Best Lobster Fricassee Recipes

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FRICASSEE OF LOBSTER AND MUSSELS



Fricassee of Lobster And Mussels image

Provided by Craig Claiborne

Categories     dinner, main course

Time 1h

Yield 4 servings

Number Of Ingredients 18

2 sweet peppers, preferably 1 red and 1 yellow
6 tablespoons butter
4 large cloves garlic, peeled and lightly crushed
1 cup fish broth
2 cups dry white wine
1 1/2 cups heavy cream
1 cup coarsely chopped onion
4 sprigs fresh thyme
4 sprigs fresh parsley
2 bay leaves
1/4 teaspoons peppercorns, preferably white
1 cup water
2 live lobsters, about 1 1/4 pounds each
20 mussels, about 1 3/4 pounds, well scrubbed
3/4 cup finely shredded fresh fennel
1/4 cup finely shredded fresh basil
Salt to taste
Freshly ground pepper to taste

Steps:

  • Using a swivel-bladed paring knife, scrape off the outer skin of the peppers. Set the scrapings aside.
  • Cut away and discard the core of each pepper. Cut each pepper in half and discard the veins and seeds. Cut each half into lengthwise strips, about 1 inch wide. Cut each strip into diamond shapes.
  • Heat one tablespoon of the butter in a saucepan and add the garlic and the pepper scrapings only. Cook, stirring, about 2 minutes. Add the fish broth and 1 cup of the wine and bring to a boil. Let simmer about 10 minutes or until reduced to about 1 1/2 cups.
  • Add the cream and bring to a boil. Cook about 8 minutes or until reduced to about 2 2/3 cups.
  • As the sauce cooks, bring enough water to a boil in a kettle to cover the lobsters when they are added.
  • In a separate kettle, combine the remaining 1 cup of wine, the onion, thyme, parsley, bay leaves, peppercorns and 1 cup of water in a small kettle and bring to a boil. Let simmer about 10 minutes.
  • Line a saucepan with a sieve and pour in the sauce that has been cooking on the stove. Press to extract as much liquid as possible from the solids. Discard the solids. Set aside.
  • Add the lobsters to the boiling water and cover closely.
  • Add the mussels to the second kettle containing the onion mixture. Let the mussels cook about 3 or 4 minutes or until they are all opened.
  • When the lobsters have cooked 5 minutes, drain them. Crack the lobster shells and remove the meat from the tail and claws in neat pieces. Set aside.
  • Remove the coral and liver from the body of each lobster and add the pieces to the container of a food processor or electric blender. Remove the tough outer shell from the body of one lobster and discard the shell. Add the remaining shelled body it to the processor. Add the remaining 5 tablespoons butter and blend as thoroughly as possible.
  • Bring the sieved sauce to a boil and add the butter mixture, stirring. Pour the mixture into a sieve, preferably of the sort known in French kitchens as a chinois. Press to extract as much liquid as possible from the solids. Discard the solids.
  • Return the sauce to the heat and add the fennel and let cook 1 minute. Add the sweet pepper diamonds. Cook about 2 minutes. Add the basil, salt and pepper to taste. Stir and remove from the heat.
  • Cut the lobster tails on the bias into medallions.
  • Spoon the hot sauce over a serving dish and arrange the lobster pieces symmetrically on top. Arrange the mussels around the lobsters and serve.

Nutrition Facts : @context http, Calories 1011, UnsaturatedFat 20 grams, Carbohydrate 26 grams, Fat 58 grams, Fiber 4 grams, Protein 76 grams, SaturatedFat 33 grams, Sodium 2222 milligrams, Sugar 9 grams, TransFat 1 gram

FRICASSéE OF LOBSTER WITH PASTA



Fricassée of Lobster with Pasta image

Provided by Gérard Lorenzoni Salini

Categories     Pasta     Appetizer     Sauté     Dinner     Lobster     Bon Appétit     Pescatarian     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 4 first-course servings

Number Of Ingredients 7

2 1 1/2-pound whole live lobsters
1/4 cup olive oil
9 shallots, chopped (about 1 1/2 cups)
2 tablespoons Cognac or brandy
1 cup dry white wine
1 1/2 cups whipping cream
6 ounces angel hair pasta

Steps:

  • Cook lobsters in large pot of boiling salted water 4 minutes (lobsters will not be completely cooked through). Working over bowl to collect juices, twist off lobster heads to separate from tails. Cut heads in half lengthwise. Cut tails into thick medallions (do not remove shells). Crack claws but leave intact.
  • Heat oil in heavy large skillet over high heat. Add shallots and sauté until soft, about 5 minutes. Add lobster with shells and juices and Cognac and ignite carefully. Cover skillet to extinguish flame. Add wine and simmer 3 minutes. Add cream and simmer until sauce thickens slightly, about 3 minutes. Season sauce to taste with salt and pepper. Remove from heat. Cover to keep warm.
  • Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain. Transfer to platter. Spoon lobster with sauce over pasta and serve.

LOBSTER FRICASSEE



Lobster Fricassee image

I found this in the ADA's Easy & Elegant Entrees. This is good and a nice change for a good meal, low in sugar & fat.

Provided by Manami

Categories     One Dish Meal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

2 cups shelled lobster meat, cut into bite size pieces
1/4 cup lowfat margarine
3/4 lb button mushroom, cooked & sliced
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 cup skim milk
1/4 cup all-purpose flour
1/4 teaspoon paprika
2 cups cooked brown rice or 2 cups cooked whole wheat pasta
parsley sprig, chopped garnish
salt, to taste
fresh ground coarse black pepper, to taste

Steps:

  • Melt the margarine in a saucepan; add the mushrooms, garlic powder, & onion powder.
  • Saute 5-6 minutes.
  • Whisk the milk and flour in a small bowl, whisking quickly to eliminate any lumps.
  • Pour the milk mixture into the mushroom mixture; mix thoroughly, and continue cooking 3-4 minutes.
  • Add the lobster, paprika, and salt & pepper to taste.
  • Continue cooking 5-10 minutes until lobster is heated through.
  • Spread rice or pasta onto a serving platter.
  • Spoon lobster and sauce over the top.
  • Garnish with parsley & then serve.

Nutrition Facts : Calories 171.7, Fat 1.3, SaturatedFat 0.3, Cholesterol 0.6, Sodium 24.1, Carbohydrate 34, Fiber 3, Sugar 1.8, Protein 7

LOBSTER FRICASSEE



Lobster Fricassee image

Lobster is steamed in white wine then served in lobster scented cream sauce. This is a specialty of Jean-Baptiste Molinari of Dromoland Castle.

Provided by DevinsMyNo.1Fan

Categories     Seafood     Shellfish     Lobster

Time 40m

Yield 4

Number Of Ingredients 8

½ cup finely chopped carrot
½ cup chopped celery
½ cup chopped onion
2 cups dry white wine
2 (1 1/2 pound) whole lobsters
2 tablespoons brandy
½ cup heavy cream
2 tablespoons unsalted butter

Steps:

  • In a large skillet, combine the carrot, celery, onion and white wine. Bring to a boil. Add lobsters, cover, and cook until lobsters turn bright red, about 8 minutes. Remove lobsters from the sauce and allow to cool.
  • When the lobsters have cooled enough to handle, cut each one in half lengthwise. Remove the lobster meat from the shell and claws, keeping it and the shell intact. Discard the tomalley if desired. Slice each tail piece into 4 medallions and set aside.
  • Continue to simmer the wine and vegetables in the skillet until the liquid has been reduced by half, about 10 minutes. Return the shells to the sauce and stir in the brandy. Simmer for 5 minutes. Strain the stock through a sieve or mesh strainer into a saucepan. Stir in the heavy cream and cook over medium heat until thickened, about 10 minutes. Stir in the butter just until melted. Add the lobster meat to the sauce and cook over low heat until heated through.

Nutrition Facts : Calories 601.8 calories, Carbohydrate 9.7 g, Cholesterol 379.5 mg, Fat 19.9 g, Fiber 1 g, Protein 65.3 g, SaturatedFat 11.1 g, Sodium 1050.6 mg, Sugar 3.1 g

LOBSTER FRICASSEE



Lobster Fricassee image

Make and share this Lobster Fricassee recipe from Food.com.

Provided by LizCl

Categories     < 30 Mins

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

2 cups shelled lobster meat, cut into bite-size pieces
2/3 cup breadcrumbs
1/4 cup butter
1/2 teaspoon onion powder
1/2 cup milk
1/4 cup flour
1/4 teaspoon paprika
salt and pepper
1 (4 ounce) can siced mushrooms
2 cups cooked rice or 2 cups cooked pasta

Steps:

  • Melt the butter in a saucepan; add the mushrooms and onion powder. Saute 5-6 minutes.
  • Whisk the milk and flour in a small bowl, whisking quickly to eliminate any lumps. Pour the milk mixture into mushroom mixture; mix thoroughly, and continue cooking 3-4 minutes.
  • Add the lobster, paprika, and salt and pepper to taste; continue cooking 5-10 minutes until lobster is heated through.
  • Spread rice or pasta onto a serving plate, spoon lobster and sauce over the top.

Nutrition Facts : Calories 349.4, Fat 14, SaturatedFat 8.3, Cholesterol 34.8, Sodium 230.3, Carbohydrate 48.2, Fiber 1.6, Sugar 1.7, Protein 7.5

LOBSTER FRICASSEE WITH ARTICHOKE COULIS AND TARRAGON



Lobster Fricassee With Artichoke Coulis And Tarragon image

Provided by Molly O'Neill

Categories     main course

Time 4h

Yield 4 servings

Number Of Ingredients 14

8 fresh halved artichoke bottoms
1 lemon, halved
4 cloves garlic, peeled
5 sprigs fresh tarragon
3 sprigs fresh lemon thyme
1 cup white wine
1/2 cup olive oil
Salt and freshly ground black pepper to taste
Salt
8 stalks asparagus
1/4 pound haricots verts
2 lobsters, 3 pounds each
2 tablespoons unsalted butter
Tarragon leaves for garnish

Steps:

  • To make the coulis, preheat the oven to 200 degrees. Place all the ingredients in a nonreactive roasting pan and cover tightly with aluminum foil. Roast for 3 hours. Remove from the oven and allow to cool. Remove the lemon and herb sprigs and puree the remainder in a blender. Season to taste with salt and pepper. Reheat over low heat just before serving.
  • To make the lobster and vegetables, fill a saucepan 2/3 full of salted water and bring to a boil. Cut each asparagus stalk into thirds and add the asparagus and haricots verts to the pan. Cook until the vegetables are al dente, about 4 minutes. Drain and immediately plunge vegetables into a bowl of cold water to stop the cooking. When cool, drain well and set aside.
  • Fill a large lobster kettle 2/3 full of water and bring to a boil. Place the lobsters, headfirst, into the boiling water and quickly cover the pot. Wait 5 minutes. Remove the lobsters from the pot and immediately hold them under cold running water. When cool, remove the meat from the tail and claws. (It will still be somewhat raw.) Slice each tail into 6 medallions.
  • Heat the butter in a large saute pan set over medium-high heat. Sprinkle the lobster meat with salt and add to the pan. Cook, shaking the pan, until the meat is just heated through, about 3 minutes. Divide among 4 warmed dinner plates and set aside. Return the pan to the heat and add the asparagus and haricots verts. Cook, shaking, until the vegetables are just heated through, about 2 minutes. Season with salt and pepper and divide among the plates. Spoon some of the reheated artichoke coulis around the lobster, garnish with tarragon leaves and serve immediately with wild rice and orzo (recipe follows).

Nutrition Facts : @context http, Calories 940, UnsaturatedFat 28 grams, Carbohydrate 20 grams, Fat 38 grams, Fiber 8 grams, Protein 118 grams, SaturatedFat 9 grams, Sodium 2968 milligrams, Sugar 3 grams, TransFat 0 grams

LOBSTER FRICASSEE



Lobster Fricassee image

Number Of Ingredients 10

2 cups shelled lobster tails meat
1/4 cup low-fat margarine
3/4 pound mushrooms, sliced
1/2 teaspoon onion powder
1/2 cup fat-free milk
1/4 cup flour
1/4 teaspoon paprika
dash salt and pepper
2 cups cooked rice or pasta
parsley sprigs

Steps:

  • 1. Cut the lobster meat into bite-sized pieces. Melt the margarine in a saucepan add the mushrooms and onion powder. Sauté for 5 to 6 minutes.2. Whisk the milk and flour in a small bowl, whisking quickly to eliminate any lumps. Pour milk mixture into mushroom mixture mix thoroughly, and continue cooking for 3 to 5 minutes.3. Add the lobster, paprika, salt, and pepper continue cooking for 5 to 10 minutes until lobster is heated through.4. Spread rice or pasta onto a serving platter, spoon lobster and sauce over the top, and garnish with parsley to serve.EXCHANGES2 Starch1 Medium-Fat MeatNUTRITION FACTSCalories 244 Calories from Fat 58Total Fat 6 grams Saturated Fat 1 gramCholesterol 39 milligramsSodium 349 milligramsTotal Carbohydrate 29 grams Dietary Fiber 4 grams Sugars 4 gramsProtein 17 grams

Nutrition Facts : Nutritional Facts Serves

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