Best Lobster Gelees With Fresh Tarragon Oil Recipes

TARRAGON LOBSTER ROLL

Steps:

• Bring a large pot of water to a boil and season generously with salt. Add lobsters head first to water and cook, covered, until shells are bright red and an antennae or leg pulls off easily, 8 to 10 minutes. Crack one open where the tail meets the body of the lobster. The flesh should be firm, white, and opaque. If it is still translucent, then the lobster needs more time to finish cooking. Drain lobsters head down in a colander to release excess liquid.
• When cool enough to handle, crack lobster shells and remove meat from tails, claws, and knuckles. Tear the meat by hand into 1-inch pieces and place in a large bowl.
• In a small bowl, combine the mayonnaise, lemon, celery, tarragon, cayenne, pepper, and 1/4 teaspoon salt. Pour over lobster meat and gently stir until lobster is well coated. Taste and adjust seasoning, adding more mayonnaise if desired. Chill lobster mixture for 15 to 30 minutes.
• Spread cut sides of buns with butter. Heat a large skillet over medium heat and toast buns, buttered side down, until golden brown, about 2 minutes per bun. Fill each bun with lobster mixture and sprinkle with an extra dash cayenne, if desired. Serve immediately.

LOBSTER IN TARRAGON SAUCE

Steps:

• Cut open the lobsters and remove the meat, reserving the tomalley and coral.
• Melt 2 oz (50 grams) of the butter in a pan, add the onion, celery and carrot and cook over a low heat, stirring occasionally, for 5 minutes.
• Add the lobster meat and cook until lightly browned, then season.
• Add half the brandy and cook until has evaporated, then add the mustard and tarragon.
• Pour in wine, cover and simmer for 10 minutes.
• Remove the pan from heat, transfer the lobsters to a plate and keep warm.
• Strain cooking liquid into a clean pan.
• Chop the tomalley and coral a add to the pan with the remaining butter, remaining brandy a lemon juice.
• Cook over a medium heat until slightly reduced, season.
• Serve the lobsters covered with the sauce. Serves 4.
• That's it!

FRESH TARRAGON OIL

Steps:

• Purée herbs, oil, and salt in a blender until smooth, then pour through a fine-mesh sieve into a bowl, pressing hard on and then discarding solids. Chill if not using immediately.