Best Medallions Of Maine Lobster With Leeks And Sauternes Recipes

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LOBSTER MEDALLIONS



Lobster Medallions image

Provided by Food Network

Categories     main-dish

Time 35m

Yield 1 serving

Number Of Ingredients 11

About 1 pound baby lobster
Salt
Splash vinegar
Laurel leaves
Freshly ground black pepper
Lettuce, for decoration (optional)
About 5 ounces papaya
About 5 ounces kiwi
About 1/8-ounce ketchup
About 1/4-ounce mayonnaise
About 1/2 cup brandy

Steps:

  • Bring a large pot of salted water to a boil, add lobster, lower the heat and cook for about 8 to 10 minutes with the vinegar, laurel and pepper.
  • Remove the loin of the lobster and cut it into medallions. Then prepare the lettuce bouquet and the papaya and kiwi pearls. To finalize add the sauce composed by ketchup, mayonnaise, salt, pepper and brandy.

LOBSTER BRUSCHETTA RECIPE



Lobster Bruschetta Recipe image

Provided by KatieT729

Number Of Ingredients 13

1 small (about 1.25 lb.) lobster, steamed and meat removed from shell and finely chopped
1/2 of a celery stalk, finely chopped
1 T. red onion, minced
1 T. lemon juice
1 T. mayo
1/4 tsp. salt
Pinch fresh pepper
1 T. chives
1 tsp. Marsala wine
1 T. EVOO
1 tsp. chives
4 slices challah bread, crusts removed to form rectangle bruschettas
1 T. butter, softened

Steps:

  • Combine all ingredients (up to chives) with lobster meat and let stand at least 30 minutes in frig for flavors to blend. Spread butter on challah breads on one side and grill on both sides until toasted. Immediately top with lobster mixture and serve.

BEER BATTERED LOBSTER MEDALLIONS



Beer Battered Lobster Medallions image

I created this recipe myself after seeing a similar dish on a supper club menu. It has been a smash on the occasions I served it.

Provided by Robert Anderson

Categories     Lobster

Time 50m

Yield 1 per tail

Number Of Ingredients 11

1 medium lobster tail, for each serving
1 cup Bisquick (or similar baking mix)
1/2 cup cornstarch
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon cayenne pepper (or to taste)
8 ounces beer
1 egg
1 tablespoon hot sauce, to taste (I use Frank's)
oil (for deep frying)
drawn butter, for dipping (this is definitely not lo-cal You can use a mild tartar or a creamy fresh-herb dip of your own desig)

Steps:

  • Prepare Beer Batter--"the longer it sits, the better it gits".
  • Mix dry ingredients, set aside.
  • Mix liquids (incl. egg) add to dry and mix just until no longer lumpy.
  • While the batter sits covered on the kitchen counter (no refrig. necessary) shell the tails by cutting from the thick end over the hump of the top of the shell with a heavy duty kitchen scissors.
  • This is easiest if tails are partially frozen.
  • Slice tails into 1/2 inch thick medallions, drain on paper towels.
  • When 2 inches of frying oil is good and hot for deep frying, drop battered medallions, a single layer deep into hot oil, cooking in batches so as to prevent sticking together.
  • Drain on a paper grocery bag covered with paper towel.
  • Small batches can be kept warm in a medium high oven
  • Serve hot with drawn butter with rice or potato dish and a nice herb salad.
  • A semi sweet white wine goes nicely.
  • Any leftover batter can be used to fry up some cut veggies such as cauliflower, okra, onions, mushrooms or dill pickle slices, but MUST be used immediately or be tossed out.
  • If you do the veggies, wash 'em and coat 'em in a little flour or cornstarch to help the batter stick, if you like. (not imperative, but it'll help)

Nutrition Facts : Calories 946.3, Fat 23.7, SaturatedFat 6.3, Cholesterol 213.9, Sodium 1990.4, Carbohydrate 145.9, Fiber 3.6, Sugar 15.4, Protein 17.7

MEDALLIONS OF MAINE LOBSTER WITH LEEKS AND SAUTERNES RECIPE



Medallions of Maine Lobster with leeks and Sauternes Recipe image

Provided by á-2053

Number Of Ingredients 12

Six 1 1/2 Lb. lobster
1/2 cup Sauternes wine
3 Tbs. freshly grated ginger
1 cup chicken stock
3 large carrots, finely sliced
2 Tbs. butter
1/2 cup heavy cream
1/2 cup butter (plus or minus)
salt
pepper
chopped chives
Fettucine cooked and tossed with butter and parsley

Steps:

  • In a 15" braising pan, sauté carrots on high heat for 2 minutes. Add Sauternes and reduce by half. Add chicken stock and bring to a boil. Take 6" skewers and run them the length of the lobster's tail. This keeps the tail form curling while cooking. Add the lobsters to the pan along with the ginger. Cover and cook until done (about 5 1/2 minutes). When done, remove all the meat from the lobster and slice tail into 5 medallions. Arrange around plate, leaving a space in the middle for garnish. Strain cooking liquid into a 5 inch sauce pot, add 1/2 cup heavy cream and reduce by 1/3. Finish by mounting with butter to desired thickness. Add salt and pepper and chopped chives. Spoon onto medallions. Garnish with fresh fettucine, tossed in butter and parsley.

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