Celebrity Chef Celestino Dragos Lobster Spaghetti Recipes

KFC ORIGINAL RECIPE

Steps:

• Combine and place both oils in pressure cooker and heat to 350 degrees F.
• In a medium bowl, combine the egg and milk.
• In a separate bowl, combine all non-liquid ingredients and mix well.
• Dip each piece of chicken into the egg / milk mixture until well coated.
• Roll the moistened chicken in the flower mixture until well coated.
• In groups of 4, drop the coated chicken pieces into the fryer and lock the lid.
• Cook for 8 - 9 minutes (note pressure will build up around the first two minutes). Allow chicken to cook under pressure for the remaining time (approx. 6-7 minutes under pressure).
• After 8-9 minutes, remove heat and allow pressure to diminish (or open safety pressure release if your pressure cooker has one). Always follow your manufacturer's instructions on how to safely use your pressure cooker. DO NOT attempt this recipe if your pressure cooker is not rated for oil cooking. Always follow your manufacture's instructions on proper use of a pressure cooker.
• It is not necessary to use a pressure cooker if you do not have one. However, I have found that when frying in an open pan, the batter mix will get very crispy and loose the intended flavor. If using a frying pan (instead of pressure cooker), fry for a total of 12-15 minutes to ensure chicken is cooked thoroughly.

SARDINIAN LOBSTER SPAGHETTI

Steps:

• Heat the butter in a saucepan, and once sizzling add the onion and garlic.
• Cook for about three minutes and then add the brandy. Cook until the brandy has almost completely evaporated.
• Add the tomatoes, salt, pepper, red pepper flakes if using, and half the parsley. Cook for about 20 minutes or until thickened.
• Stir in just enough of the heavy cream to turn the sauce a dark coral pink color. Stir in the lobster meat, and keep warm.
• Cook the spaghetti until it is al dente. Drain. Toss the pasta with the lobster sauce, and serve garnished with a sprinkling of the remaining chopped parsley.

LOBSTER SPAGHETTI

Steps:

• Xook pasta in salted water with some olive oil (to prevent sticking together) at a low boil for 6-8 minutes.
• Qhile pasta cooks heat a saute pan on med-heat. Add a few teaspoons olive oil to bottom of pan and swirl pan to coat.
• Saute shallots and garlic for 2 minutes moving it constantly so it doesn't brown to much.
• Deglaze pan with wine and stir constantly for about 3 minutes letting wine reduce.
• Add marinara sauce and season with salt and pepper to taste.
• Once desired flavor is achieved, add fresh basil, parsley and tomatoes.
• If sauce is to thick, you can thin it out with some vegetable broth or water.
• Strain pasta while finishing sauce-.
• Toss in lobster meat and let cook 1-2 minutes to heat lobster through but not cook it anymore.
• Add pasta to pan and toss well with tongs so as not to break up lobster meat too much.
• Place in pasta dishes (a deep large bowl or dish that is recessed) and top with fresh parmesan or some more thinly sliced basil and pepper.
• Grab a big glass of the white wine and a fork and go to town! Don't forget the crisp crust french bread so soak up the sauce.

LOBSTER SPAGHETTI

Steps:

• HEAT water in a very large stock pot until boiling.
• PLACE 1 lobster, head first, into boiling water. Allow to boil for 10 minutes. Remove from water and allow to cool slightly. Repeat process for other lobster. Once lobsters are cool enough to handle, cut lobsters in half lengthwise. * IF USING lobster tails, place both into boiling water. Allow to boil for 5 to 7 minutes. Remove from water and allow to cool slightly.
• COMBINE onion, garlic, and extra virgin olive oil in a separate large pan. Simmer for 5 minutes. Add crushed red pepper, white wine, sherry, and the halved lobsters OR lobster tails. Cover and allow to simmer for 10 minutes. Remove lobsters from the sauce.
• TWIST off two front claws where they join the body. Using the back of a knife, crack claws and remove meat from tail and body. * IF USING lobster tails, remove the meat from the shells. If desired, cut the lobster tails into large chunks.
• ADD spinach, tomatoes, and butter to sauce. Bring to a boil, lower the heat, and allow to simmer for 10 minutes. Add lobster tail and claw meat. Allow to cook for and additional 5 minutes. Season to taste with salt and pepper.
• COAT cooked, drained pasta with the sauce, transfer to large bowl (or individual dishes), top with lobster and remaining sauce.