Baked Squid Stuffed With Lobster And Basmati Rice Recipes

Steps:

• Preheat the oven to 450 degrees F.
• Place a little water in a large pot and bring to a boil.
• Cut open the lobster by inserting your knife just underneath the head and the cutting down, splitting the belly (body and tail). Remove the "inners" (heart, guts, etc., but not meat). Steam the lobster for 7 to 10 minutes and then remove from the pot.
• Stuff the Seafood Stuffing in the lobster's opening and top with the crabmeat.
• Place the stuffed lobster, belly-side-up in a roasting pan. Add the lemon juice and a little water to the bottom of the pan to keep the lobster moist while cooking. Bake for 7 to 10 minutes, or just until the claws begin to split. Do not allow the lobster to dry out.
• In a medium saucepan over medium heat, melt butter and then add all the seafood and saute until tender, about 3 to 5 minutes. Remove from heat and allow to cool.
• Mix in the crackers, and add lemon juice, wine, and salt and pepper, to taste.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Rinse the calamari tubes and pat dry.
• In a large bowl, stir together the onions, 6 cloves garlic, shrimp, crabmeat and lemon juice. Spoon some of this mixture into each squid tube and seal the ends by 'sewing' with a toothpick. Arrange in a single layer in the bottom of a 9x13-inch baking dish. Set aside.
• Melt the butter in a saucepan over medium heat. Stir in cream cheese and 2 cloves garlic. Cook and stir until cream cheese has melted. Gradually whisk in the milk. Cook until heated through and then remove from the heat and stir in the Parmesan cheese and pepper. Pour over all of the calamari tubes in the baking dish. Sprinkle about 2 tablespoons of Romano cheese on top of each one.
• Bake uncovered until the cheese is browned and sauce is bubbly. While the calamari is baking, Bring a large pot of lightly salted water to a boil. Add linguine pasta, and cook until al dente, about 8 minutes. Drain. Serve the stuffed calamari and sauce over a bed of linguine.

Steps:

• Instructions Marinate Squid tubes in whole milk for 1-2 hours at room temperature turning three times. Preheat oven to 350 degrees . Meanwhile, bring two cups of chicken broth to boil, add rice, cook for 20 minutes covered or until broth absorbed. Allow to cool. Chop peppers, garlic, olives, onion into half inch size and set aside. In small skillet, heat butter, add chopped garlic and onion, cook until onions are soft. Add lobster and cook together until hot- do not over cook. Add Tabasco Sauce. Mix together:Sugar, Garlic Powder, Lemon Pepper, Thyme, Dried Mustard, Summer Savory, Fennel Seed, and Tarragon leaves.Add to rice and mix well. Gradually add lobster mixture followed by chopped peppers, and olives. Allow mixture to cool . Remove squid from milk and pat dry. Divide rice mixture in four and fill each tube with rice mixture stuff tightly. Roll each tube in olive oil. Mix all ingredients for coating in food processor until fine crumb mixture. Roll each squid tube in olive oil then in bread crumb mixture and place in greased covered glass dish. Bake, covered, at 350 degrees F for 20 minutes, then uncover and bake for an additional 10 minutes. Sauce Melt butter Add lobster paste, and spices one at a time until well incorporated. Add chicken broth and heat to almost boiling. Add wine and continue to heat. Mix cornstarch and sugar. Add 1/4 C cold water. Stir until dissolved, and add to hot liquid. Bring to a boil until mixture thickens. Keep hot until ready to serve. Toss salad with vinagrette. Slice Mango into 16 wedges. Remove squid from dish onto hot surface and cut off ends square. Cut each tube in half and stand in center of heated plate. Apply generous amount of sauce, surround with salad greens already garnished with Raspberry Vinaigrette and four slices of ripe Mango (best cut end facing up). Reserve remainder of sauce for use at the table if desired. Preparation time two hours.

Steps:

• Preheat an oven to 375 degrees F.
• Heat the olive oil in a medium saute pan over medium heat until shimmering. Add the onions and salt and sweat until the onions turn translucent, about 1 to 2 minutes. Do not brown. Add the garlic and continue to cook for another minute. Transfer the mixture to a medium mixing bowl and set aside to cool.
• Clean the squid thoroughly and remove the heads from the tentacles and discard the heads. Turn the tubes inside out (since the outside skin tends to curl outward, it'll hold the stuffing better inside out), put into a bowl and set in the refrigerator until ready to use. Place the tentacles and the shrimp into the bowl of a food processor and pulse 6 to 8 times or until there are no large pieces visible. Do not process until smooth. Transfer to the mixing bowl along with the onions and garlic. Add the bread crumbs, tomato, lemon zest, ginger, parsley and pepper. Stir to combine well.
• Place the mixture into a resealable freezer bag and snip 1 corner. You may use a pastry bag with a tip just small enough to fit into the end of the tubes. Pipe the stuffing into the tubes, dividing the mixture evenly between them. Do not over-stuff.
• Place the tubes into an 8 by 11-inch glass baking dish and cover with the tomato sauce. Cover tightly with aluminum foil and bake for 30 minutes. Serve immediately.

Steps:

• Bring a large pot of salted water to a boil, add the lobster, and cook for 5 minutes. Pull the lobster out of the pot, discard the water, and chill the lobster.
• Shell the lobster, keeping as much meat as possible. Dice the meat into 1/4-inch (6-mm) cubes, and keep the shells. Set both aside.
• Bring a small pot of water to a boil, add the pasta, and boil for about 4 minutes, or until shy of al dente. Drain and transfer to a decent-size bowl.
• Add the lobster meat, tomato sauce, mayo, Tabasco, Pernod, and parsley to the pasta and stir to mix. Season with salt and pepper and set aside.
• Crush the lobster shells into 1-inch pieces. In a sauté pan, sauté the shells in a film of olive oil over medium-high heat until the lobster water is gone from the shells. Add the water and unsalted butter and simmer over medium heat for about 20 minutes. Don't let it become dry, but almost dry. You should have about 1/2 cup (125 ml) liquid. Strain the liquid and set aside.
• Preheat the oven to 425°F (220°C). Stuff the pasta mixture into the squid tubes, and seal the open end of each tube with a couple of nonmentholated toothpicks. Just stick them right across the opening, pinching the tentacles into the opening. Lay the stuffed beauties side by side in a baking dish or baking pan. It should be a snug fit so the pan is less likely to dry out. Pour the strained lobster juice over them, then top with a few pats of escargot butter and the bread crumbs.
• Bake for about 15 minutes, or until bubbly. Remove the toothpicks and serve with a handful of olive oil-dressed cress (greens) on each plate.
• Wear gloves; many people have contact allergies to squid. Clean the squid in the sink under cold running water.
• Rip off the head. It's the part from which the legs hang down.
• Pinch away the beak. It's on the center, nestled among the legs.
• Slide out the blades. There are two of them, plasticlike, along the inside of the tube.
• Peel off the dark skin.
• Rinse the squid well, inside and out, to eliminate all traces of mucus and sand.

Steps:

• Preheat the oven to fan 160C/conventional 180C/gas 4. You will need a medium casserole with a lid. Rinse the rice well in a large bowl of water, then drain.
• Melt two-thirds of the butter in the casserole and sauté the onion for about 5 minutes. Add the rice, stir well, then add the herbs, whole spices and lemon zest and cook for a minute. Now pour in the boiling stock or water and mix into the rice, along with 1½ tsp sea salt and ground black pepper to taste.
• Cover and bake for 25 minutes. Leave to stand for 5 minutes, then remove the lid and fork through the remaining butter until the rice is fluffy and separated.

Steps:

• Make the filling: Blanch the chard in boiling water for 1 minute, then drain and cool under running water. Squeeze chard completely dry and finely chop. Set aside.
• Put 3 tablespoons olive oil in a large skillet or wide saucepan over medium heat. Add onion and fennel, season with salt and pepper, and cook until softened and lightly colored, about 10 minutes.
• Add fennel fronds, fennel seed, anchovy, garlic, oregano and red pepper. Cook, stirring, for about 2 minutes more.
• Turn off heat and transfer mixture to a mixing bowl. Add pine nuts, lemon zest, bread crumbs, cheese and reserved cooked chard. Mix well with a wooden spoon. Taste and correct seasoning.
• Heat oven to 375 degrees. Using a teaspoon, put some filling in each squid body, taking care not to overstuff. Place stuffed squid in an earthenware baking dish in one layer. Season squid on both sides with salt and pepper and drizzle with 2 tablespoons olive oil. Season tentacles with salt and pepper and arrange them around the edge of dish (alternatively, arrange tentacles in a separate baking dish). Drizzle tentacles lightly with oil. Spoon any remaining stuffing over tentacles.
• Roast uncovered for 15 to 20 minutes, until squid bodies are puffed, sizzling and lightly browned. If desired, run pan under the broiler for more color. Sprinkle with parsley and serve with lemon wedges. (May also be served at room temperature.) Serve each person 3 or 4 squid, with tentacles.