• 9/25 Nat'l Lobster Day 2

    From Dave Drum@1:3634/12 to All on Thu Sep 23 16:30:00 2021
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Spiny Lobster Tail w/Asparagus Pasta
    Categories: Seafood, Pasta, Vegetables
    Yield: 2 Servings

    1/2 lb Spiny lobster tails; in
    - shells *
    3 tb Butter
    300 g (1/2 lb.) asparagus spears;
    - thin sliced
    200 g Spaghetti (10 oz)
    2 cl Garlic
    4 (to 5) cherry tomatoes
    1 tb Olive oil

    * Also known as Langoustines

    For two. You can use full-size, regular lobster tails in
    this recipe, too, but you’ll have to cook them longer so
    that they are cooked fully.

    In a tall pot, set some water to boil for the pasta. Make an
    X with a knife on the cherry tomatoes. Blanch the cherry
    tomatoes in hot water for 30 seconds, and then cold water
    for a few seconds. Remove the skins from the tomatoes and
    set aside.

    Heat the butter until it starts to bubble in a large frying
    pan. Add the lobster tails, still in their shells, and brown
    them for a few minutes on both sides and the tail meat isn’t
    opaque any more. Remove the tails from the pan and set aside
    until cool enough to touch.

    If your water has started to boil, add a small handful of
    rock salt to the boiling water and then the spaghetti. Cook
    according to package directions.

    While the tail meat is cooling, add the garlic cloves into
    the remaining (lobster) butter in the frying pan and add
    another tablespoon of olive oil. Add the sliced asparagus
    and tomatoes and cook until tender. While the asparagus is
    cooking, remove the tail meat from their shells and chop it
    into large chunks with a knife. Add the meat back to the
    asparagus and tomatoes for a final minute before turning off
    the heat.

    Drain the cooked pasta and set aside 1/2 cup of pasta water.
    Turn the heat under the frying pan back on, and toss the
    spaghetti with the asparagus, tomatoes and lobster meat. Add
    a little pasta water if there’s not enough liquid to toss
    the pasta with.

    From: http://www.msadventuresinitaly.com

    Uncle Dirty Dave's Archives

    MMMMM

    ... We're off to see the Wizard, he's sure to have the answer.
    --- MultiMail/Win v0.52
    * Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)
  • From Dave Drum@1:261/38 to All on Mon Sep 25 06:33:12 2023
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Cheater Lobster Bisque
    Categories: Soups, Seafood, Dairy, Wine, Breads
    Yield: 2 Servings

    6 1/2 oz Can lobster meat
    10 3/4 oz Can cream of asparagus soup
    10 3/4 oz Can cream of mushroom soup
    1 c Light cream (Half & Half)
    pn Cayenne pepper
    2 tb Dry sherry
    2 tb Minced chives

    MMMMM---------------------PARMESAN CROUTONS--------------------------
    2 c French bread; in 1/4" cubes
    2 tb Unsalted butter
    1/2 ts Paprika
    1/4 ts Salt
    1/2 c Parmesan cheese; grated

    MAKE THE CROUTONS: Toast french bread cubes in the oven
    at 400+|F/205+|C for 10 minutes.

    In a saute pan, melt butter.

    Add paprika, salt and toasted bread cubes and toss to
    coat. Toss with Parmesan.

    MAKE THE SOUP: Blend together soups, cream, lobster and
    cayenne and bring to a simmer. When soup is hot stir in
    wine. Serve with a sprinkling of chives and the Parmesan
    cheese croutons.

    UDD notes: You can substitute canned crab with very good
    results. Minced green onion greens may be substituted
    for the chives. Tawny port can substitute for the sherry.

    RECIPE FROM: The Taste of Gloucester; A Fisherman's Wife
    Cooks - Written and complied by The Fishermen's Wives of
    Gloucester & The Cape Ann League of Women Voters

    Uncle Dirty Dave's Kitchen

    MMMMM

    ... Do memory foam mattresses wish they could forget?

    --- BBBS/Li6 v4.10 Toy-6
    * Origin: Prism bbs (1:261/38)