This elegant dish is so easy you won’t believe it!
- 2 lobster tails, shell on, cut down the middle
- 1 c heavy cream
- Salt and pepper
Preheat oven to 425.
Place lobster in a shallow baking dish. Pour cream into tail, season with salt and pepper. Bake 15 – 20 min until the shell is pink and cooked through.
Divide among shallow bowls, pour cream over and serve.
This dish looks fancy, but is perfect for a hectic weeknight. I used frozen lobster tails from Trader Joes. If you are watching your weight just cut the oil, butter and Creme Fraiche in half – this was my cheat meal for the week so I did not cut back.
8 oz pasta
1 lb cherry tomatoes, halved
1 shallot, minced
2 TBSP olive oil
2 TBSP butter
Salt and pepper
1 lb lobster, cut into bite size pieces
4 oz creme fraiche
Cook pasta according to package.
In a 12 inch skillet heat oil and butter over medium heat. Add tomatoes, chili flakes, salt and shallots and cook for 5 minutes. Add the lobster and cook for 2 minutes, stir in creme fraiche and drained pasta and cook for 2 minutes until lobster is cooked through. Season with espelette and serve.
For my bday dinner I want something fancy, but did not want to spend the whole day cooking – so this is what I can up with: Lobster Tail, Foie and Asparagus on a warm salad. Yum!
2 small lobster tails
2 2 oz pieces of Foie Gras
1 bunch of thin asparagus
1/4 c peanut oil
1/2 red onion, sliced thin
3 TBSP aged sherry vinegar
Zest of one lemon
Salt and pepper
1/2 lb hearty mixes greens
Fill a large pot with water and 1/4 c course sea salt, bring to a boil. Boil the lobster tail for 3 minutes then cool to room temp and remove from shell. Place in fridge until ready to use.
Heat oil in a 12 inch skillet over medium high heat, light season lobster with salt and pepper and add to oil with asparagus and onion. Cook for 3 minutes turning lobster to cook evenly. Remove lobster and asparagus , remove pan from heat and stir in vinegar, zest and season with salt and pepper.
When you are ready to cook the foie, return the 12 inch skillet to stove and heat over medium heat, add salad greens and toss until wilted. Remove from heat.
Heat a 10 inch non stick skillet over medium high heat. Sear Foie on each side for about 30 seconds.
To plate, place wilted greens on the bottom, top with lobster, asparagus and Foie, pouring Foie juices over the top.
This is a classic – of course i made a few changes! Its spicy and decadant!
1 28 oz can tomatoes, puree
1 TBSP olive oil
6 oz lobster, cooked
2 shallots, minced
4 cloves garlic, minced
3/4 c dry white wine
1/4 c cognac
1 jalapeño, mince
Red pepper flakes
1 TBSP tomato paste
4 TBSP flat-leaf parsley, chopped
2 TBSP basil, torn
2 tsp dried oregano
8 oz fresh pasta
Heat the olive oil in a large heavy pot over medium heat. Add the shallots, garlic and jalapeño, cook for 5 minutes until soft. Add the wine and cognac, and cook over medium heat until most of the liquid has evaporated, about 5 minutes. Then add tomatoes, tomato paste, parsley, and the basil and oregano. Simmer (do not boil), stirring occasionally, over medium to medium-low heat until the flavors blend together, 20 minutes.
While the mixture is cooking, bring a large pot of salted water to a boil. Add the spaghettini and cook until al dente, according to the package directions.
Add lobster to sauce and cook for 5 minutes to warm, add pasta and cook for 1 minute longer.
Staycation means a little extra time in the kitchen, unless said cook spends the day running errands. This is fancy quick meal that tastes amazing! It’s mash up of cream sauce and lobster mac and cheese a la Chris.
1 tablespoon butter
2 tablespoons all-purpose flour
2 tomatoes, chopped
1 c mixed Italian cheeses, shredded
1/2 cup creme Fraiche
7 ounces fresh lobster meat, chopped
1/2 lb pasta
1-1/2 tablespoons parsley
1 teaspoon sea salt
1/2 teaspoon espelette powder
Bring a large pot of water to a boil. Cook pasta.
Melt butter in a large pan over medium-high heat. Add flour and cook roux until golden brown (about one minute, roux will be a bit chunky). Add tomatoes and heat until bubbly and thickened, about three minutes.
Add cheeses, creme frachie and lobster meat, cooking until cheese is melted. Add in noodles and stir. Remove from heat and add salt, herbs and pepper, stirring well. Serve immediately!
On the west coast lobster is an extra special treat. This recipe allows the subtle flavor really shine through. I love the tangy flavor of creme fraiche, so I always have some on hand, it can be easily substituted for heavy cream. I also had some marscapone cheese so I added a little bit of that too.
1 TBSP olive oil
1/8 c tomato paste
12 cherry tomatoes, chopped
1/3 c dry white wine
2 TBSP champagne vinegar
2 garlic cloves, minced
2 fresh tarragon sprigs
2 fresh thyme sprigs
2 fresh Italian parsley sprigs
4 oz creme fraiche
2 oz of marscapone
6 oz lobster or crab meat
1/2 lb fresh fettuccine or linguine
Heat oil in 12 inch skillet over medium high heat. Reduce heat to low. Add tomato paste; stir 3 minutes. Stir in tomatoes, wine, vinegar, garlic, tarragon, thyme, and parsley. Add cream and lobster meat, boil 2 minutes. Reduce heat to medium-low. Simmer just until lobster flavor infuses cream, stirring occasionally, about 10 minutes.
Meanwhile, cook pasta in large pot of boiling salted water until just tender. Add pasta to the sauce, toss over medium-high heat until sauce coats pasta, about 4 minutes. Season with salt and pepper. Transfer to large shallow bowl and serve.
This is one of those dishes that came together because the creme Fraiche was about to expire and I hate wasting food, even if it does go in the green waste. So I looked through the fridge and found some lobster I bought at Costco and of course it’s spring do there is tons of asparagus in our house. Added a little lemon and parsley tossed with pasta and voila – dinner. This could even be a weeknight meal as it come together very quickly.
1 lb asparagus
1/2 lb pasta
8 oz lobster, crab or shrimp (cooked)
8 oz creme Fraiche
Zest and juice of one lemon
1 TBSP chopped parsley
Salt and pepper to taste
Bring a large pot of salted water to a boil. Add asparagus, cook 3 – 5 minutes, remove and chop.
Add pasta to the water and cook as directed.
In a 12 inch skillet, heat the creme Fraiche over low heat, add lobster ad asparagus. Add pasta to the sauce stir, remove from heat and let sit one minute. Stir in lemon, zest and parley.
8 WW PP per serving.