LOBSTER SPAGHETTI RECIPE GORDON RAMSAY - HELL'S KITCHEN
How to make this Hell’s Kitchen classic recipe Lobster and Spaghetti appetizer.
Provided by John Siracusa
Categories Appetizers
Total Time 40 minutes
Prep Time 20 minutes
Cook Time 20 minutes
Yield 4
Number Of Ingredients 14
Steps:
- Get a large bowl of ice water. In a large pot of boiling water, cook the lobsters for about 10–12 minutes.
- Remove the lobsters from the water and place them into the bowl of ice water, stops the cooking process.
- After cooled, remove the meat from the tails, claws, and knuckles. Chop the lobsters into small pieces.
- Start a large pot of salted water to a boil.
- Once the water boils, add the spaghetti and cook till al dente; stirring often stops the pasta from sticking.
- While the pasta is cooking, heat 3 tbsp olive oil in a 12-inch sautés pan over moderate heat.
- Now add garlic, shallot, and crushed red pepper flakes and sauté until soft and lightly brown, 3 minutes.
- Now add the white wine and reduce heat to 1/3. Stir in the tomato and ½ cup vegetable broth, season, simmer for 5 minutes.
- Now add some of the remaining vegetable broth if the sauce is too thick.
- Add lobster meat to the sauce and continue cooking for 1 minute.
LOBSTER SAUCE RECIPE | FOOD NETWORK
Provided by Food Network
Categories condiment
Total Time 2 hours 10 minutes
Prep Time 25 minutes
Cook Time 1 hours 45 minutes
Yield 2 cups sauce
Number Of Ingredients 16
Steps:
- In a hot pan, cook the lobster shells and peppercorns in olive oil until well browned. Add the onion, carrot, and celery and cook until lightly caramelized.
- Add the tomato paste and cook a few more minutes, being careful not to add any more color to the tomato paste. Deglaze with brandy and reduce by 1/2.
- Add paprika, cayenne, roux, star anise, lobster stock, bouquet garni, and fennel, and whisk to incorporate the roux. Simmer covered for 1 hour.
- Strain the sauce, discarding the vegetables. Place lobster shells in a food processor and grind. Return ground shells to the sauce and cook until reduced to sauce consistency. Finish with cold butter whisked into sauce. When butter is incorporated, strain sauce again.
- Serve with roasted fish of your choice.
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