Best Glazed Lobster With Charred Asparagus And Lobster Mashed Yukon Gold Potatoes Recipes

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LOBSTER AND ASPARAGUS AGNOLOTTI



Lobster and Asparagus Agnolotti image

Provided by Food Network

Categories     main-dish

Time 50m

Yield 1 serving

Number Of Ingredients 9

4 agnolotti filled with lobster and asparagus (available fresh or frozen at Venda Ravioli and other upscale Italian Markets)
2 tablespoons olive oil
1 garlic clove, minced
1/2 teaspoon red pepper flakes
4 Rhode Island Littleneck clams
3 large shrimp, with heads still attached
1/2 cup white wine
1 small ripe tomato, diced
1 tablespoon chopped Italian parsley

Steps:

  • In a pot of boiling water, cook the agnolotti according to directions on the package.
  • In a large saute pan, heat the olive oil and add the minced garlic, being careful not to burn the garlic. Add the red pepper flakes, clams and shrimp. Once the clams have opened and the shrimp have turned pink in color, add the white wine and diced tomatoes. Allow the wine to evaporate. Finally, add the chopped parsley.
  • Drain the agnolotti and place on a serving dish. Pour the sauce over the agnolotti. Serve with salt and pepper for individual seasoning.
  • This dish can easily be doubled.

BRAISED LOBSTER WITH GRILLED ASPARAGUS, POTATO HASH, WHITE WINE BEET CREAM, AND TEQUILA LIME RELISH



Braised Lobster with Grilled Asparagus, Potato Hash, White Wine Beet Cream, and Tequila Lime Relish image

Provided by Food Network

Categories     main-dish

Time 2h45m

Yield 4 servings

Number Of Ingredients 23

1/4 cup diced red bell pepper
2 limes, segmented
2 limes, zested and blanched
2 ounces tequila
1 small red onion, julienne
2 tablespoons minced chipotle chiles
2 tablespoons white wine
1 tablespoon red wine vinegar
1 tablespoon chopped cilantro
1/2 cup beet juice
2 cups heavy cream
Salt and freshly ground black pepper
1 cup white wine
4 potatoes, cubed
4 lobster tails
1 lemon, juiced
1 tablespoon butter, plus 1 teaspoon butter
2 cups sliced zucchini
1 pound asparagus
2 cups sliced leeks
2 tomatoes, julienne
4 cups baby spinach
Salt and freshly ground black pepper

Steps:

  • To prepare the relish, combine all of the ingredients in a large bowl, mix well, and let stand for 2 hours before serving.
  • To make the beet cream, combine the beet juice, heavy cream, and white wine and mix well. Season with salt and pepper.
  • Preheat oven to 375 degrees F.
  • Blanch the cubed potatoes in boiling water, and set aside. Par-boil the lobster tails for 6 minutes in the shells, and then shock them in ice water. Remove the tails from the shells, cube, and set aside.
  • Using a large pan, place the cubed lobster with lemon juice, 1 tablespoon butter, salt and pepper, and place in the oven until cooked to medium, or approximately 5 minutes.
  • Saute the zucchini, asparagus, and leeks, until just tender, about 5 minutes, and add them to the potatoes. At the last moment add the tomatoes and spinach, just to heat through and wilt. Finish off with 1 teaspoon of butter and season with salt and pepper.
  • To serve, place the potato mixture in the center of each of 4 plates and top with the cubed lobster tail. Drizzle the white wine beet cream around the plates and add the tequila relish to the sides of the lobster.

LOBSTER AND ASPARAGUS WITH LEMON BUTTER SAUCE



Lobster and Asparagus With Lemon Butter Sauce image

Lobster with asparagus and lemon, how luscious can you get!Serves four as a main dish and 6-8 as an appetizer.

Provided by Fairy Nuff

Categories     Lobster

Time 25m

Yield 4 serves, 4 serving(s)

Number Of Ingredients 8

3 green lobster tails
200 g snow peas
400 g asparagus spears
30 g butter
4 green onions, chopped
2 teaspoons lemon zest
1/3 cup lemon juice
1/3 cup pine nuts

Steps:

  • Cut the lobster tails along each side of the underside with scissors.
  • Pull the lobster flesh away from the shells and cut into thick slices.
  • Top and tail the snow peas.
  • Break off the woody end of the asparagus.
  • Boil, steam or microwave the asparagus until barely tender, add the snow peas and cook for 1 minute longer. Drain and refresh under cold water until no longer warm.
  • Heat the butter in a pan, add green onions, lemon rind and juice.
  • Add the lobster, stir fry until the lobster is just tender then add the pine nuts, asparagus and snow peas. Stir until heated through.

Nutrition Facts : Calories 182.4, Fat 14.1, SaturatedFat 4.5, Cholesterol 16, Sodium 61.8, Carbohydrate 12.4, Fiber 4.3, Sugar 4.6, Protein 5.8

ASPARAGUS LOBSTER SALAD



Asparagus Lobster Salad image

Make and share this Asparagus Lobster Salad recipe from Food.com.

Provided by Mary in LA.

Categories     Lobster

Time 50m

Yield 4 serving(s)

Number Of Ingredients 4

24 green asparagus spears (cleaned and trimmed)
6 cups mixed baby greens
1/2 cup bottled vinaigrette dressing
4 (1 1/4 lb) live lobsters

Steps:

  • In a large stock pot bring 8 quarts of salted water to a boil.
  • Add lobsters.
  • Return to a boil; reduce heat.
  • Cover and simmer for 20 minutes.
  • Drain and rinse with cold water.
  • Let cool enough to handle.
  • Remove meat from claws and tails.
  • Slice tail meat.
  • In a large saucepan cook asparagus in boiling, salted water for 4 to 6 minutes or until crisp- tender.
  • Drain' rinse in cold water and drain again.
  • Arrange asparagus spears and lobster over greens.
  • Drizzle vinaigrette over salads.

Nutrition Facts : Calories 670.9, Fat 21, SaturatedFat 3.9, Cholesterol 539.1, Sodium 1692.7, Carbohydrate 7.3, Fiber 1.8, Sugar 1.9, Protein 108.8

LOBSTER AND ASPARAGUS RISOTTO



Lobster and Asparagus Risotto image

Make and share this Lobster and Asparagus Risotto recipe from Food.com.

Provided by Dancer

Categories     Lobster

Time 50m

Yield 4 serving(s)

Number Of Ingredients 13

6 ounces diced lobster tail meat
1 tablespoon minced garlic
2 tablespoons minced shallots
1 red bell pepper, seeded and diced
6 tablespoons white wine
2 cups arborio rice
3 tablespoons freshly squeezed lemon juice
4 cups low sodium chicken broth
1 large tomatoes, blanched,peeled,seeded and chopped
12 asparagus spears, cut in half on the diagonal
1 1/2 tablespoons chopped fresh dill
1 1/2 tablespoons thinly sliced fresh basil
1 teaspoon salt

Steps:

  • Preheat the oven to 400F degrees.
  • Coat an ovenproof saute (pan with cooking spray and place it over medium-high heat).
  • Add the lobster, garlic, shallots and red bell pepper, and saute for 1 1/2 minutes, or until the lobster in just cooked.
  • Remove the lobster from the pan and set it aside to cool.
  • Add the wine, rice and lemon juice to the pan, and stir and cook for two minutes.
  • Add one cup of the stock and continue cooking, stirring constantly, until the liquid has just evaporated.
  • Add 1 1/2 cups more of the stock, and allow the stock to evaporate again while stirring.
  • Stir in the remaining 1 1/2 cups of stock, the tomato, asparagus, dill, basil and salt.
  • Transfer the pan to the oven and finish cooking for about 20 minutes, until all the liquid has evaporated.
  • Remove the pan from the oven, and stir in the reserved lobster.

LOBSTER MASHED POTATOES



Lobster Mashed Potatoes image

These are probably the most expensive mashed potatoes you will ever make! I read a review of a restaraunt in NYC that serves this dish, and was intrigued. Found this on epicurious.com. A perfect side dish for a romantic dinner or special event, such as Valentine's Day. Note the recipe only serves 2, if you plan to make more, you may have to take out a second mortgage on the house!

Provided by yooper

Categories     Lobster

Time 40m

Yield 2 serving(s)

Number Of Ingredients 6

8 ounces frozen uncooked lobster tails, thawed
1/3 cup whole milk
2 teaspoons chopped fresh tarragon
1 lb russet potato, peeled,cut into 2 inch pieces
2 tablespoons unsalted butter
salt and pepper

Steps:

  • Cook the lobster tail in large saucepan of boiling, salted water until just opaque in center, about 7 minutes.
  • Using tongs, transfer lobster to work surface and cool slightly (reserve water in pan).
  • Remove lobster meat from shell.
  • Cut meat into 1 1/2-inch pieces.
  • Bring 1/3 cup milk to simmer in a medium saucepan.
  • Add lobster meat and tarragon; cover and set aside.
  • Return reserved water in pan to boil.
  • Add potatoes and boil until potatoes are tender, about 20 minutes.
  • Drain potatoes; return to pan and mash.
  • Add butter and lobster mixture to mashed potatoes and stir until butter melts.
  • Season potatoes to taste with salt and pepper.

LOBSTER AND ASPARAGUS LASAGNA



Lobster and Asparagus Lasagna image

I've been saving this for a rainy day. I had this at a friends house, begged for the recipe and got it. I have not made it myself yet. Serve with Classic Caesar Salad and warm Garlic Bread Sticks. UPDATE-I cleared up the instructions-give this one a try, it's wonderful!

Provided by Diana Adcock

Categories     One Dish Meal

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 11

2 lbs asparagus spears, snapped into 2 inch pieces
1 (9 ounce) package no-boil lasagna noodles
1/4 cup butter
1/4 cup flour
1 1/2 cups chicken broth
1/2 teaspoon white pepper
8 -9 ounces brie cheese, cut into 1/4 inch cubes
1/4 cup sherry wine
2 1/2 cups cooked lobster tails, chopped
1 cup parmesan cheese, shredded
1 cup tomatoes, chopped

Steps:

  • Preheat oven to 400 degrees.
  • Butter a 3 quart lasagna dish.
  • Lightly steam asparagus-4 to 5 minutes.
  • Remove from pan and set aside.
  • In a medium saucepan over medium heat melt butter.
  • Add flour and whisk well, you want a light brown rue, about 5 minutes.
  • Stir in chicken broth and pepper.
  • Stir until thick and bubbly.
  • Reduce heat to low, add cheese stirring until cheese is melted.
  • Whisk in sherry.
  • Cover bottom of pan with a thin layer of sauce.
  • Place 1/3 of the lasagna noodles on bottom of dish.
  • Cover with 1/3 of cheese sauce, half of the asparagus, half of the lobster, 1/3 of the Parmesan cheese.
  • Repeat layers.
  • Top with tomatoes, sauce and remaining Parmesan cheese.
  • Cover with foil and bake for 20 minutes.
  • Uncover and bake for 10 minutes.
  • Serve.

Nutrition Facts : Calories 281.4, Fat 17.8, SaturatedFat 10.9, Cholesterol 54.6, Sodium 572.4, Carbohydrate 10.4, Fiber 2.7, Sugar 2.7, Protein 15

LOBSTER AND ASPARAGUS SOFT COOKED EGGS WITH OYSTER CAVA CREAM (REVUELTO DE LANGOSTA)



Lobster and Asparagus Soft Cooked Eggs with Oyster Cava Cream (Revuelto de Langosta) image

Provided by Jose Garces

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 18

2 tablespoons kosher salted butter
1 shallot, minced
8 ounces lobster meat (tail, knuckles and claws), poached and roughly chopped
1/4 cup green asparagus, blanched and sliced on a bias
4 large eggs
2 tablespoons chopped parsley
2 tablespoons minced chives
Kosher salt
Black pepper
8 ounces Oyster Cava cream, recipe follows
8 French baguette slices, toasted
5 shallots, minced
4 cloves garlic, crushed
3 cups Cava
1 quart heavy cream
2 tablespoons minced chives
Kosher salt
4 Raspberry Point oysters, shucked with liquor saved

Steps:

  • Heat a nonstick saute pan over medium-low heat. Add butter and heat until it no longer bubbles. Add shallot, lobster and green asparagus and gently warm through. Meanwhile, crack eggs into a small mixing bowl and whisk until frothy. Incorporate parsley and chives, and season, to taste, with kosher salt and black pepper. Add eggs to saute pan and gently scramble eggs until just barely cooked.
  • On a 10-inch plate, pour eggs into a 5-inch diameter ring mold and fold the lobster mixture in. Mixture should be very soft. Garnish with toast and oyster cava cream.
  • In a medium saucepot sweat the shallots and garlic until translucent. Add Cava and reduce to 1 cup. Add the heavy cream, and bring to a low boil. Reduce heat and simmer cream until nap stage (thick enough to coat the back of a spoon). Cool for about 5 minutes. Puree cream in a blender and pass through a chinois. Season with kosher salt, to taste. Store cream refrigerated in a sealed plastic container for up to 3 days.
  • Just before serving, reheat cream in a small sauce pot, adding additional heavy cream to return sauce to nap stage. Add shucked oysters, including oyster liquor, and gently poach oysters in cream. Add chives and reseason with kosher salt, to taste.

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