Fricassee Of Lobster And Mussels Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

SEAFOOD BOIL WITH LOBSTERS AND MUSSELS



Seafood Boil with Lobsters and Mussels image

Provided by Food Network Kitchen

Categories     main-dish

Time 1h50m

Yield 6 servings

Number Of Ingredients 20

1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature
1 3/4 cups mixed fresh herbs (such as basil, parsley, tarragon and chives)
1 3/4 cups mixed fresh herbs (such as basil, parsley, tarragon and chives)
1/3 cup coarse salt (preferably sea salt)
3 tablespoons coriander seeds
2 tablespoons fennel seeds
1 tablespoon black peppercorns
4 bay leaves
1 to 2 teaspoons red pepper flakes
6 sprigs thyme
2 large white onions, halved (do not peel)
6 stalks celery, cut into large pieces
3 tomatoes, chopped
2 lemons, halved
4 heads garlic, halved crosswise (do not peel)
2 cups dry white wine
3 pounds small red-skinned potatoes
6 ears of corn, husked and halved
3 live lobsters (about 1 1/2 pounds each)
3 pounds mussels, scrubbed and debearded

Steps:

  • Make the herb butter: Pulse the butter and herbs in a food processor until well combined. Form into a log on a sheet of parchment paper, wrap and refrigerate until firm, at least 30 minutes.
  • Prepare the seafood boil: Combine the salt, coriander seeds, fennel seeds, peppercorns, bay leaves, red pepper flakes, thyme, onions, celery, tomatoes, lemons and garlic in a large deep pot; add 6 quarts water. Cover and bring to a boil; uncover and cook 10 minutes. Add the wine and potatoes and return to a simmer; cook until the potatoes are just tender, about 20 minutes. Add the corn and boil until tender, about 8 more minutes.
  • Meanwhile, cut each lobster in half with a chef's knife, starting at the cross mark on the back of the head (the lobster may continue to move for a minute). Remove the green tomalley and roe, if desired.
  • Remove the corn and potatoes from the pot using a slotted spoon and transfer to a platter (it's OK if you remove some of the broth ingredients, too); cover with foil to keep warm. Add the lobsters to the pot and cook until the shells turn pink, 3 to 4 minutes. Add the mussels, pushing them down into the broth. Cover and cook, stirring once or twice, until the mussels open, about 5 minutes. Transfer the lobsters and mussels to a platter. (Discard any mussels that do not open.)
  • Strain the broth through a fine-mesh sieve into a small saucepan. Slice the herb butter. Pour the broth into bowls; add the vegetables, seafood and some of the herb butter.

LOBSTER FRICASSEE



Lobster Fricassee image

I found this in the ADA's Easy & Elegant Entrees. This is good and a nice change for a good meal, low in sugar & fat.

Provided by Manami

Categories     One Dish Meal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

2 cups shelled lobster meat, cut into bite size pieces
1/4 cup lowfat margarine
3/4 lb button mushroom, cooked & sliced
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 cup skim milk
1/4 cup all-purpose flour
1/4 teaspoon paprika
2 cups cooked brown rice or 2 cups cooked whole wheat pasta
parsley sprig, chopped garnish
salt, to taste
fresh ground coarse black pepper, to taste

Steps:

  • Melt the margarine in a saucepan; add the mushrooms, garlic powder, & onion powder.
  • Saute 5-6 minutes.
  • Whisk the milk and flour in a small bowl, whisking quickly to eliminate any lumps.
  • Pour the milk mixture into the mushroom mixture; mix thoroughly, and continue cooking 3-4 minutes.
  • Add the lobster, paprika, and salt & pepper to taste.
  • Continue cooking 5-10 minutes until lobster is heated through.
  • Spread rice or pasta onto a serving platter.
  • Spoon lobster and sauce over the top.
  • Garnish with parsley & then serve.

Nutrition Facts : Calories 171.7, Fat 1.3, SaturatedFat 0.3, Cholesterol 0.6, Sodium 24.1, Carbohydrate 34, Fiber 3, Sugar 1.8, Protein 7

LOBSTER FRICASSEE



Lobster Fricassee image

Make and share this Lobster Fricassee recipe from Food.com.

Provided by LizCl

Categories     < 30 Mins

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

2 cups shelled lobster meat, cut into bite-size pieces
2/3 cup breadcrumbs
1/4 cup butter
1/2 teaspoon onion powder
1/2 cup milk
1/4 cup flour
1/4 teaspoon paprika
salt and pepper
1 (4 ounce) can siced mushrooms
2 cups cooked rice or 2 cups cooked pasta

Steps:

  • Melt the butter in a saucepan; add the mushrooms and onion powder. Saute 5-6 minutes.
  • Whisk the milk and flour in a small bowl, whisking quickly to eliminate any lumps. Pour the milk mixture into mushroom mixture; mix thoroughly, and continue cooking 3-4 minutes.
  • Add the lobster, paprika, and salt and pepper to taste; continue cooking 5-10 minutes until lobster is heated through.
  • Spread rice or pasta onto a serving plate, spoon lobster and sauce over the top.

Nutrition Facts : Calories 349.4, Fat 14, SaturatedFat 8.3, Cholesterol 34.8, Sodium 230.3, Carbohydrate 48.2, Fiber 1.6, Sugar 1.7, Protein 7.5

FRICASSEE OF LOBSTER AND MUSSELS



Fricassee of Lobster And Mussels image

Provided by Craig Claiborne

Categories     dinner, main course

Time 1h

Yield 4 servings

Number Of Ingredients 18

2 sweet peppers, preferably 1 red and 1 yellow
6 tablespoons butter
4 large cloves garlic, peeled and lightly crushed
1 cup fish broth
2 cups dry white wine
1 1/2 cups heavy cream
1 cup coarsely chopped onion
4 sprigs fresh thyme
4 sprigs fresh parsley
2 bay leaves
1/4 teaspoons peppercorns, preferably white
1 cup water
2 live lobsters, about 1 1/4 pounds each
20 mussels, about 1 3/4 pounds, well scrubbed
3/4 cup finely shredded fresh fennel
1/4 cup finely shredded fresh basil
Salt to taste
Freshly ground pepper to taste

Steps:

  • Using a swivel-bladed paring knife, scrape off the outer skin of the peppers. Set the scrapings aside.
  • Cut away and discard the core of each pepper. Cut each pepper in half and discard the veins and seeds. Cut each half into lengthwise strips, about 1 inch wide. Cut each strip into diamond shapes.
  • Heat one tablespoon of the butter in a saucepan and add the garlic and the pepper scrapings only. Cook, stirring, about 2 minutes. Add the fish broth and 1 cup of the wine and bring to a boil. Let simmer about 10 minutes or until reduced to about 1 1/2 cups.
  • Add the cream and bring to a boil. Cook about 8 minutes or until reduced to about 2 2/3 cups.
  • As the sauce cooks, bring enough water to a boil in a kettle to cover the lobsters when they are added.
  • In a separate kettle, combine the remaining 1 cup of wine, the onion, thyme, parsley, bay leaves, peppercorns and 1 cup of water in a small kettle and bring to a boil. Let simmer about 10 minutes.
  • Line a saucepan with a sieve and pour in the sauce that has been cooking on the stove. Press to extract as much liquid as possible from the solids. Discard the solids. Set aside.
  • Add the lobsters to the boiling water and cover closely.
  • Add the mussels to the second kettle containing the onion mixture. Let the mussels cook about 3 or 4 minutes or until they are all opened.
  • When the lobsters have cooked 5 minutes, drain them. Crack the lobster shells and remove the meat from the tail and claws in neat pieces. Set aside.
  • Remove the coral and liver from the body of each lobster and add the pieces to the container of a food processor or electric blender. Remove the tough outer shell from the body of one lobster and discard the shell. Add the remaining shelled body it to the processor. Add the remaining 5 tablespoons butter and blend as thoroughly as possible.
  • Bring the sieved sauce to a boil and add the butter mixture, stirring. Pour the mixture into a sieve, preferably of the sort known in French kitchens as a chinois. Press to extract as much liquid as possible from the solids. Discard the solids.
  • Return the sauce to the heat and add the fennel and let cook 1 minute. Add the sweet pepper diamonds. Cook about 2 minutes. Add the basil, salt and pepper to taste. Stir and remove from the heat.
  • Cut the lobster tails on the bias into medallions.
  • Spoon the hot sauce over a serving dish and arrange the lobster pieces symmetrically on top. Arrange the mussels around the lobsters and serve.

Nutrition Facts : @context http, Calories 1011, UnsaturatedFat 20 grams, Carbohydrate 26 grams, Fat 58 grams, Fiber 4 grams, Protein 76 grams, SaturatedFat 33 grams, Sodium 2222 milligrams, Sugar 9 grams, TransFat 1 gram

FRICASSEE DE HOMARD AU SAUTERNES (LOBSTER STEW WITH SAUTERNES)



Fricassee de Homard Au Sauternes (Lobster stew with Sauternes) image

Provided by Craig Claiborne

Categories     project, main course

Time 1h10m

Yield 4 servings

Number Of Ingredients 10

4 live lobsters, each about 1 1/2 pounds
2 tablespoons corn, peanut or vegetable oil
Salt to taste if desired
Freshly ground pepper to taste
1 tablespoon butter
3/4 cup carrots, trimmed and scraped and cut into very small cubes
3/4 cup finely chopped shallots
2 cups genuine imported Sauternes
3 cups heavy cream
1 cup wild rice plus regular rice, cooked according to package directions

Steps:

  • Plunge knife where tail and body meet, killing lobster. Break off claws, tear off tails and cut main body in half lengthwise. Remove and reserve coral and liver of each lobster. Crack claws on both sides. Cut main bodies into quarters.
  • Heat oil in very large casserole and add lobster pieces. Sprinkle with salt and pepper. Cook, stirring, about one minute. Cover closely and let cook about 8 minutes.
  • Add butter, carrots and shallots and stir. Continue cooking, covered, about 5 minutes longer. As mixture cooks stir occasionally.
  • Add wine and cover. Continue cooking about 2 minutes.
  • Remove claw and tail pieces from casserole. Leave juices. When meaty lobster pieces are cool enough to handle, remove meat. Discard shells. Use remaining shells (head and feelers) to prepare sauce.
  • We chopped reserved lobster shells, using a food processor. If you do this, be certain your processor has heavy-duty motor. If there is any doubt, chop carcass of the lobster as finely as possible and put pieces through a food mill. If you use food processor, put carcass into container and blend as thoroughly as possible.
  • Scrape chopped, blended and crushed lobster back into casserole. Bring to boil and let simmer about 2 minutes. Add cream and stir. Bring to boil. Cover and cook 10 more minutes.
  • Line mixing bowl with fine sieve and pour in lobster mixture. Press to extract as much liquid as possible. There should be about 3 cups.
  • Put sauce into saucepan and bring to boil. Cook over high heat, stirring often with wire whisk or flat-bottom wooden spoon, 15 to 20 minutes or until reduced to exactly 2 cups.
  • Put sauce into container of electric blender. Drain coral and liver and add. Blend as thoroughly as possible. Return to saucepan, add a little salt and pepper and heat gently.
  • Spoon equal portions of sauce onto four serving dishes. Spoon equal amount of rice mixture into mound in center of each serving. Arrange equal portions of lobster meat around each mound of rice and serve.

FRICASSéE OF LOBSTER WITH PASTA



Fricassée of Lobster with Pasta image

Provided by Gérard Lorenzoni Salini

Categories     Pasta     Appetizer     Sauté     Dinner     Lobster     Bon Appétit     Pescatarian     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 4 first-course servings

Number Of Ingredients 7

2 1 1/2-pound whole live lobsters
1/4 cup olive oil
9 shallots, chopped (about 1 1/2 cups)
2 tablespoons Cognac or brandy
1 cup dry white wine
1 1/2 cups whipping cream
6 ounces angel hair pasta

Steps:

  • 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 sauté 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.

OYSTER FRICASSEE



Oyster Fricassee image

I oversee the gardens at Colonial Williamsburg. We've learned that the colonists had a ready source of oysters from Chesapeake Bay. I enjoy this rich, creamy casserole, a special dish from this area's holiday recipe collection. -Susan Dippre, Williamsburg, Virginia

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 6 servings.

Number Of Ingredients 15

1 quart shucked oysters
3/4 cup butter, divided
2 medium onions, chopped
1-1/2 cups chopped celery
1/2 cup all-purpose flour
2 cups half-and-half cream
2 teaspoons minced fresh parsley
1 teaspoon salt
1 teaspoon minced fresh thyme or 1/2 teaspoon dried thyme
1/4 teaspoon pepper
1/8 teaspoon cayenne pepper
4 large egg yolks, lightly beaten
2 cups crushed Ritz crackers (about 50 crackers)
Lemon wedges
Fresh thyme sprigs

Steps:

  • Preheat oven to 400°. Drain oysters, reserving oyster liquor; set aside. In a large saucepan, heat 1/2 cup butter over medium heat. Add onions and celery; cook and stir until tender, 4-6 minutes. Stir in flour until blended; gradually whisk in cream. Bring to a boil, whisking constantly; cook until thickened, about 2 minutes., Reduce heat; add next 5 ingredients and reserved oyster liquor. Cook and stir until smooth, about 2 minutes. Remove from heat. Stir a small amount of hot liquid into egg yolks; return all to pan, stirring constantly. , Pour half the sauce into a greased 13x9-in. baking dish. Top with half the oysters; sprinkle with half the cracker crumbs. Repeat layers. Melt remaining butter; drizzle over top. , Bake, uncovered, until golden brown, 23-28 minutes. Let stand 10 minutes. Serve with lemon wedges and thyme sprigs.

Nutrition Facts : Calories 639 calories, Fat 44g fat (23g saturated fat), Cholesterol 297mg cholesterol, Sodium 1024mg sodium, Carbohydrate 42g carbohydrate (9g sugars, Fiber 2g fiber), Protein 17g protein.

LOBSTER FRICASSEE



Lobster Fricassee image

Lobster is steamed in white wine then served in lobster scented cream sauce. This is a specialty of Jean-Baptiste Molinari of Dromoland Castle.

Provided by DevinsMyNo1Fan

Categories     Lobster Recipes

Time 40m

Yield 4

Number Of Ingredients 8

½ cup finely chopped carrot
½ cup chopped celery
½ cup chopped onion
2 cups dry white wine
2 (1 1/2 pound) whole lobsters
2 tablespoons brandy
½ cup heavy cream
2 tablespoons unsalted butter

Steps:

  • In a large skillet, combine the carrot, celery, onion and white wine. Bring to a boil. Add lobsters, cover, and cook until lobsters turn bright red, about 8 minutes. Remove lobsters from the sauce and allow to cool.
  • When the lobsters have cooled enough to handle, cut each one in half lengthwise. Remove the lobster meat from the shell and claws, keeping it and the shell intact. Discard the tomalley if desired. Slice each tail piece into 4 medallions and set aside.
  • Continue to simmer the wine and vegetables in the skillet until the liquid has been reduced by half, about 10 minutes. Return the shells to the sauce and stir in the brandy. Simmer for 5 minutes. Strain the stock through a sieve or mesh strainer into a saucepan. Stir in the heavy cream and cook over medium heat until thickened, about 10 minutes. Stir in the butter just until melted. Add the lobster meat to the sauce and cook over low heat until heated through.

Nutrition Facts : Calories 601.8 calories, Carbohydrate 9.7 g, Cholesterol 379.5 mg, Fat 19.9 g, Fiber 1 g, Protein 65.3 g, SaturatedFat 11.1 g, Sodium 1050.6 mg, Sugar 3.1 g

SPAGHETTI WITH LOBSTER AND MUSSELS



Spaghetti with Lobster and Mussels image

Categories     Pasta     Shellfish     Tomato     Lobster     Mussel     White Wine     Simmer     Gourmet

Yield Serves 12

Number Of Ingredients 7

1 cup dry white wine
1 cup water
two 1 1/2-pound live lobsters
1 pound spaghetti
4 cups spicy tomato sauce
1 pound mussels (preferably cultivated), scrubbed well and beards pulled off
2 tablespoons minced fresh parsley leaves (wash and dry before mincing)

Steps:

  • In a large kettle bring wine and water to a boil. Add lobsters and cook, covered, 3 minutes. (They will be partially cooked.) Transfer lobsters with tongs to a large bowl and boil cooking liquid until reduced to about 1/3 cup.
  • Twist off claws and with flat side of a heavy knife crack claws on one side. Cut off tails and cut each tail crosswise into 4 pieces, cutting through shell and discarding dark intestinal vein. Halve body sections and discard head sacs. Reserve tomalley and any roe if desired. Lobsters may be prepared up to this point 4 hours ahead and chilled, covered.
  • In a 6-quart kettle bring 5 quarts salted water to a boil for spaghetti.
  • In a 5-quart heavy kettle bring tomato sauce, lobster cooking liquid, and reserved tomalley and roe if using to a simmer, whisking. Add claws and bodies and simmer, covered, 5 minutes, or until claw meat is just cooked through. Transfer claws with tongs to large bowl and keep warm, covered.
  • Add tail pieces to sauce and simmer, covered, 3 to 4 minutes, or until just cooked through. Transfer tail pieces with tongs to bowl and keep warm, covered. Remove and discard lobster bodies.
  • Add mussels to sauce and simmer, covered, 3 to 8 minutes, checking mussels every minute or so and transferring as opened with tongs to bowl. Keep mussels warm, covered. (Discard any mussels that are unopened after 8 minutes.) Season sauce with salt and pepper and keep warm, covered.
  • While seafood is cooking, cook spaghetti in boiling water until al dente and drain in a colander. Add spaghetti, lobster, and mussels to sauce and heat over moderate heat until heated through, stirring and tossing mixture until spaghetti is coated well with sauce.
  • Transfer spaghetti and seafood to a large platter and sprinkle with parsley.

TRADITIONAL LAMB FRICASSéE WITH AVGOLEMONO SAUCE



Traditional Lamb Fricassée with Avgolemono Sauce image

A lovely Spring dish with succulent lamb, tender greens and a creamy avgolemono sauce!

Provided by Marilena Leavitt

Categories     Main Course

Time 1h40m

Yield 6

Number Of Ingredients 15

3 lbs. of boneless leg of lamb
½ cup extra virgin olive oil
1 medium leek, sliced
10 scallions, chopped
3 stalks of celery, with their leaves, chopped
3 cups chicken stock
2 tsp. salt
1 tsp. pepper
2 heads of lettuce, (Little Gem or Romaine), coarsely chopped
a bunch of fresh dill, chopped
For the Avgolemono Sauce:
3 medium eggs, separated
--- juice of 2 medium lemons
1 Tbsp. cold water
½ tsp. corn flour

Steps:

  • Trim most of the visible fat from the lamb then cut the meat into 1½" - 2" chunks. Pat down the lamb to remove any excess moisture then brown it on all sides over medium-high heat in the olive oil in a large Dutch oven.
  • Add the leeks, onions, and celery to the pot and sauté until the vegetables soften. Add the chicken stock to cover the mixture and season it generously with salt and pepper. Cover and cook on medium heat for about 40 minutes.
  • Mince the dill, reserving some for garnish. Chop the lettuce and add it to the pot, along with the dill. Reduce the heat, cover, and simmer for 30 minutes, or, until the lamb is fork-tender and a small amount of liquid (about a cup or so) remains in the pot. Turn off the heat.
  • Prepare the egg-lemon (avgolemono) sauce. In a small bowl whisk the egg whites with the teaspoon of cold water and a little corn flour until very frothy. Whisk in the egg yolks and lemon juice (start with only one lemon if you do not like the acidity of the lemon too much). Temper the avgolemono sauce by slowly adding one ladleful of the hot liquid from the pot to the small bowl with the eggs, while whisking the whole time. Continue with a second ladleful of the hot liquid and whisk again. Now add the avgolemono to the pot and stir gently to incorporate. Shake the pot a few times to make sure everything is thoroughly mixed together.
  • If you need to reheat the lamb fricassée before serving, do so very gently, making sure the stew does not come to a boil. Place on a serving platter, topped with the reserved minced dill, a drizzle of olive oil and a few wedges of lemon. Good, crusty bread is a must and a Greek salad on the side is always a good idea.

LOBSTER FRICASSEE



Lobster Fricassee image

Lobster is steamed in white wine then served in lobster scented cream sauce. This is a specialty of Jean-Baptiste Molinari of Dromoland Castle.

Provided by DevinsMyNo1Fan

Categories     Lobster Recipes

Time 40m

Yield 4

Number Of Ingredients 8

½ cup finely chopped carrot
½ cup chopped celery
½ cup chopped onion
2 cups dry white wine
2 (1 1/2 pound) whole lobsters
2 tablespoons brandy
½ cup heavy cream
2 tablespoons unsalted butter

Steps:

  • In a large skillet, combine the carrot, celery, onion and white wine. Bring to a boil. Add lobsters, cover, and cook until lobsters turn bright red, about 8 minutes. Remove lobsters from the sauce and allow to cool.
  • When the lobsters have cooled enough to handle, cut each one in half lengthwise. Remove the lobster meat from the shell and claws, keeping it and the shell intact. Discard the tomalley if desired. Slice each tail piece into 4 medallions and set aside.
  • Continue to simmer the wine and vegetables in the skillet until the liquid has been reduced by half, about 10 minutes. Return the shells to the sauce and stir in the brandy. Simmer for 5 minutes. Strain the stock through a sieve or mesh strainer into a saucepan. Stir in the heavy cream and cook over medium heat until thickened, about 10 minutes. Stir in the butter just until melted. Add the lobster meat to the sauce and cook over low heat until heated through.

Nutrition Facts : Calories 601.8 calories, Carbohydrate 9.7 g, Cholesterol 379.5 mg, Fat 19.9 g, Fiber 1 g, Protein 65.3 g, SaturatedFat 11.1 g, Sodium 1050.6 mg, Sugar 3.1 g

More about "fricassee of lobster and mussels recipes"

NEW ORLEANS INSPIRED SHRIMP FRICASSEE - HONEST COOKING
new-orleans-inspired-shrimp-fricassee-honest-cooking image
2018-03-12 Bring to a bubble and allow to simmer for about 20 minutes, stirring/scraping the bottom of the pan every so often, until the liquid has reduced and the sauce has thickened quite a bit. Add the raw shrimp to …
From honestcooking.com


FRICASSEE OF SHRIMP, LOBSTER AND SCALLOPS – P. ALLEN SMITH
fricassee-of-shrimp-lobster-and-scallops-p-allen-smith image
2015-07-05 Prep all the vegetables and set aside. Heat a large skillet and add butter. Once the butter starts to foam add the scallops and shrimp. Cook for 1 1/2 minutes then add lobster meat, vegetables, sherry, herbs, salt and pepper. …
From pallensmith.com


FRICASSEE OF SEAFOOD | CUISINE TECHNIQUES - GREAT CHEFS
fricassee-of-seafood-cuisine-techniques-great-chefs image
Roughly chop the tomatoes. Heat the olive oil in a heavy skillet over medium-high heat. Add the tomatoes and let the water evaporate, shaking the pan to keep them from sticking. Add the garlic and shallots and cook …
From greatchefs.com


LOBSTER FRICASSEE | AZ MARTINIQUE
Incorporate the pieces of lobster tails. Mix gently and cook over medium heat for 5 min. Add the two crushed tomatoes, the ½ can of tomato puree and the 3 tablespoons of lobster brisque. Add salt and pepper. Pour in the water. Leave to cook for 10 minutes. Stir in chopped parsley and lemon juice. Simmer for 2 min.
From azmartinique.com


SEARED SWORDFISH WITH COCKLES AND MUSSELS FRICASSEE
Cockles and Mussels Fricassee: Clean the shellfish and reserve. Cut the pork belly into lardons. Chop the shallots finely and sweat in the butter with the saffron strands. Add the cockles and mussels and the white wine. Cook covered for 2 minutes. Add the cream and cook for a further 4 minutes. Remove the shellfish from their shells and reserve.
From koppertcress.com


MUSSEL FRICASSEE - BIGOVEN.COM
Remove the mussels from the cooking liquid and arrange them on a plate in concentric circles. Combine the cooking liquid from the mussels with the reserved sauce, and bring to a boil. Season with salt and pepper and a bit of lemon juice, to taste. Pour the sauce over the mussels and garnish with chopped parsley. NOTES : Recipe courtesy of Eric Ripert, Le Bernardin …
From bigoven.com


LOBSTER FRICASSEE SO TASTY - THE BEST RECIPES EVER [2020]
2019-11-19 In a big skillet, combine the carrot, celery, onion and white wine. Bring to a boil. Add lobsters, cowl, and prepare dinner till lobsters flip …
From howtochangemyrington97549.blogspot.com


FANTASTIC FRICASSEE RECIPE | THE FISH SOCIETY
Chop scallops into halves, lobster into 12 pieces, mangetout and pepper into very thin sticks, shallots very finely. In heavy fry-pan, combine alcohol with shallot and reduce by three quarters. Add cream, simmer 5 mins. Add lemon juice, pinch cayenne and seasoning to taste. Still on simmer, add squid and lobster. Stir for 2 mins. Now add scampi ...
From thefishsociety.co.uk


LOBSTER FRICASSEE RECIPE
Free Recipe Lobster Fricassee. Recipe Type: D Recipes Recipe Preparation: cook Cooking Temperature: Recipe Serves: 4. Ingredients for Lobster Fricassee Recipe. 2 c Shelled lobster meat; cut-into bite-size pieces 1/4 c Lowfat margarine 3/4 lb Mushrooms; sliced 1/2 ts Onion powder 1/2 c Skim milk 1/4 c All purpose flour 1/4 ts Paprika 2 c Cooked rice; or pasta Parsley …
From free-recipes.co.uk


FRICASSEE OF LOBSTER AND MUSSELS - DINING AND COOKING
Ingredients 2 sweet peppers, preferably 1 red and 1 yellow 6 tablespoons butter 4 large cloves garlic, peeled and lightly crushed 1 cup fish broth 2 cups dry white wine 1 ½ cups heavy cream 1 cup coarsely chopped onion 4 sprigs fresh thyme 4 sprigs fresh parsley 2 bay leaves ¼ teaspoons peppercorns, preferably white 1 cup water 2 live lobsters, about 1 1/4 pounds each 20 …
From diningandcooking.com


CHICKEN FRICASSEE RECIPE - THE RELUCTANT GOURMET
2012-07-22 Add the onions and garlic to the pan and sauté until the onions are translucent, about 10 minutes. While they are sautéing, process the walnuts and mint in a food processor until the walnuts are finely ground. Stop, take a moment to smell the walnut/mint mixture. It is outrageous. Now add this mixture to the pan with the onions and garlic.
From reluctantgourmet.com


FRICASSEE OF MUSSELS, CLAMS & CHORIZO - YOUTUBE
This Fricassee of Mussels, Clams and Chorizo truly is a one pot wonder. Enjoy!
From youtube.com


LOBSTER FRICASSEE - THE NEW YORK TIMES
2001-08-24 1/2 teaspoon paprika . 2 plum tomatoes, cubed . 1 cup blanched fresh peas or frozen . juice of 1/2 lemon . leaves of 1 sprig tarragon. 1. Kill the lobsters with a chef's knife as described earlier .
From nytimes.com


SHRIMP AND BABY POTATO FRICASSEE WITH PICCATA SAUCE
In a small bowl, dilute the cornstarch in ¼ cup (60 ml) of the broth. In a large, deep skillet over medium heat, soften the garlic in the butter. Add the turmeric and mix well. Add the remaining broth, the lemon zest and juice. Simmer for 3 minutes. Whisk in the cornstarch mixture, capers and mustard. Bring to a boil and simmer for 1 minute or ...
From ricardocuisine.com


LOBSTER FRICASSEE RECIPE | CDKITCHEN.COM
Place carrot, celery, and onions and dry white wine in a large skillet and bring to a boil. Add lobsters, cover, and cook for 5-8 minutes. Remove lobster from skillet and cool. Remove meat, keeping claw meat intact and reserving shells. Slice each tail into 4 medallions and set aside to cool. Simmer wine and vegetables until wine is reduced by ...
From cdkitchen.com


FRICASSEE OF MONKFISH, MUSSELS AND LEMONGRASS SAUCE
Remove the mussels and extract the meat from the shells. Strain the stock and then pour in the cream, reducing for about 10 minutes. Add the chili and spring onions. Season the fish and fry it gently in butter until it is nice and golden. Together with …
From foodreference.com


LOBSTER FRICASSéE | SAVEUR
2007-01-27 Place carrots, celery, onions, and wine in a large skillet and bring to a boil. Add lobsters, cover, and cook for 5–8 minutes. Remove lobsters from skillet and cool. Remove lobster meat, keeping ...
From saveur.com


BEST COOKING BUTTER RECIPES: LOBSTER FRICASSEE
Recipe Preparation Time: 15 mins Cook Time: 25 mins Ready Time: 40 mins in a large skillet, combine the carrot, celery, onion and white . bring to a boil. add lobsters, cover, and cook until lobsters turn bright red, about 8 minutes. remove lobsters from the sauce and allow to cool.
From worldbestbutterrecipe.blogspot.com


ASTRAY RECIPES: MUSSEL FRICASSEE
GARNISH For the sauce, sweat the garlic and shallot in butter over medium heat until translucent. Add the tomato, stirring constantly, and cook for several more minutes. Add the cream and bring to a boil. Reserve. In a pot bring the wine to a boil, covered.
From astray.com


LOBSTER FRICASSEE AT FOOD ROCKS - MICHAEL CAINES
2018-09-12 Lobster has firm white meat which has a unique sweet flavour, with once cooked a distinctive red colour shell, perfect for my dish. I had a great time with Mark, at his event and can’t wait to see what he has planned for 2019’s event. Find …
From michaelcaines.com


LOBSTER, CLAM AND MUSSELS BOIL RECIPE | CHATELAINE
Measure and fill a very large pot (with a tight-fitting lid) three-quarters full with water. Stir in 3/4 tsp sea salt for every 1 cup water. Bring to a boil over high.
From chatelaine.com


LOBSTER FRICASSEE | RECIPESTY
Return the shells to the sauce and stir in the brandy. Simmer for 5 minutes. Strain the stock through a sieve or mesh strainer into a saucepan. Stir in the heavy cream and cook over medium heat until thickened, about 10 minutes. Stir in the butter just until melted. Add the lobster meat to the sauce and cook over low heat until heated through.
From recipesty.com


MUSSELS FRICASSEE WITH COD AND VEGETABLES - COSY-COOKING
2019-03-30 What you need: 1oo g&nbsp;cod, cut in suitable pieces 1 kg mussels 1/2 bottle of white wine 1 bunch of parsley 2 pcs. bay leaves 200&nbsp;g of small potatoes cut&nbsp;in halves 10o g small carrots cut into coarse pieces 100 g peas 4-5 spring onions,&nbsp;c
From cosy-cooking.com


LOBSTER AND MUSSEL BOUILLABAISSE | THE DOMESTIC MAN
2014-02-06 1. Prepare the stock, the tail meat and claws as outlined in my lobster stock recipe. Prep the mussels by scrubbing and de-bearding if needed, then set aside. 2. In a dutch oven, melt the butter over medium heat, then add the garlic. Sauté until aromatic, about 30 seconds, then add the onion, carrot, and celery.
From thedomesticman.com


LOBSTER GRAM GOURMET RECIPES: LOBSTER FRICASSEE
For this Lobster recipe, I prefer to use precooked Maine Lobster Meat as opposed to Maine Lobster tails or live Maine lobsters. Ingredients: 2 cups shelled lobster meat, cut into bite-size pieces; 1/4 cup low fat margarine; 3/4 lb. mushrooms\cooked, sliced; 1/2 tsp. onion powder; 1/2 cup skim milk; 1/4 cup all purpose flour; 1/4 tsp. paprika
From livelobrecipes.blogspot.com


RECIPE: FRICASSEE OF LOBSTER WITH PASTA - RECIPELINK.COM
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
From recipelink.com


SEAFOOD BOIL WITH LOBSTERS AND MUSSELS - PUNCHFORK
1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature; 1 3/4 cups mixed fresh herbs (such as basil, parsley, tarragon and chives); 1 3/4 cups mixed fresh herbs (such as basil, parsley, tarragon and chives); 1/3 cup coarse salt (preferably sea salt); 3 tablespoons coriander seeds; 2 tablespoons fennel seeds; 1 tablespoon black peppercorns; 4 bay leaves; 1 to 2 teaspoons …
From punchfork.com


FRICASSéE OF LOBSTER WITH PASTA RECIPE | BON APPéTIT
2002-04-30 Heat oil in heavy large skillet over high heat. Add shallots and sauté until soft, about 5 minutes. Add lobster with shells and juices and Cognac and ignite carefully.
From bonappetit.com


ASTRAY RECIPES: MUSSELS FRICASSEE WITH LEEKS, SAFFRON AND MUSTARD
Carefully shuck mussels, leaving whole. In a 12inch to 14inch saute pan, heat oil until smoking. Add celery, leek, red pepper and saffron and cook until softened, about 4 to 5 minutes.
From astray.com


25 EASY MUSSELS RECIPES - INSANELY GOOD
2022-06-02 20. Seafood Paella. When you’ve had a busy work week and you’re looking for something easy, satisfying, and delicious, this seafood paella is what you’ll need. This easy one-pot seafood recipe is made with simple ingredients, including saffron rice, Spanish chorizo, shrimp, clams, and mussels. 21.
From insanelygoodrecipes.com


FRICASSéE OF LOBSTER WITH PASTA RECIPE - LATEST RECIPES - 2022
2022-04-17 Ingredients. 2 1 1/2-pound whole live lobsters; 9 shallots, chopped (about 1 1/2 cups) 2 tablespoons Cognac or brandy; 1 1/2 cups whipping cream; 6 ounces angel hair pasta
From bz.kampod.name


FRICASSéE OF COD WITH COCKLES AND MUSSELS | MUMMYPAGES.IE
4 x 160g (6oz) pieces of cod – cut into 4 large chunks each 600mls approx. of white wine fish sauce 4 small leeks – cut into rondelles 4 tbsp. Flahavan’s pinhead oatmeal 2 tbsp. Flahavan’s progress oatlets 40 mussels 40 cockles Chopped flat leaf parsley Chopped tarragon (optional 2 tbsp. olive oil 3 banana shallots- finely minced 1 clove garlic – finely chopped 1 sprig thyme 2 …
From mummypages.ie


10 BEST RED LOBSTER MUSSELS RECIPES | YUMMLY
2022-07-10 Slow Cooker Seafood Stew Clean Cuisine. cilantro, sea scallops, diced tomatoes, Spanish onion, chipotle peppers in adobo sauce and 15 more. Indoor Clambake! Framed Cooks. garlic cloves, melted butter, onions, clams, corn husked, lobsters and 4 more.
From yummly.com


Related Search