Angel Hair With Lobster And Cracked Pepper Beurre Blanc Recipe 55

ANGEL HAIR WITH SAUTEED LOBSTER

Steps:

• Cook pasta according to package instructions.
• While the pasta is cooking remove the meat from the lobster and coarsely chop.
• In a saute pan, heat oil over medium. Add the garlic and saute for 1 minute. Add the lobster and wine. Bring to a boil. Reduce heat and simmer, uncovered, for 3 minutes more. Add butter and sugar.
• Add drained cooked pasta and mix well. Season with salt and pepper.

ANGEL HAIR WITH LOBSTER AND CRACKED PEPPER BEURRE BLANC RECIPE - (5/5)

Steps:

• Cook the lobsters in a large pot of boiling water until just done, about 10 minutes. When cool enough to handle, twist to separate tail sections and legs. Reserve liquids while removing meat from tail and claws and cutting into 1/2 inch pieces. Crush the peppercorns. In a small saucepan, melt 1 Tbs. of butter over moderately low heat. Add the shallots and cook, stirring occasionally, until translucent, about 5 minutes. Add the white wine and cook until the liquid is reduced to about 2 tablespoons. Cut the remaining 7 Tbs. butter into pieces. Over the lowest heat possible, whisk in the butter in 3 batches, adding each batch when the previous one is incorporated. The butter should soften to form a creamy sauce but should not melt completely. Add the peppercorns and salt. Cook the angel hair pasta in boiling, salted water until just done. Drain. Return the pasta to the pot and toss with the lobster meat, any liquid it's given off and the butter sauce. Serve at once.

ANGEL HAIR WITH LOBSTER (CAPELLI D'ANGELO ALL'ARAGOSTA)

Steps:

• Bring a large pot of water to a boil.
• Heat olive oil in a large skillet over medium heat.
• Add garlic, onion and crushed red pepper flakes; saute 5 minutes, stirring occasionally.
• Add lobster meat to skillet and continue cooking 8 to 10 minutes or until cooked through, turning occasionally.
• Add salt and freshly ground black pepper to taste.
• Add wine and tomatoes; continue cooking for 2 minutes.
• Stir in basil or Italian seasoning.
• Cook pasta for 1 minute less than package directions.
• Drain, reserving 1/3 cup of pasta cooking water.
• Add hot pasta and reserved cooking water to sauce mixture and mix well.
• Transfer to a serving platter or bowl and serve.
• Drizzle with additional olive oil if desired.

LOBSTER WITH BEURRE BLANC

Steps:

• Fill a large pot two-thirds full with water. Add salt. Bring to a boil. Add lobsters, and cook until bright red and almost cooked through, 5-6 minutes. Transfer to a plate using tongs, and let stand until cool enough to handle. Cut each in half lengthwise using a knife or kitchen s hears. Remove head sac, green tomalley, intestine, and any coral; transfer lobsters to a rimmed baking sheet.
• Bring white wine, orange juice, shallot, and peppercorns to a boil in a medium skillet over high heat. Cook until reduced to 1/4 cup, about 6 minutes. Strain mixture; return liquid to skillet (you should have about 3 tablespoons). Reduce heat to low. Whisk in butter; 1 tablespoon at a time, until thick and smooth. Remove from heat.
• Whisk cream until soft peaks form. Fold whipped cream into beurre blanc. Season with salt, white pepper, and lemon juice.
• Heat broiler. Spoon half the beurre blanc over lobsters. Scatter lemons around lobsters. Broil until beurre blanc is bubbling and lobsters are cooked through, about 2 minutes. Remove from oven. Spoon remaining beurre blanc over lobsters. Serve with lemons.