Lobster with Herbs
Ingredients
* 1/2 recipe Sauce Bearnaise
* 2 very ripe medium tomatoes, peeled, seeded, diced, and drained
* 1 tbsp minced fresh basil
* 1/2 recipe White Butter Sauce , without cream
* 1 tsp dried herbes de Provence, chopped very finely
* 4 live lobsters, 1-1/2 lbs each
* 1 quart Court Bouillon
* Salt
* Freshly ground pepper
* 2 tbsp unsalted butter
Cooking Instructions
1. Preheat oven to 500.
2. Prepare the sauce bearnaise, adding the tomatoes and basil. Reserve and keep warm.
3. Prepare the beurre blanc, replacing the cream in the recipe with 2 tablespoons water and adding the herbes de Provence. Reserve and keep warm.
4. Cut each lobster in half lengthwise and remove the intestinal sac, leaving the coral inside. Cut off the claws and cook them in the court bouillon for approximately 5 minutes. Remove from the liquid and reserve.
5. Season the lobsters with salt and pepper and arrange in a roasting pan. Dot each lobster tail with 1/2 tbsp butter. Bake for 8 to 10 minutes, until tender. Do not overcook. Turn the oven temperature up to broil after removing the lobsters.
6. Remove the lobster meat from the tails and cut into bite-size pieces. Return to their shells.
7. Remove lobster meat from the claws and arrange in the top cavity of the lobster. Nap with sauce bearnaise and set under the broiler to glaze, approximately 30 seconds.
* 1/2 recipe Sauce Bearnaise
* 2 very ripe medium tomatoes, peeled, seeded, diced, and drained
* 1 tbsp minced fresh basil
* 1/2 recipe White Butter Sauce , without cream
* 1 tsp dried herbes de Provence, chopped very finely
* 4 live lobsters, 1-1/2 lbs each
* 1 quart Court Bouillon
* Salt
* Freshly ground pepper
* 2 tbsp unsalted butter
Cooking Instructions
1. Preheat oven to 500.
2. Prepare the sauce bearnaise, adding the tomatoes and basil. Reserve and keep warm.
3. Prepare the beurre blanc, replacing the cream in the recipe with 2 tablespoons water and adding the herbes de Provence. Reserve and keep warm.
4. Cut each lobster in half lengthwise and remove the intestinal sac, leaving the coral inside. Cut off the claws and cook them in the court bouillon for approximately 5 minutes. Remove from the liquid and reserve.
5. Season the lobsters with salt and pepper and arrange in a roasting pan. Dot each lobster tail with 1/2 tbsp butter. Bake for 8 to 10 minutes, until tender. Do not overcook. Turn the oven temperature up to broil after removing the lobsters.
6. Remove the lobster meat from the tails and cut into bite-size pieces. Return to their shells.
7. Remove lobster meat from the claws and arrange in the top cavity of the lobster. Nap with sauce bearnaise and set under the broiler to glaze, approximately 30 seconds.
Another fine Recipe for Lobster direct from AOL Foods
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