Fricassee Of Lobster And Mussels Recipes

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LOBSTER FRICASSEE



Lobster Fricassee image

Make and share this Lobster Fricassee recipe from Food.com.

Provided by LizCl

Categories     < 30 Mins

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

2 cups shelled lobster meat, cut into bite-size pieces
2/3 cup breadcrumbs
1/4 cup butter
1/2 teaspoon onion powder
1/2 cup milk
1/4 cup flour
1/4 teaspoon paprika
salt and pepper
1 (4 ounce) can siced mushrooms
2 cups cooked rice or 2 cups cooked pasta

Steps:

  • Melt the butter in a saucepan; add the mushrooms and onion powder. Saute 5-6 minutes.
  • Whisk the milk and flour in a small bowl, whisking quickly to eliminate any lumps. Pour the milk mixture into mushroom mixture; mix thoroughly, and continue cooking 3-4 minutes.
  • Add the lobster, paprika, and salt and pepper to taste; continue cooking 5-10 minutes until lobster is heated through.
  • Spread rice or pasta onto a serving plate, spoon lobster and sauce over the top.

Nutrition Facts : Calories 349.4, Fat 14, SaturatedFat 8.3, Cholesterol 34.8, Sodium 230.3, Carbohydrate 48.2, Fiber 1.6, Sugar 1.7, Protein 7.5

LOBSTER FRICASSEE



Lobster Fricassee image

I found this in the ADA's Easy & Elegant Entrees. This is good and a nice change for a good meal, low in sugar & fat.

Provided by Manami

Categories     One Dish Meal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

2 cups shelled lobster meat, cut into bite size pieces
1/4 cup lowfat margarine
3/4 lb button mushroom, cooked & sliced
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 cup skim milk
1/4 cup all-purpose flour
1/4 teaspoon paprika
2 cups cooked brown rice or 2 cups cooked whole wheat pasta
parsley sprig, chopped garnish
salt, to taste
fresh ground coarse black pepper, to taste

Steps:

  • Melt the margarine in a saucepan; add the mushrooms, garlic powder, & onion powder.
  • Saute 5-6 minutes.
  • Whisk the milk and flour in a small bowl, whisking quickly to eliminate any lumps.
  • Pour the milk mixture into the mushroom mixture; mix thoroughly, and continue cooking 3-4 minutes.
  • Add the lobster, paprika, and salt & pepper to taste.
  • Continue cooking 5-10 minutes until lobster is heated through.
  • Spread rice or pasta onto a serving platter.
  • Spoon lobster and sauce over the top.
  • Garnish with parsley & then serve.

Nutrition Facts : Calories 171.7, Fat 1.3, SaturatedFat 0.3, Cholesterol 0.6, Sodium 24.1, Carbohydrate 34, Fiber 3, Sugar 1.8, Protein 7

FRICASSEE OF LOBSTER AND MUSSELS



Fricassee of Lobster And Mussels image

Provided by Craig Claiborne

Categories     dinner, main course

Time 1h

Yield 4 servings

Number Of Ingredients 18

2 sweet peppers, preferably 1 red and 1 yellow
6 tablespoons butter
4 large cloves garlic, peeled and lightly crushed
1 cup fish broth
2 cups dry white wine
1 1/2 cups heavy cream
1 cup coarsely chopped onion
4 sprigs fresh thyme
4 sprigs fresh parsley
2 bay leaves
1/4 teaspoons peppercorns, preferably white
1 cup water
2 live lobsters, about 1 1/4 pounds each
20 mussels, about 1 3/4 pounds, well scrubbed
3/4 cup finely shredded fresh fennel
1/4 cup finely shredded fresh basil
Salt to taste
Freshly ground pepper to taste

Steps:

  • Using a swivel-bladed paring knife, scrape off the outer skin of the peppers. Set the scrapings aside.
  • Cut away and discard the core of each pepper. Cut each pepper in half and discard the veins and seeds. Cut each half into lengthwise strips, about 1 inch wide. Cut each strip into diamond shapes.
  • Heat one tablespoon of the butter in a saucepan and add the garlic and the pepper scrapings only. Cook, stirring, about 2 minutes. Add the fish broth and 1 cup of the wine and bring to a boil. Let simmer about 10 minutes or until reduced to about 1 1/2 cups.
  • Add the cream and bring to a boil. Cook about 8 minutes or until reduced to about 2 2/3 cups.
  • As the sauce cooks, bring enough water to a boil in a kettle to cover the lobsters when they are added.
  • In a separate kettle, combine the remaining 1 cup of wine, the onion, thyme, parsley, bay leaves, peppercorns and 1 cup of water in a small kettle and bring to a boil. Let simmer about 10 minutes.
  • Line a saucepan with a sieve and pour in the sauce that has been cooking on the stove. Press to extract as much liquid as possible from the solids. Discard the solids. Set aside.
  • Add the lobsters to the boiling water and cover closely.
  • Add the mussels to the second kettle containing the onion mixture. Let the mussels cook about 3 or 4 minutes or until they are all opened.
  • When the lobsters have cooked 5 minutes, drain them. Crack the lobster shells and remove the meat from the tail and claws in neat pieces. Set aside.
  • Remove the coral and liver from the body of each lobster and add the pieces to the container of a food processor or electric blender. Remove the tough outer shell from the body of one lobster and discard the shell. Add the remaining shelled body it to the processor. Add the remaining 5 tablespoons butter and blend as thoroughly as possible.
  • Bring the sieved sauce to a boil and add the butter mixture, stirring. Pour the mixture into a sieve, preferably of the sort known in French kitchens as a chinois. Press to extract as much liquid as possible from the solids. Discard the solids.
  • Return the sauce to the heat and add the fennel and let cook 1 minute. Add the sweet pepper diamonds. Cook about 2 minutes. Add the basil, salt and pepper to taste. Stir and remove from the heat.
  • Cut the lobster tails on the bias into medallions.
  • Spoon the hot sauce over a serving dish and arrange the lobster pieces symmetrically on top. Arrange the mussels around the lobsters and serve.

Nutrition Facts : @context http, Calories 1011, UnsaturatedFat 20 grams, Carbohydrate 26 grams, Fat 58 grams, Fiber 4 grams, Protein 76 grams, SaturatedFat 33 grams, Sodium 2222 milligrams, Sugar 9 grams, TransFat 1 gram

FRICASSEE OF SHELLFISH



Fricassee of Shellfish image

Provided by Molly O'Neill

Categories     dinner, main course

Time 20m

Yield Four servings

Number Of Ingredients 14

2 tablespoons unsalted butter at room temperature
1 clove garlic peeled and minced
2 tablespoons finely chopped Italian parsley
1/2 shallot peeled and minced
4 tablespoons white wine
1 teaspoon kosher salt plus some to taste
Freshly ground pepper to taste
2 medium-size fresh tomatoes, coarsely chopped
1 1/4 pounds mussels
32 littleneck clams
32 Manila clams
1/2 cup heavy cream
12 shucked oysters Juice of half a lemon
Juice of half a lemon

Steps:

  • In a small bowl, cream the butter with the garlic, 2 teaspoons of parsley, the shallot, 2 tablespoons of wine, 1 teaspoon of salt and pepper to taste. Set aside.
  • Puree the tomatoes in a food processor. Pass through a fine sieve or fine screen of a food mill. There should be about 1 cup of liquid.
  • Just before serving, bring 1 cup of water to a boil in a large stockpot. Add the mussels and clams, cover and steam until the shellfish open. Meanwhile, in a medium saucepan, bring the tomato liquid to a boil and add the heavy cream and remaining 2 tablespoons of wine. Simmer for 4 minutes. Whisk in the butter mixture.
  • Turn the heat to low and warm the oysters in the sauce. Strain the shellfish cooking liquid and add 1 cup to the tomato mixture, discarding the rest. Divide the shellfish among 4 large bowls. Remove the oysters from the sauce and add them to the bowls.
  • Stir the lemon juice into the sauce and season with salt and pepper. Pour the sauce over the shellfish and sprinkle the bowls with the remaining parsley. Serve immediately.

Nutrition Facts : @context http, Calories 563, UnsaturatedFat 8 grams, Carbohydrate 37 grams, Fat 23 grams, Fiber 7 grams, Protein 55 grams, SaturatedFat 12 grams, Sodium 1822 milligrams, Sugar 8 grams, TransFat 0 grams

SPAGHETTI WITH LOBSTER AND MUSSELS



Spaghetti with Lobster and Mussels image

Categories     Pasta     Shellfish     Tomato     Lobster     Mussel     White Wine     Simmer     Gourmet

Yield Serves 12

Number Of Ingredients 7

1 cup dry white wine
1 cup water
two 1 1/2-pound live lobsters
1 pound spaghetti
4 cups spicy tomato sauce
1 pound mussels (preferably cultivated), scrubbed well and beards pulled off
2 tablespoons minced fresh parsley leaves (wash and dry before mincing)

Steps:

  • In a large kettle bring wine and water to a boil. Add lobsters and cook, covered, 3 minutes. (They will be partially cooked.) Transfer lobsters with tongs to a large bowl and boil cooking liquid until reduced to about 1/3 cup.
  • Twist off claws and with flat side of a heavy knife crack claws on one side. Cut off tails and cut each tail crosswise into 4 pieces, cutting through shell and discarding dark intestinal vein. Halve body sections and discard head sacs. Reserve tomalley and any roe if desired. Lobsters may be prepared up to this point 4 hours ahead and chilled, covered.
  • In a 6-quart kettle bring 5 quarts salted water to a boil for spaghetti.
  • In a 5-quart heavy kettle bring tomato sauce, lobster cooking liquid, and reserved tomalley and roe if using to a simmer, whisking. Add claws and bodies and simmer, covered, 5 minutes, or until claw meat is just cooked through. Transfer claws with tongs to large bowl and keep warm, covered.
  • Add tail pieces to sauce and simmer, covered, 3 to 4 minutes, or until just cooked through. Transfer tail pieces with tongs to bowl and keep warm, covered. Remove and discard lobster bodies.
  • Add mussels to sauce and simmer, covered, 3 to 8 minutes, checking mussels every minute or so and transferring as opened with tongs to bowl. Keep mussels warm, covered. (Discard any mussels that are unopened after 8 minutes.) Season sauce with salt and pepper and keep warm, covered.
  • While seafood is cooking, cook spaghetti in boiling water until al dente and drain in a colander. Add spaghetti, lobster, and mussels to sauce and heat over moderate heat until heated through, stirring and tossing mixture until spaghetti is coated well with sauce.
  • Transfer spaghetti and seafood to a large platter and sprinkle with parsley.

SEAFOOD FRICASSEE



Seafood Fricassee image

Provided by Bryan Miller

Categories     dinner, easy, quick, weekday, main course

Time 25m

Yield 4 servings

Number Of Ingredients 13

3 shallots (1 1/2 ounces), peeled and thinly sliced
3/4 cup dry white wine
2 tablespoons minced celery
4 medium-size shrimp, peeled and deveined
8 medium-size scallops (or larger ones sliced in half lengthwise)
3/4 cup squid, cleaned
2 tablespoons cored and minced sweet red pepper
2 ripe medium-size tomatoes, cored, seeded and chopped
4 1/2 tablespoons butter
1 kaffir lime leaf, available in Asian groceries (or 1 teaspoon lime zest)
1 Thai hot chili pepper (or any hot chili pepper), halved and seeded
2 tablespoons chopped parsley
Salt and pepper to taste

Steps:

  • In a saucepan over medium heat, cook the shallots with the white wine for 2 minutes.
  • Add the celery and cook for 1 minute, then the shrimp, and cook for another minute. Add the scallops and cook for 1 minute, stirring gently.
  • Turn up heat to high, and add the squid, red pepper and tomato. Cook, stirring, for 30 seconds.
  • Add the butter, kaffir lime leaf, chili and parsley, and salt and pepper to taste. Remove from the heat and set aside for 1 minute to allow flavors to meld.
  • Distribute the fricassee into 4 warm serving bowls. Serve with toasted sourdough bread.

Nutrition Facts : @context http, Calories 230, UnsaturatedFat 4 grams, Carbohydrate 10 grams, Fat 14 grams, Fiber 2 grams, Protein 11 grams, SaturatedFat 8 grams, Sodium 546 milligrams, Sugar 4 grams, TransFat 1 gram

FRICASSéE OF LOBSTER WITH PASTA



Fricassée of Lobster with Pasta image

Provided by Gérard Lorenzoni Salini

Categories     Pasta     Appetizer     Sauté     Dinner     Lobster     Bon Appétit     Pescatarian     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 4 first-course servings

Number Of Ingredients 7

2 1 1/2-pound whole live lobsters
1/4 cup olive oil
9 shallots, chopped (about 1 1/2 cups)
2 tablespoons Cognac or brandy
1 cup dry white wine
1 1/2 cups whipping cream
6 ounces angel hair pasta

Steps:

  • Cook lobsters in large pot of boiling salted water 4 minutes (lobsters will not be completely cooked through). Working over bowl to collect juices, twist off lobster heads to separate from tails. Cut heads in half lengthwise. Cut tails into thick medallions (do not remove shells). Crack claws but leave intact.
  • Heat oil in heavy large skillet over high heat. Add shallots and sauté until soft, about 5 minutes. Add lobster with shells and juices and Cognac and ignite carefully. Cover skillet to extinguish flame. Add wine and simmer 3 minutes. Add cream and simmer until sauce thickens slightly, about 3 minutes. Season sauce to taste with salt and pepper. Remove from heat. Cover to keep warm.
  • Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain. Transfer to platter. Spoon lobster with sauce over pasta and serve.

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