Lobster Sauce Crab Recipes

Steps:

• To make the sauce, warm the lemon juice in a small saucepan. Add the butter, a few cubes at a time, swirling them into the lemon juice over a very low heat to melt them, adding a few more pieces until all the butter is used. Take the sauce off the heat, season to taste and keep warm.
• To make the salad, gently toss the rocket, avocado and lobster meat together. Dress with the lemon juice and olive oil, and toss again until everything is mixed and coated.
• To serve, stir the herbs through the sauce and pour into a ramekin or small bowl. Put the sauce on a plate and pile the large chunks of lobster meat on one side and the salad on the other. Bring the plate to the table to share - dip the tail meat, claws and crusty bread into the sauce.

Steps:

• Bring a large pot of lightly salted water to a boil. Cook bow-tie pasta at a boil, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain, add 1 tablespoon butter, and stir. Set aside and keep warm.
• Melt remaining butter in a large saucepan over medium heat. Add shallot and cook until softened, about 1 minutes. Add cream and wine and bring to a boil. Add cayenne pepper, saffron, salt, and black pepper. Reduce heat to a low simmer for 10 minutes; sauce will not thicken.
• Heat a frying pan over medium heat. Add shrimp and cook until opaque, 3 to 5 minutes. Add lobster and crab and cook until heated through, about 2 minutes more. Season lightly with salt and black pepper.
• Add seafood combination to the pot with the sauce and stir. Add lemon juice and simmer over low heat 10 minutes more.
• Serve cooked pasta in individual bowls with 2 ladles of sauce on top. Fold sauce gently into pasta and top with a dash of black pepper.

Steps:

• For the Lobster Ravioli: In a large saute pan, add the butter and melt. Add the garlic and shallots and saute until golden brown. Add lobster, crab, and chives and saute 2 to 3 minutes. Add Cognac and reduce for 2 minutes. Remove from heat and cool for 30 minutes, until room temperature. Chop lobster mixture into small chunks. In a large bowl, combine lobster mixture and ricotta and mix well. Season with salt and pepper.
• Lay out the first piece of Pasta Dough on the table and place 1/4-ounce mounds of stuffing 2 inches apart. Using a pastry brush, brush egg white around each bit of stuffing, making the dough damp not wet. Take the second piece and cover the bottom piece with the stuffing. Press around each ravioli being careful not to squeeze the stuffing out. Using a round ravioli cutter, cut each ravioli round and put on a sheet pan sprinkled with semolina. Gently place ravioli in boiling water and cook for 8 to 10 minutes, or until al dente.
• For the sauce: Using a 12-inch saute pan at medium heat, add butter, shallots, and saute until shallots are translucent. Add the crabmeat and saute for about 2 to 3 minutes. Remove the saute pan from the burner and add Cognac then place pan back on the heat to cook off the alcohol. (Please beware: the Cognac will create a large flame.) Once the flame stops, add the tomato sauce and cream with salt and cook until it reduces half way and becomes creamy. Add the cooked ravioli to the sauce and let cook together for about 1 minute before serving. Garnish with chives.
• Add all the ingredients into a large mixing bowl until all ingredients are blended. Place mixture on countertop and knead until the texture is smooth and well mixed. Separate the pasta dough into 2 equal pieces and put one piece aside. Flour the first piece, just enough to prevent sticking and roll out with a rolling pin to about 1/8th-inch thick. Repeat procedure with second piece making it as close to the shape as the first.

Steps:

• For the lobster: Preheat the oven to 425 degrees F.
• Cut the middle of the tops of the lobster shells with kitchen shears all the way down to the bottoms of the tails. (Be careful not to cut the lobster meat.) Carefully loosen the meat from the shells. Cut a slit lengthwise down the meat of each.
• Combine the butter and lemon zest in a bowl. Set aside.
• Whisk together the mayonnaise, mustard, sherry, Worcestershire sauce, seafood seasoning and egg. Fold in the crackers and crabmeat. Stuff the crab mixture into the slits in the lobster tails. Brush the crab and lobster with the melted butter.
• Place the lobster tails on a rimmed baking sheet. Bake until the lobster turns opaque and is cooked through, 8 to 10 minutes. Switch the oven to broil and broil until the crab stuffing is browned, 2 to 3 minutes.
• Meanwhile, make the blender béarnaise sauce: Combine the wine, vinegar, shallot and 1 tablespoon of the tarragon in a small saucepan over medium-high heat. Simmer until the mixture is reduced by half, about 2 minutes. Remove from the heat and let cool completely.
• Place the egg yolks in a blender and add the cooled wine mixture. Purée for 30 seconds.
• Melt the butter in a small saucepan over medium-high heat until very hot. With the blender running, pour the melted butter through the blender top, blending until the sauce is smooth and thickened. Remove from the blender and stir in the remaining tablespoon tarragon and season with salt and pepper. Set aside. (The sauce will continue to thicken as it stands.)
• Serve the béarnaise sauce with the lobster tails.

Steps:

• Cut a slit, length-wise, into the shell of each piece of crab.
• Melt the butter in a large skillet over medium heat; cook the garlic in the butter until translucent; stir in the parsley, salt, and pepper. Continue to heat mixture until bubbling. Add the crab legs; toss to coat; allow to simmer in the butter mixture until completely heated, 5 to 6 minutes.

Steps:

• For the Lobster Ravioli: In a large saute pan, add the butter and melt. Add the garlic and shallots and saute until golden brown. Add lobster, crab, and chives and saute 2 to 3 minutes. Add Cognac and reduce for 2 minutes. Remove from heat and cool for 30 minutes, until room temperature. Chop lobster mixture into small chunks. In a large bowl, combine lobster mixture and ricotta and mix well. Season with salt and pepper.
• Lay out the first piece of pasta dough on the table and place 1/4-ounce mounds of stuffing 2 inches apart. Using a pastry brush, brush egg white around each bit of stuffing, making the dough damp not wet. Take the second piece and cover the bottom piece with the stuffing. Press around each ravioli being careful not to squeeze the stuffing out. Using a round ravioli cutter, cut each ravioli round and put on a sheet pan sprinkled with semolina. Gently place ravioli in boiling water and cook for 8 to 10 minutes, or until al dente.
• For the sauce: Using a 12-inch saute pan at medium heat, add butter, shallots, and saute until shallots are translucent. Add the crabmeat and saute for about 2 to 3 minutes. Remove the saute pan from the burner and add Cognac then place pan back on the heat to cook off the alcohol. (Please beware: the Cognac will create a large flame.) Once the flame stops, add the tomato sauce and cream with salt and cook until it reduces half way and becomes creamy. Add the cooked ravioli to the sauce and let cook together for about 1 minute before serving. Garnish with chives.
• Pasta Dough: Add all the ingredients into a large mixing bowl until all ingredients are blended. Place mixture on countertop and knead until the texture is smooth and well mixed. Separate the pasta dough into 2 equal pieces and put one piece aside. Flour the first piece, just enough to prevent sticking and roll out with a rolling pin to about 1/8th-inch thick. Repeat procedure with second piece making it as close to the shape as the first. CAN USE WON-TON WRAPPERS.

Steps:

• In a large, microwave-safe plastic bag, arrange lobsters head to tail. Twist the top of the bag shut. Cook in a 650- to 700-watt oven at 100 percent power for 8 minutes. Carefully remove from oven. Drain any liquid that has collected in the bag into a bowl. Remove lobsters from bag and allow to cool while proceeding with the recipe.
• In a 2-quart souffle dish, melt butter, uncovered, at 100 percent power for 2 minutes. Stir in onion and cook, uncovered, at 100 percent power for 3 minutes. Remove from oven. Whisk in Worcestershire, mustard and Tabasco. Set aside.
• Holding the lobster over the bowl, separate the head from the body. Using a spoon, scrape out tomalley and roe into the bowl, being careful to avoid the brain sac. Holding the feelers, squeeze the head to extract juices. Remove meat from tail and claws. Dice the tails. Reserve claws whole for garnishing.
• Add cream and chicken broth to onion/butter mixture. Heat, uncovered, at 100 percent power for 4 minutes. Whisk tomalley, roe and reserved juices into cream mixture. Cook, uncovered, at 100 percent power for 4 minutes. Add tarragon and reserved lobster tail meat and cook 2 minutes longer. Remove from oven. Season to taste with lemon juice, salt and pepper. Toss with hot fettucine. Garnish with reserved claws. Serve immediately.

Steps:

• Remove legs from body; cut body into 6 sections; crack legs.
• Mix 3 Tblsp. soy sauce, 1 Tblsp. cornstarch, 1 Tblsp. sherry, with ground pork.
• Heat 3 Tblsp. oil in frying pan until hot.
• Saute onions and crab for 3 minutes.
• Add meat mixture and fry 5 minutes more.
• Mix ginger juice, 2 Tblsp. cornstarch, 1 1/2 cups water, 1 Tblsp. soy sauce, msg, salt and black beans; add to crab pieces for 10 minutes until pork is done.
• Stir in beaten eggs; cook 3 minutes more.
• Serve hot as part of a chinese meal.

Steps:

• Melt 1 tablespoon of butter in a saucepan over medium heat. Add the garlic; cook and stir until starting to brown, about 3 minutes. Add the remaining butter and reduce heat to low. Stir to melt the butter, then mix in the lemon juice, pepper and cilantro. Let it steep over low heat for about 10 minutes. Strain before serving if desired.