Fettuccini With Vanilla Bean Lobster Sauce Recipes

LOBSTER FETTUCCINE

Steps:

• For the lobster stock:
• In a large stockpot filled with boiling water, cook the lobsters for approximately 8 minutes. Drain, remove and de-shell the lobsters, keeping the carcasses for the stock. Reserve the lobster meat in a separate bowl for later.
• In the same stockpot, add the oil. Combine the lobster shells with the carrot, celery, onion, garlic, rosemary, thyme, peppercorns, water, and ketchup. Bring the mixture to a simmer and let reduce for 2 hours. Strain and transfer 6 cups/1.5 L of the remaining stock into a smaller saucepan, reducing on medium heat for another 20 minutes or until approximately 1/3 of the stock is left. Remove from the heat and set aside.
• Bring a pot of salted water to a boil and add the fettuccine. Cook 1 minute less than instructed. Strain and set aside.
• Heat 1 tablespoon olive oil in a pan on medium heat and add the shallot. Saute 1 minute, then add the garlic and continue cooking for another 2 minutes. Add stock. Add the pasta, reserved lobster meat, peas, and chives, and 2 tablespoons butter and mix well. Salt, and pepper, to taste.
• Cook's Note: Any leftover lobster stock can be kept in the freezer for up to 3 months.

ROAST LOBSTER WITH VANILLA SAUCE

Steps:

• Place a roasting pan large enough to hold the lobsters in the oven and preheat to 450 degrees. With the tip of a sharp knife pierce lobsters between the eyes to sever the spinal cord. Crack claws using the blunt edge of a cleaver or a hammer. Place lobsters in the hot roasting pan, drizzle with oil and roast until red, about 15 minutes. Remove from oven, and set aside.
• Melt 2 teaspoons of butter in a small saucepan, add the shallots and saute over low heat until soft and translucent, about 3 minutes. Add wine and vinegar, raise heat and cook at a moderate boil until the liquid is reduced to 1 tablespoon, about 5 minutes. Remove the pan from the heat, and whisk in 6 tablespoons of butter, about 1 tablespoon at a time until all is incorporated. Scrape the seeds from the vanilla bean into the sauce, stir to combine and strain into a clean saucepan. Season with 1/4 teaspoon salt and pepper, and set aside.
• When the lobsters are cool enough to handle, remove the meat from the claws. Detach the tails, and discard the heads. With a pair of scissors, cut the shell on the underside of each tail in half lengthwise, remove the meat and cut into 1/4-inch-thick slices. Loosely cover the meat with aluminum foil, and keep warm.
• Melt 1 tablespoon of butter in a large pot, and add spinach and watercress. Stir until greens have melted down, and continue to cook, stirring occasionally, until greens are tender, about 5 minutes. Season with 1/4 teaspoon salt and pepper.
• To serve, reheat the sauce over low heat until warm, whisking constantly. Place a bed of greens on each plate, arrange the lobster meat on top and spoon the sauce over the lobster. Serve immediately.