Post by Chris in NM on May 20, 2003 13:53:29 GMT -6
Lobster Fra Diavolo
Chef: Michael DeGeorgio
from www.colavita.com
4 live 2-pound lobsters
3 28 oz cans Italian peeled plum tomatoes
1/2 cup COLAVITA Extra Virgin Olive Oil
8 whole peeled garlic cloves
8 whole peeled shallots
2 cups Shellfish Broth
10 leaves fresh basil, chopped
1 tsp each: salt, freshly ground pepper, dried basil, dried oregano, crushed red pepper
1 lb COLAVITA Linguine
Shellfish Broth
6 littleneck clams
6 mussels
1 stalk celery, trimmed, coarsely chopped
1 onion, coarsely chopped
1 carrot, peeled, trimmed, coarsely chopped
2 1/2 cups water
2 bay leaves
1 sprig fresh rosemary
4 sage leaves
10 black peppercorns
1. Drain half the liquid from the tomatoes and blend with a food processor or hand blender.
2. In a wide, heavy 8 to 10 quart casserole, heat the olive oil over medium heat. Add as many lobster pieces as it without overlapping. Cook, turning as necessary, until the meat is golden brown and the shells are bright red, about 10 minutes. Remove from pan and repeat with remaining lobster pieces, working in as many batches as necessary. Add garlic and shallots along with the last batch of lobster. Cook, turning them as necessary until browned on all sides.
3. Return all the lobster pieces to the pot, add the shellfish stock, tomatoes, about half the fresh basil, the salt, pepper, dried basil, oregano and red pepper. Bring the sauce to a boil and adjust the heat to simmering. Cook, turning the pieces of lobster in the sauce, until the sauce is rich and creamy, about 30 minutes.
4. About 10 minutes before lobster sauce is ready, cook the linguine according to package directions until al dente.
5. Remove the lobster pieces and arrange them around the edge of a large serving platter. Drain the linguine well, add to the sauce along with the remaining fresh basil. Toss well to coat the pasta with sauce. Arrange the linguine in the center of the platter and serve.
Directions for Shellfish broth:
Combine all ingredients in small saucepan. Bring to a boil, reduce heat and simmer uncovered for 20 minutes. Strain and reserve the liquid.
*Lobster Preparation:
To prepare for cooking, place a lobster with its underside facing down on a flat, steady surface. Working with a heavy, sharp chef's knife, with the claws facing you, insert the pint where the tail meets the body and cut the head in half lengthwise. Turn the lobster around and then cut the tail in half. Separate the two halves and set them aside. Repeat with the remaining lobsters. In order to make it easier to remove the meat from the claws after cooking, crack each claw with a meat mallet or the flat side of a large knife, but leave the claws attached to the body. Remove and discard the sand sack from the head and dark vein that runs along the top part of the tail, but leave the greenish tomalley and red coral, if any, in place; they will add flavor to the sauce.
Chef: Michael DeGeorgio
from www.colavita.com
4 live 2-pound lobsters
3 28 oz cans Italian peeled plum tomatoes
1/2 cup COLAVITA Extra Virgin Olive Oil
8 whole peeled garlic cloves
8 whole peeled shallots
2 cups Shellfish Broth
10 leaves fresh basil, chopped
1 tsp each: salt, freshly ground pepper, dried basil, dried oregano, crushed red pepper
1 lb COLAVITA Linguine
Shellfish Broth
6 littleneck clams
6 mussels
1 stalk celery, trimmed, coarsely chopped
1 onion, coarsely chopped
1 carrot, peeled, trimmed, coarsely chopped
2 1/2 cups water
2 bay leaves
1 sprig fresh rosemary
4 sage leaves
10 black peppercorns
1. Drain half the liquid from the tomatoes and blend with a food processor or hand blender.
2. In a wide, heavy 8 to 10 quart casserole, heat the olive oil over medium heat. Add as many lobster pieces as it without overlapping. Cook, turning as necessary, until the meat is golden brown and the shells are bright red, about 10 minutes. Remove from pan and repeat with remaining lobster pieces, working in as many batches as necessary. Add garlic and shallots along with the last batch of lobster. Cook, turning them as necessary until browned on all sides.
3. Return all the lobster pieces to the pot, add the shellfish stock, tomatoes, about half the fresh basil, the salt, pepper, dried basil, oregano and red pepper. Bring the sauce to a boil and adjust the heat to simmering. Cook, turning the pieces of lobster in the sauce, until the sauce is rich and creamy, about 30 minutes.
4. About 10 minutes before lobster sauce is ready, cook the linguine according to package directions until al dente.
5. Remove the lobster pieces and arrange them around the edge of a large serving platter. Drain the linguine well, add to the sauce along with the remaining fresh basil. Toss well to coat the pasta with sauce. Arrange the linguine in the center of the platter and serve.
Directions for Shellfish broth:
Combine all ingredients in small saucepan. Bring to a boil, reduce heat and simmer uncovered for 20 minutes. Strain and reserve the liquid.
*Lobster Preparation:
To prepare for cooking, place a lobster with its underside facing down on a flat, steady surface. Working with a heavy, sharp chef's knife, with the claws facing you, insert the pint where the tail meets the body and cut the head in half lengthwise. Turn the lobster around and then cut the tail in half. Separate the two halves and set them aside. Repeat with the remaining lobsters. In order to make it easier to remove the meat from the claws after cooking, crack each claw with a meat mallet or the flat side of a large knife, but leave the claws attached to the body. Remove and discard the sand sack from the head and dark vein that runs along the top part of the tail, but leave the greenish tomalley and red coral, if any, in place; they will add flavor to the sauce.