Cold Lobster With Spicy Sauce Recipes

SPICY LOBSTER PASTA

Steps:

• Heat the olive oil in a large skillet over medium heat. Add the chile flakes, garlic, Fresno chile and onions and cook until the onions are tender and fragrant, 5 to 7 minutes. Add the white wine and bring to a low simmer. Stir in the tomatoes, salt and pepper. Reduce the heat to low, cover and simmer until reduced slightly, 35 to 40 minutes.
• Bring a large pot of water to a boil. Add the spaghetti and cook until al dente according to the package instructions. Reserve 1/2 cup pasta water, then drain the pasta and keep warm.
• Add the lobster tails to the sauce, cover and cook for about 5 minutes (they will not be cooked through at this point). Remove the lobster to a cutting board and carefully use a knife to split open the tails on the backside. Remove the meat and coarsely chop.
• Add the lobster meat back to the sauce along with a few tablespoons of the pasta water and the spaghetti. Toss to coat, adding more pasta water if the sauce is too dry. Toss in the parsley and mint. Drizzle with a good-quality extra-virgin olive oil, if desired. Serve immediately.

LOBSTER DIPPING SAUCE

Steps:

• Melt 1 tablespoon of butter in a saucepan over medium heat. Add the garlic; cook and stir until starting to brown, about 3 minutes. Add the remaining butter and reduce heat to low. Stir to melt the butter, then mix in the lemon juice, pepper and cilantro. Let it steep over low heat for about 10 minutes. Strain before serving if desired.

COLD LOBSTER WITH SPICY SAUCE

Steps:

• Pour about 2 inches of water or sea water in the bottom of a large steamer. Add salt, unless sea water is used. Bring the water to a boil.
• Place the lobsters on the steamer rack and cover the pot. Cook over high heat for 10 to 12 minutes. Remove the lobsters from the steamer and let cool.
• Split the lobsters in half lengthwise and crack the claws. Remove and discard the small sac near the eyes and the intestine through the middle of the tail.
• Combine all the remaining ingredients and salt to taste in a blender or food processor and pulse to blend to a fine texture for a few seconds. Serve the sauce with the lobsters.