To Make Lobster Oil Recipes

TO MAKE LOBSTER OIL

Number Of Ingredients 4

To Make Lobster Oil image

Steps:

Coarsely crush 2 lobster carcasses with a mortar and pestle, then sauté with 1/2 cup canola oil, the tarragon sprig, and the orange zest in a 3-quart pot over moderately high heat until very brightly colored, 5 minutes. Add the remaining canola oil and bring to a simmer. Simmer on low heat 40 minutes.
Strain through a cheesecloth-lined fine sieve. Cool and refrigerate up to 2 weeks or freeze up to 1 month.

Ingredients

1 lobster carcass
4 cups canola oil
1 tarragon sprig
1 4-inch strip of orange zest

LOBSTER PASTA WITH YELLOW TOMATOES AND BASIL

This is an uncomplicated dish for warm weather and sunny days. Olive oil, garlic, hot pepper, barely warmed tomatoes and tons of fresh basil are the only ingredients besides lobster and dried pasta, preferably a variety with a bit of texture, like frilly edged reginette, cooked perfectly al dente. The only real work is cooking the lobsters and chopping the meat. Once that's done, go out and enjoy the sunshine while it lasts.

Provided by David Tanis

Categories dinner, lunch, pastas, main course

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 9

Lobster Pasta With Yellow Tomatoes and Basil image

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.

Nutrition Facts : @context http, Calories 685, UnsaturatedFat 10 grams, Carbohydrate 64 grams, Fat 13 grams, Fiber 4 grams, Protein 74 grams, SaturatedFat 2 grams, Sodium 1618 milligrams, Sugar 4 grams, TransFat 0 grams

Ingredients

4 lobsters, 1 1/4 pounds each, or 1 pound cooked lobster meat
1 pound sturdy pasta, like mafaldine, reginetti, lasagnetti, long ziti, macaroni, bucatini or rigatoncini
4 tablespoons olive oil
2 large shallots, finely diced
4 garlic cloves, minced
1/2 teaspoon red pepper flakes
2 cups chopped yellow tomato or halved yellow cherry tomatoes
Salt and pepper
2 handfuls basil leaves, torn or roughly chopped

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CHEF THOMAS KELLER’S CLASSIC LOBSTER BOIL RECIPE

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From masterclass.com

1. Make the bouquet garni by stacking the leek leaves and enveloping them around the Italian parsley stems, thyme sprigs, and bay leaves. Cut a length of kitchen twine using kitchen scissors or a paring knife. Wrap the twine twice around one end of the leek bundle, twice around the other end, and tie a slipknot in the center.
2. Add the potatoes and onions to a large stockpot fitted with its insert and filled with cold water. Place the stockpot on a robust burner over high heat.
3. As the water begins to boil, add the Old Bay seasoning. Squeeze the juice of the lemons into the pot, and then add the lemons themselves. Add the bouquet garni, garlic halves, and a generous amount of salt—enough, as Chef Keller says, to make the water as salty as the sea. Cover the pot and bring the water to a boil.
4. Add the vinegar, which will help the proteins in the lobster and shrimp set and enhance the flavor of the dish. Add the Andouille sausage. Cover the pot and let the liquid simmer until the potatoes and onions are cooked through, or when the vegetables offer no resistance when pierced with a paring knife.

To Make Lobster Oil Recipes

TO MAKE LOBSTER OIL

LOBSTER PASTA WITH YELLOW TOMATOES AND BASIL

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