Best 5 Lobster Tail With Lobster Sauce Recipes

LOBSTER TOMATO SAUCE

Steps:

• Heat olive oil in a large saucepan over medium heat.
• Cook and stir onion and garlic in hot oil until lightly browned, about 8 minutes.
• Stir parsley and lobster tails into onion and garlic; cook until shells turn bright red, 10 to 15 minutes.
• Stir crushed tomatoes, tomato sauce, basil, salt, and black pepper with lobster tails; simmer over low heat for 1 hour, stirring occasionally.
• Remove lobster tails from sauce and shake excess sauce off the shells. If desired, remove lobster meat from shells and stir into sauce or serve lobster pieces separately.

LOBSTER TAIL WITH LOBSTER SAUCE

Steps:

• Heat 2 Tblsp. oil in frying pan until hot.
• Saute green onions and ginger 1 minute.
• Add lobster and stir-fry 4 minutes; remove from pan; set aside.
• Heat 2 more Tblsp. oil in frying pan until hot.
• Stir-fry pork and salted black beans 5 minutes.
• Add broth, soy sauce, sherry, and salt; bring to boil.
• Pour eggs slowly into pork mixture and stir gently.
• Add lobster pieces; cook 2 more minutes.
• Serve hot as part of a chinese meal.

BROILED LOBSTER TAIL WITH SAUCE ARMORICAINE

Steps:

• Preheat oven to broil. Remove lobster head and rinse well. Remove claws, and legs. Remove meat from claws and cut up roughly. Break up lobster shell. Split lobster tail down the center, careful not to cut all the way through.
• In a large casserole dish or roasting pan, add 3 tablespoons clarified butter, the onion, scallion, garlic, and carrot. Saute over medium heat for a few minutes. Add parsley stalks, bay leaf, and thyme. Add the lobster head, claws, and legs. Saute until the shells turn bright red.
• Add the brandy and flambe. Douse the flames with the wine and fish stock. Add tomatoes. Season with salt and pepper, and bring the sauce to a simmer. Simmer for 20 minutes.
• Meanwhile, brush a broiler rack with rest of clarified butter. Place lobster tail on rack, cut side down. Broil for 8 minutes. Turn, drizzle cut side with a little clarified butter and cook another 6 minutes. Remove the flesh from the shell and cut into chunks. Keep warm on a heated serving dish.
• Pass the sauce through a sieve into a small, clean pan. Add curry powder. Whisk together egg yolks and cream. Whisk into sauce, stirring quickly to avoid curdling. Pour sauce over lobster pieces to serve.

CRAB-STUFFED LOBSTER TAILS WITH BLENDER BEARNAISE SAUCE

Steps:

• For the lobster: Preheat the oven to 425 degrees F.
• Cut the middle of the tops of the lobster shells with kitchen shears all the way down to the bottoms of the tails. (Be careful not to cut the lobster meat.) Carefully loosen the meat from the shells. Cut a slit lengthwise down the meat of each.
• Combine the butter and lemon zest in a bowl. Set aside.
• Whisk together the mayonnaise, mustard, sherry, Worcestershire sauce, seafood seasoning and egg. Fold in the crackers and crabmeat. Stuff the crab mixture into the slits in the lobster tails. Brush the crab and lobster with the melted butter.
• Place the lobster tails on a rimmed baking sheet. Bake until the lobster turns opaque and is cooked through, 8 to 10 minutes. Switch the oven to broil and broil until the crab stuffing is browned, 2 to 3 minutes.
• Meanwhile, make the blender béarnaise sauce: Combine the wine, vinegar, shallot and 1 tablespoon of the tarragon in a small saucepan over medium-high heat. Simmer until the mixture is reduced by half, about 2 minutes. Remove from the heat and let cool completely.
• Place the egg yolks in a blender and add the cooled wine mixture. Purée for 30 seconds.
• Melt the butter in a small saucepan over medium-high heat until very hot. With the blender running, pour the melted butter through the blender top, blending until the sauce is smooth and thickened. Remove from the blender and stir in the remaining tablespoon tarragon and season with salt and pepper. Set aside. (The sauce will continue to thicken as it stands.)
• Serve the béarnaise sauce with the lobster tails.

LOBSTER TAILS WITH TANGY RUM SAUCE

Steps:

• Preheat broiler.
• To prepare lobster tails for broiling, cut away upper shell and crack lower shell to prevent curling under heat.
• Arrange on a broiling rack unshelled side up.
• Sprinkle each tail with rum and dot it with butter.
• Broil 3 inches away from heat 8 minutes.
• While lobster tails are broiling, prepare sauce.
• Place 1 lobster tail on each dinner plate and top with sauce.
• Rum Sauce:.
• Combine all ingredients in a small saucepan.
• Cook over low heat until hot.