LOBSTER, LOBSTER, LOBSTER AND LOBSTER SAUCE
Provided by Food Network
Time 40m
Yield 1 serving
Number Of Ingredients 16
Steps:
- For the spring rolls: Dice 1 lobster claw in 1/2-inch pieces. In a bowl, combine it with 1/4-ounce ginger, 1/4 shallot, the carrot, leek and snowpeas. Season with salt and pepper. Spread the mixture along the base of the wrapper, leaving about 1-inch on each side. Fold the sides over the filling and roll tightly. Brush with the egg mixture to seal. Reserve.
- For the artichoke: In a bowl, place the meat from the knuckle and combine with 1/4-ounce ginger, 1/4-ounce shallots, 1 tablespoon butter, 1/4-ounce minced chives and 1/4-ounce peas. Season with salt and pepper. Scoop onto the artichoke bottom. Chill and reserve.
- To assemble: Melt 1 tablespoon of butter in a saute pan over medium heat. Add the remaining ginger and shallots. Add the bok choy and scallion and cook to heat through. Season with salt and pepper. In another pan over medium heat, add 2 tablespoons of butter, the lobster tail and remaining claw. Coat the lobster meat with the butter as it melts, making sure not to let the butter brown. Continue until the meat is heated through. Remove the lobster and keep warm. Add 3 ounces of lobster stock to the pan and bring to a boil. Add the remaining butter and reduce to a silky consistency. Keep warm. Heat the artichoke bottom with 2 tablespoons of stock in a preheated 350 degree oven for 8 to 10 minutes. Deep-fry the spring roll for 2 minutes or until golden brown.
- To serve: Place the bok choy and scallion on a serving plate. Arrange the lobster tail and claw on top. Place the artichoke bottom on the plate. Reheat the sauce and add the remaining chives. Spoon the sauce over the artichoke and lobster meat and top with the spring roll.
LOBSTER FETTUCCINE
Provided by Chuck Hughes
Time 3h10m
Yield s: 4 servings
Number Of Ingredients 19
Steps:
- For the lobster stock:
- In a large stockpot filled with boiling water, cook the lobsters for approximately 8 minutes. Drain, remove and de-shell the lobsters, keeping the carcasses for the stock. Reserve the lobster meat in a separate bowl for later.
- In the same stockpot, add the oil. Combine the lobster shells with the carrot, celery, onion, garlic, rosemary, thyme, peppercorns, water, and ketchup. Bring the mixture to a simmer and let reduce for 2 hours. Strain and transfer 6 cups/1.5 L of the remaining stock into a smaller saucepan, reducing on medium heat for another 20 minutes or until approximately 1/3 of the stock is left. Remove from the heat and set aside.
- Bring a pot of salted water to a boil and add the fettuccine. Cook 1 minute less than instructed. Strain and set aside.
- Heat 1 tablespoon olive oil in a pan on medium heat and add the shallot. Saute 1 minute, then add the garlic and continue cooking for another 2 minutes. Add stock. Add the pasta, reserved lobster meat, peas, and chives, and 2 tablespoons butter and mix well. Salt, and pepper, to taste.
- Cook's Note: Any leftover lobster stock can be kept in the freezer for up to 3 months.
LOBSTER SAUCE
Provided by Food Network
Time 2h25m
Yield 2 cups sauce
Number Of Ingredients 16
Steps:
- In a hot pan, cook the lobster shells and peppercorns in olive oil until well browned. Add the onion, carrot, and celery and cook until lightly caramelized.
- Add the tomato paste and cook a few more minutes, being careful not to add any more color to the tomato paste. Deglaze with brandy and reduce by 1/2.
- Add paprika, cayenne, roux, star anise, lobster stock, bouquet garni, and fennel, and whisk to incorporate the roux. Simmer covered for 1 hour.
- Strain the sauce, discarding the vegetables. Place lobster shells in a food processor and grind. Return ground shells to the sauce and cook until reduced to sauce consistency. Finish with cold butter whisked into sauce. When butter is incorporated, strain sauce again.
- Serve with roasted fish of your choice.
SPICY LOBSTER PASTA
This dish is a little fiddly, but it is well worth the effort, and much of the prep can be done ahead. The sauce is rich with the essence of lobster, balanced with a good kick of hot pepper. It needs a good chewy pasta like bucatini or thick spaghetti.
Provided by David Tanis
Categories dinner, pastas, main course
Time 1h
Yield 4 servings
Number Of Ingredients 17
Steps:
- Steam or boil lobsters for 6 minutes. Cool to room temperature under running water. Separate claws and tails from lobster heads. Remove tail meat from shell. Pull away black vein and discard, then cut meat into 1/2-inch slices and set aside. Crack claws with mallet, without removing meat, and set aside.
- With a large knife, split lobster heads in half lengthwise. Remove and discard stomach sacks located just behind eyes (remove green tomalley also if you wish) and roughly chop tail shell. Heat butter in a wide saucepan or skillet over medium high heat. Add heads and shells, with any collected juices, and sauté for about 1 minute. Add carrot, celery, bay leaf and thyme and cook, stirring, for 1 minute more. Add 3 cups water and simmer rapidly for about 10 minutes to reduce by half. Strain, discarding shells, herbs and vegetables. You should yield 1 1/2 cups rich lobster broth.
- Wipe pan with paper towel and return to stovetop over medium-high heat. Warm the olive oil, then add diced onion, garlic and hot pepper flakes. Season generously with salt and pepper. Cook, stirring, until onions are completely soft, about 10 to 15 minutes. Take care not to let onion mixture brown.
- Add wine and simmer rapidly for 2 minutes, then add tomato purée and lobster broth. Simmer for 5 minutes, then add cream and simmer until sauce has thickened somewhat, about 5 minutes more. Turn off heat and adjust seasoning (it should be spicy). You can prepare up to this point several hours in advance.
- Bring a large pot of well-salted water to a boil. Add pasta and cook until al dente. Reheat sauce, add cracked lobster claws and simmer for 2 minutes. Add sliced lobster meat and cook for a minute or less, until just heated through. Mix parsley and lemon zest together. Drain pasta and add to sauce, tossing to coat noodles and distribute lobster meat, then transfer to a warm bowl or platter. Arrange one claw on top of each serving and sprinkle with parsley mixture.
Nutrition Facts : @context http, Calories 984, UnsaturatedFat 14 grams, Carbohydrate 101 grams, Fat 28 grams, Fiber 8 grams, Protein 75 grams, SaturatedFat 12 grams, Sodium 1705 milligrams, Sugar 11 grams, TransFat 0 grams
FETTUCCINE WITH LOBSTER AND ZUCCHINI
Feta cheese gives a briny edge to this quick pasta dish, with fresh zucchini, tomatoes, herbs and lobster. Add the lobster off-heat at the end to guard against overcooking; it will warm just enough as it is gently tossed, putting all the ingredients on speaking terms. If you are entertaining guests and do not prefer last-minute preparations, don't hesitate to serve the pasta at room temperature, glossed with an extra glug or two of good olive oil.
Provided by Florence Fabricant
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Heat 1 tablespoon of the oil in a 12-inch sauté pan. Add shallot and garlic, and sauté on medium-low until soft but not brown. Add the tomatoes and cook about 5 minutes, until most of their liquid has evaporated. Add another tablespoon of the olive oil and then the zucchini and cook, stirring, 3 minutes or so, until the zucchini is tender but not soft. Fold in 1 tablespoon of the mint and 1 1/2 tablespoons of the chives.
- Add the feta and cook, stirring, a few minutes, until it softens. Stir in paprika, and season to taste with salt and pepper. Add the cream, bring to a simmer and cook 2 to 3 minutes until the cream starts to thicken. Remove from the heat and stir in the lobster meat.
- Bring a large pot of salted water to a boil for the pasta. Cook the fettuccine until al dente, about 6 minutes. Reserve 1/4 cup of the pasta water. Drain the pasta, add to the sauté pan, drizzle on the remaining tablespoon of oil and the lemon zest and toss with the zucchini and lobster mixture. Add pasta water, turn the heat to low, add salt and pepper, if needed, and gently mix the ingredients for no more than 3 minutes, just until heated through. Serve with a scattering of the remaining chives and mint.
ROAST LOBSTER WITH VANILLA SAUCE
Provided by Karen Kochevar
Categories dinner, roasts, main course
Time 50m
Yield 2 servings
Number Of Ingredients 11
Steps:
- Place a roasting pan large enough to hold the lobsters in the oven and preheat to 450 degrees. With the tip of a sharp knife pierce lobsters between the eyes to sever the spinal cord. Crack claws using the blunt edge of a cleaver or a hammer. Place lobsters in the hot roasting pan, drizzle with oil and roast until red, about 15 minutes. Remove from oven, and set aside.
- Melt 2 teaspoons of butter in a small saucepan, add the shallots and saute over low heat until soft and translucent, about 3 minutes. Add wine and vinegar, raise heat and cook at a moderate boil until the liquid is reduced to 1 tablespoon, about 5 minutes. Remove the pan from the heat, and whisk in 6 tablespoons of butter, about 1 tablespoon at a time until all is incorporated. Scrape the seeds from the vanilla bean into the sauce, stir to combine and strain into a clean saucepan. Season with 1/4 teaspoon salt and pepper, and set aside.
- When the lobsters are cool enough to handle, remove the meat from the claws. Detach the tails, and discard the heads. With a pair of scissors, cut the shell on the underside of each tail in half lengthwise, remove the meat and cut into 1/4-inch-thick slices. Loosely cover the meat with aluminum foil, and keep warm.
- Melt 1 tablespoon of butter in a large pot, and add spinach and watercress. Stir until greens have melted down, and continue to cook, stirring occasionally, until greens are tender, about 5 minutes. Season with 1/4 teaspoon salt and pepper.
- To serve, reheat the sauce over low heat until warm, whisking constantly. Place a bed of greens on each plate, arrange the lobster meat on top and spoon the sauce over the lobster. Serve immediately.
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