Lobster Cacciatore With Asiagovodka Cream Sauce Food

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PERFECT LOBSTER TAILS



Perfect Lobster Tails image

We tried lobster tails every which way -- steamed, baked, grilled, broiled -- and this is our favorite. Fast and foolproof, this recipe is your ticket to an impressive main course in minutes.

Provided by Food Network Kitchen

Time 20m

Yield 4 servings

Number Of Ingredients 6

Four 5- to 6-ounce frozen lobster tails, thawed (see Cook's Note)
1 stick (8 tablespoons) unsalted butter, at room temperature
1 tablespoon chopped fresh parsley
1 tablespoon minced shallot
1 teaspoon lemon zest
Kosher salt and freshly ground black pepper

Steps:

  • Preheat the broiler. Place a wire cooling rack inside a rimmed baking sheet. Cut the top shell of the lobster tails lengthwise down the middle with kitchen shears. Then, using a knife, cut all the way through the tails to split into 2 pieces. Place them flesh-side up on the prepared baking sheet.
  • Mix together the butter, parsley, shallot, lemon zest, 1/2 teaspoon salt and a few grinds of pepper in a small bowl until well combined.
  • Spread 2 teaspoons of the compound butter on the flesh of each lobster tail half. Broil until the shells turn a bright orange, the flesh is opaque and cooked through and the tails begin to curl, about 4 minutes.
  • Transfer the tails to a serving platter and top each half with another teaspoon of the compound butter (save the remainder for another use).

LOBSTER BISQUE



Lobster Bisque image

Provided by Tyler Florence

Categories     main-dish

Time 2h20m

Yield 4 to 6 servings

Number Of Ingredients 24

2 lobsters
5 tablespoons extra-virgin olive oil
5 tablespoons unsalted butter
2 leeks, halved lengthwise
2 onions, halved
2 stalks celery, in big chunks
2 carrots, in big chunks
6 sprigs fresh thyme
4 strips orange zest
2 tablespoons tomato paste
1/2 cup cognac
3 tablespoons all-purpose flour
4 cups heavy cream
1 teaspoon whole peppercorns
Kosher salt and freshly ground black pepper
Finely grated orange zest, for garnish
Finely chopped chives, for garnish
Grilled Brie and Tomato, optional, recipe follows
1 pint cherry tomatoes
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
3 tablespoons unsalted butter, softened
6 (1/2-inch thick) slices crusty bread
1/2 pound brie, sliced thin

Steps:

  • Dispatch the lobsters by plunging a sharp knife directly behind its head. Cut the lobster in half lengthwise; make sure to collect the juices that will run out. Remove the claws and tail pieces and set aside. Remove the head sac and liver and discard them; cut the body into pieces. Alternately, you can have your fishmonger do this.
  • Heat 3 tablespoons olive oil in a large pot over medium heat and melt 3 tablespoons butter in it. Add the chopped lobster bodies and heads and their juices, the leeks, 1 onion, celery, carrots, 1/2 the thyme, 1/2 the orange zest and the tomato paste. Cook until the shells are red and the vegetables are soft, about 10 to 15 minutes. Remove the pot from the heat and carefully pour in 1/4 cup cognac. Ignite the cognac with a long kitchen match and let the alcohol burn off. Return to the heat, sprinkle in the flour, stir, and cook for another 2 minutes. Add water to cover and stir up all the browned bits on the bottom of the pot with a wooden spoon. Add the cream and bring to a boil. Immediately decrease the heat and gently simmer until the soup is reduced and thickened, about 30 to 45 minutes. Strain this into a clean pot and season with salt and pepper if needed; keep warm.
  • Meanwhile, heat the oven to 400 degrees F. Heat the remaining 2 tablespoons olive oil and 2 tablespoons butter in an ovenproof skillet over medium heat. Add remaining onion, thyme, bay leaf, and orange zest along with the peppercorns and let this mixture cook for about 5 minutes. Add the lobster claws and tails; toss to coat with the fat and flavors. Remove the pan from the heat and carefully pour in the remaining 1/4 cup cognac. Ignite the cognac with a long kitchen match and let the alcohol burn off. Put the pan into the oven and roast until the lobster pieces are cooked through, about 15 minutes. Remove the lobster pieces and set aside. When they are cool enough to handle, remove the lobster meat from the claws and tails. Chop the meat roughly and add it to the strained bisque.
  • To serve, ladle the bisque into warmed soup bowls. Top with the Grilled Brie and Tomato, if desired.
  • Heat the broiler. Put the cherry tomatoes onto a baking sheet, drizzle them with olive oil, and season them with salt and pepper. Broil them until they burst; set them aside.
  • Butter the bread on both sides and top each with several slices of brie. Broil until the cheese is bubbling and slightly browned. Top with the tomatoes. Serve immediately.
  • Yield: 6 servings

LOBSTER STUFFED PORTOBELLO MUSHROOMS



Lobster Stuffed Portobello Mushrooms image

Provided by Food Network

Categories     appetizer

Time 50m

Yield 4 servings

Number Of Ingredients 8

4 large portobello mushrooms
5 to 10 strands saffron
2 cups white wine
2 cups lobster or crab meat, approximately 2 tails
1 3/4 cups seasoned bread crumbs
1/4 cup Parmesan and pecorino Romano, mixed
1 cup heavy cream
4 to 6 (1/8-inch thick) mozzarella slices

Steps:

  • Preheat oven for 300 degrees F.
  • Using a tablespoon, clean out the gills of portobello mushrooms, leaving only the caps. Chop up the stems and place aside to be later added to the stuffing.
  • Heat a medium saucepan, when hot add saffron, and toast quickly for only a few seconds. Immediately add the wine, and stir gently with a wooden spoon. Let wine and saffron mixture cook for about 2 to 5 minutes or until it begins to steam.
  • Add lobster meat and let simmer about 5 minutes; the meat will acquire an orange tint from the saffron. Stir in bread crumbs, mushroom stems, Parmesan and pecorino Romano, until thick. Add heavy cream and mix well. Spoon stuffing into the mushroom caps and cover with a slice of mozzarella.
  • Place on a baking sheet lined with aluminum foil and sprayed with non-stick spray. Bake for 10 to 15 minutes or until lightly browned.

BACKYARD LOBSTER BAKE



Backyard Lobster Bake image

Provided by Michael Chiarello : Food Network

Categories     side-dish

Time 2h15m

Yield 8 to 10 servings

Number Of Ingredients 6

15 pounds of seaweed (your fish person can get you some)
16 (1 1/2 pound) lobsters*
16 ears corn, shucked
5 pounds red potatoes, parboiled halfway in salted water
10 pounds large clams
1 (750 ml) bottle white wine

Steps:

  • Start the fire 1 hour in advance, making sure the coals are white hot before you begin cooking.
  • Spread 1/2 of the seaweed on the bottom of the tub to protect the lobsters from burning. Place lobsters on top of seaweed. Place the corn on top of the lobster, and the potatoes on top of the corn. Arrange the raw clams on top of the vegetables and top with the remaining seaweed. Pour the wine into the tub. Place the wet burlap over the food and tuck the edges into the tub to retain the steam inside.
  • Place the tub on top of the coals. Every 15 minutes, moisten the burlap with water. Cook for about 45 minutes.
  • Serve the lobster bake strewn out on newspapers, with melted butter, piles of coarse sea salt, and favorite spices as condiments.

LAZY MAN'S LOBSTER



Lazy Man's Lobster image

Provided by Food Network

Categories     appetizer

Time 25m

Yield 1 serving

Number Of Ingredients 5

1 tablespoon garlic herb butter
Meat from 1 (1 1/2 pound) fresh Maine lobster
Splash sherry, for deglazing pan
1/2 cup heavy cream
Serving suggestion: Toast points

Steps:

  • In a medium skillet over medium heat, melt the butter and then add the lobster meat and saute until tender, about 3 to 5 minutes. Add sherry, and stir to deglaze the pan, carefully scraping the bottom of the pan with a wooden spoon. Add the heavy cream and heat until it just reaches boiling. Remove from the pan and place in an individual-size casserole dish for serving. Serve hot with the toast points.

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