Lobster Avgolemono Recipes

Steps:

• In a pot of boiling water, cook the agnolotti according to directions on the package.
• In a large saute pan, heat the olive oil and add the minced garlic, being careful not to burn the garlic. Add the red pepper flakes, clams and shrimp. Once the clams have opened and the shrimp have turned pink in color, add the white wine and diced tomatoes. Allow the wine to evaporate. Finally, add the chopped parsley.
• Drain the agnolotti and place on a serving dish. Pour the sauce over the agnolotti. Serve with salt and pepper for individual seasoning.
• This dish can easily be doubled.

Steps:

• Place the lobsters in a large pot of boiling water for 5 minutes. Remove them and place in a large bowl of ice water, to cool. Remove the claw and tail meat. Cut the tail meat into 1-inch pieces. Cut the claw in half lengthwise. Set both aside. Roughly chop the shells.
• Heat 2 tablespoons of the olive oil in a large pot over medium heat. Add chopped shells to cover the bottom of the pot in one layer. Cook in the oil until deep red, about 5 minutes. Add the remaining shells and cover with chicken broth. Add the tomatoes and simmer gently over medium heat until it reduces to 1 1/2 quarts, about 30 to 40 minutes. Strain, set the lobster broth aside and discard the shells.
• In a soup pot over medium heat, saute the onions in 1 tablespoon of olive oil until golden, about 5 minutes. Add the potatoes and cover with the lobster broth. Simmer gently until the potatoes are tender but firm, about 5 minutes.
• Meanwhile, put the egg yolks in a glass or ceramic bowl, whisk in the lemon juice and set aside. Heat the remaining 2 tablespoons of olive oil in a saute pan over high heat until hot. Add the lobster meat, and quickly saute, about 3 minutes. Add the lobster meat to the soup, whisk 1 ladle of soup into the yolk-and-lemon mixture, and slowly add it back into the soup pot. Do not allow the soup to boil. Season to taste with salt and pepper.
• Ladle the soup into 6 bowls and garnish with chives.

Steps:

• Place the chicken, bay leaf and broth in a large pot and bring to a simmer over medium heat. Simmer 1 1/2 hours, or until the chicken is cooked through. Remove the chicken to a plate and let it cool.
• Strain the broth through a fine-mesh sieve into a large bowl. Clean out any scum in the bottom of the pot and add the broth back to the pot. Bring to a simmer, then add the orzo and cook until al dente, about 10 minutes. Check for seasoning here, as you may need to add a few teaspoons salt.
• In a medium bowl, whisk together the lemon zest and juice and the flour. Whisk the eggs into the lemon mixture. Pour a little of the simmering broth slowly over the egg mixture and whisk it together. Reduce the heat under the broth to low and whisk in the egg mixture. The soup will thicken slightly and become cloudy. Make sure you don't bring the soup to a rolling boil after you add the eggs. Your eggs will scramble, which will leave you with more of an egg drop soup (which would still be fantastic, but just not the same).
• Chop up the chicken, removing the skin and bones, and add it to the soup along with the dill. Serve immediately.

Steps:

• Bring broth to a simmer in a 4-quart pot over high heat; add chicken. Reduce heat; simmer gently until chicken is cooked through, about 15 minutes. Using a slotted spoon, transfer chicken to a bowl. Reserve broth in pot. Let chicken cool slightly, and then shred with a fork into bite-size pieces.
• Bring a medium saucepan of water to a boil. Add orzo; cook until al dente. Drain. Add orzo and chicken to reserved broth. Bring broth just to a gentle simmer, and then reduce heat to low.
• Beat together eggs and lemon juice in a medium bowl until smooth. Ladle 1 cup hot broth into egg-lemon mixture, whisking constantly until mixture is warm to the touch. Stir the egg-broth mixture into the broth in the pot. Stir in the dill, and season with pepper.