Lobster And Scallop Scampi Recipes

EASY LOBSTER SCAMPI WITH LINGUINE

Steps:

• Bring a large pot of water to a rolling boil. Season liberally with salt. It should taste as salty as the sea.
• Get a really good pair of kitchen shears.Starting at the very end of the tail, cut a slit all the way up to where the flesh is.Use the shears and cut the upper part of the tail down the middle, lengthwise. Do the same to the bottom part of the shell.Use a very sharp knife to swiftly cut the shell and the meat all the way through.
• Season lobster tails with salt and pepper. Heat a large saute pan to a medium heat. Add 4 tablespoon butter. Once butter melts, add lobster tails, shell-side down and garlic. Cook for 2-3 minutes until they start to turn red, spoon the melted butter and garlic on top. Flip so they are flesh-side down and cook another 1-2 minutes until the shell is bright red and the flesh is white. DO NOT OVERCOOK! The lobster will cook a touch more when you toss it in the pasta. Remove the lobster tails from the stove, making sure to get almost all the garlic off and let cool slightly. Once they're easy enough to handle, pull them out of the shells and chop into large bite-sized pieces.
• When you start to make the sauce, cook the pasta. Cook pasta until just under aldente. Reserve cooking liquid.
• Add remaining butter to the pan along with the lemon zest, lemon juice, red pepper flakes, and 1/4 tsp. salt. Simmer for 1-2 minutes.
• Add linguine, remaining salt, and olive oil. If needed, add enough starchy cooking water to loosen the sauce up. Season to tastew with salt and pepper.
• Add parlsey and lobster. Toss until lobster has warmed up.
• Garnish with parsley.

SIMPLE LOBSTER SCAMPI

Steps:

• Melt butter in a skillet over medium heat. Add garlic; cook and stir until aromatic, about 5 minutes. Add lobster and cook until heated through, 5 to 10 minutes. Add wine and lemon juice; bring to a boil. Add Parmesan cheese; cook until melted, about 2 minutes. Add bread crumbs slowly, 2 tablespoons at a time, bringing to a boil after each addition.

SCALLOP SCAMPI

Steps:

• In a large skillet, melt margarine over medium heat and saute garlic and onion until translucent. Add wine, salt, ground black pepper and 1/4 cup cheese.
• Add chicken broth and scallops; increase heat and boil rapidly for 7 to 8 minutes.
• Meanwhile, 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.
• Reduce heat for scallop mixture and add parsley; place sauce on top of linguine. Sprinkle with remaining cheese; serve.

LOBSTER, SHRIMP AND SCALLOP PASTA

Steps:

• Saute all seafood in 2 oz butter until half cooked, remove and set aside.
• Saute vegetalbes and garlic in remaining 2 oz butter for 5 minutes.
• Add white wine, cook for 2 more minutes, add chicken stock, salt & pepper, simmer for 5 minutes.
• Mix lemon juice and cornstarch and blend into chicken stock.
• Return seafood to pan.
• Simmer 5 minutes.
• Add chopped parsley and serve over noodles.