Fresh Lobster Tails Recipes Online

Fresh Lobster Tails Recipes Online

Enjoy your fresh Maine lobster grilled or steamed. My favorite is jumbo Main Lobster Tails with crab meat stuffed mushrooms. Here are a few suggestions for lobster recipes: Grilled Lobster Tails with a Ruby Red Grapefruit and Tarragon Vinaigrette, Roasted Veal Oscar with Sweet Maine Lobster, Asparagus, and Sauce Choron, Celery Root Bisque with Sautéed Lobster, Lobster and Mascarpone Holiday Ravioli with Truffle Butter, Lobster Stuffed Filet Mignon with a Tarragon and Veal Reduction Sauce, Lobster Thermidor, Maine Lobster Fra Diablo or Lobster Risotto.

Lobster Tail

Lobster Tail
1/2 cup water
21 ounces lobster tail
Salt and freshly ground black pepper
3.15 ounces hot clarified butter

Heat frying pan and add 1/2 cup of water. Rinse the lobster. Open the lobster tail in butterfly form and sprinkle with salt and pepper, to taste. Place the lobster tail in the frying pan. Cover. Steam cook for 8 minutes. Serve with clarified hot butter.


Boiled Maine Lobster

1 gallon water
Pinch sea salt
1 bunch fresh parsley
4 bay leaves
1/4 cup whole black peppercorns
4 (1 1/2 pound) whole lobsters or equivalent amount of lobster tails
1 pound melted butter

Boil the water in a large pot with a lid and add salt, parsley, bay leaves and peppercorns. Place the lobsters into the boiling water, making sure you leave the rubber bands on the claws (to avoid being pinched). Boil covered for about 15 minutes, then remove to a tray. (If using lobster tails only, the cooking time will be less. Boil until the meat is no longer translucent.)

To shell the lobster, separate the tail from the body by lightly twisting. Remove the claws, and using a lobster cracker or nut cracker, extract the lobster meat and place on a serving platter.

Put the melted butter in appropriately sized bowls for dipping the lobster pieces and enjoy!

Note: You can keep the stock from the pot for when you need stock (for soups or other recipes) in the future. Strain, allow to cool, and freeze in labeled containers or plastic bags in 1/2 or 1 cup increments. I actually like to freeze them in ice cubes containers (each cube is about 1/8 of a cup) and then toss them into a labeled plastic bag. (Waste not, want not!)


Creole Shrimp and Lobster Bisque

Creole Shrimp and Lobster Bisque
2 steamed fresh lobster tails
4 tablespoons butter
1 small white onion, finely chopped
2 stalks celery, finely chopped
2 cloves garlic, minced
1/3 cup all-purpose flour
3 cups chicken broth
1/2 pound steamed medium size fresh shrimp, peeled, de-veined, and chopped
2 cups half-and-half
1 teaspoon Creole seasoning

Remove lobster meat from shell; coarsely chop and set aside.

In a large saucepan, melt butter over medium heat. Add onion, celery, and garlic; cook for 5 minutes, stirring occasionally. Stir in flour, and cook for 2 minutes. Stir in chicken broth; cook for 10 minutes, stirring occasionally, until thickened.

Add lobster meat and shrimp. Stir in half-and-half and Creole seasoning; cook for 10 minutes, or until heated through, stirring occasionally. Serve immediately.


Lobster Stuffed Filet Mignon with a Tarragon and Veal Reduction Sauce

Lobster Stuffed Filet Mignon with a Tarragon and Veal Reduction Sauce
1 (1 1/4-pound) lobster
4 filet mignons (6 to 7-ounces each), trimmed
2 teaspoons Essence, recipe follows
1/2 teaspoon salt
1 teaspoon fresh ground black pepper
1 tablespoon olive oil
2 tablespoons cold unsalted butter
2 teaspoons freshly chopped tarragon leaves
White pepper
4 cups mashed or pan-fried potatoes
Tarragon Veal Reduction Sauce, recipe follows

Set a large, 6-quart stock pot, 3/4 filled with water over high heat and bring to a boil. Immerse the lobster into the water and boil for 7 minutes. Remove immediately from the water and transfer to an ice bath to cool for 5 minutes. Remove lobster from the water and crack the shell to remove both the tail meat as well as the 2 claws - leaving in 1 piece each if possible. Set the shelled claw and tail meat aside as you prepare the rest of the dish.

Press the filets gently with your hands if necessary to flatten to a uniform thickness of about 2 1/4 to 2 1/2-inches. Use a sharp paring knife to cut a hole straight through the center of each fillet, top to bottom. Insert the handle of a wooden spoon through the hole to expand it - the hole should be about 1/3 to1/2-inch in diameter .

Preheat the oven to 400 degrees F.

Season the filets on both sides with the Essence, salt and pepper. Set a 10-inch saute pan over medium-high heat and add the olive oil. Place the filets in the pan and sear until golden brown on 1 side, about 2 minutes. Remove from the pan and allow to cool, seared side up, on a large plate or platter. Once cool enough to handle, stuff the lobster into the hole by halving the tail meat lengthwise, and inserting the thin end of the tail through the hole on the seared side until it begins to come out the other end. Insert the claws into the 2 remaining filets in the same manner, being sure that the pincers face out and that the seared sides are up. Return the saute pan used to sear the fillet on the first side to medium-high heat and place the stuffed filets in the pan with the butter. Cook until seared and well caramelized on the second (uncooked) side, about 2 minutes. Remove the pan from the heat, sprinkle the chopped tarragon over the lobster and season lightly with salt and white pepper. Spoon the melted butter from the bottom of the pan over the lobster meat and over the tops of the filets. Place the pan in the oven and cook until the filets are medium-rare, about 4 minutes. Remove from the oven and serve with potatoes and the Tarragon Veal Reduction Sauce.

Creole Seasoning:

2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

Combine all ingredients thoroughly.  Yield: 2/3 cup

Tarragon Veal Reduction Sauce:

2 tablespoons unsalted butter, divided
2 tablespoons minced shallots
1/4 cup brandy
1 (1-pound) lobster, cooked and meat chopped, optional
1 cup reduced veal stock
2 tablespoons heavy cream
2 teaspoons chopped fresh tarragon leaves
1/4 teaspoon salt
1/8 teaspoon ground black pepper

Set a 10-inch saute pan over medium-high heat, and add 1 tablespoon of the butter. Once the butter has melted, add the shallots to the pan and saute, stirring once or twice until the shallots are lightly caramelized, about 1 minute. Remove the pan from the heat, add the brandy. Ignite the brandy with a long kitchen match and let burn until the flame subsides. Return the pan to the heat. Add the lobster meat, if using, and veal stock to the pan and cook for 3 minutes. Add the heavy cream, tarragon, salt and pepper to the pan and cook for 1 minute longer. Remove the sauce from the heat and swirl in the remaining tablespoon of butter.

Yield: about 1 cup