![]() ![]() For herbs I used a mixture of fresh tarragon and basil instead of choosing one. This recipe was INCREDIBLE! I cook A LOT and can honestly say that this is one of the best things I've EVER made! I followed the recipe without modifications. I used tarragon rather than basil and I just did the lobster stock reduction on its own and then added and reduced the cream afterwards as I didn't want the cream to split. This was fantastic - made it for a New Year's Eve dinner. Everyone had seconds and a couple of people said it might be the best thing they have ever eaten!! I did not add the pepper flakes but added lemon zest to the sauce and it really made it zing! I will be making this again for sure! Incredible dish!! I made it for a birthday dinner. Watch the salt if you are lucky enough to cook your lobsters in sea water. We freeze them whole in their shell and take them out as needed, eliminating one step. We serve fresh lobster suppers to guests and always have an extra or two. "You don’t want it to be too al dente, as it’s not going to spend that much time in the sauce." This terrible, false and confusing writing. Lobster meat can be picked 24 hours ahead. Gently rewarm sauce in a Dutch oven over medium-low heat. Strain and transfer to a reasealable container and chill. Step 9ĭo Ahead: Lobster cream sauce can be made 24 hours ahead. Serve with more grated Parmesan alongside. Top with chives and a few cranks of black pepper. Remember: Cream sauces always thicken as they cool, so it’s best to err on the side of loose. If sauce looks too thick, add a splash or two of reserved pasta cooking liquid to loosen it up. Step 7Īdd pasta to Dutch oven and toss gently to combine (you don’t want to break up the lobster meat too much), adding 1 cup Parmesan a handful at a time until sauce is thick and cheese is incorporated. Add reserved lobster meat and butter to cream sauce and stir to combine. ![]() Heat over medium and bring to a simmer taste and season with salt. Meanwhile, return lobster cream to Dutch oven or a wide deep skillet. (You don’t want it to be too al dente, as it’s not going to spend that much time in the sauce.) Drain, reserving 1 cup of pasta cooking liquid. (If cream isn’t reduced to about 2 cups, don’t sweat it-you can always reduce it a bit more before adding the pasta.) Step 5Ĭook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Strain lobster cream through a fine-mesh sieve into a medium bowl, pressing on solids to get as much liquid out as possible discard solids. Bring to a boil, then reduce heat to medium and simmer, uncovered and stirring occasionally, until cream is reduced by half, about 45 minutes. Add onion, celery, garlic, basil, cream, and red pepper flakes. With a sturdy knife, hack carapace and shells into 1" pieces and transfer to a large Dutch oven or pot. Remove meat from knuckles and claws, doing your best to keep the meat as intact as possible (it’s nice to have a whole claw for each person) add knuckle and claw meat to bowl with tail meat and chill until ready to serve. Remove tail meat, cut tail meat in half lengthwise, and cut each half into bite-size pieces transfer to a medium bowl. Step 2īreak down those lobsters! (Never picked lobster meat before? That’s what YouTube is for!) Cut or tear off small legs and eat them (they make for a great snack). (Better to slightly undercook the lobsters since you will be reheating the meat before serving.) Transfer lobsters to a large rimmed baking sheet and let sit until cool enough to handle. Add lobsters to pot, cover, and steam until shells are bright red, about 8 minutes. ![]() Generously season with salt and bring to a boil. Fill a large pot with a tight-fitting lid with 2" of cold water. ![]()
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |