Simply Lobsters…simply

Simply Lobsters…simply.
For purists.
The simplicity of steamed or boiled lobster.
The enchantment is the saucing. Butter.  Herbed.
Perfectly elegant seafood…perfected.
The Menu Shoppe has it covered…
great tips for great menus.
Have you seen our new elegant Basketweave menu covers?
Woven of durable fibers for textured ambiance,
and also featuring a die-cut cover for logo display.
Standard and custom sizing.
Also engaging for wine lists or other specialty menus.
While Lobster specials ought star on  Chalkboard
or LED Board and Table Tents too.
Simplicity for  everyday elegance.
Steamed Lobster with Lemon-Herb Butter
6 1 1/4- to 1 1/2-pound live lobsters
1 cup (2 sticks) butter
2 teaspoons fresh lemon juice
2 teaspoons chopped fresh Italian parsley
2 teaspoons chopped fresh chives
2 teaspoons chopped fresh basil
lemon wedges
Cook lobsters in 2 large pots of boiling salted water until shells are pink and lobsters are just cooked through, about 11 minutes.  Meanwhile, melt butter in small saucepan. Add lemon juice and herbs. Season with salt and pepper.  Serve lobsters with lemon wedges and warm herb butter.
think…seafood martini…
Lobsters with Tarragon Vermouth Sauce
For the lobsters:
6 qts water
3 tablespoons fine sea salt
4 (1 1/4- to 1 1/2-lb) live lobsters
For the sauce:
1 stick (1/2 cup) unsalted butter
3 tablespoons dry vermouth
1 tablespoon tarragon white-wine vinegar
3 large egg yolks
1/4 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon fresh lemon juice
1 1/2 teaspoons chopped fresh tarragon
Cook lobsters:
Bring water and sea salt to a boil in an 8- to 10-quart pot. Plunge 2 lobsters headfirst into water and cook, covered, over high heat 7 minutes from time lobsters enter water, then transfer with tongs to sink to drain. Return water to a boil and cook remaining 2 lobsters in same manner.
Make sauce while the lobsters cook and drain:
Melt butter and cool until just warm.
Whisk together vermouth, vinegar, and yolks in a metal bowl, then set bowl over a small saucepan of boiling water and heat mixture, whisking, until warm. Add melted butter in a slow stream, whisking, then whisk in salt and pepper.
Cook sauce, whisking, until thickened and registers 160°F on an instant-read thermometer,
about 5 minutes. Remove pan from heat and keep bowl in saucepan. Just before serving, stir in lemon juice and tarragon. Working from belly side, halve each lobster lengthwise with a sharp heavy knife or kitchen shears.
Serve lobsters with sauce.
Peppery panache.
Boiled Lobster with Pepper Butter
4 lobsters (about 1 1/2 pounds each)
1/2 pound unsalted butter
4 1/2 teaspoons lemon juice
1/4 cup chopped fresh parsley
1 teaspoon salt
2 teaspoons fresh-ground black pepper
In a large pot of boiling, salted water, cook the lobsters, covered, until just done, about 10 minutes after the water returns to a boil. Meanwhile, in a medium stainless-steel saucepan, melt the butter.
Remove the pan from the heat and add the lemon juice, parsley, salt, and pepper.
Divide the butter among four small bowls.
Serve the lobsters with the pepper butter for dipping.
If it’s on the menu…the Menu Shoppe has it covered.
America’s leading source for restaurant table top menu holders.
This entry was posted in Chalkboard Collection, entree, menu covers, National Food Holiday, presentation, sauces, seafood and tagged , , , . Bookmark the permalink.

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