Lobster Tortellini With Spinach Herb Sauce Recipes

Steps:

• In a large skillet, heat oil over medium-high heat. Add onion; cook and stir until tender, 2-3 minutes. Add garlic; cook 1 minute longer. Add tomatoes, spinach and seasonings. Cook and stir over medium heat until liquid is absorbed, about 3 minutes., Stir in cream; bring to a boil. Reduce heat; simmer, uncovered, until thickened, about 10 minutes. Meanwhile, cook tortellini according to package directions; drain. Stir into sauce. Sprinkle with cheese.

Steps:

• Curry Sauce:
• Combine broth and curry sauce mix in heavy medium saucepan. Stir over medium heat to blend. Whisk in coconut milk and applesauce. Bring to a boil, stirring occasionally. Set aside and keep warm.
• Crispy Spinach:
• Heat oil in heavy large pot or wok over medium-high heat until oil registers 350 degrees F on a deep-fry thermometer. Working in batches, carefully add spinach to oil and cook until spinach is crisp and translucent, about 30 seconds. Be careful as oil may spit and splatter a bit due to the water content of the spinach. Using a skimmer or slotted spoon, transfer crispy spinach to paper towels to drain. Sprinkle spinach with salt. Set aside and keep warm.
• Lobster Tails and Rice:
• Prepare rice according to package instructions. Set aside and keep warm. Meanwhile, sprinkle lobster tails with seafood seasoning. Melt butter and oil in heavy large skillet over medium heat. Add lobster tails. Cover and cook until lobsters are just cooked through, turning occasionally, about 8 minutes.
• Presentation:
• Spoon 1 cup of rice onto center of each of 4 dinner plates. Slice lobster tails crosswise into 1/2-inch-thick medallions. Fan lobster medallions atop rice. Place crispy spinach alongside. Drizzle curry sauce over and serve immediately.

Steps:

• In a food processor, puree the spinach, thyme, garlic, lemon zest and juice, wine, oil, sea salt and black pepper until smooth. Cover and refrigerate.
• In a bowl, mix together cheese, milk, pepper and thyme until very soft, then fold in the lobster until well blended. Set aside.
• Lay out a row of wonton wrappers on a lightly floured surface and brush with beaten egg.
• Place 1 tsp of lobster filling in the centre of each wrapper.
• Take one corner of a wrapper and pull it over to the opposite corner, pressing down on all sides to seal the edges into a triangle.
• Curl the triangle and tuck the two bottom corners into each other, pinching them together with a dot of water.
• Place finished pasta on a wax-paper lined sheet.
• When all the pasta is filled and shaped, place the baking sheet in the fridge for 1-2 hours, or in the freezer for 30 minutes.
• Bring a large pot of salted water to a boil.
• Add tortellini and cook 4 minutes.
• Reserving 1/2 cup cooking water, drain pasta and return to pot placed over medium-low heat.
• Stir in the spinach mixture and enough reserved pasta water to lightly coat the tortellini.
• Serve immediately, garnished with a sprinkle of breadcrumbs if desired.

Steps:

• Preheat oven to 350°. Cook tortellini according to package directions. , Meanwhile, in a large skillet, saute mushrooms, garlic powder, onion powder and pepper in 1/4 cup butter until mushrooms are tender. Remove and keep warm. , In same skillet, combine milk and remaining butter. Bring to a gentle boil; stir in brick cheese until smooth. Drain tortellini; place in a large bowl. Stir in mushroom mixture and spinach. Add cheese sauce and toss to coat. , Transfer to a greased 13x9-in. baking dish; sprinkle with mozzarella cheese. Cover and bake 15 minutes. Uncover; bake 5-10 minutes longer or until heated through and cheese is melted.