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Lobster with Tomato and Whisky recipe

Lobster with Tomato and Whisky recipe



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  • Recipes
  • Ingredients
  • Seafood
  • Shellfish
  • Lobster

Ask your fishmonger for lobster tails - this saves you all the trouble of cooking a whole lobster. Serve with lots of crusty bread.

Be the first to make this!

IngredientsServes: 4

  • A knob of butter
  • 2 large onions, finely chopped
  • 4 lobster tails (from your fishmonger)
  • 1kg fresh tomatoes, cored and quartered
  • 2 tablespoons whisky
  • Salt

MethodPrep:10min ›Cook:25min ›Ready in:35min

  1. Cook the onions with the butter in a frying pan over low heat for 8-10 minutes. Add the fresh tomatoes and whisky. Simmer for 10 minutes and season with salt.
  2. Place the lobster tails on top of tomatoes and cook for 3 minutes, then turn them over and cook for another few minutes. Serve immediately with crusty bread.

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8 & $20: Grilled Lobsters with a Juicy Portuguese White

Eight ingredients, plus pantry staples. That's all it takes to make an entire meal from scratch. Add in a good bottle of wine for less than $20, and you've got a feast for family or friends. That's the philosophy behind our "8 & $20" feature. We hope it adds pleasure to your table.

As soon as the first days of summer hit, an alert goes off in my brain signaling that it’s time to eat lobster. While I’ve certainly enjoyed lobster in the winter months, there’s something different about eating my favorite crustacean after a long day at the beach. Lobster rolls evoke memories of childhood vacations to Nantucket and Martha’s Vineyard, and lobster bakes recall summertime gatherings with neighbors and friends. Every time Memorial Day rolls around, I begin a three-month-long quest to eat as much of the decadent delicacy as I can.

I have to admit, however, that I rarely tackle either lobster rolls or bakes at home, though I’ve boiled lobsters a few times over the years. Recently, while on vacation with my family, I spotted some tasty-looking live lobsters at a local seafood market. With my seasonal craving still in full force, I decided to purchase a couple and see what I could do.

Because the temperature was hovering around 90 degrees that day, I opted to throw the lobsters on the grill rather than boil them in an already boiling kitchen.

The safest way to eat a lobster is to keep it alive until the very last moment. Consequently, the first step of this recipe is not for the squeamish. Using a large knife, I halved the lobsters lengthwise, starting just behind the eyes and then flipping them and cutting down the center.

I then removed the claws and placed them on a clean, hot grill, along with the lobster halves, flesh side down. After about two minutes, I flipped the pieces so that the halves' shell sides were facing down. With such beautiful, fresh meat, there’s little need to add extra flavoring. I whipped up a homemade basil butter with basil plucked straight from the garden, a bit of garlic and apple cider vinegar. I brushed the lobster flesh with a generous helping of butter and allowed the meat to poach in the butter and its own juices. The claws got an extra two minutes on the grill to fully steam in their shells.

For a side, I used the traditional lobster bake as inspiration. I threw a few ears of corn on the already medium-hot grill to get them nicely charred. I removed the kernels and combined them with some fresh summer tomatoes, thinly sliced basil, a touch of vinegar, sugar, salt and pepper.

With fresh seafood and 90-degree heat, I immediately ruled out red wine and, facing rosé fatigue, chose three perfectly chilled whites. I looked for wines with some backbone and sumptuousness to stand up to the lobster, but also enough acidity to highlight the fresh tomatoes and basil.

I first tried a juicy white Rhône blend, made primarily from Grenache Blanc. The wine had the heft to complement the luscious lobster, but fell flat with the fresh corn and tomato salad.

Next, I turned to a classic lobster pairing, a lightly oaked Chardonnay. This version, from South Africa, had the creamy texture I’d been seeking, but lacked the buttery flavors I desired. Instead, it exhibited notes of vanilla that clashed with the dish’s clean, crisp flavors.

Finally, I opened a white from Portugal’s Duoro region. The wine had plush flavors of almond and stone fruit balanced with a tart finish. A subtle spiciness and juicy acidity made it the perfect accompaniment to my seafood-centric meal.

Grilled Lobster With Tomato and Corn Salad

Pair with a juicy Portuguese white such as Ramos Pinto Douro White Duas Quintas 2014 (87 points, $12)

Prep time: 40 minutes
Active cooking time: 20 minutes
Total time: 60 minutes
Approximate food costs: $70

  • 4 ears corn
  • 4 medium to large tomatoes, chopped
  • 1 tablespoon thinly sliced, plus 1 teaspoon minced, basil
  • 1 teaspoon, plus 1/4 cup, apple cider vinegar
  • 2 tablespoons sugar
  • 1/2 cup butter, softened
  • 1 medium clove garlic, minced
  • 4 large live lobsters
  • Canola oil
  • Lemon wedges for garnish
  • Salt and pepper to taste

1. Heat a gas or charcoal grill to medium high. Grill husked corn, turning every few minutes until all sides are equally charred, approximately 10 minutes. Allow ears to cool, then carefully remove kernels with a sharp knife.

2. Toss corn kernels with chopped tomatoes, 1 tablespoon thinly sliced basil, 1/4 cup apple cider vinegar, sugar, and salt and pepper to taste. Refrigerate while lobster is cooking to allow flavors to marry.

3. In a small bowl, whisk together softened butter, garlic, 1 teaspoon minced basil, 1 teaspoon apple cider vinegar, and salt and pepper to taste.

4. Brush grill grates with canola oil and increase grill heat to high. Carefully place lobster halves flesh side down and claws on the grill. Cook for 2 minutes and flip pieces. Use a spoon to drizzle the basil butter over the exposed lobster meat. Cook for 3 to 5 minutes until the lobster tail meat is opaque, and remove the halves. Allow the claws to cook for 1 to 2 more minutes and remove from the grill. Serve with lemon wedges and corn and tomato salad. Serves 4.


Seafood recipe: Scottish lobster bisque

Bring a large pot of salted water to boil, add the lobsters and cook until they turn lightly red.

Transfer the lobsters to an ice bowl to cool.

Remove the meat from the claws and tails keeping the shells.

Remove the lobster tails and set aside.

Cut the body in half and extract the meat.

Melt the butter in a large pot.

Add the tomato, celery, onion and shallot and cook until the sauté becomes shiny and translucent - about 15 minutes.

Turn up the stove to a medium heat and add the crushed lobster shells.

Keep on stirring for 5 minutes, then add 150 ml of brandy, the fish stock and cook until it is reduced by half - another 15-20 minutes.

Pour the mixture through a fine-mesh strainer into a large bowl, discarding the solids.

Blend all the mixture until smooth and velvety.

Stir in the cream, chopped tarragon and parsley and bring it to the boil.

Reduce the heat and simmer for 20 minutes.

Mix in the remaining butter and brandy.

Add the lobster meat reserving a few of the larger pieces for garnish.

Season to taste with salt and pepper, add fresh chopped parsley and serve with homemade croutons.


Recipe Summary

  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • ½ cup thinly sliced shallots
  • 1 pound shrimp, peeled and deveined
  • salt and pepper to taste
  • 1 dash dried red pepper flakes (Optional)
  • ¼ cup oil-packed sun-dried tomatoes, drained and diced
  • ½ cup cognac
  • ½ cup fat free half-and-half

Heat the butter and olive oil in a skillet over medium-high heat, and saute the garlic and shallots until lightly browned. Stir in shrimp, and season with salt, pepper, and red pepper. Mix in sun-dried tomatoes. Cook and stir 5 minutes, or until shrimp is opaque and lightly browned.

Pour cognac into the skillet, and stir to loosen browned bits from bottom. Reduce heat to low, and stir in half-and-half. Simmer 5 minutes, or until slightly thickened.


Rock Lobster & Herb Salad

Roberta Muir, the General Manager of Sydney Seafood School, has been helping people up their cooking game for years now. Few people are better equipped to offer up a few of their most popular lobster recipes, simple enough so anyone can follow, but still complex enough to take all the attention away from that glazed turkey at Christmas lunch. Here’s an easy one for rock lobster swimming around in a herb salad with some Asian dressing (recipe serves 4).

  • 1kg cooked rock lobster
  • 1 cup watercress sprigs
  • ½ cup coriander leaves
  • ½ cup spearmint leaves
  • 2 Lebanese cucumbers – halved lengthwise, seeded and sliced into crescents
  • 2 spring onions – bulbs only, finely sliced
  • 2 teaspoons sesame seeds – toasted
  • ¼ cup lime juice
  • 2 red shallots – finely chopped
  • 2 medium red chillies – seeded and chopped
  • 2 teaspoons sesame oil
  • 2 teaspoons fish sauce
  • 2 teaspoons grated palm sugar
  1. Make the Asian dressing first by combining lime juice, red shallots, red chillies, sesame oil, fish sauce, and grated palm sugar in a large bowl. Set aside.
  2. Place the Rock Lobster on its back on a chopping board. Using a sharp knife, separate the tail from the head. Use kitchen scissors to cut down either side of the underside of the tail shell. Pull shell back and remove the meat in one piece.
  3. Slice 8 medallions from the thickest part of the tail. Remove the digestive tract that runs through the top of each medallion. Roughly chop remaining meat. Cover and refrigerate until needed.
  4. Combine watercress, coriander and mint wash and dry well. Add cucumber, spring onion, and Asian dressing. Toss well.
  5. Divide salad between plates, scatter with chopped rock lobster meat. Place 2 medallions on each salad, drizzle any remaining dressing over the medallions and sprinkle with sesame seeds.

Caldereta de Langosta

Houston’s BCN Taste & Tradition, named for Barcelona’s airport code, is one of the best spots in the U.S. for the cuisine of Catalonia and the Balearic Islands. The owners have also just opened MAD, which highlights the cooking of modern Madrid. This is an elegant version of caldereta, the Balearics’ signature seafood stew.

  • 4 live lobsters, up to 1½ pounds each
  • 12 cups lobster stock (ingredients and directions below)
  • 2 tablespoons olive oil
  • 1 small onion, minced
  • 4 cloves garlic, minced
  • 1½ cups bomba or Calasparra rice
  • ¼ cup dry white wine
  • 2 tablespoons brandy
  • ¼ cup canned tomato purée

Add lobsters headfirst into large pot of boiling salted water. Cover and cook for 12 minutes, then transfer to plate. When cool enough to handle, remove tails and claws. Set aside. Use remaining lobster for stock.

Bring 8 cups stock to boil. Cook until reduced by three quarters. If necessary, lower heat to avoid boiling over. Keep warm over low heat.

Meanwhile, warm oil in deep sauté pan over medium heat. Add onion and garlic, and cook until soft, about 5 minutes. Add rice and cook, stirring constantly, for 2 minutes. Pour in wine and brandy, and cook until absorbed. Add tomato purée and 4 cups stock. Cook, uncovered, until rice becomes tender and liquid absorbs, about 20 minutes. Add salt, to taste.

Remove meat from claws, and crack lobster tails. When ready to serve, sear lobster quickly in hot pan just until heated through (3 minutes for tails, 1 minute for claws). Divide rice, lobster and sauce among plates. Serves 4.

  • Heads and shells from 4 lobsters, chopped
  • ¼ cup olive oil
  • 5 plum tomatoes, chopped
  • 1 carrot, chopped
  • 1 medium onion, chopped
  • 3 quarts store-bought fish stock

In large pot, warm oil over medium heat. Add lobster, and cook for 5 minutes. Add tomatoes, carrot, onion, fish stock and 2 cups water. Bring to boil, then reduce heat to low. Simmer, uncovered, for 1 hour. While cooking, crush lobster and vegetables with potato masher or immersion blender. Strain. Stock may be frozen for up to 6 months. Yields 6 cups.

Avancia 2017 Old Vines Godello (Valdeorras). “I love this wine with shellfish,” says Paco Calza, BCN manager and wine director, of this Galician Godello. “It’s robust on the palate, with a perfect balance of fruit and minerals, and aromas of tropical citrus and pears.”

For a Mallorcan pairing, look for Ànima Negra 2018 Quíbia Falanis White (Vi de la Terra Mallorca), a Premsal Blanc-based white with tropical-fruit flavors balanced by notes of citrus and seashells.


Bloody Mary

The Bloody Mary is one of the world’s best known cocktails, prized for its ability to jumpstart even the groggiest of mornings. Its origins aren’t exactly clear, but the likely backstory points to the mid-1930s and Fernand “Pete” Petiot, a bartender at King Cole Bar at the St. Regis hotel in New York City.

The original Bloody Mary is believed to have contained seven ingredients: vodka, tomato juice, Worcestershire sauce, black pepper, celery salt, Tabasco and lemon juice. But like many classic drinks, it has inspired several variations. Popular versions include the Bloody Maria (made with tequila), the Red Snapper (spiked with gin) and the Caesar, a Canadian creation that features Clamato juice. Throw in the recipes concocted by bars, bartenders and enthusiasts, and the tomato-based cocktail sports countless unique twists, from heavy on the hot sauce to a splash of Guinness on top.

More recently, the Bloody Mary has inspired a garnish-based arms race, as restaurants and bars top their drinks with more insane garnishes, including bacon, shrimp skewers, lobster tails and mini cheeseburgers, turning the Bloody Mary into its own brunch. When in doubt, it’s best to start with the classic recipe and work toward the way you like it, whether that is pared down, topped with a pepperoni pizza or featuring your favorite bottled mix.

Despite the endless variations and regardless of how you choose to make it, the Bloody Mary’s staying power is not debatable. It’s a liquor-soaked nutritional breakfast and hangover cure all in one red package, and it’s one of the few cocktails that is socially acceptable to drink first thing in the morning. What else could you ask for?


The Best Bloody Mary

The bloody mary is an icon in the cocktail world. It is a favorite brunch drink anyone can mix up, and it's touted as one of the best hangover cures. In short, few drinks can beat a made-from-scratch bloody mary, and it's really no wonder that this popular cocktail has inspired countless tomato drinks over the years.

There are no real secrets to making a great bloody mary. It's actually a very simple drink when you break it down: a shot of vodka, ice, tomato juice, lemon juice, and spices. It comes together quickly, or the base can be prepared ahead of time for a DIY bloody mary mix. Simply mix up a vodkaless batch and store it in the refrigerator in a pitcher with a lid. It will keep for up to two weeks.

Your premade bloody mary mix should stay fresh for a week or slightly longer. This is also a nice option for parties, tailgating, or as a quick hangover relief. When it's time for a bloody mary, simply pour vodka over ice, add your mix, and include any extra seasonings you like!

The drink is completely adaptable to suit your personal taste it can be as spicy or mild as you like. Switch out the liquor or skip it altogether and enjoy a virgin mary.


Best Lobster Recipes

Steamed with butter is the best way. I've used a goat butter with great success. At other times I've added some dill and tarragon to the butter. I also make lobster Newberg which is outstanding but doesn't fit your minimally labor intensive requirement. There is one other way I prepare lobster that is easy and delicious:

Steam the lobster. Remove the meat in the largest peieces possible. Chill. Plate the lobster meat on a dish so as to reconstruct the form of the lobster. Then place threads of aioli outlining the lobster. If you want a recipe for easy killer aioli, let me know.

If you have a hand blender, this is a snap.

Place 1 cup oil in narrow container, just big enough to fit the handblender. I use high quality evoo, sometimes using some peanut oil also. Into the oil, place 2/3 teaspoon each of dry mustard, sea salt, course ground black pepper, 1 tablespoon fresh squeezed lemon juice, and 1 large or 2 small cloves of garlic finely minced. Then add one whole egg (No, Bella, not with the shell!) and blend. It will take about 10 seconds of blending. If a little extra kick is desired, a few drops of hot chili oil will do the trick.

Make this a half hour to an hour in advance. Don't refrigerate or it will thicken. The light texture and hearty flavor are great together. Needless (for most people) to say, left over aioli must be refrigerated. This is a great accompaniment to all kinds of chilled seafood and many meats. Some people use it as a soup thickener.

If you don't have a hand blender, I'd recommend the Braun. It's about $20 and very useful. You can do this in a food processor by trickling the oil into the mix.

something I like to do is save the legs to make a lobster bisque.

So after your done with the lobster, take the legs and with a rolling pin roll along the length (tip towards body end), the meat in the legs will just pop out when you do this. The meat from each lobster works out about right for the amount you want to make a cup (or small bowl) of bisque for the same # of people.

I'll find the bisque recipe and post that later.

I'd like to see that. Love a good seafood bisque.

Originally posted by finz:
something I like to do is save the legs to make a lobster bisque.

So after your done with the lobster, take the legs and with a rolling pin roll along the length (tip towards body end), the meat in the legs will just pop out when you do this. The meat from each lobster works out about right for the amount you want to make a cup (or small bowl) of bisque for the same # of people.

I'll find the bisque recipe and post that later.

Thanks for the tip on the legs. After a little trial and error, I found your technique works great for getting the majority of the meat out with minimal fuss.

Now, if I could bother you for your (or Board-O for his) lobster bisque recipe, the timing would be perfect and would be much appreciated!

I actually like to eat some of that junk and still get a pretty sweet lobster. This is, of course, assuming you were serious.

I was serious, as I always am.

I assume you are talking about liver/pancreas organ and in that case. no, I don't eat every toxin absorbing thing under the sun. I also think it can make meat taste a little bitter if it oozes into unflavored cooking liquid.

Why do you think it's not a good idea to cook a dead lobster?

They call this "Chinese Lobster Torture"

Originally posted by finz:
something I like to do is save the legs to make a lobster bisque.

So after your done with the lobster, take the legs and with a rolling pin roll along the length (tip towards body end), the meat in the legs will just pop out when you do this. The meat from each lobster works out about right for the amount you want to make a cup (or small bowl) of bisque for the same # of people.

I'll find the bisque recipe and post that later.

Thanks for the tip on the legs. After a little trial and error, I found your technique works great for getting the majority of the meat out with minimal fuss.

Now, if I could bother you for your (or Board-O for his) lobster bisque recipe, the timing would be perfect and would be much appreciated!

I'd love to see a bisque recipe as well. We've got plans to torture these critters on NYE too.

Well, I had 4 live lobsters ordered but when the wife found out she had me change the order to 4 tails. Anyway, what is a good way to cook 4 16-20 oz. tails? Boil them?

It is very easy to burn them (the shells) a bit and overcook the meat when you grill them. Trust me I done this more than once. Then you have fairly tough lobster meat.

Steaming is the best and easiest way. It is the most forgiving if you leave them in for a little bit too long.

I have to agree that steaming or boiling produce the moistest and most foolproof product.

At some fish shops, you can get packaged spice blends that you add to the water to impart extra flavour to the lobster meat. I've never tried one, but when you read the labels it always indicates that it's the "authentic" Nova Scotia or New Orleans (or some other place known for seafood) way. I guess it's an option.

Happy New Year to you and everyone else, Dixie.

Take a couple lobster tails. Remove from shell and cut into good sized chunks.

In some clarified butter, sautee some chopped shallots until tender, but not browned. Remove shallots.

Crank up heat, and add enough clarified butter to stir fry lobster chunks. Cook hot and fast, tossing frequently. When just about done through the shallots back in, add a splash of marsala and continue to cook until wine forms a nice glaze over lobster.

Serve with a nice pilaf or other rice. Nice.

yep. boil the lobster half the time, half them from head to tail, and finish on the grill. My favorite way to cook lobster.

my favorite way to eat lobster is Northern Baja Style

It looks as though no one is going to post any lobster bisque recipies.

Atta boy - take one for the team.

I look forward to it. It's prime soup season

Okay. Here we go. Don't ask me for precise amounts. I don't measure them.

Start with one 1 1/4 lobster per two servings. I'll give you my general recipe for 4 servings. Bring about 7 cups of chicken broth to a boil. If using canned, use a good one and it should be low in salt. When boiling, put two of the critters in, cover the pot, and end their misery. When just cooked, about 5 minutes, remove the lobsters and turn the heat to low under the pot whilst (I love that word, "whilst.") you remove the lobster meat from the lobsters. Immediately refrigerate the meat in a sealed container.

Add all the shells back to the broth and simmer for at least two hours, keeping the shells submerged as much as possible. After two or three hours, strain the soup into another pot, pressing the shells in the strainer with a large spooon to extract as much liquid as possible.

Add some Fino Sherry to the stock and reduce by about half. Then add some dill and any other spices you might like, maybe some parsley and cilantro. Simmer til the flavors are blended, then add some heavy cream, maybe a cup. Simmer a while and taste, adding some sea salt, if needed, and white pepper. A minute or two before serving. At this point, the soup may be refirgerated if it will be served the next day.

When preparing to serve, cut the lobster meat into pieces of the desired size and put in bowls. Heat the soup to boiling and add a healthy dose of a good Cream or Amontillado Sherry for added richness. Ladle the soup over the lobster meat and serve.


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