Baked Squid Stuffed With Lobster And Basmati Rice Recipes

SQUID STUFFED WITH LOBSTER

Steps:

• Bring a large pot of salted water to a boil, add the lobster, and cook for 5 minutes. Pull the lobster out of the pot, discard the water, and chill the lobster.
• Shell the lobster, keeping as much meat as possible. Dice the meat into 1/4-inch (6-mm) cubes, and keep the shells. Set both aside.
• Bring a small pot of water to a boil, add the pasta, and boil for about 4 minutes, or until shy of al dente. Drain and transfer to a decent-size bowl.
• Add the lobster meat, tomato sauce, mayo, Tabasco, Pernod, and parsley to the pasta and stir to mix. Season with salt and pepper and set aside.
• Crush the lobster shells into 1-inch pieces. In a sauté pan, sauté the shells in a film of olive oil over medium-high heat until the lobster water is gone from the shells. Add the water and unsalted butter and simmer over medium heat for about 20 minutes. Don't let it become dry, but almost dry. You should have about 1/2 cup (125 ml) liquid. Strain the liquid and set aside.
• Preheat the oven to 425°F (220°C). Stuff the pasta mixture into the squid tubes, and seal the open end of each tube with a couple of nonmentholated toothpicks. Just stick them right across the opening, pinching the tentacles into the opening. Lay the stuffed beauties side by side in a baking dish or baking pan. It should be a snug fit so the pan is less likely to dry out. Pour the strained lobster juice over them, then top with a few pats of escargot butter and the bread crumbs.
• Bake for about 15 minutes, or until bubbly. Remove the toothpicks and serve with a handful of olive oil-dressed cress (greens) on each plate.
• Wear gloves; many people have contact allergies to squid. Clean the squid in the sink under cold running water.
• Rip off the head. It's the part from which the legs hang down.
• Pinch away the beak. It's on the center, nestled among the legs.
• Slide out the blades. There are two of them, plasticlike, along the inside of the tube.
• Peel off the dark skin.
• Rinse the squid well, inside and out, to eliminate all traces of mucus and sand.

BAKED SQUID STUFFED WITH LOBSTER AND BASMATI RICE

Steps:

• Instructions Marinate Squid tubes in whole milk for 1-2 hours at room temperature turning three times. Preheat oven to 350 degrees . Meanwhile, bring two cups of chicken broth to boil, add rice, cook for 20 minutes covered or until broth absorbed. Allow to cool. Chop peppers, garlic, olives, onion into half inch size and set aside. In small skillet, heat butter, add chopped garlic and onion, cook until onions are soft. Add lobster and cook together until hot- do not over cook. Add Tabasco Sauce. Mix together:Sugar, Garlic Powder, Lemon Pepper, Thyme, Dried Mustard, Summer Savory, Fennel Seed, and Tarragon leaves.Add to rice and mix well. Gradually add lobster mixture followed by chopped peppers, and olives. Allow mixture to cool . Remove squid from milk and pat dry. Divide rice mixture in four and fill each tube with rice mixture stuff tightly. Roll each tube in olive oil. Mix all ingredients for coating in food processor until fine crumb mixture. Roll each squid tube in olive oil then in bread crumb mixture and place in greased covered glass dish. Bake, covered, at 350 degrees F for 20 minutes, then uncover and bake for an additional 10 minutes. Sauce Melt butter Add lobster paste, and spices one at a time until well incorporated. Add chicken broth and heat to almost boiling. Add wine and continue to heat. Mix cornstarch and sugar. Add 1/4 C cold water. Stir until dissolved, and add to hot liquid. Bring to a boil until mixture thickens. Keep hot until ready to serve. Toss salad with vinagrette. Slice Mango into 16 wedges. Remove squid from dish onto hot surface and cut off ends square. Cut each tube in half and stand in center of heated plate. Apply generous amount of sauce, surround with salad greens already garnished with Raspberry Vinaigrette and four slices of ripe Mango (best cut end facing up). Reserve remainder of sauce for use at the table if desired. Preparation time two hours.