Pasta With Lobster Tomatoes And Herbes De Maquis Food

FETTUCINI WITH LOBSTER MUSHROOMS AND HEIRLOOM TOMATO SAUCE

Steps:

• In a medium sauté-pan or saucepan, heat the butter and olive oil over medium heat and add the shallot and garlic.
• Apply a touch of salt and pepper and sauté for about 5-7 minutes, or until just turning golden in color.
• Add the white wine and bring to a boil, reduce and simmer until reduced by half, about 10 minutes.
• Place the grated tomatoes, basil leaves, thyme, and a touch more salt and pepper.
• Bring to a boil, reduce, and simmer for 30 minutes.
• Drain the sauce through a sieve and be sure to take some time to really push through with a wooden spoon to get all of the delicious juices through (draining the sauce is totally optional, you could go more of a rustic route here if you please).
• Place the sauce back on the heat and bring to a light simmer, then add the heavy cream.
• Lightly stir until it is all blended and unified, then taste for seasoning.
• Cover and keep on the lowest heat setting to stay warm until it's ready to use.
• Bring a large pot of water to a boil, salt, and add the pasta. Cook to just under al dente.
• In a sauté pan add the garlic, butter, oil, and thyme, and let sit on a low heat for 5-10 minutes so all of the flavors can infuse.
• When ready to cook the mushrooms, bring up to a medium-high heat. Add the mushrooms and sauté for 5-10 minutes, taste to make sure they are cooked to your liking, then add salt and pepper to taste.
• When the pasta is just under al dente drain and place in the heirloom tomato sauce.
• Add a heaping of freshly grated parmesan cheese and mix everything together.
• Bring the sauce up to a medium heat and finish cooking the pasta in the sauce.
• When ready to serve, mix in the basil leaves with the pasta, saving a little to garnish.
• Plate your pasta and add cheese to taste; then add the wonderful lobster mushrooms and garnish with basil.

ITALIAN LOBSTER PASTA

Steps:

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LOBSTER PASTA WITH YELLOW TOMATOES AND BASIL

Steps:

• If using whole lobsters, cook them in abundant boiling water for 6 minutes. Cool, remove meat from tail, claws and knuckles, and chop into 1/2-inch chunks.
• Bring a pot of well-salted water to a boil and cook pasta.
• Meanwhile, pour olive oil in a wide skillet over medium-high heat. Add shallots and cook for 1 minute, without browning. Add garlic and red pepper and cook for 1 minute. Add tomatoes and season generously with salt and pepper. Add lobster meat, stir to coat, cook 1 minute, then turn off heat until pasta is ready.
• When pasta is al dente, drain, add to skillet, and season with salt and pepper. Toss well and transfer to a warmed wide bowl or platter. Add basil, toss once more and serve immediately.

BUTTER-POACHED LOBSTER WITH CHERRY TOMATOES AND FRESH PASTA

Steps:

• Pour flour onto a clean work surface and make a well in the middle. Mix eggs, egg yolk, and 1/2 teaspoon salt together in a bowl. Pour the egg mixture into the well; slowly incorporate flour into egg mixture until combined. Knead dough until smooth and elastic, 8 to 10 minutes, adding more flour as needed. Cover and let rest for at least 30 minutes.
• Roll dough using a pasta machine or rolling pin; cut into noodles about 1/4-inch wide.
• Bring a large pot of water to a boil; add 1 tablespoon salt. Prepare a large bowl of ice water. Add lobster tails to the boiling water. Cook for 3 to 4 minutes; drain and shock in the ice water. Slit the shells with kitchen shears and gently extract the meat.
• Heat 1/4 cup water in a saucepan over medium heat to just under a boil. Add butter, piece by piece, using a kitchen thermometer to keep the sauce at 160 to 180 degrees F (71 to 82 degrees C). Add lobster tails; cook until meat is opaque yet soft and almost undercooked, 5 to 6 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Reduce heat to low.
• Bring a large pot of lightly salted water to a boil. Cook noodles in the boiling water until tender yet firm to the bite, 1 to 3 minutes; drain.
• Divide pasta and lobster equally among serving plates. Add tomatoes to the butter sauce; cook until barely softened, about 2 minutes. Split the sauce and tomatoes equally over the pasta and lobster. Season with salt and pepper; garnish with basil leaves.

PASTA WITH LOBSTER, TOMATOES AND "HERBES DE MAQUIS"

Steps:

• Chop tomatoes. Bring large pot of water to boil. Add lobsters; boil 2 minutes. Using tongs, transfer lobsters to cutting board. Cut off claws and crack open. Remove meat from claws and cut meat into bite-size pieces. Cut off lobster tails. Cut tails crosswise into 4 pieces each. Cut each lobster body lengthwise in half. Remove coral (bright orange part) and tomalley (greenish part); finely chop.
• Heat oil in Dutch oven over medium heat. Add lobster body pieces (not tails or claw meat), onion and garlic; Sauté until onion is soft, about 10 minutes. Add lobster tail pieces, claw meat, coral, tomalley, tomatoes and reserved juices, vinegar, herbs and cayenne; bring to boil. Reduce heat; simmer until lobster is cooked through, about 8 minutes.
• Using slotted spoon, remove lobster tail pieces and claw meat and reserve. Add cream to sauce. Simmer 20 minutes. Using tongs, remove lobster body pieces and discard. Season sauce with salt and pepper.
• Meanwhile, cook pasta in pot of boiling salted water until just tender but still firm to bite.
• Drain pasta and return to pot. Add lobster and sauce and toss to coat. Divide among plates.

ANGEL PASTA WITH LOBSTER SAUCE

Steps:

• Cook the pasta according to directions on the package, then set aside and keep warm.
• Place the lobster tails in boiling water and simmer for 12-15 minutes.
• Drain and remove the meat from the shells.
• Cut the meat into bite-sized pieces and set aside.
• Cook the mushrooms, onions, red and green pepper and sun-dried tomatoes in the butter and oil in a large frying pan over medium heat.
• Stir constantly until tender.
• Add lobster and bacon; stir well.
• Add pasta, whipping cream, basil, lemon juice, and pepper.
• Continue stirring until all ingredients are heated through.
• Serve over fresh spinach leaves, if desired, and garnish with lemon slices.

LOBSTER PASTA WITH CHERRY TOMATOES RECIPE

Steps:

• Bring a large pot of salted water to a boil. Drop the lobster tails into the boiling water and cook for 4 to 5 minutes, until mostly opaque (if they're a little under, that's ok because we're going to cook them a bit more later on in the recipe). Using tongs, remove them from the water, and run under cold water to stop the cooking.
• Using a pair of kitchen scissors, flip over the lobster and cut the shell on each side (here's a good video that does a good job at showing how to do it). Pull the lobster meat out of the shell and roughly chop the lobster into bite-size pieces. Transfer to a bowl.
• Add the pasta to the pot and cook until al dente. Reserve some pasta water and drain the pasta.
• To a medium skillet, set over medium-high heat, add the oil. When very hot, add the cherry tomatoes and cook until blistered, about 2 to 3 minutes. Be sure to give the skillet a shake every now and then. Turn the heat down to medium heat and add the shallot, garlic, oregano, crushed red and 1/2 teaspoon of salt. Toss and cook for an additional 2 minutes.
• Pour in the wine and reserved pasta water. Scrape the bottom of the pot and cover the pot to simmer and cook for about 5 to 7 minutes. Add the butter and cook until melted, about 2 minutes. Give it a taste and add salt to taste. Add the pasta and toss until coated.
• Lastly, add the lobster and toss one last time. Divide among plates and top with Italian parsley.

PASTA WITH MARINATED TOMATOES AND LOBSTER

Steps:

• Cook oil, garlic, and red-pepper flakes in a small skillet over low heat until garlic turns light gold, about 10 minutes. Let cool completely.
• Place lobster, tomatoes, capers, 1/2 cup basil, and 1/2 teaspoon salt in a bowl. Stir in garlic mixture. Cover, and refrigerate for 2 hours, tossing occasionally.
• Cook pasta according to package directions in salted water, and drain. Meanwhile, mix mascarpone and pepper in a small bowl. Add pasta to lobster mixture. Stir in remaining 1/4 cup basil, and serve with peppered mascarpone on the side.