CREAMY LOBSTER LINGUINE
Provided by Giada De Laurentiis
Categories main-dish
Time 50m
Yield 6 servings
Number Of Ingredients 15
Steps:
- Heat a large straight-sided skillet over medium heat. Add the olive oil and bacon and cook until the bacon is beginning to crisp, 8 minutes. Add the shallots, garlic and red pepper flakes and cook for an additional 3 minutes, until fragrant. Add the salt, tomato puree and cream; stir to combine. Reduce the heat to low and simmer for 5 minutes.
- Bring a large pot of salted water to a boil. Cook the linguine for 1 minute less than the package instructions, about 10 minutes. Using tongs, remove the pasta from the water and add it directly to the pan with the sauce. Sprinkle the cheese directly on the naked pasta and toss to coat in sauce. Add up to 1 cup of the pasta water to loosen the sauce as needed. Stir in the arugula, basil, tarragon, peas and lobster meat; simmer until everything is heated through, 1 minute. Serve with additional Parmesan if desired.
CREAMED HOT LOBSTER SANDWICH OR LOBSTER POUTINE
Creamed lobster over buttered toast is comfort food at its best. This is a very popular recipe in southwestern Nova Scotia. You can also pour the creamed lobster over fries and mozzarella for a lobster poutine.
Provided by Sue
Categories Seafood Shellfish Lobster
Time 25m
Yield 4
Number Of Ingredients 8
Steps:
- Melt 1/2 cup butter in a large frying pan over medium-low heat; cook and stir lobster into melted butter until heated through, about 5 minutes. Season with salt and pepper.
- Whisk cornstarch and about 1 tablespoon cream together in a small bowl until smooth. Pour remaining cream into lobster, stir in cornstarch mixture; cook and stir until cream sauce comes to a simmer and thickens slightly, about 5 minutes.
- Toast bread and spread with about 2 tablespoons butter. For each serving, pour some creamed lobster over one buttered piece of toast, top with another piece of toast, and pour more creamed lobster over the top.
Nutrition Facts : Calories 516.9 calories, Carbohydrate 29.9 g, Cholesterol 152.8 mg, Fat 32.1 g, Fiber 1.3 g, Protein 26.6 g, SaturatedFat 18.8 g, Sodium 1319.4 mg, Sugar 2.2 g
CREAMY LOBSTER SAUCE
Provided by Barbara Kafka
Categories condiments, sauces and gravies
Time 45m
Yield 3 cups
Number Of Ingredients 12
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.
Nutrition Facts : @context http, Calories 356, UnsaturatedFat 8 grams, Carbohydrate 5 grams, Fat 22 grams, Fiber 1 gram, Protein 33 grams, SaturatedFat 13 grams, Sodium 885 milligrams, Sugar 3 grams, TransFat 0 grams
SOUTHERN COMFORT BAKED BRIE
This comes from a little cookbook called "Nova Scotia Potluck" which has some wonderful recipes. This snack is yummy to say the least and doubt if you will have any leftovers. You can substitute Port, Amarretto or Drambuie for Southern Comfort. Number of servings are approximate.
Provided by waynejohn1234
Categories Cheese
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Slice the cheese in half.
- Spread middle with chutney and fruit, put back together.
- Arrange nuts on top.
- Mix liquids together and spoon over top.
- Sprinkle with pepper.
- Bake at 375 for about 10 minutes Should be heated all the way thru.
- Serve with an assortment of crackers, or little rounds of French bread.
- Enjoy.
Nutrition Facts : Calories 104.5, Fat 8.9, SaturatedFat 0.8, Sodium 0.2, Carbohydrate 5, Fiber 1.2, Sugar 3.7, Protein 1.2
CALVIN'S CREAMED LOBSTER
This is the story that I found in our local magazine ""Saltscapes" : "When travelling around Southwest Nova Scotia with a lobster fisherman for a guide, one learns about the family enterprise. Calvin d'Entremont's grandfather, father and three brother are fishermen. It's a major industry for the region - 25 percent of the world's lobster is caught there. On Dumping Day, the first day of the season, everyone gathers at 5:45am for the Blessing of the Fleet, and boats leave at 6:00am. This recipe is simple and delicious, served in a bowl or on toast."
Provided by Chef mariajane
Categories Lunch/Snacks
Time 10m
Yield 1-2 serving(s)
Number Of Ingredients 4
Steps:
- Sauté pieces of lobster in butter. When hot, add cream, salt and pepper to taste, and a dash of cayenne. (be careful not to let it boil). Adjust the cream as needed.
Nutrition Facts : Calories 484.3, Fat 38.3, SaturatedFat 23.4, Cholesterol 275.1, Sodium 484.7, Carbohydrate 4.3, Sugar 0.1, Protein 30.8
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