Linguine With Butter Poached Lobster Tomatoes Chives Recipe 425

LINGUINE WITH BUTTER-POACHED LOBSTER, TOMATOES & CHIVES RECIPE - (4.2/5)

Steps:

• Heat a med saucepan over med heat. Add onion & wine & cook till reduced to about 3 Tbsp. of liquid. Lower heat & add cream, then stir in afew cubes at a time till all are incorporated. Add lemon juice & lobster tails. Stir continuously till lobster is cooked, about 5-7 min. The meat should feel firm but not tough. Cook pasta in lg. pot of boiling, salted water till al dente. Drain pasta. Remove butter-poached lobster from sauce, slice into bite-sized pieces &, in lg. bowl, toss with cooked linguine & lobster-poaching sauce to coat. Season with salt & pepper to taste again, then sprinkle with tomatoes & chives & serve.

LINGUINE WITH BUTTER, LEMON AND GARLIC

Steps:

• Cook linguine until al dente, or slightly firm to the bite.
• Drain, and mix with a Tbsp.
• or two of olive oil; set aside.
• Heat butter in a skillet and add lemon juice and salt.
• Add garlic and cook about 1 minute.
• Add to hot linguine and mix.
• Serve immediately, sprinkled with Parmesan if desired.

LINGUINE WITH SEAFOOD AND SUNDRIED TOMATOES

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• In a large skillet add the olive oil and butter. Heat until butter is melted. Add the garlic and saute until tender.
• Add the scallops and shrimp. Cook until shrimp is pink, about 10 minutes. Add clam juice, salt and pepper. Cook for 3 minutes more.
• To the cooked pasta add the tomatoes, parsley and lemon zest, toss. Pour seafood mixture over the linguini, serve immediately.

LINGUINE WITH FRESH TOMATOES

Steps:

• Cook linguine according to package directions. Meanwhile, place all remaining ingredients except butter in a large bowl., Drain linguine; toss with butter. Add to tomato mixture and toss to combine.

LINGUINE WITH LOBSTER IN TOMATO SAUCE

Steps:

• Heat the oil in a skillet large enough to hold the lobsters in one layer when they are added. Add the garlic and sweet pepper, and cook, stirring, until pepper softens.
• Add the tomatoes, parsley, pepper flakes, salt, pepper, oregano and basil. Bring to a boil, and add the lobsters, shell side up. Cover tightly, and cook over medium-high heat about 1 hour or slightly longer. Remove the lobsters to a flat dish. When the lobsters are cool enough to handle, crack the shells, remove the meat, discarding the carcasses. Cut the meat into bite-size pieces.
• Add the brandy to the sauce.
• Meanwhile, bring the water to a boil, and add salt to taste. Add the linguine, and cook about 10 minutes or to the desired degree of doneness. Drain. Drop the pasta and lobster pieces into the tomato sauce and heat.

LOBSTER-MOREL MAC & CHEESE RECIPE - (4.5/5)

Steps:

• Drop the lobster in boiling water for no more than 45 seconds. Separate the tail, body, and claws. Split the tail and remove the meat. Crack the claws and knuckles open and remove their meat. Save the body and shells, if desired, for other applications - otherwise discard. Cut the butter into small cubes. Place them in a small saucepan and add the water. Heat the 4 ounces of butter slowly - whisking it with the water until fully melted. Add the lobster meat. Cook the meat in the butter over low heat for a total of about 5 minutes. Check the claw and knuckle meat after about 3 minutes. When cooked, remove the meat from the butter and set aside to cool slightly. Cut the tail and knuckle meat in medium/large pieces. The claw meat will break up in your fingers. Set aside. Before starting on the sauce, put a pot on the stove with heavily salted water for boiling the macaroni. Next, melt the remaining 1 tablespoon of butter in a medium saucepot over medium/high heat. Add the flour and cook for about 2 minutes, stirring often with a wooden spoon, until the mixture browns slightly and develops a nutty aroma. Stir in the cream and bring back up to a boil, stirring constantly. Add the milk and, again, bring to a boil. Reduce to a simmer and let cook for about 3 minutes. Add the cheeses, a handful at a time, and stir until fully incorporated. Add the morel powder. When the water for the pasta has come to a rolling boil, add the pasta and cook al dente (see package for exact times). Dump the cooked pasta into a colander to drain off the water. Add the pasta to the sauce and stir together. Fold in the cooked lobster meat and serve right away.