defintion heading

post- a prefix meaning: after in time/apocalyptic def: a prophetic disclosure; a revelation/princess def: a woman who is a ruler of a principality Post-Apocalyptic Princess def: A woman who became an award-winning apparel designer, found her prince, battled breast cancer, lost over 100 pounds, adored her time behind the counter in the wonderful world of retail, has more than a few neuroses, lived in L. A., moved to a little town in Maine, and is attempting to make a go of a retail shop while trying to figure out a way to get back to L.A. before she loses her mind and savings

Saturday, September 1, 2012

A Lobster Tale in Three Parts

Apologies all around for the inordinate amount of time since my last post, but August seemingly flew by and here it is the first day of September.  I have intended to do a series of three lobster recipes.....hence the "lobster tale (tail) in three parts"....ever since the price of lobster dropped below $4.00/lb.  Needless to say, I am only one part into the trilogy. 

A few weeks ago Dan went to our favorite lobster shack and returned home with four big boys.  The actual cooking of the lobster falls to Dan as well.  I'm a total wimp when it comes to throwing a living creature into a pot of boiling water or as Dan calls it, "the hot tub".  After they had met their untimely demise, we froze the four tails and decided to use the claw meat for a Lobster Fra Diavolo.

So what might parts two and three bring to the lobster tale?  I'm pondering a Lobster Dijonnaise and a Lobster Linguine, but have yet to determine the final destiny for the four frozen tails currently residing next to the container of Gifford's "Muddy Bean Boots" in the freezer.  The outcome for the "Muddy Bean Boots", however, is very clear....it's safe to say the lobster tails will be all alone tomorrow morning and the empty Gifford's carton will be in the trash.

 Lobster Fra Diavolo

3 tablespoons extra-virgin olive oil
1 medium yellow onion, chopped
4 cloves garlic, minced
1/2 teaspoon crushed red pepper flakes
5 cups canned Italian plum tomatoes with juice
3 tablespoons tomato paste
3/4 cup dry white wine or lobster stock
2 teaspoons dried oregano
3 cups cooked lobster meat
Salt and freshly ground pepper to taste
12 ounces brown rice fettuccine or linguine

Bring a large pot of salted water to a boil over high heat.  Cook the pasta to desired tenderness.  While the water is coming to a boil and the pasta is cooking, heat the olive oil in a large saute pan over medium heat.  Add the onion and cook until lightly caramelized, about five minutes.  Add the minced garlic to the onions and saute about 30 seconds.  Do not let the garlic burn!  After the garlic is fragrant, add the crushed red pepper flakes and saute briefly before adding the canned tomatoes, tomato paste, wine or stock, and oregano.  Simmer the sauce until it is reduced by approximately half, about fifteen minutes.  Add the lobster meat to the pan and cook for a few minutes to warm through.  Season with salt and freshly ground pepper.  Add the lobster mixture to the drained pasta and plate.


No comments:

Post a Comment