Lobster In Mushroom Wine Sauce Recipes

LOBSTER IN MUSHROOM WINE SAUCE

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.

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.

LOBSTER RAVIOLI IN CREAMY MUSHROOM SAUCE RECIPE

Steps:

• Cook ravioli according to package directions. Take care not to overcook
• Start the sauce. In a large skillet saute the onion and garlic
• Once the onion is translucent, add the mushrooms and salt.
• As soon as the mushrooms start to golden, add the milk, whipping cream, and wine. Let that cook for about 7 minutes.
• Finally, add the cayenne pepper and pepper. Let the mix cook for a minute.
• Garnish with parsley or basil and serve

MUSHROOM CREAM SAUCE WITH SHALLOTS

Steps:

• Place mushrooms in a nonstick skillet over medium heat; add water. Cook, stirring occasionally, until water is evaporated, about 5 minutes.
• Whisk cream and flour into mushrooms until flour is incorporated. Add Asiago cheese, shallot, salt, and black pepper to mushroom mixture, stirring constantly. Cook and stir until sauce thickens, about 7 minutes.

PASTA WITH LOBSTER, WILD MUSHROOMS, AND CREAM

Steps:

• Melt butter in heavy large skillet over medium-high heat. Add lobster tails and sauté until shells are bright red in spots, about 5 minutes. Cover skillet; reduce heat to low and cook until lobster is cooked through, about 6 minutes. Remove from heat. Using slotted spoon, transfer lobster to work surface. Using heavy large knife, cut each tail lengthwise in half. Remove meat from shell. Cut meat crosswise into 1/2-inch pieces.
• Return same skillet to medium-high heat (do not clean). Add mushrooms, half of basil, green onions, and garlic; sauté until mushrooms soften, about 5 minutes. Add cream and clam juice. Boil until sauce is slightly thickened, stirring occasionally, about 10 minutes. Reduce heat to low. Add lobster (or shrimp if using) and simmer 1 minute. Stir in remaining basil. Season sauce to taste with salt and pepper.
• Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain well. Return to pot. Pour sauce over pasta and add cheese; toss over low heat until warmed through, then serve.