LOBSTER SPAGHETTI SAUCE RECIPES

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LOBSTER SPAGHETTI RECIPE GORDON RAMSAY - HELL'S KITCHEN



Lobster Spaghetti Recipe Gordon Ramsay - Hell's Kitchen image

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

Two 1¼-pound live lobsters or 1 lb. (C.B.T.) claw, body, tail meat mixture
12 oz. spaghetti
4 tbsp. extra virgin olive oil, plus more for garnish
3 garlic cloves, fine chopped
1 large shallot, fine chopped
⅛ tsp. crushed red pepper flakes, or more to taste
½ cup dry white wine
8 oz. tomato sauce, homemade or store-bought
½ cup plus
2 tbsp. vegetable broth
Kosher salt and freshly ground black pepper
2 tbsp. chiffonade fresh basil, for garnish as well
2 tbsp. chopped fresh parsley, for garnish as well
½ plum tomato, small dice (optional)

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



LOBSTER SAUCE Recipe | Food Network image

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

Lobster shells from 4 lobsters, meat reserved for another use
10 Szechwan peppercorns
3 ounces extra virgin olive oil
1 large white onion, cut into small dice
1 carrot, peeled, cut into small dice
1 stalk celery, cut into small dice
1 ounce tomato paste
1/2 cup brandy
1/4 teaspoon paprika
1/4 teaspoon ground cayenne pepper
2 tablespoons roux, equal parts butter and flour
1 piece star anise
2 quarts lobster stock
Bouquet Garni
1 head fennel, shredded
2 teaspoons cold butter

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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