Lobstatini Recipes

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LOBSTER CROSTINI



Lobster Crostini image

Provided by Florence Fabricant

Categories     appetizer

Time 25m

Yield 4 servings

Number Of Ingredients 8

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

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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