Lobster Spaghettini for Your Valentine



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Chef Chad Brown from Davio's Northern Italian Steakhouse shares the perfect Valentine's Day lobster spaghettini recipe

Red is the color of love. So often we see it manifested in Valentine's Day desserts through strawberries, raspberries, sauces and different takes on red velvet cake. But what about if you want to cook up a delicious meal that says "I love you" to that special someone? Try lobster spaghettini.

With hints of red in both the lobster meat and the sauce, this dish is a labor of love. The lobster is highlighted two ways: in a reduction and on top of the pasta. The reduction is a combination of vegetables and lobster, among other ingredients, that simmers for six hours.

The lobster spaghettini is one of the dishes served at Davio's Northern Italian Steakhouse and is brought to you by Chad Brown, the executive chef at the restaurant's newest spot: New York City. You can also enjoy a meal at Davio's in Atlanta, Boston, and Philadelphia.

Chef Brown encourages patrons and anyone, really, to reach out with any questions. His email address is [email protected]

Follow Eva on Twitter @EvaZaccaria.


Lobster Pasta Sauce Busara-Style

The portion of the Italian coast that, in the northeast, curves over the uppermost tip of the Adriatic Sea, is part of a region known as Friuli-Venezia Giulia. The Venetian Republic ruled here once, and the stamp of Venetian dominion is still clearly discernible in the local dialects and in the structures of the old towns. Both architecturally and gastronomically, the most important of the historic coastal towns is Grado, which, like Venice itself, has based its cuisine on the submarine delicacies of the upper Adriatic.

Of the many superb varieties of seafood native to those waters – the crabs, shrimp, mussels, clams – the most famous is the crustacean called scampi. It is a large prawn with an orange shell whose features – two long pincer claws, a flat tail ending in a fan shape – resemble those of a miniature lobster. Everything can be done with scampi, boiling, frying, stewing, using it in soup, in risotti, in pasta sauces. The tastiest pasta sauce I know made from scampi is the one that originates in Grado and is called, in the dialect of the town, alla busara. Busara means something thrown quickly together, and essentially that describes this sauce, a base of onion, garlic, parsley, and wine cooked briefly in olive oil, to which the shellfish and tomatoes are added.

Fresh scampi does not swim in American waters, but marvelous lobster does. The flavors are similar, and I found it irresistible to profit from the easy availability of New England lobsters and give them this simple and delicious busara treatment.

Suggested Pasta: First choice is imported, high-quality Italian boxed dry pasta, specifically spaghettini, thin spaghetti.

2 one and one-fourth pound live lobsters

One-third cup extra virgin olive oil plus some more for tossing the pasta

2 cups finely chopped onion

3 tablespoons finely chopped garlic

One-third cup Italian flat-leaf parsley, chopped fine

One-half cup dry white wine

2 cups canned imported Italian plum tomatoes, cut up with their juice OR

fresh, ripe tomatoes, skinned raw with a vegetable peeler and cut up

Chopped fresh or dried chili pepper, one-fourth teaspoon or to taste

Killing the Lobsters

The meat will have the sweetest flavor if you kill the lobster yourself just before cooking it. Turn it on its back, holding it down with an oven mitt on your hand, and with the other hand plunge a knife between its eyes and deep into its head. Although the lobster dies immediately, its nervous system may continue to flex the claws for a few more seconds. A less traumatic method – for you, not the lobster – is to drop it into boiling water for 2 minutes. If you don’t feel prepared to deal with a live lobster yourself, you can have the fishmonger kill it, but time it so you can get back to your kitchen and cook the lobster as soon as possible.

Making the Sauce

1. Detach the lobster’s head from the tail. Using poultry shears or a sharp knife, slit the underside of the tail’s shell all along its length, then cut the tail into three pieces. Separate both claws from the head and snap them in two. Crack the claws in several places using a nutcracker or a mallet. Look for and pick out any pieces of shell. Divide the head lengthwise into two pieces. Do not remove any tomalley or roe.

2. Choose a skillet or saute pan that can later contain all the lobster pieces without overlapping. Put in the one-third cup of olive oil, the chopped onion, and a pinch of salt, and turn on the heat to medium.

3. Cook the onion until it becomes colored a pale gold, then add the garlic. Cook a few seconds until the garlic becomes colored a very pale gold and you begin to notice its aroma. Add the parsley, stir once or twice, and then add the wine, letting it simmer for a couple of minutes until the scent of alcohol subsides.

4. Put in the tomato, the chili pepper, and a generous pinch of salt and cook at a steady simmer, until the fat begins to separate from the sauce as described in the Note on page 133, about 15 or 20 minutes.

5. Drop the pasta into a pot of boiling, salted water.

6. Put the lobster pieces in the skillet with another pinch of salt, turning them over in the sauce for 2 or 3 minutes. If by then the lobster has shed some watery liquid, remove it from the pan using a slotted spoon, and briskly boil away that liquid. Then return the lobster to the pan and cook for another 2 minutes, turning all the pieces over once or twice.

7. Drain the spaghettini when it is still quite firm to the bite, transfer to a very warm serving bowl, pour the contents of the skillet into the bowl, and toss thoroughly. Drizzle in some raw olive oil, toss again until the pasta is well coated, then serve at once.

Ahead-of-Time Note: You can prepare the sauce an hour or so in advance midway through step 6, up to the point where you have removed the lobster from the pan and boiled away any excess liquid. When reheating, bring the tomato to a steady simmer before putting the lobster pieces back in.

From Marcella Cucina, by Marcella Hazan - Published by William Morrow Cookbooks 1 edition (September 8, 1997)


Lobster Spaghettini, or Spaghettini all'Aragosta

Ingredients
1/4 cup white wine
1 pinch saffron threads
2 garlic cloves
1 small shallot
1 small chilli
Small handful flat-leaf parsley
Meat from half a lobster tail (approx. 140 grams), cooked
85 grams spaghettini / angelhair spaghetti (or more if you are hungry!)

Method
Place a saucepan of water on to boil for the spaghettini. Cook according to packet directions.
Place the white wine in a small bowl and sprinkle in the saffron threads. Allow to steep while you prepare the rest of the ingredients.
Finely slice the garlic cloves, and finely chop the shallot, chilli and parsley.
Chop the lobster meat into small-ish chunks.
Heat a good slug of extra virgin olive oil in a frying pan. Add the garlic and shallots with a good pinch of salt, and cook gently until fragrant. (Don't let it burn and turn bitter). Add the chilli and stir for a minute. Add the lobster pieces and stir until covered by the oily, garlicky mixture.
Turn the heat up to high and pour in the saffron threads and wine. Allow to bubble away until reduced and syrupy.
Add the drained spaghettini and chopped parsley to the pan and toss to combine.
Season with salt and pepper (and dried chilli flakes if you like), and tuck in!
Serves 1 generously


Ingredients

Step 1

Fill a large pot with a tight-fitting lid with 2" of cold water. Generously season with salt and bring to a boil. Add lobsters to pot, cover, and steam until shells are bright red, about 8 minutes. (Better to slightly undercook the lobsters since you will be reheating the meat before serving.) Transfer lobsters to a large rimmed baking sheet and let sit until cool enough to handle.

Step 2

Break down those lobsters! (Never picked lobster meat before? That’s what YouTube is for!) Cut or tear off small legs and eat them (they make for a great snack). Remove tail meat, cut tail meat in half lengthwise, and cut each half into bite-size pieces transfer to a medium bowl. Remove meat from knuckles and claws, doing your best to keep the meat as intact as possible (it’s nice to have a whole claw for each person) add knuckle and claw meat to bowl with tail meat and chill until ready to serve.

Step 3

With a sturdy knife, hack carapace and shells into 1" pieces and transfer to a large Dutch oven or pot. Add onion, celery, garlic, basil, cream, and red pepper flakes. Bring to a boil, then reduce heat to medium and simmer, uncovered and stirring occasionally, until cream is reduced by half, about 45 minutes.

Step 4

Strain lobster cream through a fine-mesh sieve into a medium bowl, pressing on solids to get as much liquid out as possible discard solids. (If cream isn’t reduced to about 2 cups, don’t sweat it—you can always reduce it a bit more before adding the pasta.)

Step 5

Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. (You don’t want it to be too al dente, as it’s not going to spend that much time in the sauce.) Drain, reserving 1 cup of pasta cooking liquid.

Step 6

Meanwhile, return lobster cream to Dutch oven or a wide deep skillet. Heat over medium and bring to a simmer taste and season with salt. Add reserved lobster meat and butter to cream sauce and stir to combine.

Step 7

Add pasta to Dutch oven and toss gently to combine (you don’t want to break up the lobster meat too much), adding 1 cup Parmesan a handful at a time until sauce is thick and cheese is incorporated. If sauce looks too thick, add a splash or two of reserved pasta cooking liquid to loosen it up. Remember: Cream sauces always thicken as they cool, so it’s best to err on the side of loose.

Step 8

Transfer lobster pasta to a platter. Top with chives and a few cranks of black pepper. Serve with more grated Parmesan alongside.

Step 9

Do Ahead: Lobster cream sauce can be made 24 hours ahead. Strain and transfer to a reasealable container and chill. Gently rewarm sauce in a Dutch oven over medium-low heat. Lobster meat can be picked 24 hours ahead. Cover and chill.


Lobster Spaghettini for Your Valentine - Recipes

TAKEOUT & DELIVERY IS ALSO AVAILABLE

THE
SPAGHETTINI
STORY
It was 1986 when we saw a piece of land with a sign on Seal Beach Boulevard that read “Restaurant Site Available. Build to Suit”. We were actively looking for a place to open a restaurant at that time but first there were some problems to work out. To start, we knew a lot about running restaurants but very little about building them. Secondly, was the fact that this project was going to take a lot of money, which was something neither one of us had. And lastly, we believed that no one in their right mind would sign off on such a huge project with a couple of rookie restaurant owners…

THE
SPAGHETTINI
STORY
It was 1986 when we saw a piece of land with a sign on Seal Beach Boulevard that read “Restaurant Site Available. Build to Suit”. We were actively looking for a place to open a restaurant at that time but first there were some problems to work out. To start, we knew a lot about running restaurants but very little about building them. Secondly, was the fact that this project was going to take a lot of money, which was something neither one of us had. And lastly, we believed that no one in their right mind would sign off on such a huge project with a couple of rookie restaurant owners…


Low Carb Zucchini Alfredo with Langostino Lobster is creamy delicious.

This recipe is the perfect way to eat keto pasta, with a delicious combination of lobster, zucchini noodles, low carb Alfredo sauce, and some other ingredients.

Lobster tails are one of those elegant dishes I like to make whenever lobster is on sale or for a special occasion such as birthdays and New Year’s Eve. I like to think of them as a treat because lobster is expensive but it is so damn good. I’ve made it even easier for you to eat keto meals with these 9 Insanely Delicious Keto Lobster Recipes You Need to Make Tonight. My absolute favorites are the Spaghetti Squash with Garlic Herbed Butter Lobster and Baked Lobster Tails. I would love to hear from you guys! Have you tried any of these soup recipes yet?


Lobster Spaghetti

We’re 4 days from Valentine’s day and based on a poll we took on our instagram it looks like most of you are staying in. The hustle and bustle of Valentine’s can sometimes be too much. Trying to get a reservation at your favourite restaurant, only to find out they only have 5:00 available. Overpriced Valentine menus with items you don’t even want. Being rushed at dinner so they can seat the next customers. I can see why so many people opt to stay home. To be honest, my husband and I have always done the same.

I enjoy planning to make a special Valentine dinner at home and being able to share that with Aubrey too.

So, we have partnered with Italpasta and Classico to bring you the perfect Valentine recipe to make and enjoy at home with the one(s) you love. This Lobster Spaghetti is perfect for LOVE day!

Pair this Lobster Spaghetti with a salad and a special dessert and it’ll be the perfect at home Valentine’s.


Instructions

Put the lobster down with the tail flat on a board and, with a sharp, heavy knife, cut lengthwise through the middle of the tail to make 2 half tails. Pull off the head and claws. Crack the claws with a heavy knife and remove the meat, then remove any meat from the head (keep the head and legs, which make fantastic stock or really good soup). Cut the half tails in half again. Keeping the lobster tail in the shell in this way adds flavour to the sauce.

Heat a tablespoon of the olive oil in a pan, add the garlic and cook gently for 1 minute. Stir in the tomatoes and cook rapidly for 5-7 minutes, until the sauce has become thicker and the flavour is concentrated.

Cook the spaghetti in a large pan of boiling salted water until al dente. Meanwhile, heat 1 tablespoon of the remaining olive oil in a large frying pan, add the lobster tail quarters, head and claw meat, chopped parsley and red chilli and fry for 1 minute. When the pasta is done, drain and add to the lobster with the tomato sauce. Season, then cook for 2 minutes, tossing constantly, so the pasta can absorb the flavours of the sauce. Add the remaining olive oil and serve immediately.


  • 1 lobster, about 800g/1lb 12oz
  • salt for cooking
  • 100ml/3½fl oz olive oil
  • 3 beefsteak tomatoes, peeled and chopped
  • 1 onion, finely chopped
  • 1 tbsp tomato purée
  • 1 red long or bell pepper, deseeded and sliced 1cm/½in thick
  • ½ tsp sea salt
  • 175g/6oz spaghettini
  • few leaves fresh basil, thinly sliced

Freeze the raw lobster for 2 hours prior to cooking. Bring a large pan of water to the boil, salt it well (1 tsp salt to every 600ml/1 pint water) and cook the lobster for 15-20 minutes depending on size. When cooked, remove from the water, cut in half lengthways and set aside, reserving the water you cooked it in.

In a separate pan, heat the olive oil and add the tomatoes, onion, tomato puree, red pepper and sea salt, and cook for 10 minutes over a medium heat. Add 500ml of the lobster cooking liquid and the spaghettini. Cook for 10 minutes or until the spaghettini is al dente. Add the basil leaves and lobster to the pan and warm the lobster through for about 3 minutes.

Serve in a large bowl with the spaghettini in the middle and the lobster halves either side.


Chef Talk: Osetra's Chef David Nivens-Lobster Spaghettini

Don't you always wonder what chefs make when they leave their throng of paying diners , kick back, and cook for themselves? Enquiring minds wanted to know, so CTbites asked top local chefs to share a holiday dish from their at home recipe box. This might be something they serve to their family at the end of the day or food that simply defines the season.

We will be featuring these recipes throughout the month of December. We hope you try some of these meals in your home. You can be guaranteed they're good!

Enjoy this delicious simple pasta entree from Chef David Nivens of SONO's Osetra.

Lobster Spaghettini

2 ea roasted plum tomatoes (tomatoes sprinkled with oil and roasted in a 350 degree oven till soft)

2 TBL good quality canned crushed tomato

5 oz cooked and shelled lobster meat and rough cut (meat from one 1 1/4lb lobster)

6 oz lobster stock (any old good quality canned broth fish or meat will do)

For the sauce: In a sauce pan over medium heat add the garlic to about one tablespoon of olive oil. Cook for a couple minutes until the garlic is browned. Add the roasted tomatoes and canned tomatoes to the garlic off of the heat so it won't flame. Add the stock, again off of the heat. Place the pan back over medium high heat and start to reduce the liquid. At the same time, with a fork, mash and break apart the roasted tomatoes so they are roughly the same size as the canned tomatoes. Once the liquid is reduced by half, turn heat off and in the basil, lobster, and half the butter. Season with salt and pepper to taste and reserve.

And now the pasta: Bring a pot of water to a boil and add in the pasta stirring once in a while until the pasta is al dente or still has a little bite left to it. Strain the pasta and add to the sauce in a pan over medium heat. Stir constantly until all the pasta is coated in the sauce. Add salt and pepper to taste and the remaining butter. Once the butter is incorporated into the pasta poor into a bowl and serve.



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