring to a boil. Reduce heat, and let simmer about 30 minutes.
- Add white wine and peppercorns; simmer about 15 minutes more. Return to a boil.
- Depending on size of stockpot, quickly add 4 to 6 lobsters to boiling court-bouillon, making sure the liquid covers all the lobsters. Allow court-bouillon to return to a boil again, and cook lobsters about 12 minutes. Using tongs, remove lobsters, and transfer to a platter or large bowl. Repeat with remaining lobsters, working in batches if necessary.
- Using kitchen scissors, trim the tip of each lobster claw; allow the liquid to drain, and discard. Serve lobsters with melted butter and lemons.
BOILED MAINE LOBSTER
Move over Martha Stewart. simple is better. Let the natural flavor of the lobster come through and watch your guests' eyes glaze over.
Provided by Aroostook
Categories Lobster
Time 25m
Yield 4 lobster
Number Of Ingredients 4
Steps:
- Bring to a roiling boil a large kettle of salted water.
- Place lobsters in boiling water head first. Cover and cook for 15 minutes.
- Remove and serve with melted butter.
- HOW TO EAT: Twist off the claws. Crack each claw with a nut cracker.
- Separate the tail piece from the body. Bend back and break the flippers off the tail piece. Insert a fork where the flippers have been broken off and push out the meat.
- Separate the back from the body. Open the remaining part of the body by cracking apart sideways. There is some good meat in this section.
- The small claws are excellent eating! The meat sucked out like like sipping through a straw!
JASPER WHITE'S PAN-ROASTED LOBSTER
Provided by Molly O'Neill
Categories dinner, main course
Time 30m
Yield 2 generous servings
Number Of Ingredients 9
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.
Nutrition Facts : @context http, Calories 671, UnsaturatedFat 22 grams, Carbohydrate 11 grams, Fat 49 grams, Fiber 2 grams, Protein 27 grams, SaturatedFat 24 grams, Sodium 734 milligrams, Sugar 5 grams, TransFat 1 gram
More about "roast maine lobster with bourbon and brown butter recipes"
PAN-ROASTED LOBSTER WITH CHIVE BEURRE BLANC RECIPE
From foodandwine.com
BROWN BUTTER LOBSTER ROLLS | KITCHN
From thekitchn.com
BOURBON-ROASTED LOBSTER | SAVEUR
From saveur.com
HEN OF THE WOODS AND MAINE LOBSTER WITH SPRING-DUG …
From jamesbeard.org
MAINE LOBSTER RECIPES
From mainelobsternow.com
RECIPES | JAMES BEARD FOUNDATION
From jamesbeard.org
SPLIT WHOLE BROILED MAINE LOBSTER WITH LEMON HERB BUTTER
From lobsterfrommaine.com
BROWN BUTTER MAINE LOBSTER ROLLS BY THEFEEDFEED | QUICK & EASY …
From thefeedfeed.com
ROASTED MAINE LOBSTER TAILS - LEHIGH VALLEY GOOD TASTE
From lehighvalleygoodtaste.com
BROILED MAINE LOBSTER TAILS WITH COMPOUND HERB BUTTER - RECIPE
From lobsterfrommaine.com
ROAST MAINE LOBSTER WITH BOURBON AND BROWN BUTTER …
From tfrecipes.com
BROILED LOBSTER TAIL WITH BROWN BUTTER SAUCE - SIMPLY RECIPES
From simplyrecipes.com
ROAST MAINE LOBSTER WITH BOURBON AND BROWN BUTTER RECIPE
From cooking.nytimes.cf
ROASTED BOURBON LOBSTER RECIPE - THEFOODXP
From thefoodxp.com
ROAST MAINE LOBSTER WITH BOURBON AND BROWN BUTTER
From diningandcooking.com
PAN ROASTED MAINE LOBSTER | TASTE FRANCE MAGAZINE
From tastefrance.com
TRADITIONAL MAINE LOBSTER ROLL - MAINE LOBSTER RECIPE
From lobsterfrommaine.com
BROWN BUTTER LOBSTER ROLLS - THESTAYATHOMECHEF.COM
From thestayathomechef.com
You'll also love