Lobster With Paprika Cream Sauce Recipes

Steps:

• Kill the lobsters by inserting a large knife where the tail meets the body, severing the spinal cord. Turn the lobsters on their backs, and split lengthwise. Separate the claws so they will be easier to fit into a skillet.
• Melt butter over medium-high heat in a 12- to 14-inch, highsided skillet. Briefly saute shallots, and then add paprika and tomato paste. Mix well with a wooden spoon.
• In a small saucepan, warm the Cognac over low heat.
• Add lobster bodies, flesh side down, and claws to skillet. Cook for 1 minute; add Cognac and flambe. When flames die down, add white wine and tarragon. Flip lobsters, baste them with pan juices, and cover. Reduce heat to medium-low, and cook for 20 minutes. Check occasionally, and if cooking liquid evaporates, add more white wine.
• Remove lobsters from the skillet, and keep them warm. Add tomato-cream reduction (see recipe) to the skillet, bring to a boil, and reduce liquid by half. Add white pepper to taste; the dish should not need salt because of the salty lobster juices. Pour sauce into a blender, including any particles that cling to the skillet's bottom. Puree well at high speed. Arrange half a lobster and one claw on each serving plate. Pour sauce over lobster (but not lobster claw).

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.