Lobster Mussel Bruschetta Recipes

Steps:

• Preheat the oven to 425 degrees. Slice the baguette at an angle 1/2-inch-thick. Brush both sides of the bread with olive oil and sprinkle one side with salt and pepper. Bake for 10 minutes, until lightly toasted.

Steps:

• In a large kettle bring wine and water to a boil. Add lobsters and cook, covered, 3 minutes. (They will be partially cooked.) Transfer lobsters with tongs to a large bowl and boil cooking liquid until reduced to about 1/3 cup.
• Twist off claws and with flat side of a heavy knife crack claws on one side. Cut off tails and cut each tail crosswise into 4 pieces, cutting through shell and discarding dark intestinal vein. Halve body sections and discard head sacs. Reserve tomalley and any roe if desired. Lobsters may be prepared up to this point 4 hours ahead and chilled, covered.
• In a 6-quart kettle bring 5 quarts salted water to a boil for spaghetti.
• In a 5-quart heavy kettle bring tomato sauce, lobster cooking liquid, and reserved tomalley and roe if using to a simmer, whisking. Add claws and bodies and simmer, covered, 5 minutes, or until claw meat is just cooked through. Transfer claws with tongs to large bowl and keep warm, covered.
• Add tail pieces to sauce and simmer, covered, 3 to 4 minutes, or until just cooked through. Transfer tail pieces with tongs to bowl and keep warm, covered. Remove and discard lobster bodies.
• Add mussels to sauce and simmer, covered, 3 to 8 minutes, checking mussels every minute or so and transferring as opened with tongs to bowl. Keep mussels warm, covered. (Discard any mussels that are unopened after 8 minutes.) Season sauce with salt and pepper and keep warm, covered.
• While seafood is cooking, cook spaghetti in boiling water until al dente and drain in a colander. Add spaghetti, lobster, and mussels to sauce and heat over moderate heat until heated through, stirring and tossing mixture until spaghetti is coated well with sauce.
• Transfer spaghetti and seafood to a large platter and sprinkle with parsley.

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.