Shrimp And Lobster With Spicy Lemon Dressing Recipes

ANGELIC SHRIMP AND LOBSTER

Steps:

• In a large saute pan over medium heat, melt butter and saute garlic and shallots for 2 minutes.
• Add wine, chicken broth, black pepper, and red pepper flakes and bring to a boil over medium-high heat until the liquid starts to reduce.
• Add shrimp and cook about 5 minutes until opaque.
• Add lobster just to heat through.
• Reduce heat to simmer, add cream and turn off heat after 1-2 minutes.
• Meanwhile, cook pasta according to package directions.
• Drain.
• Remove seafood from sauce and set aside.
• Toss pasta with sauce.
• Place seafood on top of pasta, sprinkle with parsley and serve.

AMAZING SHRIMP AND LANGOSTINO LOBSTER LINGUINE

Steps:

• Bring a large pot of lightly salted and oiled water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes; drain.
• Heat olive oil in a large saucepan over medium-high heat; saute bacon, onion, garlic, and red pepper flakes in hot oil until onion is golden brown, 10 to 15 minutes. Stir white wine into bacon mixture; cook and stir until wine is absorbed, 2 to 4 minutes.
• Stir shrimp and langostino lobster into bacon mixture; saute until shrimp and langostino are pink, about 2 minutes.
• Reduce heat to medium and stir cooked linguine into shrimp mixture. Stir peas, pesto sauce, and half-and-half into shrimp-linguine mixture; cook and stir until linguine absorbs the liquid, 5 to 10 minutes. Top servings with Parmigiano-Reggiano cheese.

SHRIMP WITH LOBSTER SAUCE

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.

LOBSTER SALAD WITH SPICY LEMON DRESSING

Steps:

• Make dressing:
• Combine all the ingredients except the oil. When the salt is fully dissolved, add oil.
• Yield:
• 3/4 cup (150 ml).
• Make salad:
• 1. Have ready a large saucepan of boiling water (enough to cover the lobster) and a bowl of iced water. Add a pinch of sea salt to the boiling water and scald the lobster over high heat for 4 minutes. Plunge the lobster into the iced water, then remove the meat from the shell. Cut into bite-size pieces.
• 2. Bring about 1 inch (2.5 cm) of oil in a small saucepan to 320°F (160°C). Deep-fry the garlic slices until crisp.
• 3. Lightly grill the mushroom caps.
• 4. Arrange the salad greens, mushrooms, and lobster on a serving dish. Pour the Spicy Lemon Dressing over all and decorate with the garlic chips.

SPICY SHRIMP AND LOBSTER LINGUINE

Steps:

• Heat oil in a very large nonstick skilled over medium heat, then add onions and garlic. Saute 10 minutes until golden.
• Add tomatoes, wine, spices; bring to a boil. Reduce heat and simmer, uncovered, for 15 minutes or till flavors are blended and sauce is slightly thickened.
• Cut lobster into 1/2" pieces. Add lobster and shrimp to sauce and simmer, uncovered, 5 minutes until just opaque.
• Cook linguine, drain and place in a large serving bowl. Toss at once with sauce and sprinkle with parsley.

SPICY LEMON SHRIMP WITH BASIL MAYONNAISE

Steps:

• Set oven control to broil. In medium glass or plastic bowl, mix lemon peel, lemon juice, red pepper, salt, garlic and 1 tablespoon of the oil. Add shrimp; toss to coat. In ungreased 15x10x1-inch pan, spread shrimp.
• Broil shrimp with tops 2 to 3 inches from heat 3 to 5 minutes or until shrimp are pink and firm.
• In food processor, place basil and remaining 2 tablespoons oil. Cover and process until chopped. Add mayonnaise; cover and process until smooth. Serve shrimp with mayonnaise.