Tomato Sauce With Lobster Mushrooms Food

LOBSTER IN MUSHROOM WINE SAUCE

Steps:

• Place tails in a pot of boiling water and pre-cook for 2 minutes.
• Remove from pot and ice down to stop the cooking process.
• After the lobster has rested in the ice for 15 minutes, remove meat from the tails, cut into large chunks.
• Set aside meat.
• Save tail shells for presentation.
• In a large skillet, melt butter.
• Sauté garlic and shallots for 3 minutes.
• Carefully add white wine and simmer until reduced by half.
• Add mushrooms and sauté till lightly.
• browned (4 to 5 minutes).
• Add heavy cream and bring to boil.
• Add partially cooked lobster meat and reduce heat to a simmer.
• Cook approximately 5 minutes, or until lobster meat is fully cooked and sauce is slightly thickened.
• Rinse lobster tail shell and place on dinner plate.
• Serve lobster over shell and garnish with sliced scallions.

TOMATO SAUCE WITH LOBSTER MUSHROOMS

Steps:

• 1. Place the eggplant in a large bowl and sprinkle with umeboshi vinegar. Let sit for 45 minutes to release some of the eggplant's bitter juices. Drain and set aside. 2. Heat the oil in a 6-quart stockpot over medium heat. Add the onions, garlic, chili pepper, and eggplant. Sauté, stirring occasionally for 10 minutes, or until the eggplant begins to soften. Add the tomatoes and mushrooms. Simmer covered for 20 minutes, stirring occasionally until the mushrooms wilt and the tomatoes are soft. 3. Stir the red and green peppers into the sauce along with the remaining herbs and spices. Continue simmering 5 minutes to blend the flavors. Adjust seasonings, if desired. 4. Use immediately. Refrigerate any leftovers. For a Change . . . • Instead of (or in addition to) lobster mushrooms, try white button, shiitake, morels, chanterelles, porcini, or crimini varieties. • Instead of sea salt, simmer the sauce with a 5-inch strip of dulse or kelp. • Increase the amount of chilies for a hotter sauce. • Use any of the flavored oils.

LOBSTER TOMATO SAUCE

Steps:

• Heat olive oil in a large saucepan over medium heat.
• Cook and stir onion and garlic in hot oil until lightly browned, about 8 minutes.
• Stir parsley and lobster tails into onion and garlic; cook until shells turn bright red, 10 to 15 minutes.
• Stir crushed tomatoes, tomato sauce, basil, salt, and black pepper with lobster tails; simmer over low heat for 1 hour, stirring occasionally.
• Remove lobster tails from sauce and shake excess sauce off the shells. If desired, remove lobster meat from shells and stir into sauce or serve lobster pieces separately.