Tag Archives: Lobster

Lobster Fettuccine

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There is nothing like the simplicity of bringing together fresh ingredients for a spectacular meal.

We served this up, today, for Sunday Brunch.

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HOMARD EN CROÛTE

Juicy chunks of lobster in a sherry cream sauce, topped with crispy puff pastry crust. A rich and luxurious dish makes this lobster pot pie makes an ideal meal for a special dinner party.

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Serves 4

Ingredients:
3 tablespoons unsalted butter
3 cloves garlic, minced
1 medium yellow onion, minced
14 cup sherry
2 tablespoons flour, plus more
34 cups heavy cream
3 – 4 cups cooked lobster meat, cut in chunks (from four 1 1/4-pound lobsters)
18 teaspoon fresh thyme leaves
14 teaspoon paprika
A pinch of freshly grated nutmeg (optional)
Salt, to taste
Freshly ground black pepper, to taste
One 14 ounce package puff pastry
1 egg, beaten

Directions:
Preheat the oven to 425 ° F.

Melt butter in a 4-quart saucepan over medium-high heat. Add garlic and onion; cook until golden, 5–7 minutes. Add the sherry and  cook until reduced by half, 1–2 minutes. Whisk in flour and cook for 2 minutes. Add the cream and bring to a boil and continue to cook, stirring occasionally, until sauce is slightly thickened, 3–4 minutes. Stir in lobster, thyme, paprika, nutmeg, salt, and pepper. Taste and adjust seasoning with salt and pepper, if needed.

Divide lobster mixture between four 8-ounce ramekins set on a rimmed baking sheet. On a lightly floured work surface, roll pastry into a 14-inch square; cut out four 4 1 -inch circles. Brush edges of the ramekins with egg; place 1 circle over each and press to seal. Brush pastry with egg; bake until golden on top and filling is bubbly, 20–25 minutes.

Remove from the oven and serve immediately.

All photographs and content are copyright protected. Please do not use these photos without prior written permission. If you wish to republish this photograph and all other contents, then we kindly ask that you link back to this site. We are eternally grateful and we appreciate your support of this blog.

Thank you so much!

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Lobster Tortellini in Anise Broth

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All photographs and content are copyright protected. Please do not use these photos without prior written permission. If you wish to republish this photograph and all other contents, then we kindly ask that you link back to this site. We are eternally grateful and we appreciate your support of this blog.

Thank you so much!

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Truffled Lobster Macaroni and Cheese

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This is the perfect dish for when you want to indulge and eat like royalty! This Truffle Lobster Mac n’ Cheese is filled with succulent chunks of lobster meat, black  truffle butter, and packed with an assortment of cheeses.This is the pinnacle of elevated comfort food. It’s sophisticated, yet  laid back; a grown up mac n’ cheese!

Serves 6 to 8

Ingredients:
1 pound dried macaroni pasta
2 cups chicken broth
2 cups water
2 Tablespoons olive oil
1/2 cup chopped white onion
2 medium leeks, thinly sliced
1/2 teaspoon fresh thyme leaves
1 pound  cooked lobster meat, chopped*
8 ounces Gruyere cheese, cubed
½ cup Mozzarella cheese, cubed
1/3 cup Fontina cheese, cubed
1/3 cup grated Parmesan cheese
1/3 cup smoked Gouda cheese, cubed
1/2 cup heavy cream
½ cup D’artagnan Black Truffle Butter
All-purpose flour, if needed
1/8 teaspoon white pepper
1/8 teaspoon cayenne pepper
Salt, to taste
1/4 cup chopped fresh parsley

Directions:
Preheat oven to 350 º F.

Grease a 3-quart baking dish and set aside.

In a large stockpot, bring the water  and chicken broth to a  boil.Add  the  pasta  to the  boiling liquids and cook 12 to 15 minutes, or to desired tenderness.Drain pasta, return to the same pot and set aside.

Meanwhile,  add  the oil to a large skillet and heat on medium heat. Add the  onions,leek, thyme and a pinch salt and cook for about 5 minutes or until the onions are translucent and the leeks are tender. Remove from  heat and set aside.

Heat a large  saucepan over medium heat, and add the cook pasta. Stir in the onion and leek  mixture, lobster meat, the cheeses, heavy cream, truffle butter,salt, white pepper, cayenne pepper and parsley into the cooked pasta. If the mixture is loose or too soupy stir in the flour if needed. Stir gently and transfer the mixture to the prepared baking dish.

Bake, covered, for 20 minutes, or until mixture is heated through. Let stand for 10 minutes before serving.

*Cook’s Notes:

For 8 ounces cooked lobster meat, start with two 8-ounce fresh or frozen lobster tails. Thaw lobster, if frozen. Preheat broiler. Butterfly the lobster tails by cutting through the center of the hard top shells and meat. Spread the tail halves apart. Place lobster tails, meat sides up, on the unheated rack of a broiler pan. Broil 4 inches from the heat for 12 to 14 minutes or until lobster meat is opaque. Remove meat from shells.

TODAY.com Parenting Team FC Contributor

Lobster Stuffed Chicken Cushions

 

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The culinary history of chicken cushions have yet to be thoroughly researched, but it is believed that are French  in origin.

The closest cousin of this culinary creation may have been “Paupiettes of Veal” which were made from thin slices of veal approximately 5 in (12 cm) long by 2 inches (5 cm) wide cut from either the cushion or under cushion. After having lightly flattened and trimmed the slices, cover them with a layer of forcemeat in keeping with their preparation, roll up into the shape of a cork, wrap in a thin layer of salt pork fat and tie them round with thread so that they keep their shape while cooking.

330px-Auguste_Escoffier_01The description of the veal  recipe was written by Georges Auguste Escoffier (1846 – 1935)  a French chef,restaurateur and culinary writer who popularized and updated traditional French cooking methods. He is a legendary figure among chefs and gourmets, and was one of the most important leaders in the development of modern French cuisine. Le Guide culinaire was Escoffier’s attempt to codify and streamline the French restauran225px-Guide_culinaire_fr_2001.jpgt food of the day.The first edition was printed in 1903 in French.  The second edition, an abridged English translation was published in 1907 as A Guide to Modern Cookery. By  1912, the third  edition and the current fourth edition were published in 1921, respectively. This usage of the book still holds today; many culinary schools still use it as their culinary textbook.

In any event, I discovered these chicken cushions while on holiday in London and was complete taken by them. My first experience with a chicken cushion was chicken breast, stuffed with a bread filling and neatly wrapped in a slice of bacon. It was amazing.chicken-cushions

With this recipe, I experimented a bit using a lobster stuffing which had spectacular results. It is the perfect dish that you can use to impress your friends and family at your next dinner party.

 

Serves 6 to 8

Ingredients:

1 steamed lobster (1 1/2 pounds)
4 Tablespoons unsalted butter
6 scallions, finely chopped
1/2 cup white wine
1  1/2 Tablespoons all-purpose flour
1/4 cup heavy cream
A Pinch of cayenne pepper
Salt, to taste
Freshly ground black pepper, to taste
2 ounces fresh breadcrumbs
1 egg yolk
8 boneless chicken  leg and thigh quarters, with skin
8 slices bacon
Olive oil

Special Equipment:
Meat mallet
Kitchen twine

Directions:
Preheat the oven to 375°F.  Position rack in center.

Remove all the meat from the lobster and roughly chop. Set aside.

Melt 2 tablespoons of butter in a small skillet over medium heat. Add scallions and saute for 2 to 3 minutes. Add lobster meat and wine, stir quickly to combine over high heat. Drain mixture, reserving the liquid. Set lobster and scallion mixture aside. Melt remaining better in another skillet. Add flour and cook slowly to make blonde roux, without deep brown coloring or for about 5 minutes. Add reserved liquid to the cream. Cook, constantly stirring until mixture begins to thicken. Stir lobster meat back into the roux, add cayenne and season with salt and pepper to taste. Allow the mixture to cool completely. Add the breadcrumbs and egg yolk;  mix with a wooden spoon. Cover  with plastic wrap and place the lobster filling in the refrigerator for 20 minutes.

Rinse chicken quarters and pat dry. Put the de-boned chicken  quarters on a large chopping board with the skin downwards. Trim any fat from around the edges. Place the quarters, 1 at a time, between two sheets of waxed paper and gently pound with a meat mallet until about 3/8-inch thick. Remove wax paper and season with salt and pepper to taste.

Remove the lobster filling from the refrigerator.

Spoon the filling in the  center of the chicken. Fold the chicken so that the stuffing is enclosed. Take a slice of bacon and wrap around the circumference of the bundle. Tie with string, like the spokes of a wheel, adjusting the string and patting the chicken into shape to form a round cushion.

Lightly oil a 13 x 9-inch baking pan. Place the cushions skin side up in the baking pan. Brush with the oil and season lightly with salt and pepper. Cover with foil and roast in a preheated oven,  at 375°F  for 20 to 35 minutes. Remove the foil for the last 30 minutes and baste the chicken once or twice with pan juices until a deep golden brown and cooked when tested.

Allow the cushions to cool, remove the string and cut into wedges and serve with your favorite side dishes.

 

Cook’s Notes:

To learn how to de-bone a  whole chicken  see this video at the following link at The Scott Rea Project

To learn how to de-bone a chicken quarter, see the video at the following link: Good To Know

Lobster and Artichoke Pizza

This pizza was inspired by the Old Port Lobster Flatbread appetizer served at the  Hancock Gourmet Lobster Company in Topsham, Maine. Instead using a standard pizza dough to make the crust, I opted for a puff pastry. Pepperidge Farm’s Puff Pasty is the one I like to use, but you can use any standard commerically made products that can be found in your local supermarkets. This decadent treat  It is perfect for a Sunday afternoon lunch.

Ingredients:

For the Lemon Butter Herb Marinade:
Makes About 1 Cup

1/4 cup olive oil
2 Tablespoons fresh lemon juice
1/2 Tablespoon fresh minced rosemary
1/2 Tablespoon chopped fresh parsley
1 clove garlic, finely minced
1/4 Tablespoon lemon peel
1/4 cup melted butter
1/8 teaspoon salt
1/8 teaspoon cayenne pepper or to taste

Directions:
Combine the olive oil, lemon juice, salt cayenne pepper in a nonreactive (glass, ceramic, or stainless steel) bowl and whisk until the salt crystals are dissolved. Add the rosemary, parsley, garlic and lemon zest. Stir or whisk in the butter to combine. The virtue of this marinade is its freshness: Use it within 1 to 2 hours of making. Stir again before using.

For the toppings:
Ingredients:
3 cloves garlic, minced
2 Tablespoon extra virgin olive oil
1/4  cup  Parmesan cheese
1/4 cup Asiago Cheese
1/4 cup Fontina Cheese
1/2 pound lobster meat (click here for the resource)
1/2 cup  Suns of Italy Marinated Artichoke Hearts, chopped (click here for the resource)
2 Tablespoons Italian parsley, chopped
Crush red pepper flakes, to taste
Pepperidge Farms Puff Pastry (click here for the site)

Directions:
Pre-heat oven to 430 degrees F.

Make the marinade. Add about 1/2 cup of the marinade to a small non reactive bowl. Add the lobster meat and cover with plastic wrap and set in the refrigerator to marinade for about 20 minutes.

Roll out the puff pastry and  place on a foil-covered pizza pan. Blind bake the pastry

In a small bowl, combine olive oil and minced garlic and using a pastry brush, brush onto the dough.

Sprinkle about 1/3 cup of the cheeses on top.

Remove the lobster meat from the marinade and drain. And a layer of the lobster and artichokes on top of the pastry. Sprinkle on the parsley, the red pepper flakes, and the rest of the remaining  cheeses.

Bake at 430 degrees for about 18-22 minutes until the pastry is golden brown and crisped, to your liking.

Grilled Lobsters with Miso Sriracha Butter

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Serves 4

Ingredients:
1 stick unsalted butter, cubed
2 Tablespoons white miso
1 Tablespoon Sriracha
2 Tablespoons fresh lemon juice
2 bunches of scallions
1 Tablespoon olive oil
Kosher salt, to taste
White ground pepper, to taste
8 long metal skewers
Four 1 1/2-pound lobsters, halved lengthwise, claws detached and reserved
Lemon wedges, for serving


Directions:

In a small saucepan, melt 
the butter. Whisk in the miso, Sriracha and lemon juice. Reserve 1/4 cup of the miso butter for serving.

Light a grill. In a large bowl, toss the scallions with the 
oil and season with salt and pepper. Grill over moderate heat, turning, until lightly charred and tender, 5 minutes. Chop the scallions and toss with 1 tablespoon of the miso butter.

Skewer the lobster bodies from the tail to the head to keep them straight. Brush the lobster meat with 2 tablespoons 
of the miso-chile butter. Grill the lobster bodies and claws over moderate heat, turning and basting the meat with 
the remaining miso butter, until the shells are bright red, 7 to 8 minutes for the tails and 12 to 15 minutes for the claws. Remove the skewers.

Arrange the lobsters on a platter or plates and scatter the scallions on top. Serve with lemon wedges and the reserved 1/4 cup of miso butter.