Lobster is undoubtedly the most consumed seafood around the world. There are various types of lobster dishes that one could prepare on special occasions or even on the normal days.
The Maine Lobster-Stuffed Chateaubriand with Bearnaise Sauce is one of the old school lobster dishes that might have fallen out of favour but their taste and health benefits remain supreme and missed by many people.
There was a time when this dish was included in almost every Maine lobster menu for special dinner with loved ones, whether at restaurants or in their own home.
The fork-tender, perfect medium-rare chateaubriand is delicious and if you stuff steamed Maine lobster tails and bacon into it, the outcome is even better. Cover it in a sauce made from egg yolks and butter to take the taste to a new level.
Here is the recipe for Maine Lobster-Stuffed Chateaubriand with Bearnaise Sauce
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Ingredients for the Roast
Steamed and picked with whole meat Maine lobster, 1 to 1 ¼ pounds
Chopped bacon, 3 strips
Chopped medium-sized shallot, ½
Minced celery, ½ rib
Minced garlic, 2 cloves
Sliced cremini mushrooms, 2 ounces
Salt and freshly ground black pepper
Sliced green onion, 1
Dry white wine, 3 tablespoons
Chopped fresh parsley leaves, 1 tablespoon
Trimmed and centre-cut beef tenderloin, 1 of about 2 pounds
For Bearnaise Sauce
White wine vinegar, 1/3 cup
Dry white wine, 1/3 cup
Sliced shallot, 1 of medium size
Leaves removed and finely chopped fresh tarragon sprigs, 5
Black peppercorns, 10, whole
Egg yolks, 3, large
Unsalted butter, 1 stick
Freshly ground black pepper
How to prepare Roast
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AT first, preheat the oven to 400 degrees.
Place a large skillet over medium heat and cook bacon, by stirring, until it turns crisp. The process takes about 5 minutes. Now, transfer to paper towels and use a slotted spoon to drain. After that, you can add shallots and celery and cook, keep stirring until the mixture is soft. Then, add garlic and cook for 30 seconds. Now you should mix in mushrooms and a pinch of pepper and salt and cook till the time liquid is out from mushrooms. Now, add green onions and keep stirring. Mix in wine, increase the heat and cook until wine is completely evaporated. Now, add parsley and stir. After that, take away from heat and stir in the cooked bacon and allow the mixture to cool.
Now, you have to slice about 3/4 of the roast and butterfly the beef roast. Make sure that you do not cut the way through the roast. After that, put the sliced beef on a flat surface and cut side up.
Place the bacon-vegetable mixture in a line, crossways the meat. Now, keep the cooked lobster meat on top of mixture and roll the roast up and fasten with the twine.
Now, rub olive oil all over roast and season with salt and pepper. Put it in a heavy cast iron skillet or roasting pan and lightly burn all the sides. Put it in the oven and roast to the temperature of your choice. For medium-rare, roast for about 20 minutes.
Then, transfer to the cutting board. Cover and allow it to rest for 10 minutes prior to carving. Get rid of kitchen twine and thickly slice the roast. Place on a plate and drizzle Bearnaise sauce over it. Serve straight away with roasted fingerling potatoes and asparagus.
For Bearnaise Sauce
Take a small saucepan and put two inches of water to a simmer. Keep low heat so as water does not start boiling.
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Combine vinegar, wine, shallots, tarragon stems and peppercorns in a small skillet and place it over medium heat. Bring the mixture to a simmer and cook till the time all liquid is evaporated, except two tablespoons. Pour carefully in a large bowl to cover the opening of saucepan.
Now, add the egg yolks to the vinegar mixture and combine by whisking. Place the mixture over simmering water and cook until the yolks thicken.
Then, add the butter pieces, one at a time and make sure that one piece of butter is melted before placing the next. Now, take away the sauce from heat and add chopped tarragon leaves. Season with salt and pepper.
There are several other traditional dishes that you will like to include in Maine lobster menu, at your next party. To know more about Maine lobster recipes, you can visit GetMaineLobster.com.
Are you planning for seafood dinner this weekend? You must be looking forward to prepare delicious lobster dinner and present it before your guests in best manner. You should know that serving only lobster dish is not enough; you must include some equally appetising side dishes to the lobster dinner menu.
Delicious borscht sausage and tabouleh salad are two different varieties to add to the taste of lobster dinner.
Borscht, basically a vegetable dish, is not very popular in America but the classic dish from Eastern Europe is incredibly delicious and a great way to consume lots of vegetables. Generally, people think of Borscht as a cold, tasteless and chewy soup served cold, but this is not the rule. It can also be served hot and if cooked properly, it acquires smooth texture and awesome taste.
Here is the recipe for Borscht Sausage
Olive oil, 1 tablespoon
Thinly sliced red onion, 1, large
Loose spicy pork sausage meat, 1 pound
Fennel seeds, 1 teaspoon
Dill seeds. ½ teaspoon
Beef stock, 1 quart
Drained beets cans, 3 of 15-ounce
Ground black pepper and salt
Fresh dill, chopped, to serve
Sour cream, to serve
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In a large saucepan, heat oil over medium-high heat. Add onion and cook for 3 to 5 minutes or until it starts to brown. Mix in the sausage and cook for 3 to 5 minutes or until lightly browned. Now, add the fennel and dill seeds and continue to cook for 30 seconds more. Add the stock and bring to a simmer.
While the stock heats, grate the beets in a food processor attached with large grating equipment. In a pan, add the beets and any liquid in processor, cook for 5 minutes. After that, you can season with salt and pepper. Place into the bowls and top it up with dill and sour cream.
Now, tabouleh salad is another important side dish that can be added to your lobster dinner menu.
Here is the recipe for Tabouleh Salad
Burghul or cracked wheat, ¼ to ½ cup
Flat leaf parsley, 2 bunches
Spring onions, 1 bunch
Mint, 1 bunch
Large-sized tomatoes, 2
Lemon juice, 2 tbs
Salt and pepper, to season
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Take a bowl or jug, add burghul wheat and pour water up to half an inch and leave for an hour to completely absorb the water. In case the time is less, add hot water.
Now, wrap the parsley in a tea-towel after thoroughly washing them. Dry the herbs
Finely shred the spring onions and mint. Place them into a bowl
Slice the tomato, remove seeds and watery parts, if possible
Roughly chop the parsley and place one bunch into the food processor and blitz until leaves are finely chopped. Do the same with next bunch
If the burghul is ready, place it in a bowl and give it a good squeeze.
Place the parsley into a bowl and use lemon juice olive oil, salt and pepper for seasoning
According to some medical bulletins, eating two or three servings of fish each week is one of the best ways to stay healthy and ward off certain types of diseases and illnesses. Salmon is one of the most nutritious varieties of fish that you can add to your diet. They are rich in iron, niacin, vitamin B12, zinc and vitamin B6, in addition to a host of nutrients you require for maintaining good health.
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So, if you are considering giving salmon a try, go for wild-caught, clean and freshwater salmon only, as they are harvested through sensible fisheries management. However, it is not easy to find wild salmon, as market today is dominated by artificial salmon. You can visit some online stores, as chances of you catching some wild salmon are high on these stores.
Salmon makes a host of delicacies that are cooked in different ways. Here is salmon dish that you could prepare in your home effortlessly. To help you cook delicious salmon dish with greater ease in your home, recipe is also being presented along with the dish.
Pan Seared Salmon with Avocado Remoulade Recipe
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Cut and peeled avocados, 2, large
Freshly squeezed lime juice, 3 tbsp
Light olive oil, 3-4 tbsp
Minced shallots or green onion, 1 tbsp
Minced parsley, 1 tbsp
Dijon mustard, 1 teaspoon, or to taste
Salt and pepper, to taste
Salmon fillets, 1 – 1 ½ pounds
Grape-seed or canola oil
Into a food processor or blender, add pieces of avocado and lime juice. Pulse the mixture until properly blended. Now, add olive oil, keep pulsing until the desired consistency of sauce is achieved. After that, you need to add minced shallots and parsley, and combine them well by continuing to pulse. Remove the sauce to a bowl and add mustard, salt and pepper according to taste.
Now, take a sauté pan and coat its bottom with oil, put it on medium high heat until it’s almost smoking. Season each side of salmon fillets with salt and pepper and carefully place the salmon into the pan by keeping the skin side down. Continue to cook until the medium doneness is achieved, it will take about 3 to 4 minutes each side.
And now, serve the salmon with avocado remoulade sauce.
There are several other salmon dishes that you can try cooking in your home.