Tag Archives: heavy cream

Lobster Linguine in Spicy Pink Sauce & Lobster Bisque on 7Dec2014

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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.

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

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

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

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Lobster Bisque – Simply Done!

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lobster bisque

lobster bisque

was doing a lobster pasta, so made use of the lobster shells to make a lobster bisque. 🙂

625g live lobster S$39.90/kg=S$24+

625g live lobster S$39.90/kg=S$24+

bought a 625g live lobster from sheng shiong. price was S$39.90/kg so cost S$24+.

there is supposed humane way to kill the live lobster – i am cooking lobster bisque & lobster pasta & killing a live lobster for the first time – so i followed the steps.

after killing & cooking the lobster for lobster pasta, i set aside the head & tail & put the remaining lobster shells into the shellfish stock.

i felt that the lobster shells alone were not sufficient to make a intense, flavourful stock for the lobster bisque. so i fried in butter prawn shells & heads (from about 1 kg of prawns) then added 600ml vegetable (or chicken) stock & the lobster shells. i added some water & let the shellfish stock boiled lightly over 2 hrs, then sieved & reserved the stock for the lobster bisque & seafood risotto.

lobster bisque

lobster bisque

i added chopped yellow onions, celery & carrots to olive oil & butter, softened the vegetables & added chopped leeks & diced tomatoes, some salt & paprika. i added 1 tablespoon of flour to thicken. then i added 400ml shellfish stock (kept 200ml for my risotto) & 1/3 cup brandy & added water & boiled for another 1/2hr & reduced to about 600ml. then i used immersion blender to blend to a very smooth, rich soup, then added 3 teaspoon heavy cream & sea salt to taste.

it was a very intense, tasty soup, smooth & consistent, sweet with lobster & prawn stock & vegetable base, & with a nice mellow brandy flavour. 🙂

c.h.e.f andy

Ingredients:

  • lobster (i used 625 maine lobster)
  • 1/3 cup brandy
  • heads & shells from 1 kg prawns (for shellfish stock)
  • 600ml vegetable stock
  • 1 yelllow onion(chopped)
  • 2 stalks celery (chopped)
  • 1 carrot (chopped)
  • 2 stalks leek (chopped)
  • 1 diced tomato
  • sea salt, coarse black pepper & paprika (to taste)
  • 3 tsp heavy cream (to taste)

Directions:

  1. prepare shellfish stock – kill & cook lobster for lobster pasta. set aside head & tail. fry in butter prawn shells & heads (from about 1 kg of prawns). add 600ml vegetable (or chicken) stock & the lobster shells. add some water & let the shellfish stock boil lightly over 2 hrs, then sieve & reserve the stock for the lobster bisque & seafood risotto.

  2. cook lobster bisque – add chopped yellow onions, celery & carrots to olive oil & butter, soften vegetables & add chopped leeks & diced tomatoes, some salt & paprika. add 1 tablespoon of flour to thicken. add 400ml shellfish stock. add 1/3 cup brandy water & boil for another 1/2hr & reduce to about 600ml. use immersion blender to blend to a very smooth, rich soup, then add 3 teaspoon heavy cream & sea salt to taste. result = a very intense, tasty soup, smooth & consistent, sweet with lobster & prawn stock & vegetable base, & with a nice mellow brandy flavour.

Lobster Angel Hair Pasta

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lobster angel hair pasta

lobster angel hair pasta

had always wanted to try my hands on lobster pasta. having looked at several online recipes & videos, and also how to kill a live lobster (two i referenced were lobster bisque by chef john of food wishes.com & lobster spaghettini by dude food), supposedly humanely, something one can only take on faith.

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625g live lobster S$39.90/kg=S$24+

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625g live lobster S$39.90/kg=S$24+

i went to sheng shiong & bought a 625g live lobster. price was S$39.90/kg so cost S$24+. lobster was really quite large & could not fit into the usual metal basin, so i placed it in the roasting tin. poor lobster, looking miserable. 😦

there is supposed humane way to kill the live lobster – i am cooking lobster pasta & killing a live lobster for the first time – so i followed the steps.

lobster angel hair pasta

lobster angel hair pasta

lobster angel hair pasta

lobster angel hair pasta

i cleaned & placed the lobster in the freezer for 30minutes. lobster was supposed to be knocked out – like in deep sleep?  then you plunge the knife just behind the back of the head & just cut the head in 1/2. i watched the videos. it was not difficult.

i removed the head & pincers & cut the lobster tail in 1/2.  i lightly browned some garlic to flavour the olive oil, took the pan away from the fire & added the lobster head, tail & pincers, then turned up fire to high. i then added 1/3 cup brandy & let it flamed & burned off the liquor to leave the sweet taste. i cooked the lobster for about 4 minutes (slightly undercooked), then removed from fire. when cooled, i cracked shelled the lobster pincers & knuckles. i set aside the head & tail & put the remaining lobster shells into the shellfish stock.

(i had earlier fried in butter prawn shells & heads (from about 1 kg of prawns) then added 600ml vegetable (or chicken) stock. i added some water & let the shellfish stock boiled lightly over 2 hrs, then sieved & reserved the stock for the lobster bisque & seafood risotto).

when ready to serve dinner, i removed the lobster tail from the shell & cut into 2.5cm serving size & added back the lobster head & shells to the pan. i then add diced tomatoes plus a 14oz canned tomatoes & white wine & reduced, and added sea salt & paprika to taste. lastly i added the prepared angel hair (slightly less cooked than al dente) & the lobster tail pieces to the pan, added about 3 teaspoon heavy cream & tossed, and garnished with coriander. voila!

c.h.e.f andy

Ingredients:

  • lobster (i used 625 maine lobster)
  • 1/3 cup brandy
  • heads & shells from 1 kg prawns (for shellfish stock)
  • 3 cloves chopped garlic
  • 1/2 cup white wine
  • 1 diced tomato
  • 1x14oz canned whole tomatoes diced
  • sea salt, coarse black pepper & paprika (to taste)
  • 1 tsp sugar (to taste)
  • 3 tsp heavy cream (to taste)
  • 300g angel hair pasta

Directions:

  1. killing lobster humanely? – place lobster in the freezer for 30minutes. lobster supposed to be knocked out – like in deep sleep? plunge a sharp knife just behind the back of the head & cut the head in 1/2.
  2. cook lobster – remove head & pincers & cut the lobster tail in 1/2.  lightly brown some garlic to flavour the olive oil, remove pan from fire & add lobster head, tail & pincers. turn fire to high. add 1/3 cup brandy & flame & burn off the liquor to leave the sweet taste. cook lobster for about 4 minutes (slightly undercooked), remove from fire. when cooled, crack & shell lobster pincers & knuckles. set aside the head & tail.(fry in butter prawn shells & heads (from about 1 kg of prawns) then add 600ml vegetable (or chicken) stock, & put the remaining lobster shells into a shellfish stock. add some water & let the shellfish stock boil lightly over 2 hrs. sieve & reserve the stock for the lobster bisque & risotto).
  3. when ready to serve, remove lobster tail from the shell & cut into 2.5cm serving size & add back the lobster head & shells to the pan. add diced tomatoes plus a 14oz canned tomatoes & white wine & reduce, and add sea salt & paprika to taste. add the prepared angel hair (slightly less cooked than al dente) & the lobster tail pieces to the pan, add about 3 teaspoon heavy cream & toss, and garnish with coriander. voila!

Pre-Mother’s Day Homecooked 5pax Dinner on 10May2014

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lobster angel hair pasta

lobster angel hair pasta

this was a really fun dinner.

lobster angel hair pasta

lobster angel hair pasta

we usually do not eat out on mother’s day or other festive occasions OR would go to places that serve their usual menu & not charge hefty premium prices for usually poorer food & poor service. anyway for mother’s day tomorrow, wife has already decided to go cycling & go to hawker centre for dinner afterwards. 🙂

i decided to try out lobster pasta, having looked at several online recipes & videos, and also how to kill a live lobster (2 i referenced were lobster bisque by chef john of food wishes.com & lobster spaghettini by dude food), supposedly humanely, something one can only take on faith.

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i went to sheng shiong & bought a 625g live lobster. price was S$39.90/kg so cost S$24+. there were no mussels today but i managed to get some littleneck clams (“la la”) & also razor clams, so decided to cook seafood risotto. tried this once recently very successfully, emulating the incredibly tasty flamed seafood risotto we had twice at miky at monterosso.

lobster was really quite large & could not fit into the usual metal basin, so i placed it in the roasting tin. poor lobster, looking miserable.

there is supposed humane way to kill the live lobster – i am cooking lobster pasta & killing a live lobster for the first time – so i followed the steps.

#1 i cleaned & placed the lobster in the freezer for 30minutes. lobster was supposed to be knocked out – like in deep sleep?  then you plunge the knife just behind the back of the head & just cut the head in 1/2. i watched the videos. it was not difficult.

i removed the head & pincers & cut the lobster tail in 1/2.  i lightly browned some garlic to flavour the olive oil, took the pan away from the fire & added the lobster head, tail & pincers, then turned up fire to high. i then added 1/3 cup brandy & let it flamed & burned off the liquor to leave the sweet taste. i cooked the lobster for about 4 minutes (slightly undercooked), then removed from fire. when cooled, i cracked shelled the lobster pincers & knuckles.

i set aside the head & tail & put the remaining lobster shells into the shellfish stock. i had earlier fried in butter prawn shells & heads (from about 1 kg of prawns) then added 600ml vegetable (or chicken) stock. i added some water & let the shellfish stock boiled lightly over 2 hrs, then sieved & reserved the stock for the lobster bisque & risotto.

when ready to serve dinner, i removed the lobster tail from the shell & cut into 2.5cm serving size & added back the lobster head & shells to the pan. i then add diced tomatoes plus a 14oz canned tomatoes & white wine & reduced, and added sea salt & paprika to taste. lastly i added the prepared angel hair (slightly less cooked than al dente) & the lobster tail pieces to the pan, added about 3 teaspoon heavy cream & tossed, and garnished with coriander. voila!

lobster angel hair pasta

lobster angel hair pasta

a really, really tasty lobster angel hair pasta. really excellent! 🙂

lobster bisque

lobster bisque

#2 for the lobster bisque, i added chopped yellow onions, celery & carrots to olive oil & butter, softened the vegetables & added chopped leeks & diced tomatoes, some salt & paprika. i added 1 tablespoon of flour to thicken. then i added 400ml shellfish stock (kept 200ml for my risotto) & added water & boiled for another 1/2hr & reduced to about 600ml. then i used immersion blender to blend to a very smooth, rich soup, then added 3 teaspoon heavy cream & sea salt to taste. 🙂

lobster bisque

lobster bisque

it was a very intense, tasty soup, smooth & consistent, sweet with lobster & prawn stock & vegetable base, & with a nice mellow brandy flavour. 🙂

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seafood risotto prawns, squid, razor clams, littleneck clams)

seafood risotto prawns, squid, razor clams, littleneck clams)

#3 for seafood risotto, i cooked the same carrot, celery, onions, then leek & garlic in olive oil as a stock base, added turmeric for colour, added 1.5cups of arborio rice & then added the prawn stock & bring to boil. then i placed the oven-proof pan in a preheated 210degC oven for 10mins. then removed & set aside.

meanwhile i fried shelled prawns & cross-cut squid in butter, and also very lightly fried the razor clams which i had earlier removed from shell, cut away the innards & cleaned. then i added ginger & some orange peels & added the littleneck clams to a pan ove high fire, adding a little white wine. then cover & let the shells open. discarded any unopened clams.

when ready to serve, i added remaining stock & juices from the fried prawns, squid, razor clams & just some from the littleneck clams enough to cover the risotto & placed on high fire w/o cover, added salt & paprika to taste. once risotto was almost cooked i added all the ingredients & covered for 1 minute.

seafood risotto prawns, squid, razor clams, littleneck clams)

seafood risotto prawns, squid, razor clams, littleneck clams)

seafood risotto prawns, squid, razor clams, littleneck clams)

seafood risotto prawns, squid, razor clams, littleneck clams)

seafood risotto prawns, squid, razor clams, littleneck clams)

seafood risotto prawns, squid, razor clams, littleneck clams)

seafood risotto prawns, squid, razor clams, littleneck clams)

seafood risotto prawns, squid, razor clams, littleneck clams)

i am very proud of this risotto actually. it was still far from the super tasty one we had at monterosso, and today, as my wife & daughters said, it was not as tasty as my first as i had to split the stock between the lobster bisque & the risotto, it was still a very sweet & tasty dish. will improve next time. 🙂

c.h.e.f andy