Lobster Spaghetti Rosée Food

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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

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.

SEAFOOD BOIL WITH LOBSTERS AND MUSSELS



Seafood Boil with Lobsters and Mussels image

Provided by Food Network Kitchen

Categories     main-dish

Time 1h50m

Yield 6 servings

Number Of Ingredients 20

1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature
1 3/4 cups mixed fresh herbs (such as basil, parsley, tarragon and chives)
1 3/4 cups mixed fresh herbs (such as basil, parsley, tarragon and chives)
1/3 cup coarse salt (preferably sea salt)
3 tablespoons coriander seeds
2 tablespoons fennel seeds
1 tablespoon black peppercorns
4 bay leaves
1 to 2 teaspoons red pepper flakes
6 sprigs thyme
2 large white onions, halved (do not peel)
6 stalks celery, cut into large pieces
3 tomatoes, chopped
2 lemons, halved
4 heads garlic, halved crosswise (do not peel)
2 cups dry white wine
3 pounds small red-skinned potatoes
6 ears of corn, husked and halved
3 live lobsters (about 1 1/2 pounds each)
3 pounds mussels, scrubbed and debearded

Steps:

  • Make the herb butter: Pulse the butter and herbs in a food processor until well combined. Form into a log on a sheet of parchment paper, wrap and refrigerate until firm, at least 30 minutes.
  • Prepare the seafood boil: Combine the salt, coriander seeds, fennel seeds, peppercorns, bay leaves, red pepper flakes, thyme, onions, celery, tomatoes, lemons and garlic in a large deep pot; add 6 quarts water. Cover and bring to a boil; uncover and cook 10 minutes. Add the wine and potatoes and return to a simmer; cook until the potatoes are just tender, about 20 minutes. Add the corn and boil until tender, about 8 more minutes.
  • Meanwhile, cut each lobster in half with a chef's knife, starting at the cross mark on the back of the head (the lobster may continue to move for a minute). Remove the green tomalley and roe, if desired.
  • Remove the corn and potatoes from the pot using a slotted spoon and transfer to a platter (it's OK if you remove some of the broth ingredients, too); cover with foil to keep warm. Add the lobsters to the pot and cook until the shells turn pink, 3 to 4 minutes. Add the mussels, pushing them down into the broth. Cover and cook, stirring once or twice, until the mussels open, about 5 minutes. Transfer the lobsters and mussels to a platter. (Discard any mussels that do not open.)
  • Strain the broth through a fine-mesh sieve into a small saucepan. Slice the herb butter. Pour the broth into bowls; add the vegetables, seafood and some of the herb butter.

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