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.
Lobster is one of the most sought after seafood in present times. There was a time when lobsters were not so popular, but with the rise in production and marketing, lobster these days enjoys huge popularity among seafood lovers around the world.
Nowadays, more and more people are turning to seafood because of their health benefits. Live lobster contains lots of nutrients and vitamins that are good for human body. People these days like to consume lobster tails more than whole lobster because they are easy to cook, less expensive and contain a large amount of meat. However, for the best quality lobster dishes, one should always go for Maine lobster, as they are considered to be the superior in quality and taste.
If you are planning for a lobster dinner at your home, it is suggested to buy fresh lobster online, as they guarantee you of best-quality lobster. You should at first thaw the lobster by placing them in the refrigerator for about 10 hours before cooking.
Broiling or Baking Maine Lobster Tails
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At first, preheat the oven to 375 degrees
With a sharp and heavy chef’s knife, cut small amount of the meat from the shell, place it on top of lobster’s shell by lifting up. Keep in mind not to cut the entire length of shell. You can leave the tail flap and about an inch above the shell intact.
Take apart all of the meat content from shell but do not separate the meat of intact area at the tail.
Now, allow the meat to rest on top of shell by closing it under the meat
You can season the tail the way you like it, whether by olive oil or butter, or lemon and dill.
Cook the lobster tails according to the quantity of meat, 1 ½ minutes for every ounce, at 375 degrees. It means that you need to cook for 12 minutes for 8 ounces, 15 minutes for 10 ounces, 18 minutes for 12 ounces.
Prefer warm olive oil or warm butter with lemon for serving. You can also eat plain.
Grilling Maine Lobster Tails
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At first, you require to set the grill to medium heat. If you are using charcoal, spread out the coals to create intense heat on one area and one cooler area.
Place butter or olive oil on the lobster tail and brush evenly. You may also use your favorite seasonings like minced garlic, pepper, lemon, salt for seasoning.
Place the meat side down first and grill for about three to five minutes. Now, you can flip over the tail for another three to five minutes. Make sure to take away the tail from open flames to avoid burning. When the meat turns opaque, consider lobster tails as done.
Lobster tails can also be prepared through other processes, such as boiling and pan searing. However, for cooking through any process, make sure to find fresh lobster only, you can buy them at online stores.
The connoisseurs of good food around the world love lobster but are intimidated by thinking of cooking and then, eating a whole live lobster. There are several different things to consider before buying and cooking a whole live lobster. Most people want to know about the colour of lobster, whether lobster is fresh and the most humane way to kill a lobster.
If you want to prepare lobster in your home, you should know about the basic method of preparation and also what kind of lobster you should buy from the marketplace. Lobsters taste best when cooked fresh.
You should know that Maine lobster is consumed all over the world because of their freshness and quality meat. However, you are always advised to consume only the fresh and live Maine lobsters for healthy and tasty eating. These days, it has become easier for people to buy live lobster online and enjoy the real flavour and tenderness of Maine lobsters.
Before moving on to the basic principles of lobster cooking, let’s know a few facts about the Maine lobster.
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Different species of lobster are found around the world, however Maine lobsters are authentic and have five pairs of legs and a couple of large claws filled with meat.
Maine lobsters are soft-shelled mature lobsters that have just shed their shells. These lobsters can easily be cracked open and have tender and sweeter meat than hard-shell lobsters.
One should always look out for most energetic one. Another important thing is colour. Maine lobsters are usually brown, black or greenish colour-wise, though all lobsters turn bright red after getting cooked.
One should go for a lobster that flaps its tail and throws its claws in air at the time of getting picked up, as these lobsters are healthy.
Keep the lobster alive until you decide to cook them. Do not store them in freshwater because they are saltwater crustaceans and freshwater may kill them.
Now that you have known the basics of buying and storing a healthy and live lobster, know what top Maine chefs say about steaming and eating a lobster.
In the kitchen of famous Maine restaurants, lobsters are generally steamed in a high-pressure steamer in the place of boiling. Most people believe that lobsters produce tender meat when steamed and also involve less risk of overcooking.
The time consumed in cooking lobster depends on the lobster’s size. A 1 1/8 pound lobsters get cooked in the high-pressure steamer in around 10 minutes.
The real work begins after the lobster is taken out of steamer.
You are provided with a moist towel and a bib at the restaurant because tearing the lobster apart while eating can be a bit messy.
You should also get a cracker and a lobster pick.
After the lobster is served, first thing to do is tear off the claw. You have to twist the claw gently in one motion while holding the lobster down with other hand.
Separate the smaller, thumb-like portion of the claw.
Grab the lobster pick and use it to pull out the meat from shell.
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Use the cracker to break the tip of larger part of claw. Break the claw in half and remove the juicy meat by using lobster pick.
Now, separate the tail from body by twisting it. Break the shell and loosen the meat inside by a light squeeze on tail. Meat will come out in one piece.