Lobstatini Recipes

LOBSTER CROSTINI

Lobster Crostini image

Provided by Florence Fabricant

Time 25m

Yield 4 servings

Number Of Ingredients 8

Ingredients

Sea salt
1 1 1/4-pound live lobster
2 fairly small ripe tomatoes
2 tablespoons cold unsalted butter, in small pieces
2 center slices from a round sourdough country bread, each 1/2-inch thick and cut in two
Freshly ground black pepper
2 teaspoons extra-virgin olive oil
4 small sprigs basil

Steps:

Bring a large pot of salted water to a boil. Add the lobster, and boil for 5 to 6 minutes, until bright red. Remove the lobster, extract the tail and claw meat from the shell, and dice it. Set aside.
Cut the tomatoes in half horizontally, and squeeze the juice and seeds into a heavy 1-quart saucepan over low heat. Add the butter, whisking constantly, until it is warm and emulsifies with the tomato juice. Add the lobster meat to the saucepan, and set aside.
Lightly toast the bread. Spoon some the lobster meat onto each piece, and slowly spoon on the butter mixture. Sprinkle with salt and pepper, add a drizzle of olive oil and a sprig of basil.
Serve at once. Provide knives and forks because the crostini make for messy eating.

Nutrition Facts : @context http, Calories 229, UnsaturatedFat 5 grams, Carbohydrate 9 grams, Fat 10 grams, Fiber 1 gram, Protein 26 grams, SaturatedFat 4 grams, Sodium 677 milligrams, Sugar 2 grams, TransFat 0 grams

SPICY LOBSTER WITH LINGUINI

Spicy Lobster with Linguini image

Savor the flavors summer with a lobster linguini recipe. A classic tomato confit with just a pinch of crushed red pepper flakes gives this dish its fresh, fiery flavor.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Seafood Recipes

Number Of Ingredients 11

Ingredients

1/2 cup white wine, vermouth, or vodka
6 (1 1/4- to 1 1/2-pound) lobsters
1 to 2 tablespoons unsalted butter, melted
1/4 cup extra-virgin olive oil
3 cloves garlic, minced
1 small yellow onion, finely chopped
Tomato Confit for Spicy Lobster with Linguini
Coarse salt
1 1/2 pounds linguini
1/4 cup fresh mint or basil leaves, chopped
Freshly ground black pepper

Steps:

Place wine and 1 cup water in a large pot; bring to a boil over high heat. Add lobsters, cover, and steam until lobsters are bright red in color, 8 to 10 minutes.
Remove lobsters from pot. When cool enough to handle, remove meat from tails and claws, keeping the meat intact as much as possible; discard shells. Brush lobster meat with melted butter. Using a sharp knife, cut tails in half lengthwise; reserve 6 tail halves for serving, and chop remaining tail halves into 3 to 4 pieces each. Set lobster meat aside.
Heat olive oil in a large skillet over medium heat. Add garlic and onion; cook, stirring, until soft and translucent, 3 to 5 minutes. Add tomato confit and let simmer 3 to 5 minutes; remove sauce from heat and keep warm.
Bring a large pot of water to a boil; generously salt water and return to a boil. Add pasta and cook until al dente, according to package directions. Drain and transfer pasta to a large serving platter.
Pour sauce over pasta and arrange lobster on top. Sprinkle with chopped mint or basil and season with salt and pepper; serve immediately.

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