Fettuccine In Lobster Broth With Shrimp Crawfish And Crabmeat Recipes

FETTUCCINE IN LOBSTER BROTH WITH SHRIMP, CRAWFISH AND CRABMEAT

Steps:

• Heat olive oil in a medium saucepan over medium heat. Add the onion, carrot and celery and cook until soft. Add the lobster shells and cook for five minutes. Raise the heat to high, add the wine and cook until reduced by half. Add the water, garlic, tomatoes, bay leaf and parsley and bring to a boil. Reduce heat and simmer for 40 minutes. Strain into a clean medium saucepan. Bring the broth to a boil and reduce to 2 cups, whisk in the creme fraiche and chipotle puree. Add the chives and season with salt and pepper to taste.
• Heat oil in a medium saute pan over high heat. Season the shrimp with salt and pepper to taste. Saute the shrimp for 1 to 2 minutes on each side until just cooked through.
• Place water in a medium stockpot with plenty of salt and bring to a boil. Add the bay, thyme, garlic and peppercorns and bring to a boil. Reduce heat and let simmer for 10 minutes. Add the crawfish and let cook 5 minutes, turn off the heat and let the crawfish cool in the liquid, drain. Remove meat and coarsely chop.
• Assemble: 2 pounds fresh fettuccine, cooked al dente, lobster broth, sauteed shrimp, crawfish meat, 1 pound cooked lump crabmeat, fresh chives. Divide pasta among 8 bowls. Ladle over the broth. Place 2 shrimp in each bowl and divide the crawfish meat and crabmeat among the bowls. Sprinkle with fresh chives.

CRAWFISH FETTUCCINI (SHAQ-A-RONI AND CHEESE)

Steps:

• In a large saute pan melt butter and add onions. Saute until cooked through and well browned. Ease crawfish into onion mixture and add salt, pepper and cayenne. Cook for 3 minutes. Add Velveeta and heavy cream. Pour over drained fettuccini. Top with Parmesan. In a preheated 350-degree oven, bake for 15 to 20 minutes. Remove and serve.

FETTUCCINI WITH VANILLA BEAN LOBSTER SAUCE

Steps:

• Place lobster tails in a saucepan of well-salted water, cover and bring to a boil. As soon as the pan comes to a boil, turn off the heat and allow lobster tails to sit in hot water for 5 minutes. Bring a large pot of salted water to boil for pasta. Drain lobster tails and let cool, just until they are cool enough to handle. Remove lobster meat from tails by gently cracking apart the underside of the shell, or carefully cut through shell with a pair of sharp kitchen scissors. Cut lobster tails on an angle into 1/2" slices and set aside.
• With the tip of a pairing knife slice open vanilla bean and scrape out seeds. Add pasta to boiling water and cook according to package directions until al dente. While pasta is cooking heat a large skillet on medium high. Add butter to skillet and when it foams add vanilla bean seeds and pod and shallots and reduce heat to medium low. Cook, stirring for 1 munute. Add lobster pieces and continue cooking and stirring until lobster is cooked through and coated with butter mixture. Reduce heat to low and drain pasta, reserving about 1/2 cup of pasta cooking water.
• Add hot pasta to skillet along with 1/4 cup of pasta cooking water, increase heat to medium and continue tossing mixture until sauce thickens slightly, adding a bit more cooking water if needed to nicely glaze pasta. Season to taste with salt and pepper and arrange pasta on serving plates. Sprinkle with parsley and finishing salt.

CRAWFISH FETTUCCINI

Steps:

• Preheat the oven to 350 degrees F.
• Saute the celery, garlic, onions and bell peppers in the butter. Sprinkle the crawfish tails with salt and black pepper, and then stir into the vegetables and cook until tender.
• Meanwhile, cook the noodles in boiling salted water, and then drain. Stir into the crawfish mixture, along with the cheese.
• Pour the mixture into a 13-by-9-inch baking dish and bake for 15 minutes.

FETTUCCINE IN LOBSTER BROTH WITH SHRIMP, CRAWFISH, AND CRABMEAT

Steps:

• LOBSTER BROTH:.
• Heat olive oil in a medium saucepan over medium heat.
• Add the onion, carrot and celery and cook until soft.
• Add the lobster shells and cook for five minutes.
• Raise the heat to high, add the wine and cook until reduced by half.
• Add the water, garlic, tomatoes, bay leaf and parsley and bring to a boil.
• Reduce heat and simmer for 40 minutes.
• Strain into a clean medium saucepan; bring the broth to a boil and reduce to 2 cups, whisk in the creme fraiche and chipotle puree.
• Add the chives and season with salt and pepper to taste.
• SAUTEED SHRIMP:.
• Heat oil in a medium saute pan over high heat.
• Season the shrimp with salt and pepper to taste.
• Saute the shrimp for 1 to 2 minutes on each side until just cooked through.
• CRAWFISH:.
• Place water in a medium stockpot with plenty of salt and bring to a boil.
• Add the bay, thyme, garlic and peppercorns and bring to a boil.
• Reduce heat and let simmer for 10 minutes.
• Add the crawfish and let cook 5 minutes, turn off the heat and let the crawfish cool in the liquid, drain.
• Remove meat and coarsely chop.
• TO ASSEMBLE:.
• Divide pasta among 8 bowls.
• Ladle over the broth.
• Place 2 shrimp in each bowl and divide the crawfish meat and crabmeat among the bowls.
• Sprinkle with fresh chives.
• Serve with bread straight out of the oven, butter(only if you think you need it), a salad of sliced tomatoes and onion slices and a wine of your choice.
• Enjoy!

LOBSTER FETTUCCINE

Steps:

• For the lobster stock:
• In a large stockpot filled with boiling water, cook the lobsters for approximately 8 minutes. Drain, remove and de-shell the lobsters, keeping the carcasses for the stock. Reserve the lobster meat in a separate bowl for later.
• In the same stockpot, add the oil. Combine the lobster shells with the carrot, celery, onion, garlic, rosemary, thyme, peppercorns, water, and ketchup. Bring the mixture to a simmer and let reduce for 2 hours. Strain and transfer 6 cups/1.5 L of the remaining stock into a smaller saucepan, reducing on medium heat for another 20 minutes or until approximately 1/3 of the stock is left. Remove from the heat and set aside.
• Bring a pot of salted water to a boil and add the fettuccine. Cook 1 minute less than instructed. Strain and set aside.
• Heat 1 tablespoon olive oil in a pan on medium heat and add the shallot. Saute 1 minute, then add the garlic and continue cooking for another 2 minutes. Add stock. Add the pasta, reserved lobster meat, peas, and chives, and 2 tablespoons butter and mix well. Salt, and pepper, to taste.
• Cook's Note: Any leftover lobster stock can be kept in the freezer for up to 3 months.