Butter Poached Lobster With Cherry Tomatoes And Fresh Pasta Recipes

HOW TO BUTTER POACH LOBSTER TAILS

Steps:

• In a saucepan, bring 2-3 tbs. of water to a simmer over medium heat
• Whisk in 1 tbs. butter, when butter melts add another piece. Continuing adding butter pieces - 1 cup (two sticks total.) Do not let the butter come to a boil or the butter will separate. Try to keep the butter between 160 and 175 degrees F. Use an instant read thermometer to to keep it under 180 F
• Add defrosted, raw tails. Cook for 6-8 minutes and turn tails in butter mixture. Again, make sure the butter does not come to a boil, reduce the heat if necessary. Be careful not to overcook lobster. Poached lobster tails should have an an internal temperature of about 140-145°

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.

BROWN BUTTER LOBSTER AND BURST CHERRY TOMATO PASTA

Steps:

• 1. Heat 1 tablespoon of olive oil and 1 tablespoon butter in a large skillet over medium heat. Add the lobster, 1 clove garlic, paprika, and a pinch each of salt and chili flakes. Cook 3-4, minutes until the lobster is cooked through. Remove the lobster from the skillet to a plate. 2. To the same skillet, add the prosciutto and cook over medium heat until crispy, about 3-4 minutes. Remove the prosciutto from the skillet.3. To the skillet add 2 tablespoons olive oil, the tomatoes, 2 cloves garlic, thyme, and a pinch each of salt, pepper, and red pepper flakes. Cook until the tomatoes begin to pop, about 4-5 minutes. Add 2 tablespoons butter and the thyme, cook until just browned, another 2-3 minutes. Pour in the wine and lemon juice, simmer 2-3 minutes, then remove from the heat and stir in the lobster.5. Meanwhile, bring a large pot of salted water to a boil. Cook the pasta according to package directions, until al dente. Drain the pasta and add it back to the hot pot with 1/4 cup olive oil, the basil, chives, and fontina cheese. Season with salt and pepper. 5. Divide the pasta among plates and spoon the lobster and tomato sauce over the pasta. Enjoy!

POACHED LOBSTER OVER CORN AND CHERRY TOMATO SALAD

Steps:

• For the lobster: Fill an 8-quart stockpot halfway with water and bring to a boil over high heat. Add the wine, lemon juice, coriander, thyme, garlic and enough salt to taste like the ocean. Boil for 10 minutes.
• Add the lobster, cover the pot and cook for 8 minutes. Remove and let cool. Crack the lobster and remove the meat from the claws, knuckles and tail; cut the tail meat in half vertically. Toss the lobster meat with a splash of red wine vinegar and olive oil. Set aside.
• For the salad: Drizzle some olive oil in a large saute pan over medium heat, swirling to coat the pan; heat until shimmering. Add the garlic and a pinch of salt and red pepper flakes and cook until the garlic is golden brown; remove the garlic. Add the tomatoes, corn kernels and zucchini, toss to combine, and season with salt. Cook until the tomatoes start to burst, just a few minutes. Toss with three-quarters of the basil chiffonade.
• Place the arugula in a bowl, season with a pinch of salt, and lightly dress with a splash of red wine vinegar and olive oil. Transfer the arugula to a plate, top with the corn and cherry tomato mixture and then with the lobster meat. Garnish with the remaining basil chiffonade.

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.