cooked lobster in spicy pink (creamy tomatoes0 sauce & lobster bisque for 4pax family lunch today 7.12.2014. 🙂 children are eating dinner out.
cooked lobster S$26.90 1 for 1 (i.e. 2x375g) from cold storage.
cooked lobster S$26.90 1 for 1 (i.e. 2x375g) from cold storage.
lobster pan-fried with butter & brandy
bought cheap cooked lobster S$26.90 1 for 1 (i.e. 2x375g) from cold storage. ^^
cut lobster in 1/2 and shelled the meat including pincers & legs. put those with prawn heads & shells to boil as stock base for lobster bisque.
put butter in pan on high heat, placed 1/2 lobster heads with tomaly side on pan, added brandy & flame & let it flamed off. then added in cooked lobster meat for quick stir fry. set aside.
pink (creamy tomatoes) sauce for lobster pasta
added 1 can whole tomatoes and 1 diced fresh tomatoes to 3 tbsp olive oil, some water (from boiling linguine) & some lobster bisque. added the can tomatoes & fresh tomatoes. added paprika & heavy cream to the tomato based sauce to create the spicy pink sauce, & added sea salt to taste. set aside.
cooked linguine to just before al dente, and drained.
when serving, reheat the pink sauce. added the lobster head & meat, off the fire & add the linguine & toss.
voila!
for the lobster bisque, boiled prawn heads & shells & lobster shells for 1 hr or longer.
cooked diced onions, carrots, potatoes (i did not have leek & celery) in pan with olive oil & butter in a large sauce pan till soft. added 1 tsp turmeric for colour. drained the lobster stock into the sauce pan with a strainer, then used hand blender to blend to smooth. added heavy cream & 2 tbsp brandy & sea salt to taste.
i also prepared some caramelised shimeji mushrooms to garnish the lobster bisque.
a very tasty bisque & pasta lunch.
c.h.e.f andy
c.h.e.f 