LOBSTER WITH BASIL-LEMON BUTTER
Steaming and preparing a lobster is really very simple if you know the right technique. This fresh, simple compound butter of fresh herbs, lemon, and shallot is a great way to enhance the sweet flavor of lobster.
Provided by Michael Anthony
Categories main-dish
Time 1h
Yield 4 servings
Number Of Ingredients 14
Steps:
- Add enough water to a large pot to fill it a third of the way-enough to steam, but not fully submerge the lobster-and bring to a boil. Meanwhile, make the compound butter by placing butter, herbs, shallot, salt, a few grinds of pepper, and zest in bowl of a food processor. Process until smooth, adding water 1 spoonful at a time if necessary to loosen and blend properly. Add lemon juice and process again to combine. Transfer seasoned butter to small container, cover, and hold at room temperature. (Note: Butter can be made in advance, refrigerated, and brought back to room temperature for serving.)
- When water has boiled, add sea salt, approximately one handful for each quart of water. Add whole lobster and steam for 5 minutes.
- Remove lobster from pot using a large slotted spoon or tongs. When cool enough to handle, break down the lobster in this order, placing each piece of meat gently on a plate: First, remove the claws. Then separate the tail from the head. Break the thick leg attached to the claw into two pieces at the joint, using the kitchen counter as leverage. Break the claw into two pieces, loosening at the joint. Split claw open with back of a chef's knife, and twisting at 90 degree angles. When the claw has cracked open, pull out the claw meat whole. Repeat with other claws.
- Lay each tail on its side and press down to crack; do not smash. Use thumbs to pull shell away, and gently pull the tail out whole. Trim away any ragged, small pieces of meat (and reserve for another use). Break down the elbows by gently cracking the shell with the back of a chef's knife in several places and peeling it away. Gently scrape the albumen from the meat.
- To finish, use the back of a spoon to smear some compound butter on the side of the plate. Slice lobster tail in half lengthwise, and arrange with other lobster pieces on the plate. Garnish meat with an additional dollop of butter, sea salt, a drizzle of olive oil, and a squeeze of fresh lemon juice.
ANGRY LOBSTER WITH LEMON RICE AND CRISPY BASIL
Provided by David Burke
Categories Rice Bake Fry Dinner Lemon Basil Lobster Candy Thermometer Tree Nut Free Soy Free No Sugar Added
Yield Serves 6
Number Of Ingredients 30
Steps:
- Lobster:
- Combine the Wondra flour, chili powder, cayenne, and salt in a plastic bag. Set aside.
- Cut the live lobsters in half. Remove the claws and break the claws open to expose as much meat as possible. Remove the meat from the lobsters and place it into the seasoned flour. Shake to coat well. Remove the lobster from the flour and shake off any excess.
- Preheat the oven to 475 degrees.
- Heat the oil in a large sauté pan over high heat until smoking. Add the lobster pieces, cut side down, a few at a time, if necessary, and sear them for about 4 minutes, or until they are golden brown. Transfer the lobster to a baking sheet, and when all of the lobster is seared, place the baking sheet in the preheated oven and bake for 10 minutes.
- While the lobster is baking, prepare the sauce. Return the sauté pan to medium heat and add the garlic and red pepper flakes. Sauté for about 3 minutes, or until the garlic is golden brown but not burning. Add the stock and bring to a boil. Lower the heat and simmer for 5 minutes. Whisk in the butter and remove the pan from the heat. Whisk in the lemon juice, basil leaves, and the tomato julienne. Season with salt and pepper to taste.
- Remove the lobster from the oven. Place a mound of Lemon Rice in the center of each of six plates. Place equal portions of the lobster over the rice. Spoon the sauce over the top of each mound and garnish with Fried Basil.
- Serve immediately.
- Lemon Rice:
- Heat the oil in a medium saucepan over medium heat. Add the onions and allow them to sweat their liquid for 4 minutes. Add the garlic and sweat for an additional 3 minutes. Stir in the rice and sauté it for 1 minute. Add the stock (or water), lemon juice, salt, and pepper.
- Raise the heat and bring the stock to a boil. Boil for about 15 minutes, or until the liquid has reduced to about 1 1/2 cups. Lower the heat and tightly cover the rice. (If you don't have a tight-fitting lid, cover the rice with aluminum foil.) Simmer for 30 minutes, or until the rice has absorbed all of the liquid. Remove the pan from the heat and allow the rice to steam for 15 minutes. Do not uncover the pan. When ready to serve, fluff the rice with a fork.
- If using the zucchini, while the rice is resting heat the optional 2 tablespoons of olive oil in a large sauté pan over medium-high heat. Add the zucchini and sauté for 4 minutes, or just until slightly softened. Season with salt and pepper to taste. When ready to serve the rice, add the zucchini and fluff it into the rice.
- Fried Basil:
- Heat the oil to 350 degrees on a candy thermometer in a large saucepan over high heat.
- Standing as far back from the pot as possible and wearing an oven mitt, drop the basil leaves into the hot oil. The oil may bubble and splatter. Fry for about 1 minute, or until the leaves are crisp. Using a slotted spoon, transfer the leaves to a double layer of paper towels to drain.
GARLIC-BLACK PEPPER LOBSTER WITH LEMON GRASS FRIED RICE
Steps:
- In a large, hot saute pan coated well with oil, saute the lobster. Add the garlic, scallions, and black pepper. Deglaze with wine and add chicken stock and fish sauce. Add butter and check for seasoning.
- Lemon grass fried rice: In a saucepan on high heat coated with oil, sweat the onions, garlic, ginger and lemon grass. Season. Add the rice and saute the rice for 3 to 5 minutes until hot. Add lemon juice and check for seasoning.
- PLATING On a large dinner plate, mold a mound of rice in the middle and top with lobster. Garnish with sliced scallions.
- WINE: Fruity Alsatian Riesling, not bone dry like Trimbach, Hugel. We used Gunderloch, Riesling
LOBSTER PASTA WITH YELLOW TOMATOES AND BASIL
This is an uncomplicated dish for warm weather and sunny days. Olive oil, garlic, hot pepper, barely warmed tomatoes and tons of fresh basil are the only ingredients besides lobster and dried pasta, preferably a variety with a bit of texture, like frilly edged reginette, cooked perfectly al dente. The only real work is cooking the lobsters and chopping the meat. Once that's done, go out and enjoy the sunshine while it lasts.
Provided by David Tanis
Categories dinner, lunch, pastas, main course
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- If using whole lobsters, cook them in abundant boiling water for 6 minutes. Cool, remove meat from tail, claws and knuckles, and chop into 1/2-inch chunks.
- Bring a pot of well-salted water to a boil and cook pasta.
- Meanwhile, pour olive oil in a wide skillet over medium-high heat. Add shallots and cook for 1 minute, without browning. Add garlic and red pepper and cook for 1 minute. Add tomatoes and season generously with salt and pepper. Add lobster meat, stir to coat, cook 1 minute, then turn off heat until pasta is ready.
- When pasta is al dente, drain, add to skillet, and season with salt and pepper. Toss well and transfer to a warmed wide bowl or platter. Add basil, toss once more and serve immediately.
Nutrition Facts : @context http, Calories 685, UnsaturatedFat 10 grams, Carbohydrate 64 grams, Fat 13 grams, Fiber 4 grams, Protein 74 grams, SaturatedFat 2 grams, Sodium 1618 milligrams, Sugar 4 grams, TransFat 0 grams
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What is Angry Lobster?
Angry Lobster is a seafood dish that originated in Asia. It comprises succulent and juicy lobster meat that is sautéed with a variety of herbs and spices such as garlic, red pepper flakes, ginger, and scallions, among others. This dish is aptly named Angry Lobster because of the spicy and piquant flavors infused into the dish, which is capable of eliciting an intense and fiery response from the palate.Ingredients for Angry Lobster with Lemon Rice and Crispy Basil Recipes
To prepare this mouth-watering seafood delicacy, you need a bevy of ingredients, including fresh or frozen lobster, garlic, ginger, scallions, cornstarch, water, soy sauce, oyster sauce, sesame oil, red pepper flakes, salt, lemon juice, lemon zest, basmati rice, and fresh basil leaves.For the Angry Lobster Recipe
- 2 pounds of fresh of frozen lobster
- 1 tablespoon of chopped garlic
- 1 tablespoon of ginger
- 2 scallions, chopped
- 1 tablespoon of cornstarch
- 2 tablespoons of water
- 1 tablespoon of soy sauce
- 1 tablespoon of oyster sauce
- 1 teaspoon of sesame oil
- 1 teaspoon of red pepper flakes
- Salt, to taste
For the Lemon Rice Recipe
- 1 cup of basmati rice
- 1 tablespoon of lemon juice
- 1 tablespoon of lemon zest
- 1 cup of water
- Salt, to taste
For the Crispy Basil Recipe
- 1 cup of fresh basil leaves
- 1 tablespoon of oil
How to Prepare Angry Lobster with Lemon Rice and Crispy Basil Recipes
Preparing Angy Lobster with Lemon Rice and Crispy Basil Recipes is a simple and straightforward process that takes about an hour to complete.Preparation for Angry Lobster Recipe
- Clean the lobster and remove the meat from the shell. Cut the lobster meat into small bite-sized chunks and set it aside.
- In a separate bowl, combine the cornstarch and water, and stir until it dissolves. Add the soy sauce, oyster sauce, sesame oil, and red pepper flakes into the bowl and mix it together.
- Place a pan on medium heat and add some oil. Sauté the garlic, ginger, and scallions until they are fragrant. Add the prepared sauce mixture into the pan and stir it together.
- Next, add the lobster meat to the pan and stir it together. Cook for about 5-7 minutes until the lobster turns pink and is cooked through.
- Remove the pan from the heat and your Angry Lobster recipe is ready to be served.
Preparation for Lemon Rice Recipe
- Rinse the basmati rice several times and soak it in water for at least 10-15 minutes.
- Drain the excess water from the rice and place it in a pot with a lid. Add the water, lemon juice, and lemon zest into the pot and mix it together.
- Cover the pot with a lid and place it on low heat. Cook for about 15-20 minutes until the rice is cooked through and fluffy.
- Remove the pot from the heat and fluff the rice with a fork. Your Lemon Rice recipe is ready to be served.
Preparation for Crispy Basil Recipe
- Place a pan on medium heat and add some oil.
- Add the fresh basil leaves into the pan and sauté them until they turn crispy.
- Remove the basil leaves from the pan and place them on a paper towel to drain any excess oil.
- Your Crispy Basil recipe is ready to be served.