Fettuccine In Lobster Broth With Shrimp Crawfish And Crabmeat Recipes

Steps:

• Heat olive oil in a medium saucepan over medium heat. Add the onion, carrot and celery and cook until soft. Add the lobster shells and cook for five minutes. Raise the heat to high, add the wine and cook until reduced by half. Add the water, garlic, tomatoes, bay leaf and parsley and bring to a boil. Reduce heat and simmer for 40 minutes. Strain into a clean medium saucepan. Bring the broth to a boil and reduce to 2 cups, whisk in the creme fraiche and chipotle puree. Add the chives and season with salt and pepper to taste.
• Heat oil in a medium saute pan over high heat. Season the shrimp with salt and pepper to taste. Saute the shrimp for 1 to 2 minutes on each side until just cooked through.
• Place water in a medium stockpot with plenty of salt and bring to a boil. Add the bay, thyme, garlic and peppercorns and bring to a boil. Reduce heat and let simmer for 10 minutes. Add the crawfish and let cook 5 minutes, turn off the heat and let the crawfish cool in the liquid, drain. Remove meat and coarsely chop.
• Assemble: 2 pounds fresh fettuccine, cooked al dente, lobster broth, sauteed shrimp, crawfish meat, 1 pound cooked lump crabmeat, fresh chives. Divide pasta among 8 bowls. Ladle over the broth. Place 2 shrimp in each bowl and divide the crawfish meat and crabmeat among the bowls. Sprinkle with fresh chives.

Steps:

• Preheat the oven to 350 degrees F.
• Saute the celery, garlic, onions and bell peppers in the butter. Sprinkle the crawfish tails with salt and black pepper, and then stir into the vegetables and cook until tender.
• Meanwhile, cook the noodles in boiling salted water, and then drain. Stir into the crawfish mixture, along with the cheese.
• Pour the mixture into a 13-by-9-inch baking dish and bake for 15 minutes.

Steps:

• LOBSTER BROTH:.
• Heat olive oil in a medium saucepan over medium heat.
• Add the onion, carrot and celery and cook until soft.
• Add the lobster shells and cook for five minutes.
• Raise the heat to high, add the wine and cook until reduced by half.
• Add the water, garlic, tomatoes, bay leaf and parsley and bring to a boil.
• Reduce heat and simmer for 40 minutes.
• Strain into a clean medium saucepan; bring the broth to a boil and reduce to 2 cups, whisk in the creme fraiche and chipotle puree.
• Add the chives and season with salt and pepper to taste.
• SAUTEED SHRIMP:.
• Heat oil in a medium saute pan over high heat.
• Season the shrimp with salt and pepper to taste.
• Saute the shrimp for 1 to 2 minutes on each side until just cooked through.
• CRAWFISH:.
• Place water in a medium stockpot with plenty of salt and bring to a boil.
• Add the bay, thyme, garlic and peppercorns and bring to a boil.
• Reduce heat and let simmer for 10 minutes.
• Add the crawfish and let cook 5 minutes, turn off the heat and let the crawfish cool in the liquid, drain.
• Remove meat and coarsely chop.
• TO ASSEMBLE:.
• Divide pasta among 8 bowls.
• Ladle over the broth.
• Place 2 shrimp in each bowl and divide the crawfish meat and crabmeat among the bowls.
• Sprinkle with fresh chives.
• Serve with bread straight out of the oven, butter(only if you think you need it), a salad of sliced tomatoes and onion slices and a wine of your choice.
• Enjoy!