Seafood Linguini In Champagne Lobster Sauce

CHAMPAGNE SHRIMP AND PASTA

Steps:

• Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 6 to 8 minutes or until al dente; drain.
• Meanwhile, heat oil over medium-high heat in a large frying pan. Cook and stir mushrooms in oil until tender. Remove mushrooms from pan, and set aside.
• Combine shrimp, champagne, and salt in the frying pan, and cook over high heat. When liquid just begins to boil, remove shrimp from pan. Add shallots and tomatoes to champagne; boil until liquid is reduced to 1/2 cup, about 8 minutes. Stir in 3/4 cup cream; boil until slightly thick, about 1 to 2 minutes. Add shrimp and mushrooms to sauce, and heat through. Adjust seasonings to taste.
• Toss hot, cooked pasta with remaining 1/4 cup cream and parsley. To serve, spoon shrimp with sauce over pasta, and top with Parmesan cheese.

SEAFOOD PASTA

Steps:

• Heat 2 tablespoons of the olive oil in a large pan over medium heat. Add the onions and cook for 4-5 minutes or until softened. Add the garlic and cook for 1 more minute.
• Stir in the red pepper flakes (optional), then add the pureed tomatoes. Season with salt and pepper to taste.
• Bring to a simmer and cook for 20 minutes or until sauce has just started to thicken. Stir in the butter, then remove the sauce from the heat.
• While the sauce is simmering, cook the spaghetti in a large pot of salted water according to package directions.
• Drain the pasta, reserving 3/4 cup of the pasta cooking liquid.
• Heat the remaining tablespoon of olive oil in a large pan over high heat. Season the scallops with salt and pepper, then add them to the pan.
• Cook the scallops for 1-2 minutes per side or until browned and opaque.
• Remove the scallops from the pan. Season the shrimp with salt and pepper and add them to the pan. Cook for 3-4 minutes or until pink and opaque.
• Remove the shrimp from the pan. Place the clams and mussels in the pan, along with the reserved pasta water. Bring to a simmer.
• Cover and cook for 4-6 minutes or until clams and mussels have opened. Discard any shells that did not open.
• Add the shrimp and scallops back to the pan along with the tomato sauce and spaghetti. Toss to coat everything with the sauce.
• Sprinkle with parsley, then serve.

SEAFOOD LINGUINI WITH WHITE WINE SAUCE

Steps:

• Cook linguini according to package directions.
• In a large skillet over medium heat, warm the olive oil.
• Add garlic and crushed red pepper and cook for a couple minutes until fragrant.
• Melt a couple tablespoons of the butter into the olive oil and garlic, and add the shrimp.
• Add the white wine and bring to a boil.
• Reduce heat and simmer for another 3-5 minutes until wine reduces.
• Add scallops, remaining 1 tbsp of butter and lemon zest.
• Cook sea scallops for another couple minutes until just warmed through.
• Season with salt and pepper to taste.
• When pasta is cooked , drain and add to a large serving bowl.
• Top linguini with the seafood and white wine and sprinkle with the chopped parsley.
• I like to let the pasta sit for a bit covered in foil to absorb some of the sauce before serving.

LOBSTER TAILS IN CHAMPAGNE

Steps:

• Combine lobster tails, champagne, green onions, and salt in a skillet; bring to a boil. Reduce heat to medium-low, cover the skillet, and simmer until lobster is cooked through, about 15 minutes. Transfer lobster to a plate.
• Stir cream in champagne sauce in skillet. Bring to a boil and cook until sauce is reduced to about 1/3 cup, 5 to 10 minutes.
• Whisk butter into champagne sauce, 1 tablespoon at a time, until sauce is smooth. Cover the skillet and remove from heat.
• Remove lobsters tails from shells and slice into medallions. Spoon champagne sauce over lobster medallions.

LOBSTER PASTA WITH HERBED CREAM SAUCE

Steps:

• Bring very large pot of salted water to boil. Add lobsters. Boil until cooked through, about 12 minutes (or cook in batches, if necessary). Using tongs, transfer lobsters to large rimmed baking sheet. Remove meat from tail and claws; place meat in medium bowl. Remove any roe from bodies and place in small bowl. Cover and chill meat and roe (if any). Remove tomalley (green matter) from bodies and discard. Reserve bodies and shells.
• Heat oil in heavy large pot over high heat. Add reserved lobster bodies and shells. Sauté 3 minutes. Reduce heat to low. Add tomato paste; stir 3 minutes. Stir in tomatoes, wine, vinegar, garlic, tarragon, thyme, and parsley. Add cream; boil 2 minutes. Reduce heat to medium-low. Simmer just until lobster flavor infuses cream, stirring occasionally, about 20 minutes. Strain sauce into large bowl, pressing on solids to extract as much liquid as possible. Discard contents of strainer. (Lobster and sauce can be prepared 1 day ahead. Cover separately and chill.)
• Transfer sauce to heavy large saucepan. Cut lobster meat into bite-size pieces; coarsely crumble roe, if using. Add to sauce. Gently rewarm over low heat, stirring occasionally.
• Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain; return pasta to pot. Add sauce; toss over medium-high heat until sauce coats pasta, about 4 minutes. Season with salt and pepper. Transfer to large shallow bowl and serve.

SEAFOOD PASTA IN LEMON BUTTER SAUCE

Steps:

• 1. Pour a glass of wine for the cook, saving 1/4 cup for the recipe ;-)
• 2. Cook pasta in salted water till it's al dente. I make the lemon butter sauce while the water is coming to a boil because the sauce is very quick.
• 3. Saute onions in butter and olive oil on medium high heat until tender. Add shrimp and scallops and saute until shrimp just starts to turn pink and is almost done, but not quite. Overcooking the shrimp and scallops makes them very tough. Also the giant scallops take a long time to cook so I cut them in half to match the cook time of the shrimp if I can't find smaller ones.
• 4. Add lemon zest, lemon juice, white wine, salt and pepper and cook for a few more minutes till bubbly and seafood is done.
• 5. Pour lemon butter sauce over drained (NOT RINSED) pasta and toss with grated cheese and pine nuts. Serve and enjoy an amazing seafood pasta.
• 6. Trader Joe's market has their frozen seafood blend of peeled raw shrimp, scallops, and calamari that I normally use. If you can find a combo bag of shellfish like this at your local market it is both super delicious and easy, just defrost and pour in.

SEAFOOD CREPES WITH A LOBSTER CHAMPAGNE SAUCE

Steps:

• Crepes: In a medium bowl, mix together all of the crepes ingredients. Cover and refrigerate for a few hours, or overnight.
• To a small, non-stick pan (crepe pan), coat with butter and put over medium heat. Pour about 2 ounces of batter in the pan and lift the pan off the heat, tilting in a circular motion until the batter forms a nice and even thin layer. Cook until top is firm and bottom has set. Turn the crepe over and cook until firm. Remove the crepe and begin a new one. Repeat with all of the remaining batter. Lobster Champagne Sauce: Sweat the onions, carrots, celery, shallots, and garlic in a medium saucepan with clarified butter for about 5 minutes. Add the white wine and reduce by half. Then, add the lobster base and water and let simmer for about 5 minutes longer. Strain the mixture and put back in saucepot. Add the heavy cream and cook for 5 to 10 minutes. Add the champagne and cook for 2 minutes. Incorporate the roux and bring back to a simmer to thicken. Season with white pepper, to taste.
• Filling: In a medium saute pan, add the clarified butter. Add the seafood and let the shrimp cook through, about 3 minutes. Add the champagne and reduce for 1 minute. Add the lobster champagne sauce and let cook for another 2 minutes. Fold in the diced tomatoes and scallions and season with salt and pepper. Mixture is ready to serve.
• Take 2 crepes and fill with some of the mixture and roll the crepes. Place in a shallow gratin dish. Repeat with the remaining ingredients. Add the remaining sauce and seafood on top of the crepes.

PAN SEARED SCALLOPS IN CREAMY CHAMPAGNE SAUCE

Steps:

• In a large, high sided skillet, cook the chopped bacon over medium heat, stirring occasionally with a wooden spoon. Cook for about 5 minutes, until the bacon is crisp tender. Remove to a paper towel lined plate and set aside. Turn off the heat and use a spoon to transfer some of the bacon grease to a small bowl. Leave about 2-3 tablespoons of bacon grease in the pan (for searing scallops).
• While the bacon is cooking, prepare the scallops. Make sure they are completely thaw (run under cool water until they are thaw.) Use your fingers to remove the side muscle from each scallop, if they are there (sometimes it just falls off and you don't need to worry about it. It's not difficult to find. The side muscles are just a little bit tough, which is why we are removing them.)
• Pat each scallop dry with a paper towel, then sprinkle with a little salt and pepper. Don't go too crazy, scallops are naturally briny.
• Turn the heat on to medium high. When the bacon grease is very hot and shimmery (but before it smokes! or it will turn black instead of golden) add all the scallops to the pan, one at a time, with at least 2 inches of space in between each scallop.
• Sear scallops on medium high heat for about 1 and 1/2 to 2 minutes, or until there is a golden crust on the bottom. If you look at the side of the scallop, it should look cooked about 1/3 of the way up.
• Carefully flip each scallop, then immediately turn off the heat. Let the other side sear for about 1 minute.
• Remove the scallops to a plate and set aside.
• Add 1 tablespoon of the bacon grease that you removed back into the pan. Add the shallots to the hot pan (medium high heat). Cook for about 3 minutes, stirring occasionally. Sprinkle with salt and pepper.
• Add 2 teaspoons of flour and cook for 1 more minute.
• Add 1 tablespoon champagne vinegar. This is optional (and expensive) so you can skip it if you want. I like the flavor it adds.
• Add 1 cup champagne or white wine. I use a Sherry cooking wine. Turn the heat up to high and cook for about 2 minutes, until it has evaporated some.
• Add 1 and 3/4 cup chicken broth (see note). Continue cooking over high heat for about 3 minutes, until it starts to thicken.
• Turn off the heat and stir in 1/2 cup cream, 2 teaspoons dijon mustard, and 2 teaspoons fresh thyme.
• Add the scallops to the pan and coat with sauce to heat through. Keep the burner on low if your pasta is not ready yet.
• Meanwhile, prepare the pasta. Bring a medium pot of water to a boil. Add 1/2 tablespoon of salt (or just add salt until it tastes like the ocean).
• Add the linguine and stir. Keep stirring occasionally until the pasta is almost al dente, about 7 minutes. In the last minute of cooking time, add a few large handfuls of spinach to the water. Drain the pasta and spinach and return it to the pot.
• Add about 1 cup of the sauce to the pot of pasta and stir. (if your sauce is not finished, drizzle pasta with olive oil, to keep it from sticking.)
• Divide the pasta between two plates. (see note). Top with scallops and plenty of sauce.
• Microwave the bacon for about 20-30 seconds to warm it.
• Sprinkle each plate with bacon, fresh thyme, and shredded parmesan cheese.

LINGUINE WITH SEAFOOD SAUCE

Steps:

• In a large nonstick skillet, saute onions and garlic in butter for 4-5 minutes or until tender. Stir in the next 10 ingredients. bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Meanwhile, cook linguine according to package directions. , Combine cornstarch and water until smooth; gradually add to seafood mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Drain linguine; toss with sour cream. Place in a serving bowl; add seafood sauce and toss to coat.

LOBSTER WITH CHAMPAGNE DIPPING SAUCE

Steps:

• To make the sauce, pour the champagne into a medium saucepan and add the parsley, thyme, bay leaf and shallots; cook over medium heat until just 1 cup of liquid remains, about 25-30 minutes.
• Strain the liquid and discard the herbs, slowly whisk in the butter, one tablespoon at a time, over low heat.
• When all the butter has been added, season the sauce with salt and pepper to taste.
• Keep the mixture warm while preparing the lobsters.
• In a large pot, bring to a boil enough salted water to cover the lobsters.
• Remove the rubber bands that hold the claws shut.
• Plunge the lobsters into the water, head first.
• Cover and bring the water back to a boil; cook the lobsters for 10-12 minutes from the time the water returns to a boil.
• Serve lobster with champagne dipping sauce in individual bowls.

SEAFOOD LINGUINI IN CHAMPAGNE LOBSTER SAUCE

Steps:

• 1. In large pot combine champ shallots and herbs, bring to rolling boil. Cook lobster for 8 mins. Remove lobsters, set aside to cool, reserve liquid. 2. When lobsters cool, remove meat, leaving intact as much as possible. 3. Make sauce, add fish stock, creams and work to the champ liquid. Whisk in Tom paste and boil for 20 mins. 4. Whisk in cornstarch, simmer for ten mins, remove from heat, add in butter etc to taste. 5. Sear scallops turning after 2mins. 6. Cook linguini serving lobster and scallops on top, drizzle sauce on top.

GRILLED SEAFOOD PASTA FRA DIAVOLO

Steps:

• For the chili oil: Combine the oil and crushed red pepper flakes in a heavy small saucepan. Cook over low heat until a thermometer inserted into the oil registers 180 degrees F, about 5 minutes. Strain the oil into a heatproof container.
• For the spicy tomato sauce: Heat a large nonstick grill pan over medium-high heat. Drizzle the tomatoes and chile with 2 teaspoons of the chili oil and sprinkle with the salt. Grill until charred and softened, 4 minutes per side. Transfer the tomatoes to a bowl. Coarsely chop the chile, then add to the bowl with the tomatoes.
• For the pasta: Bring a large saucepan filled with salted water to a boil over medium-high heat. Add the lobster tails and cook until the shells turn red and the meat is opaque, 4 minutes. Transfer the tails to a cutting board. Continue to boil the water and add the linguine. Cook until the pasta has begun to soften but is still firm to the bite, stirring occasionally, 6 minutes. Drain, reserving 1/4 cup of the cooking water.
• While the pasta is cooking, prepare the seafood. Gently cut through the top of the lobster shells using scissors to remove the tail meat, then slice each tail in half lengthwise. Transfer to a large bowl and add the shrimp. Drizzle over 1 1/2 tablespoons of the chili oil and 1 teaspoon salt and toss to coat.
• Heat a large nonstick grill pan over medium-high heat. Grill the lobster tails and shrimp until cooked through, 4 minutes per side. Transfer the shrimp to a large bowl. Chop the lobster into 2-inch pieces and combine with the shrimp.
• Heat 2 tablespoons of the chili oil in a large saucepan over medium-high heat. Add the shallots, garlic and 1/2 teaspoon salt and cook, stirring occasionally, until softened, about 4 minutes. Add the spicy tomato sauce and white wine and bring to a boil. Add the clams and cook, covered, until they open, 4 to 6 minutes.
• Add the pasta and reserved cooking water to the pan along with the Parmesan and toss to coat. Stir in the parsley, butter, lemon zest and salt and black pepper to taste. Add in the shrimp and lobster and drizzle with the remaining chili oil.

CREAMY SEAFOOD LINGUINE

Steps:

• Cook linguine according to package directions. Meanwhile, in a small bowl, combine cornstarch and milk until smooth; set aside., In a large nonstick skillet, saute onion and garlic in oil until tender. Stir in the shrimp, scallops and wine or broth. Cook, uncovered, until shrimp turn pink, 3-5 minutes., Stir milk mixture and add to skillet. Bring to a boil over medium heat; cook and stir until thickened, 1-2 minutes. Stir in 1/4 cup Parmesan cheese, parsley, basil, salt and pepper. Drain linguine; top with seafood mixture. Sprinkle with remaining 1/4 cup Parmesan cheese.

LOBSTER PASTA WITH SPICY ROSé SAUCE

Steps:

• Add salt to large pot of water and bring to a boil.In a large pot on medium, cook the shallots in the oil for 5 minutes and stir frequently. Add the garlic and chili flakes and cook for another minute.Add the tomato paste and salt and cook for another 5 minutes, stirring frequently until the tomato paste browns a bit.Add the brandy and cook for another 2 minutes while stirring continuously.Remove ¼ cup (60 mL) of the boiling water using a measuring cup and add the soy sauce in the same cup (this will prevent the cream from separating when added to the sauce). Reduce the heat to low and add the cream to the tomato paste mixture. Mix well.Add the lobster flesh and gently stir. Turn the heat off.Cook the pasta following the instructions on the package. Before draining the pasta, remove ¾ cup (180 mL) of pasta water and add it to the sauce along with the cooked pasta. Gently combine and add the fresh parsley. Mamma mia...Source : K pour Katrine