Best Lobster Fricassee With Artichoke Coulis And Tarragon Recipes

LOBSTER FRICASSEE WITH ARTICHOKE COULIS AND TARRAGON

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).

LOBSTER FRICASSEE

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.

BAKED LOBSTERS WITH TARRAGON-CREAM SAUCE

Steps:

• Preheat the oven to 500 degrees.
• Remove and discard the rubber or wood claw holders from lobsters.
• Bring the water to a vigorous boil in a large kettle and drop the lobsters into it. When the water returns to the boil cook the lobsters for exactly 2 minutes and drain. Arrange the lobsters shell side up in one layer in a baking pan. Place in the oven and bake exactly 12 minutes.
• Break off the lobsters' claws. Crack the claws in several places. Place the lobster carcasses shell side down on a flat surface and crack each lengthwise to cut them in half. Pull away and discard the tough sac at the beak end of each lobster. Scoop out the soft mass (the tomalley, coral, liver and so on) from the inside of each lobster. Spoon and scrape this into a saucepan. Save any juices and add these to the saucepan.
• Add the shallots to the saucepan and bring to the boil, stirring.
• Arrange the lobster halves shell side down in one layer on a baking pan. Pull and discard the upper half of each claw shell. Add the remaining claws to the baking pan.
• Add the cream to the mixture in the saucepan. Add salt and pepper and bring to the boil. Add the lemon juice. Cook about 2 minutes.
• Line a saucepan with a sieve and pour the mixture into the sieve. Rub with a rubber spatula to extract as much liquid as possible. There should be about 1 cup. Discard the solids.
• Put the sauce on the stove and bring to the simmer. Swirl in the butter and tarragon.
• Spoon the sauce over the cut portions of each lobster and serve.

GRILLED LOBSTER WITH TARRAGON BUTTER SAUCE

Steps:

• Preheat an outdoor grill for medium heat and lightly oil the grate.
• Cut lobster tails lengthwise with poultry shears. Cut open claws to allow sauce to reach the meat.
• Combine butter, lemon juice, onion, parsley, garlic, tarragon, and hot sauce in a bowl. Slather meat with sauce and place face-down on the preheated grill.
• Cook until lobster begins to char, 5 to 6 minutes. Flip and continue to grill until meat is opaque and firm, 5 to 6 minutes more.

FRICASSéE OF LOBSTER WITH 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

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.

TARRAGON CHICKEN FRICASSéE

Steps:

• Pat chicken dry and sprinkle all over with salt and pepper.
• Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté chicken in 2 batches, skin side down first, turning over once, until browned, 10 to 12 minutes total per batch. Transfer to a plate.
• Pour off all but 2 tablespoons oil from skillet, then cook shallots, garlic, and bay leaf over moderate heat, stirring occasionally, until shallots are softened, about 2 minutes. Add wine and bring to a boil. Stir in cream, broth, and 1 tablespoon tarragon, then add chicken, skin side up, and simmer, covered, until just cooked through, 20 to 25 minutes. Transfer chicken with tongs to a platter and keep warm, loosely covered. If necessary, boil sauce until thickened slightly.
• Stir in lemon juice, remaining 1/2 tablespoon tarragon, and salt and pepper to taste. Discard bay leaf; pour sauce over chicken.