LOBSTER TOMATO SAUCE
Another one of grandma Puglia's treasures! The lobster flavor from the shell infuses into a rich and delicious tomato sauce. You may remove the lobster meat and add to the sauce or serve separately. Serve over linguine.
Provided by myjo
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Seafood
Time 1h35m
Yield 6
Number Of Ingredients 9
Steps:
- Heat olive oil in a large saucepan over medium heat.
- Cook and stir onion and garlic in hot oil until lightly browned, about 8 minutes.
- Stir parsley and lobster tails into onion and garlic; cook until shells turn bright red, 10 to 15 minutes.
- Stir crushed tomatoes, tomato sauce, basil, salt, and black pepper with lobster tails; simmer over low heat for 1 hour, stirring occasionally.
- Remove lobster tails from sauce and shake excess sauce off the shells. If desired, remove lobster meat from shells and stir into sauce or serve lobster pieces separately.
Nutrition Facts : Calories 295.3 calories, Carbohydrate 15.1 g, Cholesterol 101.4 mg, Fat 13.7 g, Fiber 3.4 g, Protein 29.3 g, SaturatedFat 3.4 g, Sodium 891.4 mg, Sugar 2.3 g
LINGUINE WITH LOBSTER IN TOMATO SAUCE
Provided by Craig Claiborne
Categories dinner, pastas, main course
Time 1h40m
Yield 10 servings
Number Of Ingredients 14
Steps:
- Heat the oil in a skillet large enough to hold the lobsters in one layer when they are added. Add the garlic and sweet pepper, and cook, stirring, until pepper softens.
- Add the tomatoes, parsley, pepper flakes, salt, pepper, oregano and basil. Bring to a boil, and add the lobsters, shell side up. Cover tightly, and cook over medium-high heat about 1 hour or slightly longer. Remove the lobsters to a flat dish. When the lobsters are cool enough to handle, crack the shells, remove the meat, discarding the carcasses. Cut the meat into bite-size pieces.
- Add the brandy to the sauce.
- Meanwhile, bring the water to a boil, and add salt to taste. Add the linguine, and cook about 10 minutes or to the desired degree of doneness. Drain. Drop the pasta and lobster pieces into the tomato sauce and heat.
Nutrition Facts : @context http, Calories 640, UnsaturatedFat 11 grams, Carbohydrate 67 grams, Fat 15 grams, Fiber 7 grams, Protein 57 grams, SaturatedFat 2 grams, Sodium 2151 milligrams, Sugar 10 grams, TransFat 0 grams
LOBSTER SAUCE
Provided by Food Network
Categories condiment
Time 2h10m
Yield 2 cups sauce
Number Of Ingredients 16
Steps:
- In a hot pan, cook the lobster shells and peppercorns in olive oil until well browned. Add the onion, carrot, and celery and cook until lightly caramelized.
- Add the tomato paste and cook a few more minutes, being careful not to add any more color to the tomato paste. Deglaze with brandy and reduce by 1/2.
- Add paprika, cayenne, roux, star anise, lobster stock, bouquet garni, and fennel, and whisk to incorporate the roux. Simmer covered for 1 hour.
- Strain the sauce, discarding the vegetables. Place lobster shells in a food processor and grind. Return ground shells to the sauce and cook until reduced to sauce consistency. Finish with cold butter whisked into sauce. When butter is incorporated, strain sauce again.
- Serve with roasted fish of your choice.
LOBSTER IN PUTTANESCA SAUCE
Provided by Food Network
Categories main-dish
Time 30m
Yield 3 to 4 servings
Number Of Ingredients 18
Steps:
- Bring a large pot of water to a boil over medium heat and season the water with salt.
- Cut the lobster tails lengthwise, remove the meat from the shells and chop into 1-inch pieces. Pit and chop kalamata olives and rinse the capers. Set aside.
- Heat a large saute pan over medium-low heat. Add the olive oil and heat through. Add the shallots and cook until soft, about 3 to 4 minutes. Stir in the garlic and red pepper flakes and saute for an additional 30 seconds; do not brown the garlic. Add the tomatoes, wine, chicken stock, basil and parsley. Simmer for 15 to 20 minutes.
- Add the capellini to the boiling water.
- Stir the chopped lobster meat, capers, kalamata olives, butter, and pepper, to taste, to the tomato mixture. Cover the pan and simmer the sauce until the lobster meat is cooked, about 5 to 7 minutes. When the pasta is cooked, drain and add to a serving bowl. Pour the sauce over the pasta and toss. Sprinkle with grated Parmigiano-Reggiano and the chopped parsley and serve.
TOMATO SAUCE FOR PAPPARDELLE WITH LOBSTER
This classic tomato sauce suits any pasta, including our Pappardelle with Lobster, Spicy Tomato Sauce, and Mint.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes 2 cups
Number Of Ingredients 7
Steps:
- Heat oil in a large skillet over medium heat until hot but not smoking. Add onion and garlic; cook, stirring, until onion is softened, about 5 minutes. Add tomatoes, basil, chile, and salt. Reduce heat to medium-low; cook, stirring occasionally, until thickened, about 30 minutes.
TOMATO CRABMEAT SAUCE FOR PASTA
This from a "The Legal Sea Foods Cookbook" (1988) and I am using their own variation from Lobster Sauce for Pasta (if you want lobster, just substitute 1-1 1/2 cups lobster meat for the crab).
Provided by Oolala
Categories Crab
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Heat the oil in a large casserole, and saute the onions and garlic for about 10 minutes, or until wilted but not browned.
- Stir in the tomatoes, lower the heat, and simmer until they reduce slightly and form a sauce, about 15 minutes.
- Stir the sauce occasionally.
- Add the crab meat and cook for only a moment to heat through.
- Meanwhile, cook the pasta according to the package directions until it is cooked throughh but still firm.
- Drain thoroughly, toss with the butter, then top with the sauce.
- Serve immediately.
Nutrition Facts : Calories 644.1, Fat 15.5, SaturatedFat 3.7, Cholesterol 31.4, Sodium 511, Carbohydrate 98.5, Fiber 6.7, Sugar 9.3, Protein 27.4
LOBSTER RAVIOLI IN TOMATO CREAM SAUCE WITH SHRIMP
Great pasta course. The sauce works great with fish, crab, shrimp, and lobster. The stock is very easy to prepare and makes a HUGE difference in the taste of the finished product. This recipe makes four small servings or two main dish portions.
Provided by ugamuddy
Categories World Cuisine Recipes European Italian
Time 2h
Yield 4
Number Of Ingredients 23
Steps:
- Peel and devein the shrimp, reserving the shells and heads. Chop the shrimp into bite-size pieces.
- To make the shrimp stock, combine the shrimp shells and heads, onion, and celery in a large pot. Squeeze the lemon juice into the pot, then add the lemon halves as well. Add the dried basil, oregano, thyme, peppercorns, 1/2 cup parsley, and 3 cups of water. Cover the pot and bring to a boil. Reduce heat and simmer, uncovered, for 1 hour, skimming away any foam or impurities that have risen to the surface. Strain the shrimp stock and set aside.
- Heat the butter in a large skillet over medium heat. Cook the shrimp pieces until pink and almost cooked through, 1 to 2 minutes. Remove and set aside. Add the shallots to the pan; cook and stir until the shallots have softened and turned translucent, about 5 minutes.
- Stir in the garlic, lemon zest, salt, and ground pepper. Cook for thirty seconds, then add the white wine. Bring to a boil and cook until the white wine is reduced by half, about 5 minutes. Add the shrimp stock to the pan, bring it to a boil, and simmer until the sauce is reduce by half, about 15 minutes.
- Meanwhile, fill a large pot with heavily salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in ravioli, and return to a boil. Cook uncovered, stirring occasionally, until the ravioli float to the top and the filling is hot, 3 to 4 minutes. Drain well, reserving a little pasta-cooking water to thin the sauce, if necessary.
- Stir the diced tomatoes and cream into the shrimp sauce and heat through. Return the shrimp to the pan, taste the sauce, and season to taste with salt and pepper. Fold the ravioli into the sauce.
- Place four ravioli onto each of four warmed pasta bowls or plates and top with sauce. Garnish the pasta with chopped parsley and lemon zest.
Nutrition Facts : Calories 606.2 calories, Carbohydrate 68.7 g, Cholesterol 174.3 mg, Fat 20 g, Fiber 7.8 g, Protein 28.7 g, SaturatedFat 11.3 g, Sodium 910.7 mg, Sugar 7.7 g
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