Daphne Ozs Lobster Pasta With Chardonnay Butter Recipes

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HERBED LEMON PASTA WITH LOBSTER AND STEAK BITES



Herbed Lemon Pasta with Lobster and Steak Bites image

Surf and turf is a dish that combines meat with seafood, usually beef with shellfish. Here, Ree adds a touch of luxury with one of the most prized shellfish, lobster.

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 45m

Yield 2 servings

Number Of Ingredients 16

8 ounces angel hair pasta
2 tablespoons olive oil
4 tablespoons salted butter
8 ounces cooked lobster knuckle and claw meat
Kosher salt and freshly ground black pepper
8 ounces beef tenderloin, cut into 1/2-inch cubes
1 tablespoon lemon pepper seasoning
1 shallot, diced small
2 cloves garlic, minced
1 tablespoon chopped fresh oregano
1 teaspoon fresh thyme leaves
Pinch red pepper flakes
1/4 cup white wine
1/4 cup heavy cream
1 lemon, zested and juiced
1/4 cup chopped fresh parsley

Steps:

  • Cook the pasta until just al dente. Drain, reserving half a cup of pasta water. Set aside.
  • Add the olive oil and 2 tablespoons of the butter to a large, heavy-bottomed skillet over medium heat. When the butter has melted and the oil is hot, add the lobster meat and sprinkle with a pinch of salt and pepper, tossing until heated through, 5 to 10 minutes. Remove to a plate.
  • Sprinkle the steak with the lemon pepper seasoning and add to the skillet. Cook, turning occasionally, until medium-rare, 2 to 3 minutes. Remove to the plate. Without cleaning the skillet, melt the remaining 2 tablespoons butter, then add the shallots, garlic, oregano, thyme and red pepper flakes. Cook, stirring, until fragrant, about 30 seconds. Deglaze with the wine, scraping the skillet to release all the flavor. Add the cream, lemon zest and pasta water, then bring to a boil and let thicken, 1 to 2 minutes.
  • Add the pasta and toss to coat.
  • Transfer the pasta to a serving platter. Garnish with the parsley and drizzle over the lemon juice. Top with the lobster and steak bites.

DAPHNE OZ'S LOBSTER PASTA WITH CHARDONNAY BUTTER



DAPHNE OZ'S LOBSTER PASTA WITH CHARDONNAY BUTTER image

Categories     Pasta

Number Of Ingredients 15

6 tablespoons Chardonnay
3 tablespoons Champagne or Chardonnay Wine Vinegar
1/4 cup Finely Chopped Shallots
1 teaspoon Cracked Black Pepper
1 Bay Leaf
1 Lb Lobster Meat (cut into 4 equal portions and seasoned with fine sea salt and freshly cracked black pepper)
1 tablespoon Extra Virgin Olive Oil
1 teaspoon Butter
1/2 cup Heavy Cream
1/4 Vanilla Bean (Split in Half)
1 Lb Butter (cut into small pieces and kept cold)
Salt and Pepper (to taste)
1 Lb Fresh Fettuccine
2 Ripe Mangoes (peeled and cut into thin sections)
1 Ripe Avocado (peeled and cut into thin sections)

Steps:

  • Begin by making the sauce. Put the Chardonnay, the vinegar, shallots, cracked pepper, and bay leaf in a heavy nonreactive saucepan and reduce on medium heat until only a few tablespoons remain Add the cream and vanilla bean and reduce until mixture is thick enough to coat the back of a spoon. Now, whisking constantly, beat the butter into the cream piece by piece with the pan still on medium heat. When all of the butter is incorporated, season to taste, then strain the sauce into a clean bowl and keep warm while preparing the rest of the dish. . Cook pasta. . Preheat oven to 400 degrees. . In a pan large enough to accommodate the lobster without crowding, heat the olive oil and butter on medium heat. When the butter is just melted, lay the seasoned lobster in the pan and sauté on all sides. . Carefully spoon off any extra butter or oil and put the lobster in the oven for a few minutes. When it is cooked through, remove the lobster to a cutting board. (Alternative: Skip oven and just sauté boiled lobster with pasta.) . Toss pasta and lobster in the sauce and then arrange on individual plates. Mix in avocado and mango. Serve.

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