Tomato Sauce With Lobster Mushrooms Recipes

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 TOMATO SAUCE

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.

LINGUINE WITH LOBSTER IN TOMATO SAUCE

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.

TOMATO SAUCE WITH LOBSTER MUSHROOMS

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.