Lobster Mussel Bruschetta Recipes

BRUSCHETTA

Bruschetta image

Provided by Ina Garten

Time 15m

Yield 12 to 24 toasts

Number Of Ingredients 3

Ingredients

1 baguette
Good olive oil
Kosher salt and freshly ground black pepper

Steps:

Preheat the oven to 425 degrees. Slice the baguette at an angle 1/2-inch-thick. Brush both sides of the bread with olive oil and sprinkle one side with salt and pepper. Bake for 10 minutes, until lightly toasted.

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

Ingredients

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.

LOBSTER & MUSSEL BRUSCHETTA

LOBSTER & MUSSEL BRUSCHETTA image

Categories Shellfish Appetizer

Yield 10

Number Of Ingredients 15

Ingredients

1 teaspoon lemon zest
2 Tablespoons fresh lemon juice
1 Tablespoon red wine vinegar
1/3 cup extra-virgin olive oil
1 teaspoon Dijon mustard
1/4 teaspoon ground black pepper
1/2 teaspoon kosher salt
pinch crushed red pepper
1 yellow bell pepper, finely chopped
1/2 cup finely chopped red onion
1 cucumber, peeled, seeded and finely chopped
1/3 cup fresh basil leaves, thinly sliced
1 (6.5 ounce) can Bar Harbor® Whole Shelled Maine Mussels, drained
1 (6.5 ounce) can Bar Harbor® Maine Lobster Meat, drained
1 French baguette, thinly sliced into 1/2-inch slices

Steps:

Directions: 1. In a large bowl, Mix together lemon zest, juice, vinegar, olive oil, mustard, black pepper, salt and red pepper. Whisk until smooth. 2. Add bell pepper, onion, cucumber, basil and toss well. 3. Add mussels and lobster, gently toss them into the salad. 4. Cover and refrigerate for one hour. 5. To serve family-style, place the bruschetta topping in a pretty bowl and place the bread slices around it. To serve on a tray, place about 1 Tablespoon of topping onto each slice of bread. Repeat until the tray is full.

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