Fricassee of Lobster with Pasta
2 whole live lobsters (1 1/2 lbs each)
1/4 cup olive oil
1 1/2 cup chopped shallots (about 9)
2 tbsp Cognac or brandy
1 cup dry white wine
1 1/2 cup whipping cream
Salt to taste
Freshly-ground black pepper to taste
6 oz angel hair pasta
Cook lobsters in large pot of boiling salted water 4 minutes (lobsters will not be completely cooked through). Working over bowl to collect juices, twist off lobster heads to separate from tails. Cut heads in half lengthwise. Cut tails into thick medallions (do not remove shells). Crack claws but leave intact.
Heat oil in heavy large skillet over high heat. Add shallots and saute until soft, about 5 minutes.
Add lobster with shells and juices and Cognac and ignite carefully. Cover skillet to extinguish flame.
Add wine and simmer 3 minutes.
Add cream and simmer until sauce thickens slightly, about 3 minutes.
Season sauce to taste with salt and pepper. Remove from heat. Cover to keep warm.
Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain. Transfer to platter.
Spoon lobster with sauce over pasta and serve.
This recipe yields 4 first-course servings.
2 whole live lobsters (1 1/2 lbs each)
1/4 cup olive oil
1 1/2 cup chopped shallots (about 9)
2 tbsp Cognac or brandy
1 cup dry white wine
1 1/2 cup whipping cream
Salt to taste
Freshly-ground black pepper to taste
6 oz angel hair pasta
Cook lobsters in large pot of boiling salted water 4 minutes (lobsters will not be completely cooked through). Working over bowl to collect juices, twist off lobster heads to separate from tails. Cut heads in half lengthwise. Cut tails into thick medallions (do not remove shells). Crack claws but leave intact.
Heat oil in heavy large skillet over high heat. Add shallots and saute until soft, about 5 minutes.
Add lobster with shells and juices and Cognac and ignite carefully. Cover skillet to extinguish flame.
Add wine and simmer 3 minutes.
Add cream and simmer until sauce thickens slightly, about 3 minutes.
Season sauce to taste with salt and pepper. Remove from heat. Cover to keep warm.
Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain. Transfer to platter.
Spoon lobster with sauce over pasta and serve.
This recipe yields 4 first-course servings.
MsgID: 3129231
Shared by: Gladys/PR
In reply to: Recipe: Assorted Recipes (27)
Board: Daily Recipe Swap at Recipelink.com
Shared by: Gladys/PR
In reply to: Recipe: Assorted Recipes (27)
Board: Daily Recipe Swap at Recipelink.com
- Read Replies (27)
- Post Reply
- Post New
- Save to Recipe Box
ADVERTISEMENT
Random Recipes from:
Main Dishes - Fish, Shellfish
Main Dishes - Fish, Shellfish
- Fresh Fish Tacos (like Cheesecake Factory) and Avocado Cream
- Sauteed Lemon Shrimp with Zucchini and Yellow Squash Julienne
- Shrimp Pudding (Pudim de Camarao)
- Oolong Marinated Sea Bass (like PF Chang's)
- Mixed Seafood Casserole (using cooked rice, tomato juice, and mayonnaise)
- Fried Fish
- Scallops Marinated in Orange on Sea Foam with Mussels Guajillo Vinaigrette, and Fennel Salad with Endive, Pecans, and Avocado
- Pecan-Crusted Flounder with Crab-Pecan Relish (Cooking Light, 1990's)
- Scalloped Salmon (4)
- Easy Shrimp Creole
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg
Allowed file types: .gif .png .jpg .jpeg
POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute