Best Langouste Grillée Aux Herbes Crawfish Grilled W Herbs Recipes

ROAST LOBSTER WITH PINK BUTTER SAUCE (LANGOUSTE RôTIE AU BEURRE ROSE HOSTELLERIES SAINT-ROCH)

Steps:

• For the lobster:
• Into a large kettle of boiling salted water plunge the lobster and boil it, covered, for 2 minutes. Transfer the lobster with tongs to a buttered baking dish and with kitchen shears cut down the back of the shell without piercing the flesh.
• Sprinkle the lobster with salt and pepper, brush it with the butter, and sprinkle it with the herbes à tortue.
• Roast the lobster in a preheated moderately hot oven (375° F), basting it frequently with the pan juices, for 12 to 15 minutes, or until the flesh is firm.
• Halve the lobster lengthwise, arrange it on a heated plate, and serve it with the butter sauce.
• For the pink butter:
• In a stainless steel or enameled saucepan combine the wine, the shallot, the thyme, the bay leaf, and salt and pepper to taste and reduce the wine over moderately high heat to about 2 tablespoons.
• Add the cream and reduce the liquid by half. Whisk in the butter, 1 piece at a time, over low heat, adding each new piece before the previous one has melted completely. (The butter must not get hot enough to liquefy. The sauce should be the consistency of a light hollandaise.) Add the lemon juice and salt and pepper to taste and strain the sauce through a fine sieve into a heated serving bowl.

GRILLED CRAWFISH WITH SPICY TARRAGON BUTTER

Steps:

• Add the crawfish to a large pot of salted boiling water. Cook for about 30 seconds. Shock the crawfish in a bowl filled with ice water.
• Cut through the shell on the belly side the entire length of the crawfish. This will help the meat cook evenly. Remove the vein along the body as well as the sack behind the eyes. Rinse thoroughly.
• Combine the butter, hot sauce, tarragon and cayenne in a food processor. Process until smooth. Season with salt and pepper.
• Prepare a charcoal grill for direct grilling. Place the crawfish in a grill basket and grill until the shell turns bright red and the meat is opaque, about 5 minutes, shaking the grill basket occasionally.
• Meanwhile, melt the spicy tarragon butter in a saucepan or skillet. Remove the crawfish to a large platter or shallow bowl, season with salt and pepper and drizzle with the melted butter. Serve immediately.

GRILLED LANGOUSTINES WITH GARLIC BUTTER

Steps:

• Preheat a stovetop grill pan over medium-high heat for at least 5 minutes until very hot. In a small bowl combine butter, garlic, parsley, lemon juice, salt and pepper and beat until well mixed. Brush langoustines with garlic butter and grill, basting several times and turning once, until cooked through.;

LANGOUSTE GRILLéE AUX HERBES (CRAWFISH GRILLED W/ HERBS)

Steps:

• Plunge the crawfish/lobster in boiling salted water. When the crawfish/lobster no longer moves, remove them from the pot and split them into two halves on a plate, using a large knife.
• Place each half on a heated oiled grill and cook for 12 minutes. Turn once or twice during cooking.
• Mix the remaining ingredients together and baste the crawfish/lobster halves and continue cooking for 10 more minutes. Continue to baste as you turn and cook halves.
• Just before serving time, bring sauce to a low boil for one minute, stirring continuously.
• Serve lobster/crawfish halves with sauce in dipping container on the side.