Lobster scampi is a classic seafood dish that is both luxurious and flavorful. The combination of succulent lobster, sautéed in a garlic and white wine sauce, is a perfect match for the bright, citrusy notes of lemon and the delicate, slightly anise-like flavor of tarragon. This dish is sure to impress your guests, and it is a great way to celebrate a special occasion. With the right recipe, you can easily make lobster scampi at home that rivals the quality of what you would find in a restaurant.
Here are our top 8 tried and tested recipes!
TARRAGON AND LEMON LOBSTER SCAMPI
Be fancy without the fuss with this delightful shellfish dish from Teri Lyn Fisher and Jenny Park of Spoon Fork Bacon.
Provided by Reynolds Kitchens(R)
Categories Trusted Brands: Recipes and Tips Reynolds®
Time 30m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F. Place 2 large sheets of Reynolds Wrap® Aluminum Foil onto a clean surface.
- Divide ingredients. In the center of each piece of foil, place an even, single layer of onion and lemon slices. Top the onion and lemon with lobster tails, cut-side up (2 per foil sheet), and corn. In a small mixing bowl, whisk together butter, wine, garlic and tarragon.
- Gently fold up the edges of the foil around the food to create a shallow bowl. Pour butter mixture over the tails and corn and top with thyme sprigs. Season with salt and pepper. Double fold top and ends to seal packet, leaving room for heat circulation inside.
- Bake for 20-25 minutes or until tails just cook through. Open packets carefully by cutting along top fold with a sharp knife, allowing steam to escape; then open top of foil packet. Serve with drawn butter and lemon wedges.
Nutrition Facts : Calories 501.3 calories, Carbohydrate 23.4 g, Cholesterol 194.6 mg, Fat 29.1 g, Fiber 4.8 g, Protein 38.1 g, SaturatedFat 17.6 g, Sodium 741.9 mg, Sugar 4 g
LOBSTERS WITH TARRAGON VERMOUTH SAUCE
Steps:
- 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 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.
LOBSTER BOUDAN WITH A FRESH LEMON AND TARRAGON BUTTER SAUCE
Steps:
- In a food processor, combine the lobster meat, shallots, cream and cognac. Season with salt, cayenne and pepper. Turn the mixture into a mixing bowl. Stir in the rice and parsley. Season with salt, cayenne and black pepper. **To test the seasoning of the sausage, pan-fry a small piece of the filling for a couple of minutes on each side. Re-adjust the seasoning if needed. Either using a feeding tube or a funnel, stuff the sausage into the casings and make 3-inch links. Bring a large saucepan of salted water up to a boil. Poach the sausage for about 5 minutes, or until the sausage is firm to the touch and plump. Remove from the water and allow to cool. In a large saute pan, over medium heat, melt the butter. Pan-fry the sausage for 3 to 4 minutes on each side. Remove from the pan and keep warm. To serve, spoon the sauce in the center of each plate. Lay a crouton in the center of the sauce. Place a couple of links of sausage over each crouton. Garnish with parsley and butter sauce.
- In a saucepan, over medium heat, combine the shallots and lemon juice. Season with salt and cayenne. Bring the mixture to a boil. Reduce the heat to medium low and simmer until the mixture reduces by half. Add the cream and continue to cook for 2 minutes. Remove from the heat and whisk in the butter, a couple of pieces at a time. Season with the salt and cayenne. Strain through a fine-mesh sieve. Add the hot sauce, Worcestershire and chopped tarragon. Keep hot.
- Recipe courtesy Emeril Lagasse, 1999
GRILLED LEMON-TARRAGON LOBSTER
Categories Low Carb Quick & Easy Lemon Lobster Summer Tarragon Bon Appétit
Yield Serves 2; can be doubled
Number Of Ingredients 6
Steps:
- Prepare barbecue (medium-high heat). Stir butter lemon juice and lemon peel in heavy small saucepan over low heat until butter melts. Mix in chives and tarragon; season with salt and pepper. Set pan at edge of grill to keep sauce warm.
- Meanwhile, bring large pot of water to boil. Drop lobsters headfirst into water. Cover pot; boil lobsters 2 minutes. Transfer lobsters to work surface. Using heavy large knife or cleaver, split lobsters in half lengthwise. Scoop out and discard gray intestinal tract, gills and sand sac from head. Leave any red roe or green tomalley intact if desired. Crack claws. Brush cut side of lobsters with 1 tablespoon butter sauce.
- Grill lobsters, cut side down, 4 minutes. Turn again so that cut side is down and grill until lobster meat is just opaque but still juicy, about 2 minutes. Transfer lobsters to plates. Brush lightly with sauce. Serve, passing any remaining sauce seperately.
TARRAGON SHRIMP SCAMPI
Tarragon is often paired with poultry; however, its mild lemony flavor works well with shellfish like shrimp, too. Combined with garlic, lemon juice, and olive oil, this basic seafood marinade is sure to be in your cooking rotation for years to come.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 8
Steps:
- In a medium skillet, heat olive oil and saute garlic and onions over medium-low heat for 3 minutes. Add tarragon, salt, and pepper, and cook for 1 minute; do not let the mixture brown. Remove from heat and let cool.
- In a large bowl, combine the shrimp with the onion mixture and lemon juice, stirring until well coated. Let rest at room temperature for 30 minutes.
- Preheat the broiler. Arrange the marinated shrimp in a skillet. Cover the shrimp with any remaining marinade.
- Broil under high heat until the shrimp are pink and the topping is well browned, approximately 5 minutes. Serve immediately.
TARRAGON SHRIMP SCAMPI
Make and share this Tarragon Shrimp Scampi recipe from Food.com.
Provided by chia2160
Categories European
Time 10m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Heat butter and oil in a skillet, add garlic.
- Add shrimp and cook until pink, about 2 minutes.
- Add wine and half of tarragon, simmer until shrimp are pink.
- Stir in remaining tarragon, salt and pepper to taste.
Nutrition Facts : Calories 337.7, Fat 15.7, SaturatedFat 5.2, Cholesterol 274.5, Sodium 297.6, Carbohydrate 5.3, Fiber 0.3, Sugar 0.4, Protein 35.6
TARRAGON AND LEMON LOBSTER SCAMPI
Be fancy without the fuss with this delightful shellfish dish from Teri Lyn Fisher and Jenny Park of Spoon Fork Bacon.
Provided by Reynolds KitchensR
Categories Reynolds®
Time 30m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F. Place 2 large sheets of Reynolds Wrap® Aluminum Foil onto a clean surface.
- Divide ingredients. In the center of each piece of foil, place an even, single layer of onion and lemon slices. Top the onion and lemon with lobster tails, cut-side up (2 per foil sheet), and corn. In a small mixing bowl, whisk together butter, wine, garlic and tarragon.
- Gently fold up the edges of the foil around the food to create a shallow bowl. Pour butter mixture over the tails and corn and top with thyme sprigs. Season with salt and pepper. Double fold top and ends to seal packet, leaving room for heat circulation inside.
- Bake for 20-25 minutes or until tails just cook through. Open packets carefully by cutting along top fold with a sharp knife, allowing steam to escape; then open top of foil packet. Serve with drawn butter and lemon wedges.
Nutrition Facts : Calories 501.3 calories, Carbohydrate 23.4 g, Cholesterol 194.6 mg, Fat 29.1 g, Fiber 4.8 g, Protein 38.1 g, SaturatedFat 17.6 g, Sodium 741.9 mg, Sugar 4 g
LEMON-TARRAGON CREAM SAUCE
When I was about eight, this sauce was "invented" by me with a little "help" from Mom. It's luxurious and velvety over pasta, especially fettucine.
Provided by Mmmm Tasty
Categories Sauces
Time 30m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- In a saucepan over medium heat, saute garlic in butter until the garlic begins to brown.
- Add the Riesling.
- Mix, add the cream, and, lowering the heat, reduce the sauce for 10 minutes.
- Add the lemon and tarragon and cook for 5 minutes more.
- Add salt and pepper to taste.
- Serve over fettucine.
Nutrition Facts : Calories 122.8, Fat 11.6, SaturatedFat 7.2, Cholesterol 36.6, Sodium 43.4, Carbohydrate 2.7, Sugar 0.2, Protein 1.2
Tips:
- To save time, use frozen lobster meat. Just thaw it in the refrigerator overnight or under cold water for about 30 minutes before cooking.
- If you're using fresh lobster, be sure to clean it properly. Remove the tail meat from the shell and cut it into 1-inch pieces. Remove the tomalley (the green stuff) from the head and discard it.
- Use a large skillet or sauté pan so the lobster doesn't get crowded. If the pan is too small, the lobster will steam instead of sautéing.
- Don't overcook the lobster. It should be cooked just until it turns opaque and pink in the center. Overcooked lobster is tough and chewy.
- Serve the lobster scampi immediately over rice, pasta, or your favorite side dish.
Conclusion:
Tarragon and lemon lobster scampi is a delicious and elegant dish that's perfect for a special occasion. It's easy to make and can be ready in under 30 minutes. So next time you're looking for a seafood dish to impress your guests, give this recipe a try.
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