Best Creamy Lobster Sauce Recipes

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CREAMY LOBSTER SAUCE



Creamy Lobster Sauce image

Provided by Barbara Kafka

Categories     condiments, sauces and gravies

Time 45m

Yield 3 cups

Number Of Ingredients 12

2 1 1/4-pound live lobsters, rinsed in cold water
3 tablespoons unsalted butter
1/4 pound onion, peeled and minced
1 tablespoon Worcestershire sauce
1 teaspoon Dijon-style mustard
1/2 teaspoon hot red pepper sauce, like Tabasco
1 cup heavy cream
1/2 cup chicken broth
2 tablespoons chopped fresh tarragon leaves
2 tablespoons freshly squeezed lemon juice, or to taste
Coarse kosher salt to taste
Freshly ground black pepper to taste

Steps:

  • In a large, microwave-safe plastic bag, arrange lobsters head to tail. Twist the top of the bag shut. Cook in a 650- to 700-watt oven at 100 percent power for 8 minutes. Carefully remove from oven. Drain any liquid that has collected in the bag into a bowl. Remove lobsters from bag and allow to cool while proceeding with the recipe.
  • In a 2-quart souffle dish, melt butter, uncovered, at 100 percent power for 2 minutes. Stir in onion and cook, uncovered, at 100 percent power for 3 minutes. Remove from oven. Whisk in Worcestershire, mustard and Tabasco. Set aside.
  • Holding the lobster over the bowl, separate the head from the body. Using a spoon, scrape out tomalley and roe into the bowl, being careful to avoid the brain sac. Holding the feelers, squeeze the head to extract juices. Remove meat from tail and claws. Dice the tails. Reserve claws whole for garnishing.
  • Add cream and chicken broth to onion/butter mixture. Heat, uncovered, at 100 percent power for 4 minutes. Whisk tomalley, roe and reserved juices into cream mixture. Cook, uncovered, at 100 percent power for 4 minutes. Add tarragon and reserved lobster tail meat and cook 2 minutes longer. Remove from oven. Season to taste with lemon juice, salt and pepper. Toss with hot fettucine. Garnish with reserved claws. Serve immediately.

Nutrition Facts : @context http, Calories 356, UnsaturatedFat 8 grams, Carbohydrate 5 grams, Fat 22 grams, Fiber 1 gram, Protein 33 grams, SaturatedFat 13 grams, Sodium 885 milligrams, Sugar 3 grams, TransFat 0 grams

JACK FRY'S LOBSTER CRAB CAKES WITH CREAMY DIJON SAUCE



Jack Fry's Lobster Crab Cakes With Creamy Dijon Sauce image

Another Jack Fry's special!! Crab and lobster together.....pan FRIED in butter!! What can be better?

Provided by SkinnyMinnie

Categories     Lobster

Time 40m

Yield 10 crabcakes, 5 serving(s)

Number Of Ingredients 15

2 egg whites
2 cups mayonnaise
1 teaspoon Old Bay Seasoning
1 pinch cayenne pepper
2 teaspoons extra fine cracker meal
1 lemon, juice of
1 lb fresh lump crabmeat
5 ounces cooked lobster meat (1 rock lobster tail will give you about that amount)
1 cup breadcrumbs
4 tablespoons butter (1/2 stick)
1 shallot, minced
2 cups white wine
2 cups chicken broth
1 pint heavy cream
4 tablespoons whole grain Dijon mustard

Steps:

  • To make the cakes: In a large bowl, blend the egg whites, mayonnaise, Old Bay seasoning, cayenne, cracker meal and lemon juice.
  • Fold in the crab meat and the lobster meat.
  • Divide into 10 portions and flatten gently to form a cake.
  • Coat each cake in the breadcrumbs.
  • Pan sear the cakes in the butter for 2-3 min on each side.
  • Do this in batches and drain on paper towels to get rid of any excess grease. If more butter is needed, add more.
  • To make the sauce: Combine the shallot, wine and broth in a saucepan.
  • Bring to a boil and reduce by half.
  • Add the heavy cream and reduce by a third.
  • Whisk in the mustard.
  • To serve: Pool the sauce on a warm plate.
  • Place 2 crab cakes on top. Garnish with lemon slice if desired.

Nutrition Facts : Calories 1083.5, Fat 79.2, SaturatedFat 33.1, Cholesterol 278.3, Sodium 1754.9, Carbohydrate 46.6, Fiber 1.4, Sugar 9.3, Protein 31.9

LOBSTER THERMIDOR WITH CREAMY TARRAGON SAUCE



Lobster Thermidor with Creamy Tarragon Sauce image

Categories     Shellfish     Casserole/Gratin     Dinner     Broil     Sauté

Number Of Ingredients 13

1 pound Two Lobster tails, 8 oz each
2 tablespoon Unsalted butter, melted
1 tablespoon Shallots, minced
1 tablespoon All purpose flour
1/4 cup Dry white wine
1/4 cup Chicken broth
1/4 cup Heavy cream
2 tablespoon Fresh lemon juice
1 tablespoon Fresh tarragon or chives, chopped
1 teaspoon Dijon mustard
3 tablespoon Panko bread crumbs
2 tablespoon Grated parmesan
1 tablespoon Unsalted butter, melted

Steps:

  • Preheat growler to high with rack 6 inches from element.
  • Prepare tails by cutting down both sides of the belly (not the meat) to the fan and discard the flap. Remove lobster meat, devein if necessary, and cut into chunks; reserve the shells.
  • Melt 2 Tbsp butter in a saute pan over medium heat. Add shallots and cook until fragrant, 2 minutes. Stir in flour and cook 1-2 minutes. Add wine, broth, and cream, increase heat to medium high and reduce sauce by half, about 2 minutes. Add lobster meat and cook until it starts to become firm, 2-3 minutes; season with a pinch of cayenne.
  • Stir in lemon juice, tarragon (or chives), and Dijon, then divide lobster meat between reserved shells (or scallop shells), and set on a baking sheet.
  • Toss panko and parmesan with 1 Tbsp melted butter, sprinkle over lobster, then broil tails until topping is browned and lobster is heated through, 2-3 minutes.

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