Cajun Cooking Recipes 

We have thousands of recipes throughout our site. 
Please browse our categories below:

Delicious Cajun Recipes

All Recipes:
Alcohol Drinks Recipes
Appetizer Recipes
Alligator Recipes
Armadillo Recipes
Atkins Recipes
Bear Recipes
Beaver Recipes
Black Bird Recipes
Bread Machine Recipes
Cajun Recipes
Canadian Recipes
Chicken Recipes
Chili Recipes
Chocolate Recipes
Cookie Recipes
Crock pot Recipes
Diabetic Recipes
Dove/Quail Recipes
Duck Recipes
Easter Recipes
Elk Recipes
Frog Leg Recipes
Fruit Recipes
German Recipes
Goose Recipes
Ground Meat Recipes
Grouse Recipes
Gumbo Recipes
Halloween Recipes
Holiday Recipes
Hot Sauce Recipes
Ice Cream Recipes
Italian Recipes
Kids Recipes
Mardi Gras Recipes
Meatloaf Recipes
Mexican Recipes
Microwave Recipes
New Orleans Restaurant Recipes
Non Alcohol Drinks Recipes
Restaurant Recipes
Smoothie Recipes
Quick And Easy Recipes
Soup Recipes
St Patrick's Day Recipes
Turkey And Dressing Recipes
Wild Game Recipes

Popular Categories
Cajun Cooking Recipes Message Board
Questions?
Cajun Jokes
Calorie Counter
Cook And Eat Crawfish
Cooking News
Cajun Cooking Recipes Blog
Cajun Cooking Recipes Newsletter Archives
Cooking Tips
Crab Race Game!
Craft Ideas
Domain Name Hosting
Favorite Links
Gift Baskets Making Instructions
Cajun Cooking Recipes Free Newsletter
Make A Roux
Recipes Index
Recipe A Day!
Submit Recipe Requests
More Recipes

 

Lobster with Truffle Butter

Bacco's Restaurant

Ingredients:
4 each, 1 1/2 pound, Fresh Lobsters
16 ounces, Truffle Butter Sauce (see below)
20 each, Asparagus Spears, blanched
1 sprig, Italian flay leaf parsley
Shaved Italian White truffles, optional
1 ounce, Unsalted Butter
Salt and Pepper

Directions:

In a pot heavily salted, boiling water, drop the live lobsters in and cook for about 6 minutes (4 minutes per pound of lobster).
Pull lobster from water and pull claws off and crack carefully trying to keep them whole and set aside.
With a large knife, split the lobster in half from head to tail.
Heat the asparagus spears in a sauté pan with butter, salt and pepper to taste.
Place the lobster on an entree plate with the asparagus and claws. Drizzle with truffle butter sauce.
Garnish with a sprig of Italian parsley.
To truly make this a special dish, add fresh Italian white shaved truffles.

Truffle Butter Sauce:

1/2 ounce, Olive Oil
4 each, Shallots, minced
1/4 cup, Rice Vinegar
1/4 cup, Heavy Cream
1 pound, Unsalted Butter, cut into Tablespoons, room temp
1/2 ounce, White Truffle Oil
1/2 ounce, Black Truffle slices packed in oil
Salt and Pepper to taste


Directions:

In a heavy bottom sauce pot add olive oil and place over med-high heat.
Add minced shallots and sauté until translucent.
Add rice vinegar and white wine and reduce until syrupy consistency.
Add heavy cream and reduce until thick and syrupy.
Turn heat down to medium and begin to whisk in butter until fully incorporated.
Finish sauce by adding truffle oil, sliced truffles and salt and pepper.
Set the sauce aside until ready to use. Sauce must be kept in a warm place- not too hot or too cold or sauce will break.

Serves Four

More New Orleans Restaurant Recipes

Bread  Pudding Pascal's Manale Restaurant

Creole Crawfish and Tasso Chowder The Bombay Club Restaurant

Crab Meat Broussard Broussard's Restaurant.

Crabmeat Stuffing Mulate's Restaurant

Crawfish EtouffeeMulate's Restaurant

Eggs Louis Armstrong Commander's Palace Restaurant

Fire Roasted Shrimp Dominique's Restaurant

Fried Green Tomatoes Uglesich's Restaurant

Lobster with Truffle Butter Bacco's Restaurant

Mike's Special Mike Anderson's Restaurant

Shrimp Ravioli Bay Eloi in Shrimp Herb Essence Rib Room Restaurant

Sweet Potato Catfish Red Fish Grill

Bananas Foster Brennan's Restaurant

Creole Gumbo Antoine's Restaurant

Onion Crusted Fried Chicken Salad Commander's Palace Restaurant

Oysters Bienville Arnaud's Restaurant

 


Thanks for visiting our New Orleans recipes webpage!