Fricassee Of Lobster And Mussels Recipes

Steps:

• Make the herb butter: Pulse the butter and herbs in a food processor until well combined. Form into a log on a sheet of parchment paper, wrap and refrigerate until firm, at least 30 minutes.
• Prepare the seafood boil: Combine the salt, coriander seeds, fennel seeds, peppercorns, bay leaves, red pepper flakes, thyme, onions, celery, tomatoes, lemons and garlic in a large deep pot; add 6 quarts water. Cover and bring to a boil; uncover and cook 10 minutes. Add the wine and potatoes and return to a simmer; cook until the potatoes are just tender, about 20 minutes. Add the corn and boil until tender, about 8 more minutes.
• Meanwhile, cut each lobster in half with a chef's knife, starting at the cross mark on the back of the head (the lobster may continue to move for a minute). Remove the green tomalley and roe, if desired.
• Remove the corn and potatoes from the pot using a slotted spoon and transfer to a platter (it's OK if you remove some of the broth ingredients, too); cover with foil to keep warm. Add the lobsters to the pot and cook until the shells turn pink, 3 to 4 minutes. Add the mussels, pushing them down into the broth. Cover and cook, stirring once or twice, until the mussels open, about 5 minutes. Transfer the lobsters and mussels to a platter. (Discard any mussels that do not open.)
• Strain the broth through a fine-mesh sieve into a small saucepan. Slice the herb butter. Pour the broth into bowls; add the vegetables, seafood and some of the herb butter.

Steps:

• Preheat oven to 400°. Drain oysters, reserving oyster liquor; set aside. In a large saucepan, heat 1/2 cup butter over medium heat. Add onions and celery; cook and stir until tender, 4-6 minutes. Stir in flour until blended; gradually whisk in cream. Bring to a boil, whisking constantly; cook until thickened, about 2 minutes., Reduce heat; add next 5 ingredients and reserved oyster liquor. Cook and stir until smooth, about 2 minutes. Remove from heat. Stir a small amount of hot liquid into egg yolks; return all to pan, stirring constantly. , Pour half the sauce into a greased 13x9-in. baking dish. Top with half the oysters; sprinkle with half the cracker crumbs. Repeat layers. Melt remaining butter; drizzle over top. , Bake, uncovered, until golden brown, 23-28 minutes. Let stand 10 minutes. Serve with lemon wedges and thyme sprigs.

Steps:

• Melt the margarine in a saucepan; add the mushrooms, garlic powder, & onion powder.
• Saute 5-6 minutes.
• Whisk the milk and flour in a small bowl, whisking quickly to eliminate any lumps.
• Pour the milk mixture into the mushroom mixture; mix thoroughly, and continue cooking 3-4 minutes.
• Add the lobster, paprika, and salt & pepper to taste.
• Continue cooking 5-10 minutes until lobster is heated through.
• Spread rice or pasta onto a serving platter.
• Spoon lobster and sauce over the top.
• Garnish with parsley & then serve.

Steps:

• Cook lobsters in large pot of boiling salted water 4 minutes (lobsters will not be completely cooked through). Working over bowl to collect juices, twist off lobster heads to separate from tails. Cut heads in half lengthwise. Cut tails into thick medallions (do not remove shells). Crack claws but leave intact.
• Heat oil in heavy large skillet over high heat. Add shallots and sauté until soft, about 5 minutes. Add lobster with shells and juices and Cognac and ignite carefully. Cover skillet to extinguish flame. Add wine and simmer 3 minutes. Add cream and simmer until sauce thickens slightly, about 3 minutes. Season sauce to taste with salt and pepper. Remove from heat. Cover to keep warm.
• Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain. Transfer to platter. Spoon lobster with sauce over pasta and serve.

Steps:

• Using a swivel-bladed paring knife, scrape off the outer skin of the peppers. Set the scrapings aside.
• Cut away and discard the core of each pepper. Cut each pepper in half and discard the veins and seeds. Cut each half into lengthwise strips, about 1 inch wide. Cut each strip into diamond shapes.
• Heat one tablespoon of the butter in a saucepan and add the garlic and the pepper scrapings only. Cook, stirring, about 2 minutes. Add the fish broth and 1 cup of the wine and bring to a boil. Let simmer about 10 minutes or until reduced to about 1 1/2 cups.
• Add the cream and bring to a boil. Cook about 8 minutes or until reduced to about 2 2/3 cups.
• As the sauce cooks, bring enough water to a boil in a kettle to cover the lobsters when they are added.
• In a separate kettle, combine the remaining 1 cup of wine, the onion, thyme, parsley, bay leaves, peppercorns and 1 cup of water in a small kettle and bring to a boil. Let simmer about 10 minutes.
• Line a saucepan with a sieve and pour in the sauce that has been cooking on the stove. Press to extract as much liquid as possible from the solids. Discard the solids. Set aside.
• Add the lobsters to the boiling water and cover closely.
• Add the mussels to the second kettle containing the onion mixture. Let the mussels cook about 3 or 4 minutes or until they are all opened.
• When the lobsters have cooked 5 minutes, drain them. Crack the lobster shells and remove the meat from the tail and claws in neat pieces. Set aside.
• Remove the coral and liver from the body of each lobster and add the pieces to the container of a food processor or electric blender. Remove the tough outer shell from the body of one lobster and discard the shell. Add the remaining shelled body it to the processor. Add the remaining 5 tablespoons butter and blend as thoroughly as possible.
• Bring the sieved sauce to a boil and add the butter mixture, stirring. Pour the mixture into a sieve, preferably of the sort known in French kitchens as a chinois. Press to extract as much liquid as possible from the solids. Discard the solids.
• Return the sauce to the heat and add the fennel and let cook 1 minute. Add the sweet pepper diamonds. Cook about 2 minutes. Add the basil, salt and pepper to taste. Stir and remove from the heat.
• Cut the lobster tails on the bias into medallions.
• Spoon the hot sauce over a serving dish and arrange the lobster pieces symmetrically on top. Arrange the mussels around the lobsters and serve.

Steps:

• In a saucepan over medium heat, cook the shallots with the white wine for 2 minutes.
• Add the celery and cook for 1 minute, then the shrimp, and cook for another minute. Add the scallops and cook for 1 minute, stirring gently.
• Turn up heat to high, and add the squid, red pepper and tomato. Cook, stirring, for 30 seconds.
• Add the butter, kaffir lime leaf, chili and parsley, and salt and pepper to taste. Remove from the heat and set aside for 1 minute to allow flavors to meld.
• Distribute the fricassee into 4 warm serving bowls. Serve with toasted sourdough bread.

Steps:

• In a large kettle bring wine and water to a boil. Add lobsters and cook, covered, 3 minutes. (They will be partially cooked.) Transfer lobsters with tongs to a large bowl and boil cooking liquid until reduced to about 1/3 cup.
• Twist off claws and with flat side of a heavy knife crack claws on one side. Cut off tails and cut each tail crosswise into 4 pieces, cutting through shell and discarding dark intestinal vein. Halve body sections and discard head sacs. Reserve tomalley and any roe if desired. Lobsters may be prepared up to this point 4 hours ahead and chilled, covered.
• In a 6-quart kettle bring 5 quarts salted water to a boil for spaghetti.
• In a 5-quart heavy kettle bring tomato sauce, lobster cooking liquid, and reserved tomalley and roe if using to a simmer, whisking. Add claws and bodies and simmer, covered, 5 minutes, or until claw meat is just cooked through. Transfer claws with tongs to large bowl and keep warm, covered.
• Add tail pieces to sauce and simmer, covered, 3 to 4 minutes, or until just cooked through. Transfer tail pieces with tongs to bowl and keep warm, covered. Remove and discard lobster bodies.
• Add mussels to sauce and simmer, covered, 3 to 8 minutes, checking mussels every minute or so and transferring as opened with tongs to bowl. Keep mussels warm, covered. (Discard any mussels that are unopened after 8 minutes.) Season sauce with salt and pepper and keep warm, covered.
• While seafood is cooking, cook spaghetti in boiling water until al dente and drain in a colander. Add spaghetti, lobster, and mussels to sauce and heat over moderate heat until heated through, stirring and tossing mixture until spaghetti is coated well with sauce.
• Transfer spaghetti and seafood to a large platter and sprinkle with parsley.