Lobster Tail Fra Diavolo With Zucchini Noodles Recipe 455 Food

LOBSTER FRA DIAVOLO

Steps:

• If you're going to make the optional lobster broth, sauté the onion, carrot and fennel bulb about 5 minutes over medium-high heat, then add the lobster shells. Crush the shells with a potato masher or somesuch while they cook. Let them cook, stirring often, for about 5 minutes. Add the bay leaves and anise seed and cover with about 1 quart of water. Simmer this about 45 minutes, or until reduced by half. Strain and reserve.
• Get a large pot of water boiling and add enough salt to make it salty. Drop the heat to a simmer and proceed.
• To make the sauce, sauté the onion in the olive oil over medium-high heat until the onion is just starting to brown on the edges, about 6 to 8 minutes. Stir in the garlic and chiles and cook another minute or three.
• Stir in the tomato paste and let that cook for 2 minutes, stirring almost constantly. Pour in the vermouth or white wine and use a wooden spoon to scrape up any browned bits in the pan. Add the remaining ingredients (including the reserved stock), except for the lobster and the fresh basil. Bring to a simmer, taste for salt, and let this simmer 20 minutes.
• Now you want to boil your pasta. It'll be ready when the sauce is now.
• Add the lobster and let this cook about 10 minutes, just until the chunks are cooked through. Stir in the basil or parsley and, if you want, add some lemon. Serve over the pasta.

PERFECT LOBSTER TAILS

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 FRA DIAVOLO

Steps:

• Par cook the lobster tails: Heat a large pot of boiling water over high heat. Quickly blanche the lobster tails just long enough so the shell turns red and the meat isn't fully cooked but can be removed from the shell, 2 to 3 minutes. Transfer the lobster tails to an ice bath to stop the meat from cooking. Turn each lobster tail onto its back on a cutting board and cut from the center belly down. Turn the tail around and cut again from the center belly down, splitting the tail in half. Use your hands to crack it open and remove the meat, reserving the shells. Chop the lobster meat into 1/2-inch pieces and set aside.
• Heat 1 cup oil in a medium saucepan to 325 degrees F. Gently drop in the quartered artichokes to prevent the oil from splashing. Crisp the baby artichokes until golden brown, about 2 minutes. Set aside on a paper towel-lined plate, season with salt and reserve for later.
• Heat the remaining 2 tablespoons oil in a large skillet over high heat. Season the cod with salt and pepper on both sides, then sear the cod, presentation side down. Add a sprig of thyme and 2 tablespoons butter and allow to brown. Baste the fish with the melted butter until cooked through, about 2 minutes. Transfer the fish to a plate, making sure to leave a little butter in the skillet.
• Add the cockles and 3 tablespoons butter to the skillet and cook, uncovered, until the cockles open, about 5 minutes. Use a slotted spoon to remove the opened cockles to a plate. Discard any cockles that do not open.
• Add the chopped lobster to the butter and clam juice mixture in the skillet and cook until warmed through, about 1 minute. Remove the skillet from the heat.
• Meanwhile, heat the lobster broth in a medium pot over medium heat. Add the juices from the cooked cod, cockles and lobster to the broth, along with the remaining 2 tablespoons butter. Reduce the heat to low and whisk to combine until heated through.
• To assemble, add 4 tablespoons sunchoke puree to the center of a 12-inch rimmed bowl. Place a piece of cod in the center of the sunchoke puree. Arrange 7 to 8 cockles and some of the lobster around the cod. Add the crispy artichokes and garnish with picked fennel fronds and parsley. Serve with 4 ounces broth, tableside.
• Bring the cream, sunchokes and salt to a simmer in a medium saucepan over low to medium heat and cook until the sunchokes are fork tender, about 15 minutes. Place the sunchokes in a food processor or blender and puree, adding reserved cream if needed, until smooth and creamy (like baby food). Makes about 2 cups.
• Heat the oil in a large pot over medium-high heat. Add the celery, carrots, onions and fennel. Season lightly with salt and pepper. Sweat and caramelize the veggies, about 10 minutes. Add the lobster shells to the pot, then stir and crush the bodies into the vegetables.
• Add the garlic, tarragon, bay leaf, basil, thyme, rosemary and chile flakes and bloom the aromatics for 1 to 2 minutes. Stir in the butter to melt. Stir in the tomato paste and bloom for 3 to 4 minutes. Add the bourbon and white wine, stir and reduce until the alcohol is cooked off, 5 to 10 minutes. Add the lobster base and simmer for 3 to 5 minutes. Add the water and bring back to a simmer, stirring occasionally and crushing the shells to extract as much flavor as possible, 30 minutes. Strain through a sieve, pressing on the solids to get all the liquid and flavor. Strain the liquid through a fine-mesh sieve. Rapid chill in an ice bath. Makes about 5 cups.

LOBSTER TAIL FRA DIAVOLO WITH ZUCCHINI NOODLES RECIPE - (4.5/5)

Steps:

• Heat one tablespoon of oil in a large pot over medium heat. Once oil heats, add in the lobster. Cook until meat is cooked and opaque, about a few minutes. Once cooked, transfer to a plate and set aside. Add in the rest of the olive oil, the shallots, garlic and red pepper flakes to the pot. Cook until onions turn translucent, about 2 to 3 minutes. Add in the tomatoes, season with salt and pepper and bring to a boil. Reduce heat and simmer until reduced and thickened, about 15 to 20 minutes. Return lobster to the skillet along with the zucchini noodles and cook for another 5 minutes to heat the lobster and cook the noodles to al dente. Once done, serve the zucchini noodles into bowls with even amounts of lobster meat and sprinkle evenly with parsley.

LOBSTER FRA DIAVOLO

Steps:

• To cook the lobster tails, bring a large pot of lightly salted water to a boil. Once boiling, bring the temperature down to a simmer, just below boiling. Add the lobster tails (if frozen, allow them to thaw at room temperature for 30 minutes first). Cook for 3-4 minutes, until the lobster shell looks bright red, and the meat turns white and tender. Drain and set aside.
• For the pasta, bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes. Drain the pasta.
• Meanwhile, take the meat out of one of the lobster tails, dice into cubes, and set aside.* Reserve the empty lobster tail, this will be used to flavor the sauce. Cut the second lobster tail in half and in half again, resulting in 4 equal parts, to ensure that each serving will have lobster.
• Meanwhile, in a large, heavy skillet, heat the olive oil over medium-high heat. Add the garlic, the reserved emptied lobster shell, red pepper flakes, salt and pepper. Stir and cook for 2 minutes. Discard the empty lobster shell.
• Add the white wine, using a wooden spoon to scrape up the brown bits from the bottom of the pan. Add tomatoes, basil, chopped lobster meat, and the 4 quarters of the second lobster tail. Cook until the lobster meat and tomatoes are just heated through, 2 to 3 minutes.
• Add the linguine to the pot and stir to coat the pasta in the sauce. Add the butter, and gently stir and swirl the pan until dissolved. Serve, ensuring each bowl has a quarter of the lobster tail, and garnish with fresh mint.
• *If using more than 2 lobster tails, chop up the meat in the additional lobster tails and add to the dish with the tomatoes and basil. Reserve just one empty lobster tail shell to flavor the sauce, and discard the rest.

LOBSTER TAIL

Steps:

• Heat frying pan and add 1/2 cup of water. Rinse the lobster. Open the lobster tail in butterfly form and sprinkle with salt and pepper, to taste. Place the lobster tail in the frying pan. Cover. Steam cook for 8 minutes. Serve with clarified hot butter.

LOBSTER FRA DIAVLO WITH BUCCATINI

Steps:

• Add bucatini to a large pot of boiling, salted water.
• Insert the tip of a heavy, sharp knife into the head of the lobster and cut through the head. Cut the lobster body in half lengthwise by taking firm hold of the tail and inserting a heavy, sharp knife where the tail meets the body section. Bring the knife down to the cutting board in a swift motion, cutting the body section clearly in half. Turn the knife in the other direction and cut the tail in half in the same way, splitting it right down the back. Split the claw at the joints. Split everything down the middle. Quarter each lobster half. There should be 8 small pieces of lobster.
• Heat extra-virgin olive oil in a 12-inch skillet over high heat. Add garlic and shallots and cook until they start to take color, about 10 seconds. Add lobster pieces and cook for about minute per side, until lobster is golden on both sides. Add the tomatoes and saute for about 1 minute until the tomatoes plump up and some split open. Then, add the white wine and let it simmer rapidly for about 2 minutes, until it begins to reduce a bit. Use your hands and crush the 2 tomatoes directly into the pan. Add salt and pepper, to taste, the oregano, the thyme, and the red pepper flakes. Let the mixture simmer for another 1 to 2 minutes. Drain the pasta, without shaking out the excess water. Add pasta into the pan with the lobster, tossing it for about 1 minute until it is coated with the sauce. Add parsley and basil, toss 1 more time, and serve.

MAINE LOBSTER FRA DIABLO

Steps:

• Cut the lobster in half lengthwise. Remove the small, opaque clumps of tissue located next to the eye. Do not remove anything else from the lobster; the juices and the roe are what give the sauce its flavor. In a large saucepan, heat the olive oil and garlic and cook for a few minutes. Do not let the garlic burn or it will leave a bitter taste. Add the lobster flesh side down and cook until the roe is firm, about 1 minute. Add the white wine, tomato sauce, and crushed red pepper flakes. Cook a few minutes more until all the ingredients blend together. Add the chopped parsley and salt, to taste. Do not overcook the lobster; it will become tough. Add the sauce and lobster to the cooked linguini and serve immediately.

LOBSTER TAIL FRANCAISE

Steps:

• Remove lobster tails from shell and rinse under cold water.
• Butterfly each tail by slicing tail down the center, being careful not to cut all the way through.
• Spread the tail, and flatten slightly with palm of hand.
• Mix eggs, parlsey and black pepper in shallow bowl.
• Spread flour on piece of waxed paper.
• Melt butter in large heavy skillet (cast iron preferred) with 2 tbls olive oil over low heat.
• When butter mixture is hot, lightly flour each side of the tails, then coat each side with egg mixture and place immediately in pan.
• Saute lobster approximately 2 minutes each side until lightly brown.
• Remove lobster to platter and cover with aluminum foil to keep warm.
• Add wine, chicken broth, and lemon juice to pan using wire whisk.
• Bring to a boil, reduce heat and continue whisking until mixture is reduced by about 1/3.
• Add scallions, shallots, garlic, and salt and pepper to taste.
• Simmer approximately 5 minutes.
• Mix cornstarch with water to dissolve.
• Slowly add to sauce, whisking constantly until sauce coats back of spoon.
• Place lobster into sauce and heat for a minute or two.
• Place cooked angel hair pasta in individual pasta bowls.
• Spoon lobster tail and sauce over pasta.
• Enjoy.