Lobster With Champagne And Fresh Linguine Recipes

Steps:

• 1 wash and blanch the lobster for 2 minutes in boiling salted water 2 in a covered saute pan sweat onions and carrots in 1 tablespoon butter, salt and pepper. Add lobster, champagne, orange juice, lobster or fish stock, ginger orange zest and saffron. Bring to a boil and cook for 4 minutes. Remove lobster to a warm platter and reduce sauce until it lightly coats a spoon. Shake the pot to make sure nothing is sticking to the bottom, let rest for 3 minutes on the corner of the stove. 3 cook the liguine al dente. Toss with 1 tablespoon hot water, salt, pepper and 1 tablespoon parsley. After the lobster has rested, cut in half lengthwise. Keep warm 4 bring cooking juices to a boil. Add 1 tablespoon butter and remaining parsley. Season to taste. On a warm large plate, twirl pasta and place it in the 12 o'clock position. Arrange lobster around pasta and cover with sauce.

Steps:

• Place lobster tails upside down on work surface so underside of tail faces up. Cut through tail vertically to make two tall strips, then cut sideways to make four total pieces.
• Remove soft shell strips and pull tail away from remaining hard shell.
• Heat a large straight-sided frying pan or Dutch oven over medium-low heat.
• Add water and 1/4 of butter to pan and whisk until butter is nearly melted. Repeat 3 times, and after last addition of butter, add thyme to pan.
• Add lobster to pan and cover. Cook for 5 minutes, basting occasionally if lobster tails are not completely submerged in butter, then turn off heat.
• Ladle 2/3 cup butter from lobster pan into a medium saucepan set over medium heat. Add garlic and saffron and cook until garlic is fragrant (be careful not to brown garlic), about 2 minutes.
• Using a slotted spoon or tongs, remove garlic and discard.
• Add champagne to saffron butter in pan and simmer slowly for 2 minutes Add cream and bring to a simmer, then reduce heat and cook for 2 to 3 minutes or until slightly thickened.
• Meanwhile combine softened butter with flour with a fork, then add to saucepan. Cook, stirring, for an additional 2 minutes, or until sauce has thickened.
• Place lobster in center of plate and ladle sauce over lobster. Serve with a couple of lemon wedges and sprinkled with chopped parley.