Lobster Pasta Recipe Gordon Ramsay Food

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EASY LOBSTER SPAGHETTI RECIPE BY GORDON RAMSAY



Easy Lobster Spaghetti Recipe by Gordon Ramsay image

How to make Hell's Kitchen classic recipe Lobster and Spaghetti appetizer.

Provided by John Siracusa

Categories     Appetizers

Time 40m

Number Of Ingredients 13

Two 1¼-pound live lobsters or 1 lb. (C.B.T.) claw, body, tail meat mixture
12 oz. spaghetti
4 tbsp. extra virgin olive oil, plus more for garnish
3 garlic cloves, fine chopped
1 large shallot, fine chopped
⅛ tsp. crushed red pepper flakes, or more to taste
½ cup dry white wine
8 oz. tomato sauce, homemade or store-bought
½ cup plus
2 tbsp. vegetable broth
Kosher salt and freshly ground black pepper
2 tbsp. chiffonade fresh basil, for garnish as well
2 tbsp. chopped fresh parsley, for garnish as well

Steps:

  • Get a large bowl of ice water. In a large pot of boiling water, cook the lobsters for about 10-12 minutes.
  • Remove the lobsters from the water and place them into the bowl of ice water, stops the cooking process.
  • After cooled, remove the meat from the tails, claws, and knuckles. Chop the lobsters into small pieces.
  • Start a large pot of salted water to a boil.
  • Once the water boils, add the spaghetti and cook till al dente; stirring often stops the pasta from sticking.
  • While the pasta is cooking, heat 3 tbsp olive oil in a 12-inch sautés pan over moderate heat.
  • Now add garlic, shallot, and crushed red pepper flakes and sauté until soft and lightly brown, 3 minutes.
  • Now add the white wine and reduce heat to 1/3. Stir in the tomato and ½ cup vegetable broth, season, and simmer for 5 minutes.
  • Now add some of the remaining vegetable broth if the sauce is too thick.
  • Add lobster meat to the sauce and continue cooking for 1 minute.

Nutrition Facts :

MARTHA'S FAVORITE VINAIGRETTE



Martha's Favorite Vinaigrette image

This easy vinaigrette is made with a handful of pantry-friendly ingredients and comes together with just a few shakes of a mason jar! The possibilities using this versatile dressing go way beyond the salad bowl; it's also great for drizzling over dishes like rice pilaf, steamed green beans, and even mains like baked chicken or fish.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 5m

Yield Makes 1 cup

Number Of Ingredients 6

1/4 cup white wine or rice wine vinegar
1 tablespoon Dijon mustard
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground pepper
Pinch of granulated sugar
3/4 cup extra-virgin olive oil

Steps:

  • Place all ingredients in a jar with a tight-fitting lid. Secure lid and shake vigorously until thickened. Refrigerate up to 3 days (shake vigorously before each use.)

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