AMAZING SEAFOOD PASTA WITH LOBSTER
Better than any seafood pasta I've had in any restaurant! Lobster, crab, and shrimp make this savory dish a crowd pleaser. Serve with sliced French bread.
Provided by GreekMuse
Categories Main Dish Recipes Seafood Main Dish Recipes Crab
Time 35m
Yield 4
Number Of Ingredients 12
Steps:
- Bring a large pot of lightly salted water to a boil. Cook bow-tie pasta at a boil, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain, add 1 tablespoon butter, and stir. Set aside and keep warm.
- Melt remaining butter in a large saucepan over medium heat. Add shallot and cook until softened, about 1 minutes. Add cream and wine and bring to a boil. Add cayenne pepper, saffron, salt, and black pepper. Reduce heat to a low simmer for 10 minutes; sauce will not thicken.
- Heat a frying pan over medium heat. Add shrimp and cook until opaque, 3 to 5 minutes. Add lobster and crab and cook until heated through, about 2 minutes more. Season lightly with salt and black pepper.
- Add seafood combination to the pot with the sauce and stir. Add lemon juice and simmer over low heat 10 minutes more.
- Serve cooked pasta in individual bowls with 2 ladles of sauce on top. Fold sauce gently into pasta and top with a dash of black pepper.
Nutrition Facts : Calories 1116.4 calories, Carbohydrate 90.5 g, Cholesterol 433.5 mg, Fat 57.3 g, Fiber 5.1 g, Protein 58.2 g, SaturatedFat 33.8 g, Sodium 735.4 mg, Sugar 4.3 g
PASTA WITH LOBSTER, WILD MUSHROOMS, AND CREAM
Categories Milk/Cream Mushroom Pasta Shellfish Sauté Parmesan Basil Lobster Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 10
Steps:
- Melt butter in heavy large skillet over medium-high heat. Add lobster tails and sauté until shells are bright red in spots, about 5 minutes. Cover skillet; reduce heat to low and cook until lobster is cooked through, about 6 minutes. Remove from heat. Using slotted spoon, transfer lobster to work surface. Using heavy large knife, cut each tail lengthwise in half. Remove meat from shell. Cut meat crosswise into 1/2-inch pieces.
- Return same skillet to medium-high heat (do not clean). Add mushrooms, half of basil, green onions, and garlic; sauté until mushrooms soften, about 5 minutes. Add cream and clam juice. Boil until sauce is slightly thickened, stirring occasionally, about 10 minutes. Reduce heat to low. Add lobster (or shrimp if using) and simmer 1 minute. Stir in remaining basil. Season sauce to taste with salt and pepper.
- Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain well. Return to pot. Pour sauce over pasta and add cheese; toss over low heat until warmed through, then serve.
LOBSTER RAVIOLI WITH SAFFRON CREAM SAUCE
Putting here to make soon, so I haven't actually made it yet - but I have faith in it and can't wait to try! It came from icancookthat.org blog. Went looking for Saffron Cream sauce recipe after discovering it today (served on grilled Mahi-Mahi, sauteed spinach, and gnocchi)
Provided by smcsf11
Categories European
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Make the pasta according to directions --
- While waiting for the water to boil, make the sauce:
- Add butter to a saute pan over medium-low heat. Add the shallot and cook for 2-3 minutes or until translucent.
- Add the wine, stirring until the wine evaporates, about 3 minutes.
- Add the cream and saffron, lower heat and simmer.
- Cook until the sauce has reduced by half, about 10 minutes. Season with salt and pepper and remove from heat.
- Add the cooked ravioli to the saute pan and stir to coat.
- Add the ravioli to a plate and spoon with more sauce. Garnish with a little cayenne pepper if you like some heat and some chives.
SCALLOPS WITH SAFFRON LOBSTER SAUCE AND CAVIAR
Provided by Molly O'Neill
Categories dinner, main course
Time 2h
Yield 4 servings
Number Of Ingredients 9
Steps:
- In a large pot, bring the white wine to a boil over high heat. Add the lobster, cover, reduce heat and steam for 10 minutes. Remove the lobster and set aside. Reserve the broth.
- When the lobster is cool, remove the meat from the claws and tail and set aside. Use a sharp knife to split the body and to break the shell into 2- to 3-inch chunks. Place the shells in the reserved lobster broth over low heat, and simmer for 1 hour. Strain and set aside.
- Melt 1 teaspoon of the butter in a clean saucepan. Add the shallots, and saute until softened, about 30 seconds. Add the lobster broth and the sparkling wine, and bring to a slow simmer. Add the scallops, and simmer just until cooked through, about 3 minutes. Remove with a slotted spoon, place in a bowl and cover with foil to keep warm.
- Place 2 cups of the poaching liquid in a small saucepan over medium heat. Simmer until reduced to 1 cup, about 15 minutes. Add the saffron, and simmer until reduced to 1/2 cup, about 10 minutes. Cut the remaining 1 1/2 teaspoons butter into small pieces. Remove the sauce from the heat, and gradually whisk in the butter. Carefully stir in the caviar to avoid breaking the eggs.
- Cut the lobster meat into bite-size chunks. Steam the spinach just until wilted, and divide among 4 plates. Divide the scallops among the plates, sprinkle with lobster chunks and spoon the sauce over the scallops and lobster. Serve immediately.
Nutrition Facts : @context http, Calories 526, UnsaturatedFat 4 grams, Carbohydrate 17 grams, Fat 7 grams, Fiber 2 grams, Protein 57 grams, SaturatedFat 3 grams, Sodium 1647 milligrams, Sugar 5 grams, TransFat 0 grams
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