Lobster Or Crayfish Pasta With Saffron Cream Sauce Recipes

CREAMY LOBSTER LINGUINE

Steps:

• Heat a large straight-sided skillet over medium heat. Add the olive oil and bacon and cook until the bacon is beginning to crisp, 8 minutes. Add the shallots, garlic and red pepper flakes and cook for an additional 3 minutes, until fragrant. Add the salt, tomato puree and cream; stir to combine. Reduce the heat to low and simmer for 5 minutes.
• Bring a large pot of salted water to a boil. Cook the linguine for 1 minute less than the package instructions, about 10 minutes. Using tongs, remove the pasta from the water and add it directly to the pan with the sauce. Sprinkle the cheese directly on the naked pasta and toss to coat in sauce. Add up to 1 cup of the pasta water to loosen the sauce as needed. Stir in the arugula, basil, tarragon, peas and lobster meat; simmer until everything is heated through, 1 minute. Serve with additional Parmesan if desired.

PASTA WITH LOBSTER, WILD MUSHROOMS, AND CREAM

Steps:

• Melt butter in heavy large skillet over medium-high heat. Add lobster tails and sauté until shells are bright red in spots, about 5 minutes. Cover skillet; reduce heat to low and cook until lobster is cooked through, about 6 minutes. Remove from heat. Using slotted spoon, transfer lobster to work surface. Using heavy large knife, cut each tail lengthwise in half. Remove meat from shell. Cut meat crosswise into 1/2-inch pieces.
• Return same skillet to medium-high heat (do not clean). Add mushrooms, half of basil, green onions, and garlic; sauté until mushrooms soften, about 5 minutes. Add cream and clam juice. Boil until sauce is slightly thickened, stirring occasionally, about 10 minutes. Reduce heat to low. Add lobster (or shrimp if using) and simmer 1 minute. Stir in remaining basil. Season sauce to taste with salt and pepper.
• Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain well. Return to pot. Pour sauce over pasta and add cheese; toss over low heat until warmed through, then serve.

LOBSTER RAVIOLI WITH SAFFRON CREAM SAUCE

Steps:

• Make the pasta according to directions --
• While waiting for the water to boil, make the sauce:
• Add butter to a saute pan over medium-low heat. Add the shallot and cook for 2-3 minutes or until translucent.
• Add the wine, stirring until the wine evaporates, about 3 minutes.
• Add the cream and saffron, lower heat and simmer.
• Cook until the sauce has reduced by half, about 10 minutes. Season with salt and pepper and remove from heat.
• Add the cooked ravioli to the saute pan and stir to coat.
• Add the ravioli to a plate and spoon with more sauce. Garnish with a little cayenne pepper if you like some heat and some chives.

SCALLOPS WITH SAFFRON LOBSTER SAUCE AND CAVIAR

Steps:

• In a large pot, bring the white wine to a boil over high heat. Add the lobster, cover, reduce heat and steam for 10 minutes. Remove the lobster and set aside. Reserve the broth.
• When the lobster is cool, remove the meat from the claws and tail and set aside. Use a sharp knife to split the body and to break the shell into 2- to 3-inch chunks. Place the shells in the reserved lobster broth over low heat, and simmer for 1 hour. Strain and set aside.
• Melt 1 teaspoon of the butter in a clean saucepan. Add the shallots, and saute until softened, about 30 seconds. Add the lobster broth and the sparkling wine, and bring to a slow simmer. Add the scallops, and simmer just until cooked through, about 3 minutes. Remove with a slotted spoon, place in a bowl and cover with foil to keep warm.
• Place 2 cups of the poaching liquid in a small saucepan over medium heat. Simmer until reduced to 1 cup, about 15 minutes. Add the saffron, and simmer until reduced to 1/2 cup, about 10 minutes. Cut the remaining 1 1/2 teaspoons butter into small pieces. Remove the sauce from the heat, and gradually whisk in the butter. Carefully stir in the caviar to avoid breaking the eggs.
• Cut the lobster meat into bite-size chunks. Steam the spinach just until wilted, and divide among 4 plates. Divide the scallops among the plates, sprinkle with lobster chunks and spoon the sauce over the scallops and lobster. Serve immediately.

LOBSTER (OR CRAYFISH) PASTA WITH SAFFRON CREAM SAUCE

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, 3 to 4 minutes or according to directions on package.
• Remove 1/2 cup pasta water from the pot and set aside; drain the pasta in a colander. Transfer the pasta to a bowl and toss with 1 tablespoon of olive oil, cover and set aside.
• Meanwhile, heat the remaining 1 tablespoon of olive oil and 2 tablespoons of butter in a large skillet over medium heat. When hot, add the shallots and cook, stirring, until soft and fragrant, about 1 minute.
• Add the garlic and continue to stir for another minute. Add the white wine, saffron and tomato paste and cook for 5 minutes longer.
• Add the stock and the reserved pasta water and bring to a boil. Cook until the stock is reduced by half, 5 to 7 minutes.
• Add the heavy cream and cook until reduced by half, about 5 minutes longer. Add the tomatoes, salt and pepper and reduce the heat to low.
• Cook just until the tomatoes release their liquid, about 3 minutes. Stir in the chives and the butter and whisk to blend.
• Add the chopped seafood and cook until just heated through. Toss the pasta with the sauce and cook for 1 minute longer, until the pasta is heated through.
• Divide the pasta between 4 bowls, garnish with the Parmesan cheese and serve immediately.