LOBSTER TOMATO SAUCE
Another one of grandma Puglia's treasures! The lobster flavor from the shell infuses into a rich and delicious tomato sauce. You may remove the lobster meat and add to the sauce or serve separately. Serve over linguine.
Provided by myjo
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Seafood
Time 1h35m
Yield 6
Number Of Ingredients 9
Steps:
- Heat olive oil in a large saucepan over medium heat.
- Cook and stir onion and garlic in hot oil until lightly browned, about 8 minutes.
- Stir parsley and lobster tails into onion and garlic; cook until shells turn bright red, 10 to 15 minutes.
- Stir crushed tomatoes, tomato sauce, basil, salt, and black pepper with lobster tails; simmer over low heat for 1 hour, stirring occasionally.
- Remove lobster tails from sauce and shake excess sauce off the shells. If desired, remove lobster meat from shells and stir into sauce or serve lobster pieces separately.
Nutrition Facts : Calories 295.3 calories, Carbohydrate 15.1 g, Cholesterol 101.4 mg, Fat 13.7 g, Fiber 3.4 g, Protein 29.3 g, SaturatedFat 3.4 g, Sodium 891.4 mg, Sugar 2.3 g
FETTUCINI WITH LOBSTER MUSHROOMS AND HEIRLOOM TOMATO SAUCE
Steps:
- In a medium sauté-pan or saucepan, heat the butter and olive oil over medium heat and add the shallot and garlic.
- Apply a touch of salt and pepper and sauté for about 5-7 minutes, or until just turning golden in color.
- Add the white wine and bring to a boil, reduce and simmer until reduced by half, about 10 minutes.
- Place the grated tomatoes, basil leaves, thyme, and a touch more salt and pepper.
- Bring to a boil, reduce, and simmer for 30 minutes.
- Drain the sauce through a sieve and be sure to take some time to really push through with a wooden spoon to get all of the delicious juices through (draining the sauce is totally optional, you could go more of a rustic route here if you please).
- Place the sauce back on the heat and bring to a light simmer, then add the heavy cream.
- Lightly stir until it is all blended and unified, then taste for seasoning.
- Cover and keep on the lowest heat setting to stay warm until it's ready to use.
- Bring a large pot of water to a boil, salt, and add the pasta. Cook to just under al dente.
- In a sauté pan add the garlic, butter, oil, and thyme, and let sit on a low heat for 5-10 minutes so all of the flavors can infuse.
- When ready to cook the mushrooms, bring up to a medium-high heat. Add the mushrooms and sauté for 5-10 minutes, taste to make sure they are cooked to your liking, then add salt and pepper to taste.
- When the pasta is just under al dente drain and place in the heirloom tomato sauce.
- Add a heaping of freshly grated parmesan cheese and mix everything together.
- Bring the sauce up to a medium heat and finish cooking the pasta in the sauce.
- When ready to serve, mix in the basil leaves with the pasta, saving a little to garnish.
- Plate your pasta and add cheese to taste; then add the wonderful lobster mushrooms and garnish with basil.
TOMATO SAUCE WITH LOBSTER MUSHROOMS
Yield 2 Quarts
Number Of Ingredients 17
Steps:
- 1. Place the eggplant in a large bowl and sprinkle with umeboshi vinegar. Let sit for 45 minutes to release some of the eggplant's bitter juices. Drain and set aside. 2. Heat the oil in a 6-quart stockpot over medium heat. Add the onions, garlic, chili pepper, and eggplant. Sauté, stirring occasionally for 10 minutes, or until the eggplant begins to soften. Add the tomatoes and mushrooms. Simmer covered for 20 minutes, stirring occasionally until the mushrooms wilt and the tomatoes are soft. 3. Stir the red and green peppers into the sauce along with the remaining herbs and spices. Continue simmering 5 minutes to blend the flavors. Adjust seasonings, if desired. 4. Use immediately. Refrigerate any leftovers. For a Change . . . • Instead of (or in addition to) lobster mushrooms, try white button, shiitake, morels, chanterelles, porcini, or crimini varieties. • Instead of sea salt, simmer the sauce with a 5-inch strip of dulse or kelp. • Increase the amount of chilies for a hotter sauce. • Use any of the flavored oils.
Nutrition Facts : Nutritional Facts Serves
TOMATO SAUCE FOR PAPPARDELLE WITH LOBSTER
This classic tomato sauce suits any pasta, including our Pappardelle with Lobster, Spicy Tomato Sauce, and Mint.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes 2 cups
Number Of Ingredients 7
Steps:
- Heat oil in a large skillet over medium heat until hot but not smoking. Add onion and garlic; cook, stirring, until onion is softened, about 5 minutes. Add tomatoes, basil, chile, and salt. Reduce heat to medium-low; cook, stirring occasionally, until thickened, about 30 minutes.
LINGUINE WITH LOBSTER IN TOMATO SAUCE
Provided by Craig Claiborne
Categories dinner, pastas, main course
Time 1h40m
Yield 10 servings
Number Of Ingredients 14
Steps:
- Heat the oil in a skillet large enough to hold the lobsters in one layer when they are added. Add the garlic and sweet pepper, and cook, stirring, until pepper softens.
- Add the tomatoes, parsley, pepper flakes, salt, pepper, oregano and basil. Bring to a boil, and add the lobsters, shell side up. Cover tightly, and cook over medium-high heat about 1 hour or slightly longer. Remove the lobsters to a flat dish. When the lobsters are cool enough to handle, crack the shells, remove the meat, discarding the carcasses. Cut the meat into bite-size pieces.
- Add the brandy to the sauce.
- Meanwhile, bring the water to a boil, and add salt to taste. Add the linguine, and cook about 10 minutes or to the desired degree of doneness. Drain. Drop the pasta and lobster pieces into the tomato sauce and heat.
Nutrition Facts : @context http, Calories 640, UnsaturatedFat 11 grams, Carbohydrate 67 grams, Fat 15 grams, Fiber 7 grams, Protein 57 grams, SaturatedFat 2 grams, Sodium 2151 milligrams, Sugar 10 grams, TransFat 0 grams
LOBSTER IN MUSHROOM WINE SAUCE
Make and share this Lobster in Mushroom Wine Sauce recipe from Food.com.
Provided by Mysterygirl
Categories Lobster
Time 40m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Place tails in a pot of boiling water and pre-cook for 2 minutes.
- Remove from pot and ice down to stop the cooking process.
- After the lobster has rested in the ice for 15 minutes, remove meat from the tails, cut into large chunks.
- Set aside meat.
- Save tail shells for presentation.
- In a large skillet, melt butter.
- Sauté garlic and shallots for 3 minutes.
- Carefully add white wine and simmer until reduced by half.
- Add mushrooms and sauté till lightly.
- browned (4 to 5 minutes).
- Add heavy cream and bring to boil.
- Add partially cooked lobster meat and reduce heat to a simmer.
- Cook approximately 5 minutes, or until lobster meat is fully cooked and sauce is slightly thickened.
- Rinse lobster tail shell and place on dinner plate.
- Serve lobster over shell and garnish with sliced scallions.
Nutrition Facts : Calories 675.9, Fat 37.9, SaturatedFat 21.7, Cholesterol 310.4, Sodium 613.5, Carbohydrate 15.3, Fiber 0.6, Sugar 1, Protein 61.2
OYSTER MUSHROOM SPAGHETTI WITH TOMATO AND BASIL SAUCE
I am a huge pasta fan! I try to make pasta dishes as healthy as possible because we all know that eating too much pasta is not good for our weight. This is a very easy spaghetti recipe. You'll love how all the flavors blend in together. The wine's pleasant aroma and the mushrooms' meaty texture are two things that I love most about this recipe. Enjoy!
Provided by gourmandelle
Categories One Dish Meal
Time 25m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Cook spaghetti as per package directions. Rinse and set aside.
- Heat oil in a skillet. Add chopped onions and garlic. Sauté until golden, then add the chopped oyster mushrooms. Add wine and sauté until the mushrooms are tender.
- Add chopped peeled tomatoes, dry basil, chili powder, salt and pepper. Cook for another 2-3 minutes.
- When ready pour over the spaghetti and mix gently.
- Serve!
Nutrition Facts : Calories 408.3, Fat 3.9, SaturatedFat 0.6, Sodium 11.1, Carbohydrate 77, Fiber 4.4, Sugar 5.5, Protein 13.4
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