Lobster Stew With Tomatoes And Peppers Recipes

Steps:

• In a medium-size deep skillet or heavy saucepan, cook the onion in the butter over medium heat until softened and translucent, about 3 minutes. Add the cooked lobster meat and toss to coat with the butter. Pour in the sherry and bring to a boil. Add the lobster stock, if you have it, and boil until the liquid is reduced by half. Add the light cream and paprika. Season with salt and pepper, to taste. Bring just to a boil. Immediately ladle into soup plates and garnish with the chives. Serve at once.

Steps:

• Working in batches and using tongs, lower lobsters into large stockpot of rapidly boiling water. Boil 5 minutes. Using tongs, transfer lobsters to platter. Cool completely.
• Working over bowl to catch juices from lobsters and using kitchen shears, cut tails from lobsters. Cut each tail into 3 rounds. Split open lobster heads and bodies; remove tomalley (green liver) and reserve (about 2 tablespoons total). Divide each large claw into 2 pieces, cutting 1 side open for easy removal of claw meat. Set aside lobster pieces and juices.
• Heat 3 tablespoons oil in heavy large deep skillet or pot over medium-high heat. Add onion and peppers; sauté until slightly softened, about 5 minutes. Add tomatoes, 2 tablespoons minced fresh parsley, bay leaf, thyme, and pinch of sugar. Sprinkle with salt. Bring to boil. Reduce heat and simmer until mixture thickens, about 20 minutes. Add brandy and simmer 2 minutes. Add all reserved lobster pieces and juices to skillet; simmer 5 minutes. Mix in clam juice and 1 cup water. Bring to boil. Reduce heat, cover and simmer 10 minutes longer.
• Add reserved tomalley, 2 tablespoons minced fresh parsley, and minced garlic to skillet with lobster and simmer uncovered 5 minutes. Transfer lobster pieces to bowl. Transfer sauce to blender and puree until smooth, thinning with more water if desired. Season sauce to taste with salt and pepper. Transfer sauce to serving bowl. Top with lobster pieces. Sprinkle with remaining 1 tablespoon parsley and serve.

Steps:

• 1. Blanch the lobsters for 4 minutes in a large pot of boiling fresh sea water or salted water. Remove from water, punch a little hole in the top of each head and allow to drain. Break off the claws and the tail. Remove the tomalley from the body and set aside in the refrigerator. Shuck the meat, chop into large bite-size pieces and set aside in the refrigerator. Be sure to remove intestinal tracts from the tails.
• 2. Place all the shell and bodies in a large saucepan and barely cover with water (about 2 1/2 quarts). Add the onion and bay leaves. Bring to a boil, skim, and reduce to simmer.
• 3. Peel and seed the tomatoes. Put the seeds and juice into the lobster stock and cut the tomato into medium dice; set aside. Pick the chervil off the stems. Add the stems to the stock and coarsely chop the chervil leaves; set aside.
• 4. After the stock has simmered for about 1 hour, add the heavy cream; simmer about 20 minutes more.
• 5. Simmer the leeks and carrots in butter in a soup pot until they begin to get tender (about 5 minutes). Now add the tomatoes and lobster meat and simmer 2 or 3 minutes more. Strain the creamy lobster stock into the soup pot (you should have about 6 cups of liquid). Season to taste with salt, pepper and cayenne pepper and sprinkle with chervil. Serve with tomalley croutons.

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:

• Heat the oil in a large nonstick skillet or heavy casserole over medium heat and add the onion. Cook, stirring, until tender, about 5 minutes, and add the garlic and peppers. Cook, stirring often, for 5 minutes and add 1/2 teaspoon salt. Continue to cook for another 5 minutes, until the peppers are tender.
• Add the tomatoes, thyme, salt, and pepper, bring to a simmer, and simmer, stirring from time to time, until the tomatoes have cooked down somewhat, about 10 minutes. Cover, reduce the heat and simmer over low heat for another 15 to 20 minutes (or longer), stirring from time to time, until the mixture is thick and fragrant. Taste and adjust seasonings. Serve as a side dish, as a topping for pizza, pasta, polenta, rice, or bruschetta, as a filling for an omelet, or stir into scrambled eggs.

Steps:

• Bring a large pot of water to a boil. Put the oil in a wide skillet and turn the heat to medium-high. Add the potatoes and sprinkling of salt and pepper and proceed to brown them on all sides, slowly and carefully, adjusting the heat as necessary.
• Meanwhile, boil the lobsters for 2 minutes, then plunge them (reserve the water) into an ice-water bath. Break off the claws and remove the meat from them; break off the tails and cut each into three or four sections, leaving the shell on. Take all remaining parts of the lobster, return them to the boiling water, and simmer, covered, for about an hour.
• Add the butter to the (hopefully now nearly perfectly browned) potatoes. Raise the heat to fairly high, add the lobster pieces as well, and brown lightly, turning once or twice. Add the tomatoes and cook, stirring once or twice, to heat through. Stir in the basil leaves, taste and adjust seasoning, and serve.

Steps:

• Heat oil in a skillet over medium heat; stir in onion. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Add tomato and bell pepper; cook until pepper has softened, about 3 minutes. Add garlic; cook and stir until fragrant, about 1 minute. Stir in sage, rosemary, pepper flakes, salt, and pepper. Reduce heat to low and cook for 5 minutes.
• Transfer vegetable mixture to a large pot with beans and bay leaf over medium heat. Add enough water to cover. Cook, stirring occasionally and adding more water, a little at a time, if it looks like the beans are getting dry, about 30 minutes.
• Sprinkle with chives and serve.