Best Lobster With Baby Vegetables Recipes

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LOBSTER AND VEGETABLE PIE



Lobster and Vegetable Pie image

Provided by Marian Burros

Categories     dinner, main course

Time 1h30m

Yield 4 servings

Number Of Ingredients 8

4 live lobsters, about 1 pound each
2 cups assorted prepared vegetables such as baby carrots, fennel, cucumbers, pearl onions and baby turnips, cut in 2-inch pieces
6 tablespoons unsalted butter
1/2 teaspoon lemon juice
Salt (sea salt recommended)
48 grinds white pepper or 1/2 teaspoon
4 tablespoons heavy cream
4 3-inch rounds of pastry (see pate brisee recipe)

Steps:

  • Boil lobsters 2 minutes in large quantity of water, stirring. Remove to an ice water bath to stop cooking. Cool, drain and remove all meat from claws, tails and knuckles. Reserve tomalley and roe, if present. Cut meat into bite-size pieces.
  • Cover lobster shells with water and bring to boil. Simmer 20 minutes. Strain and reserve the stock in a saucepan, setting aside 1/2 cup. Discard shells.
  • Force tomalley through a strainer and chill. Poach roe in reserved stock until bright red. Dry on paper towels and force through a strainer.
  • Prepare vegetables, parboiling the root vegetables 7 minutes, and set aside.
  • Divide butter between two large saucepans and melt over low heat. Raise heat to medium and add half the vegetables to each pot with lemon juice; toss lightly.
  • Raise heat again and add lobster meat, salt and pepper. Saute 1 minute; add reserved 1/2 cup stock and the cream. Bring to slow boil and stir ingredients until liquid is reduced to consistency of heavy cream.
  • Reheat pastry rounds at 350 degrees 5 minutes.
  • Spoon lobster mixture onto plates. Dribble pureed tomalley over lobster mixture and sprinkle with sieved roe. Place warm pastry rounds on top and serve.

CREAMY LOBSTER (SEAFOOD) VEGETABLE SOUP



Creamy Lobster (Seafood) Vegetable Soup image

This is a soup with a mild seafood flavour - looks like a complicated recipe but its actually quite easy. This recipe can be cut in half quite easily.

Provided by SEvans

Categories     < 4 Hours

Time 3h

Yield 10 serving(s)

Number Of Ingredients 22

4 lobsters, bodies
1 large onion, chunked
5 stalks celery, chunked
1 large potato, chunked
1 tablespoon fresh thyme
3 bay leaves
6 cups water
2 cups frozen peas
1/4 cup finely chopped celery
2 cups diced carrots
1 finely chopped onion
3 large potatoes, cubed
2 cups imitation crabmeat or 2 cups fresh crabmeat, if you have it
2 cups chicken stock
2 cups vegetable stock
2 cups heavy cream
1 teaspoon garlic powder
1 tablespoon fresh thyme
1/2 cup sherry wine
salt
pepper
80 unsalted saltine crackers (2 packages)

Steps:

  • STOCK:.
  • Combine the first 7 ingredients in a large pot and bring to a full boil.
  • Cook at the full boil for approx 1 hour.
  • Use a colander to drain.
  • Return liquid to the pot.
  • Dispose of the carcass.
  • Puree the cooked vegetables and set a side to be used as a thickener later.
  • SOUP:.
  • Combine the rest of the ingredients (except the crackers) in your large pot.
  • Bring to a boil.
  • Cook for 1 - 1 1/2 hours on medium heat - stirring occasionally.
  • Salt and pepper to taste.
  • Add the crackers approximately 15 - 20 minutes before serving. The crackers dissolve and thicken your soup.
  • The crackers are used rather than flour or starch in order to freeze the soup without it separating and they do not take away any of the flavour.

Nutrition Facts : Calories 596.1, Fat 22.5, SaturatedFat 12.1, Cholesterol 132.7, Sodium 910.9, Carbohydrate 62.2, Fiber 6.6, Sugar 6.6, Protein 26.3

POACHED LOBSTER WITH VEGETABLE MACEDONIA



Poached Lobster with Vegetable Macedonia image

Alain Ducasse- The lobster must of course be alive, its claws firmly closed with elastic bands. After plunging it in boiling water, keep the lid on the cooking pot to avoid splashes. Paule Neyrat- The flesh of the lobster is particularly low in fat but rich in protein. The vegetables are low in calories but full of vitamins and dressed with a yogurt sauce. This is a luxury dish but one that's really low in fat.

Provided by Alain Ducasse

Yield Serves 4

Number Of Ingredients 13

2 carrots with tops
3 turnips with tops
2 handfuls of French beans
a handful of fresh peas
1 3/4 cups of white wine
10 black peppercorns
a 1 1/2-pound lobster
2 scallions
1/2 cup Greek-style yogurt
an unwaxed lemon
a pinch of Piment d'Espelette or hot paprika
salt
freshly ground black pepper

Steps:

  • Peel and wash 2 carrots with tops and 3 turnips with tops. Wash and de-string 2 handfuls of French beans. Cut these vegetables into very small dice (brunoise).
  • Shell a handful of fresh peas.
  • Heat salted water in a saucepan and prepare a bowl of water and ice cubes.
  • Immerse all the vegetables in the boiling water for 4 minutes, then drain and plunge them in the ice water. Drain once more, put in a large bowl, and set aside.
  • Pour 3 quarts of water and 1 3/4 cups of white wine into a large cooking pot. Add 10 black peppercorns and bring to a boil. Plunge a 1 1/2-pound lobster into the liquid, put on the lid, and cook for 5 minutes once it returns to a boil.
  • Take the lobster out and, as soon as it's not burning hot, shell the tail, elbows, and claws. Remove the black intestinal vein. Take the sand sac from the head and collect the coral.
  • Cut the shell of the head and tail in half lengthwise. Rinse and dry them.
  • Cut up the meat and add it to the bowl of vegetables.
  • Trim, wash, and finely chop 2 scallions and put them in a bowl. Add the lobster coral, 1/2 cup Greek-style yogurt, the juice of an unwaxed lemon, a little of its grated zest, and a pinch of Piment d'Espelette or hot paprika. Taste and correct the seasoning with salt and freshly ground black pepper.
  • Pour this sauce into the bowl of vegetables and lobster. Stir gently, then distribute this mixture into the shells of the half tails and half heads.
  • Arrange on a dish and keep cold until serving.

LOBSTER WITH MIXED VEGETABLES, HONEY CORIANDER SAUCE, AND BASIL OLIVE OIL SAUCE



Lobster with Mixed Vegetables, Honey Coriander Sauce, and Basil Olive Oil Sauce image

Provided by Food Network

Categories     main-dish

Time 2h45m

Yield 4 servings

Number Of Ingredients 31

1 gallon seafood stock
4 carrots, peeled and cubed
2 onions, peeled and cubed
4 celery stalks, cubed
Salt and pepper
Four 1 1/4-pound live lobsters
4 cups water
1/2 pound carrots, peeled and sliced
1 fennel bulb, sliced
1/4 pound radish, sliced
1/4 pound baby onions
1 pint cherry tomatoes
1 bunch asparagus
1/4 pound lima beans
1/4 pound green beans
1/2 pound zucchini, sliced
1/4 fresh peas
1/2 pound chanterelle mushrooms, sliced
16 ounces olive oil
1 pound fresh basil
1/2 pound pignoli nuts
Salt and pepper
16 ounces olive oil
1 pound coriander seeds
2 tablespoons red wine vinegar
Salt and freshly ground black pepper
1 tablespoon tomato paste
2 tablespoons ketchup
1 tablespoon honey
1/2 cup orange juice
1/4 cup lemon juice

Steps:

  • To make the lobster: In a large stockpot, combine the stock, carrots, onions, and celery. Season with salt and pepper and bring to a boil. Add the lobsters and cook until bright orange or red, about 7 to 10 minutes. Remove the lobsters from the pot and set aside. Discard the stock liquid.
  • To make the vegetable mixture: In a large skillet, combine the water and the vegetables that take the longest to cook, the carrots, fennel, radish, onions. Cook for 3 minutes. Add the remaining vegetables and cook the mixture until all of the vegetables are still bright in color, but are fork tender. Drain the liquid and set the vegetables aside.
  • To make the basil sauce, simply combine the olive oil, basil, and pignoli nuts into a blender. Once the mixture is well combined, season with salt and pepper. Place the sauce in a squirt bottle and set aside.
  • To prepare the coriander sauce, combine the olive oil and the coriander seeds in a small pot. Over medium heat, bring the oil to 150 degrees F. Remove the mixture from the heat, and set aside so the coriander seeds can infuse into the oil. Once the oil is cooled, use a strainer and remove the seeds from the oil.
  • In a separate bowl, combine the vinegar, salt, and pepper, and mix until salt is dissolved. Add the tomato paste and stir until combined. Once the tomato paste is combined, add the ketchup, honey, orange juice, lemon juice, and mix well until all ingredients are incorporated. Using a hand-held blender, slowly add the infused oil to the mixture. The mixture should start to emulsify and become thick. Once all of the oil has been added, continue to blend until well combined. Place sauce in a squeeze bottle and set aside.
  • To plate the lobsters, crack the lobster shells and remove the meat from the tails and claws. In a separate skillet, heat the vegetables slightly and place in the center of the plate. Add the lobster tail and claws on top of the vegetables and drizzle some of the basil and coriander sauce around the plate. Serve immediately.

GRILLED LOBSTER AND SUMMER VEGETABLES WITH SPICY HERBED BUTTER



Grilled Lobster and Summer Vegetables with Spicy Herbed Butter image

Provided by Food Network

Categories     main-dish

Time 1h2m

Yield 4 servings

Number Of Ingredients 14

1 pound unsalted butter, room temperature
3 cloves garlic, coarsely chopped
1 red jalapeno, seeds and white membranes removed, chopped coarsely
1/4 cup coarsely chopped Italian parsley leaves
1 lemon, juiced
3 tablespoons chopped chives
Salt and freshly ground black pepper
2 (1 1/4 pound) lobsters
1 yellow squash, sliced lengthwise into 1/4-inch slices
1 zucchini, sliced lengthwise into 1/4-inch slices
1 red bell pepper, stemmed, seeded, and sliced lengthwise into 1/4's
1 lemon, cut into 6 wedges
Extra-virgin olive oil, for drizzling
Salt and freshly ground black pepper

Steps:

  • Preheat the grill to high.
  • In a food processor, combine the butter, garlic, jalapeno, parsley, lemon juice, and chives. Season with salt and pepper and process until well combined. Place in a small container. Remove a few tablespoons of the herbed butter and set aside. This reserved butter will be used to finish the lobsters and vegetables once they are off the grill and prevent cross contamination.
  • Bring a large pot of water to a rapid boil. Place the lobsters in the boiling water and blanch just until the shells turn red, but the meat is not cooked through, about 3 minutes. Remove the lobsters and let cool slightly. Slice the lobsters in half lengthwise. Brush the meat and inside of the lobsters with some of the herbed butter, about 1 tablespoon per lobster half. Place the lobsters on the grill, flesh side down and cook until the meat has grill marks and starts to turn opaque and firm up, about 5 minutes.
  • While the lobsters are cooking, start the grilled vegetables. Drizzle the vegetables and lemon wedges with olive oil and season with salt and pepper. Place the vegetables and lemon wedges on the grill and brush with some of the compound butter. Grill until tender and browned, about 3 to 4 minutes per side.
  • Turn the lobsters over and grill an additional 3 to 4 minutes, brushing with more butter, if desired. Remove the lobsters and vegetables to a large platter. Squeeze some of the grilled lemon wedges over the tail meat. If desired, serve with some of the reserved herbed butter.

GRILLED BLUE LOBSTER WITH GREEK VEGETABLES



Grilled Blue Lobster with Greek Vegetables image

Provided by Food Network

Categories     main-dish

Time 1h20m

Yield 4 servings

Number Of Ingredients 22

1/4 cup olive oil
2 small fresh onion bulbs, halved
2 small artichokes, trimmed and choke removed
1/2 red pepper, trimmed and seeded
1/4 head fennel, trimmed
4 mushrooms, trimmed
6 cherry tomatoes, hulled
1/4 cup white wine
1 cup canola oil
1 garlic cloves
4 red peppers, trimmed, seeded, and cut into strips
2 sprigs thyme
4 ounces chicken stock
Salt and pepper
4 (1 1/2) pound blue lobsters
Salt and freshly ground black pepper
Extra-virgin olive oil
2 pounds butter
4 tablespoons chopped tarragon
4 tablespoons chopped garlic
4 tablespoons chopped shallots
4 teaspoons lemon juice

Steps:

  • To make Greek vegetables, begin by adding olive oil to a hot pan. Add onion bulbs, and let them become translucent. Add artichokes, red pepper, fennel, mushrooms, cherry tomatoes, and white wine and let simmer for 15 minutes. Once the liquid is reduced, your vegetables are ready to be served.
  • In another pot, make the pepper coulis. Heat a pan and add the oil. Add the garlic and the peppers to the pan. When the peppers become soft, add the thyme and chicken stock. Bring to boil, reduce heat, and let the peppers become very soft. Remove the thyme sprigs, put the mixture in a blender, and puree the peppers into a sauce.
  • To prepare lobster, remove claws and cut lobster in half, lengthwise. Remove the eyes and any discolored pieces. Season with salt and pepper. Add a small amount of olive oil to the lobster flesh to prevent sticking to grill. Place each half flesh down, and grill for 4 to 5 minutes.
  • While lobster is cooking, prepare the butter that will be served with the lobster. The butter should be room temperature. Add tarragon, garlic, shallots, lemon juice, salt, and pepper. Cream all ingredients together.
  • To prepare the claws, boil a pot of water on stove and steam claws for 5 minutes. Quickly remove claws and cool claws in ice. Once the claws are cooled, remove the meat from the shells.
  • To Assemble: Place Greek vegetables in a serving dish with lobster claws on top, and red pepper coulis on side as a dipping sauce.
  • For the grilled lobster, place lobster on serving dish, and add butter mixture on top. Dish is ready to be served.

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