Fricassée Of Lobster With Pasta Recipes

Steps:

• Cook lobsters in large pot of boiling salted water 4 minutes (lobsters will not be completely cooked through). Working over bowl to collect juices, twist off lobster heads to separate from tails. Cut heads in half lengthwise. Cut tails into thick medallions (do not remove shells). Crack claws but leave intact.
• Heat oil in heavy large skillet over high heat. Add shallots and sauté until soft, about 5 minutes. Add lobster with shells and juices and Cognac and ignite carefully. Cover skillet to extinguish flame. Add wine and simmer 3 minutes. Add cream and simmer until sauce thickens slightly, about 3 minutes. Season sauce to taste with salt and pepper. Remove from heat. Cover to keep warm.
• Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain. Transfer to platter. Spoon lobster with sauce over pasta and serve.

Steps:

• Plunge knife where tail and body meet, killing lobster. Break off claws, tear off tails and cut main body in half lengthwise. Remove and reserve coral and liver of each lobster. Crack claws on both sides. Cut main bodies into quarters.
• Heat oil in very large casserole and add lobster pieces. Sprinkle with salt and pepper. Cook, stirring, about one minute. Cover closely and let cook about 8 minutes.
• Add butter, carrots and shallots and stir. Continue cooking, covered, about 5 minutes longer. As mixture cooks stir occasionally.
• Add wine and cover. Continue cooking about 2 minutes.
• Remove claw and tail pieces from casserole. Leave juices. When meaty lobster pieces are cool enough to handle, remove meat. Discard shells. Use remaining shells (head and feelers) to prepare sauce.
• We chopped reserved lobster shells, using a food processor. If you do this, be certain your processor has heavy-duty motor. If there is any doubt, chop carcass of the lobster as finely as possible and put pieces through a food mill. If you use food processor, put carcass into container and blend as thoroughly as possible.
• Scrape chopped, blended and crushed lobster back into casserole. Bring to boil and let simmer about 2 minutes. Add cream and stir. Bring to boil. Cover and cook 10 more minutes.
• Line mixing bowl with fine sieve and pour in lobster mixture. Press to extract as much liquid as possible. There should be about 3 cups.
• Put sauce into saucepan and bring to boil. Cook over high heat, stirring often with wire whisk or flat-bottom wooden spoon, 15 to 20 minutes or until reduced to exactly 2 cups.
• Put sauce into container of electric blender. Drain coral and liver and add. Blend as thoroughly as possible. Return to saucepan, add a little salt and pepper and heat gently.
• Spoon equal portions of sauce onto four serving dishes. Spoon equal amount of rice mixture into mound in center of each serving. Arrange equal portions of lobster meat around each mound of rice and serve.

Steps:

• Using a swivel-bladed paring knife, scrape off the outer skin of the peppers. Set the scrapings aside.
• Cut away and discard the core of each pepper. Cut each pepper in half and discard the veins and seeds. Cut each half into lengthwise strips, about 1 inch wide. Cut each strip into diamond shapes.
• Heat one tablespoon of the butter in a saucepan and add the garlic and the pepper scrapings only. Cook, stirring, about 2 minutes. Add the fish broth and 1 cup of the wine and bring to a boil. Let simmer about 10 minutes or until reduced to about 1 1/2 cups.
• Add the cream and bring to a boil. Cook about 8 minutes or until reduced to about 2 2/3 cups.
• As the sauce cooks, bring enough water to a boil in a kettle to cover the lobsters when they are added.
• In a separate kettle, combine the remaining 1 cup of wine, the onion, thyme, parsley, bay leaves, peppercorns and 1 cup of water in a small kettle and bring to a boil. Let simmer about 10 minutes.
• Line a saucepan with a sieve and pour in the sauce that has been cooking on the stove. Press to extract as much liquid as possible from the solids. Discard the solids. Set aside.
• Add the lobsters to the boiling water and cover closely.
• Add the mussels to the second kettle containing the onion mixture. Let the mussels cook about 3 or 4 minutes or until they are all opened.
• When the lobsters have cooked 5 minutes, drain them. Crack the lobster shells and remove the meat from the tail and claws in neat pieces. Set aside.
• Remove the coral and liver from the body of each lobster and add the pieces to the container of a food processor or electric blender. Remove the tough outer shell from the body of one lobster and discard the shell. Add the remaining shelled body it to the processor. Add the remaining 5 tablespoons butter and blend as thoroughly as possible.
• Bring the sieved sauce to a boil and add the butter mixture, stirring. Pour the mixture into a sieve, preferably of the sort known in French kitchens as a chinois. Press to extract as much liquid as possible from the solids. Discard the solids.
• Return the sauce to the heat and add the fennel and let cook 1 minute. Add the sweet pepper diamonds. Cook about 2 minutes. Add the basil, salt and pepper to taste. Stir and remove from the heat.
• Cut the lobster tails on the bias into medallions.
• Spoon the hot sauce over a serving dish and arrange the lobster pieces symmetrically on top. Arrange the mussels around the lobsters and serve.

Steps:

• If using whole lobsters, cook them in abundant boiling water for 6 minutes. Cool, remove meat from tail, claws and knuckles, and chop into 1/2-inch chunks.
• Bring a pot of well-salted water to a boil and cook pasta.
• Meanwhile, pour olive oil in a wide skillet over medium-high heat. Add shallots and cook for 1 minute, without browning. Add garlic and red pepper and cook for 1 minute. Add tomatoes and season generously with salt and pepper. Add lobster meat, stir to coat, cook 1 minute, then turn off heat until pasta is ready.
• When pasta is al dente, drain, add to skillet, and season with salt and pepper. Toss well and transfer to a warmed wide bowl or platter. Add basil, toss once more and serve immediately.

Steps:

• Melt the margarine in a saucepan; add the mushrooms, garlic powder, & onion powder.
• Saute 5-6 minutes.
• Whisk the milk and flour in a small bowl, whisking quickly to eliminate any lumps.
• Pour the milk mixture into the mushroom mixture; mix thoroughly, and continue cooking 3-4 minutes.
• Add the lobster, paprika, and salt & pepper to taste.
• Continue cooking 5-10 minutes until lobster is heated through.
• Spread rice or pasta onto a serving platter.
• Spoon lobster and sauce over the top.
• Garnish with parsley & then serve.