LOBSTER RAVIOLI WITH CRABMEAT CREAM SAUCE
Steps:
- For the Lobster Ravioli: In a large saute pan, add the butter and melt. Add the garlic and shallots and saute until golden brown. Add lobster, crab, and chives and saute 2 to 3 minutes. Add Cognac and reduce for 2 minutes. Remove from heat and cool for 30 minutes, until room temperature. Chop lobster mixture into small chunks. In a large bowl, combine lobster mixture and ricotta and mix well. Season with salt and pepper.
- Lay out the first piece of Pasta Dough on the table and place 1/4-ounce mounds of stuffing 2 inches apart. Using a pastry brush, brush egg white around each bit of stuffing, making the dough damp not wet. Take the second piece and cover the bottom piece with the stuffing. Press around each ravioli being careful not to squeeze the stuffing out. Using a round ravioli cutter, cut each ravioli round and put on a sheet pan sprinkled with semolina. Gently place ravioli in boiling water and cook for 8 to 10 minutes, or until al dente.
- For the sauce: Using a 12-inch saute pan at medium heat, add butter, shallots, and saute until shallots are translucent. Add the crabmeat and saute for about 2 to 3 minutes. Remove the saute pan from the burner and add Cognac then place pan back on the heat to cook off the alcohol. (Please beware: the Cognac will create a large flame.) Once the flame stops, add the tomato sauce and cream with salt and cook until it reduces half way and becomes creamy. Add the cooked ravioli to the sauce and let cook together for about 1 minute before serving. Garnish with chives.
- Add all the ingredients into a large mixing bowl until all ingredients are blended. Place mixture on countertop and knead until the texture is smooth and well mixed. Separate the pasta dough into 2 equal pieces and put one piece aside. Flour the first piece, just enough to prevent sticking and roll out with a rolling pin to about 1/8th-inch thick. Repeat procedure with second piece making it as close to the shape as the first.
LOBSTER SAUCE CRAB
This is from the Diana Liu cookbook. The black beans in this are asian salted black beans. They are also called fermented black beans. You can purchase these in most asian markets. I have made this and subbed the crab with 1 lb. shrimp (deveined and shelled) with great results.
Provided by CJAY8248
Categories Crab
Time 36m
Yield 1 crab, 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Remove legs from body; cut body into 6 sections; crack legs.
- Mix 3 Tblsp. soy sauce, 1 Tblsp. cornstarch, 1 Tblsp. sherry, with ground pork.
- Heat 3 Tblsp. oil in frying pan until hot.
- Saute onions and crab for 3 minutes.
- Add meat mixture and fry 5 minutes more.
- Mix ginger juice, 2 Tblsp. cornstarch, 1 1/2 cups water, 1 Tblsp. soy sauce, msg, salt and black beans; add to crab pieces for 10 minutes until pork is done.
- Stir in beaten eggs; cook 3 minutes more.
- Serve hot as part of a chinese meal.
Nutrition Facts : Calories 853.4, Fat 40.9, SaturatedFat 11.9, Cholesterol 465.9, Sodium 3312.7, Carbohydrate 13, Fiber 0.9, Sugar 1.2, Protein 95.9
CRABS WITH LOBSTER SAUCE
Provided by Food Network
Time 25m
Yield 4 servings as part of a Chines
Number Of Ingredients 16
Steps:
- To pork add 1 minced garlic clove, a few tablespoons of water, a few splashes of soy sauce, 1/2 teaspoon sugar, and Chinese mushrooms.
- Clean crabs, drain and plunge into a large pot of boiling water for 30 seconds. Remove, drain and scrub. Snap off claws, crack them and reserve. Twist off apron, separate shell from body and remove gills, small legs and stomach sac. Quarter bodies, leaving roe and tomalley intact.
- Heat oil in a wok. Add ginger and garlic, half of scallion and drained black beans. Push aside and add pork mixture. Stir-fry, breaking up pork and mixing well with other ingredients. Push aside, add crabs and a few splashes of sherry. Mix together remaining 1/2 teaspoon sugar, thin soy sauce, stock and cornstarch. Add to wok and stir-fry until sauce thickens. Remove from heat. Add eggs and sesame oil. Transfer to a serving platter. Garnish with remaining scallion and serve immediately.
LOBSTER MORNAY SAUCE
This recipe is very simple to make, and you can substitute crab or shrimp for the lobster. I use all three when we are craving seafood. Serve over rice or pasta.
Provided by SWIZZLESTICKS
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Seafood
Time 30m
Yield 4
Number Of Ingredients 8
Steps:
- Melt the butter in a medium saucepan over medium heat. Slowly cook and stir mushrooms in the butter until tender. Mix in lobster meat. Cook until opaque. Remove mushrooms and lobster from saucepan and set aside.
- Reduce heat to low. Place flour in pan. Cook and stir approximately 2 minutes, then stir in chicken broth, heavy cream and pepper. Simmer 5 to 10 minutes, or until thickened.
- Stir mushrooms, lobster and Parmesan cheese into the sauce mixture. Continue cooking 5 minutes.
Nutrition Facts : Calories 486.8 calories, Carbohydrate 9.8 g, Cholesterol 228.6 mg, Fat 37.6 g, Fiber 0.5 g, Protein 27.8 g, SaturatedFat 23 g, Sodium 594.3 mg, Sugar 0.5 g
SHRIMP WITH LOBSTER SAUCE
This is just like you would get at a Cantonese Chinese restaurant. There is no lobster in the sauce. Medium to large shrimp can be used. It is great served over white rice.
Provided by MURF65
Categories World Cuisine Recipes Asian Chinese
Time 30m
Yield 4
Number Of Ingredients 13
Steps:
- In a medium bowl, dissolve 1 1/2 teaspoons of cornstarch in the sherry. Add shrimp to the bowl, and toss to coat.
- Heat oil in a wok or large skillet over medium-high heat. Add shrimp, and fry until pink, 3 to 5 minutes. Remove shrimp to a plate with a slotted spoon, leaving as much oil in the pan as possible. Add garlic to the hot oil, and fry for a few seconds, then add the ground pork. Cook, stirring constantly until pork is no longer pink.
- Combine 1 cup water, soy sauce, sugar and salt; stir into the wok with the pork. Bring to a boil, cover, reduce heat to medium, and simmer for about 2 minutes. Mix together the remaining 1 1 /2 tablespoons of cornstarch and 1/4 cup cold water. Pour into the pan with the pork, and also return shrimp to the pan. Return to a simmer, and quickly stir while drizzling in the beaten egg. Serve hot over rice.
Nutrition Facts : Calories 307.9 calories, Carbohydrate 5.2 g, Cholesterol 237.4 mg, Fat 19.9 g, Fiber 0.1 g, Protein 25.7 g, SaturatedFat 4.3 g, Sodium 989.4 mg, Sugar 0.3 g
JACK FRY'S LOBSTER CRAB CAKES WITH CREAMY DIJON SAUCE
Another Jack Fry's special!! Crab and lobster together.....pan FRIED in butter!! What can be better?
Provided by SkinnyMinnie
Categories Lobster
Time 40m
Yield 10 crabcakes, 5 serving(s)
Number Of Ingredients 15
Steps:
- To make the cakes: In a large bowl, blend the egg whites, mayonnaise, Old Bay seasoning, cayenne, cracker meal and lemon juice.
- Fold in the crab meat and the lobster meat.
- Divide into 10 portions and flatten gently to form a cake.
- Coat each cake in the breadcrumbs.
- Pan sear the cakes in the butter for 2-3 min on each side.
- Do this in batches and drain on paper towels to get rid of any excess grease. If more butter is needed, add more.
- To make the sauce: Combine the shallot, wine and broth in a saucepan.
- Bring to a boil and reduce by half.
- Add the heavy cream and reduce by a third.
- Whisk in the mustard.
- To serve: Pool the sauce on a warm plate.
- Place 2 crab cakes on top. Garnish with lemon slice if desired.
Nutrition Facts : Calories 1083.5, Fat 79.2, SaturatedFat 33.1, Cholesterol 278.3, Sodium 1754.9, Carbohydrate 46.6, Fiber 1.4, Sugar 9.3, Protein 31.9
LOBSTER AND STONE CRAB ENCHILADO
Steps:
- Place thawed lobster and fresh lime juice in medium bowl; toss to coat. Let stand 15 minutes, tossing lobster occasionally.
- Heat olive oil in heavy large pot over high heat. Add lobster pieces and any accumulated juices. Sauté until lobster shells turn bright orange, about 4 minutes. Using slotted spoon, return lobster to same bowl. Reduce heat to medium. Add chopped onion and chopped bell pepper to pot; sauté until soft, about 5 minutes. Add chopped garlic cloves, fresh parsley, and paprika and sauté 1 minute. Add diced tomatoes and tomato purée. Cook until juices thicken, stirring frequently, about 8 minutes. Add clam juice, dry Sherry, and bay leaf. Season to taste with salt. Add cayenne pepper. Bring mixture to boil, then add stone crab claws and reserved lobster with any accumulated juices. Reduce heat to medium-low, cover, and simmer until lobster meat is cooked through and tender, about 10 minutes.
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