Gordon Ramsay’s Grilled Lobster with Bloody Mary Linguine

Gordon Ramsay grilled lobster with bloody mary linguine

Gordon Ramsay grilled lobster with bloody mary linguine

saw Gordon Ramsay’s grilled lobster with bloody mary linguine a while back & wanted to try it out.

frozen cooked canadian lobster S$26.96 for 2x375g

frozen cooked canadian lobster S$26.95 for 2x375g

i bought some frozen cooked canadian lobsters from cold storage earlier, S$26.95 for 2x375g lobsters.

i used 2 lobsters recently for a 4pax 6-course anniversary dinner for my wife & daughters. & had 2 more in the freezer, so decided to try out GR’s recipe today on 14.6.2015.^^

i followed the usual method cutting the lobster in 1/2 & shelling the pincers. they just looked great with the roe & tomalley (above photo).

lobster with chilli garlic butter2

lobster with chilli garlic butter

lobster with chilli garlic butter

lobster with chilli garlic butter

i followed Gordon Ramsay’s preparation for the chilli garlic butter.

i cut 1 large chilli, added 3 cloves of chopped garlic, large pinch of sea salt, 1 tablespoon of dried parsley & ground them in a mortar, then added 40g of unsalted butter

then i spread the chilli garlic butter over the 1/2 lobsters & left in the fridge for 4hrs.

bloody mary sauce

bloody mary sauce

for the bloody mary sauce –

i chopped a large red onion & fried in 2 tablespoon of oil, added 2 cloves of chopped garlic & fried till translucent & beginning to brown.

i added 1 teaspoon of sugar & just 1 teaspoon worcester sauce, & not being certain of the taste, i added 2 tablespoon flat oyster sauce instead. then i added 1 can (14oz) of cut tomatoes, & reduced the sauce (above photo)

grilled chilli garlic butter lobster

grilled chilli garlic butter lobster

grilled chilli garlic butter lobster

grilled chilli garlic butter lobster

when ready to serve, i used a heavy stainless steel pan (i recently switched over from non-stick coated pans to stainless steel pans for high heat cooking)-

added oil to give a thin coating, and waited for oil to begin to smoke under high heat.

then placed the 4 halves lobster, chilli buttered face on the hot pan, & grilled for 30secs.

then i added 3 tablespoon brandy & flamed the lobster (turning of the hob fan) to give nice liquor & grilled flavours.

bloody mary linguine

bloody mary linguine

bloody mary linguine

bloody mary linguine

for the bloody mary linguine,

i had earlier prepared the linguine al dente, drained the pasta in a colander & stopped the cooking with water & ice.

i heat up the bloody mary sauce & tossed the linguine, & then plated it as shown in Gordon Ramsay’s youtube video.

i also prepared the breadcrumbs with just 1 teaspoon olive oil & added some dried parsley, & had them sprinkled over the top of the pasta.

Gordon Ramsay grilled lobster with bloody mary linguine

Gordon Ramsay grilled lobster with bloody mary linguine

& voila!

the lobster was very flavourful with the chilli garlic butter, brandy flaming & hot grill. 🙂

this time i made doubly sure that the lobster was not overcooked. it was very good really, quite bouncy & most importantly very tasty, of course not to be compared with live lobsters.

the bloody mary had excellent tomato taste. taste though was a bit complex, with nice stand-out, slightly tangy tomato taste. it was a very good tasting sauce. still, it was not (yet) my favourite. i was in 2 minds & decided to prepare a pink sauce (creamy tomatoes) which i knew would be very good in any case.

in the end, my wife & i decided we should try this new bloody mary sauce since i had already prepared it, rather than just stick to some old normal & comfort level with the pink sauce. haha!^^

it was a very enjoyable dinner. it was a first attempt, and i was able to reproduce the dish quite well, so it was a repeatable dish. 🙂

c.h.e.f andy

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

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

Wife Cooked Excellent Crayfish Pasta & Shakshuka on 13Jul2014

pink sauce crayfish pasta

pink sauce crayfish pasta

wife cooked an incredible crayfish linguine in pink sauce aka creamy tomato sauce on 13.7.2014.

wife served the linguine separately so everyone could add the amount of pasta they wish & then pile on the crayfish & sauce. i contributed the linguine actually, done al dente. 🙂 it was an excellent pasta dish and a beauty to behold! 🙂

shakshuka

shakshuka

shakshuka

shakshuka

pink sauce crayfish pasta

pink sauce crayfish pasta

another dish wife prepared was the israeli breakfast shashuka. it was pretty good too, and looked nice with the eggs & tomatoes. yellow onions provided the sweetness base & the tomatoes the mildly sour sweet flavours, the eggs & yolks offered added texture & colours. 🙂

shashuka will never be really a favourite for me, but this was quite a good dish & a great accompaniment to the crayfish pasta. 🙂

c.h.e.f andy

Very Fulfilling RI Buddies 8pax Homegourmet Dinner on 13Feb2014

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4hr sous vide crispy skin duck breast

the sous vide crispy duck breast was one the dishes i was ambivalent & uncertain about. first, it was troublesome to buy a whole duck, cut out 2 duck breasts, and then think what to do with the rest. i usually made a good lor arh (braised duck) from the remaining pieces but it was not healthy to keep eating duck with all the fat. second, while i was quite confident the sous vide meat would turn up well, i was not confident of doing the crispy skin w/o overcooking the duck & was not entirely convinced that the crispy skin was not just much ado about nothing (same ambivalence i had when practicing crackling belly pork). did the skin add much to the experience? i guess it did but whether the result was deserving the effort?

anyway for this evening, it turned out that the sous vide duck breast & the striploin pot-roast, a method i did for the first time on striploin, were quite excellent! 🙂

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menu planning – i was looking for a change of menu for my RI buddies dinner from the usual miso cod & pan-fried wagyu as main courses. i did a good gordon ramsay crispy salmon so i knew i would do ok with garoupa fillet.  it was not convenient to practice the gordon ramsay pepper sauce nor the pot roast but i felt quite comfortable to do it for the first time for my friends. 🙂 the poor man’s buddha-jump-over-the-wall was also a new dish. i did it once & it was good. for the pasta, i thought to revisit my seafood pink sauce linguine (& i did a very good one recently) to replace my usual alio olio. 🙂

pan-grilled giant hokkaido scallops (some 2" diameter)

pan-grilled giant hokkaido scallops (some 2″ diameter)

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scallop. miso belly pork. pencil asparagus. grape tomato. carrot.

#1 got dinner started with a very good pan-seared giant hokkaido scallop & my usual 4hr miso belly pork. both were very good. this the first time i added cooked vegetables. the carrot sticks were done in the steam oven, very sweet & consistent. the pencil asparagus were pan-roasted after i did the scallops & miso belly pork.

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poor man’s buddha-jump-over-the-wall

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poor man’s buddha-jump-over-the-wall

#2  next was the poor man’s buddha-jump-over-the-wall. the pig trotters was done overnight (about 7hrs) together with dried scallops & thick dried mushrooms & 2 chicken drumsticks (skin removed) for stock in a crockpot on low. the pig trotters were removed & put in the fridge to preserve the nice gelatinous texture. 🙂 the limpets & sea cucumbers were added just before serving, together with cut pieces of pig trotters. the soup was quite perfect at the time i was about to serve, but i was worried it was not enough for 8pax, so i added a bit of chicken stock. it was still good but i felt the flavour was not as intense, and actually there was enough soup w/o diluting it. it was kind of guesstimate thing as cooking for 8pax & practicing it once for a smaller serving did have some variations. 🙂

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4hr sous vide crispy skin duck breast

#3 the duck breast turned up supremely good! was brined in sugar & salt for 2 days & cooked at 60degC in the oven for 4hrs. the skin was then scored & i put on a pan at medium fire for 5mins to render out the fat to create a thin crispy skin. an important addition was orange sauce (see recipe here). i reduced this substantially to produce a thick caramelised nicely citrous sweet sauce. it went really well with the duck which was super tender. 🙂

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seafood linguine in pink sauce (creamy tomatoes)

#4 next was the seafood linguine in pink sauce. all my friends thought it was very tasty, but another & i still preferred the alio olio style which i did very well every time. 🙂

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pan-grilled garoupa fillet in gordon ramsay pepper sauce

#5 then came the 2 main courses. first up was the pan-grilled garoupa fillet with gordon ramsay pepper sauce. my hand-held food blender was evidently not the right tools to produce the very smooth blended sauce in gordon ramsay’s pepper sauce video (a real beauty). the garoupa were marinated well so flavour was ok. the texture of the garoupa fillet (frozen pack) was not great. of course it was too much to compare with my usual miso cod (also frozen pack).

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striploin pot roast in crockpot low to 125degF (52degC)

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vegetable ratatouille

#6 the striploin pot roast was a beauty. see the nice maillard reaction brown ring in the photo. it was nicely seared all round before placing in a crockpot on low with the vegetable ratatouille to reach 125degF (52degC) – about 1.5hrs, then in a 55degC oven for another 1 hr.  it was a very nice medium rare, & medium at the ends. i was very pleased with this first crockpot roast on a striploin. my first was a chuck pot roast. it was good but this was lots better! 🙂

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chocolate lava cake, toasted almond ice cream & “huat kueh”

#7 the last course was my chocolate lava cake. i had done very many good lava cakes. this time i did the exact same recipe & timing (3m 40s in a 210degC oven on broiler setting). somehow it was overdone & there were not much lava. will need to reduce to 3m 30s next time. sigh! i really need to work on another dessert recipe.

it was a really enjoyable & fulfilling experience for me (1 of my good friends described as full-filling haha!). i really feel good about this! 🙂

c.h.e.f. andy

Feeling Excited – Doing a 8pax Dinner for My RI Buddies This Evening!

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doing a 8pax dinner for my RI buddies this evening – feeling excited! 🙂

for me, cooking is about planning & making it happen, and the process is quite fun.

i don’t have to start cooking until 1.30pm.

the soup for poor man’s buddha-jump-over-the-wall was done overnight. so i just need to add back the individual servings of pig trotters, limpets, sea cucumbers & mushrooms when serving the soup.

the miso belly pork & crispy skin sous vide duck breast will be in the oven at 60degC for 4hrs. during the 4hrs, i will prepare the chocolate lava cake (takes <1/2hr) and 4 sauces- orange sauce for the duck, gordon ramsay pepper sauce for the garoupa fillet, pink sauce (creamy tomato) for the seafood linguine & vegetable ratatouille for the striploin pot roast. each takes say 15 – 30minutes.

at 5.30pm, i will start my striploin pot roast (700g) with ratatouille in the crockpot on low & should get to 125degF (52degC) in 1 hr, & i can place it in a covered oven dish in a 55degC oven for another 1.5hrs, probably serves it at 8pm.

when the friends are here at 7pm, i will do the pan-charring for the scallops & then miso belly pork (which were marinated in miso for 3 days & “sous vide” at 60degC for 4hrs in the oven, & then pan-roast the pencil asparagus.

after that i will serve the soup, and then do the cold pan method to try to get the crispy skin “sous vide” duck breast (brined for 2 days & also 4hrs at 60degC in oven). as i told my friends the medium rare duck breast is ok, but i unsure of the crispy skin (both texture & taste) & will probably not do this dish much in future if it doesn’t work well (just like the crackling pork belly – not worth doing if cannot get it right).

the seafood linguine in pink sauce is straight forward just tossing, with both pasta & the prawns & squid already prepared.

for the garoupa fillet, i had a good marinade (2days) so it should be quite nice pan-grilled. i am doing the gordon ramsay pepper sauce for first time today, but the video sure looks really exciting. 🙂

for the striploin pot roast, i have done this before on chuck pot roast (a cheaper cut) but this the first time i am trying it on striploin. never really know how it will turn out especially i am varying the temperature a bit to make rare instead of medium rare, but that’s the fun & challenge of the unknown. 🙂

my chocolate lava cake is quite standard fare, so should be ok though occasionally the lava part still doesn’t work out well as the timing is too short & any slight variation in oven temperature & timing will affect the result.

looking forward to a fun evening. we are going to share our secondary school photo albums too…haha. 🙂

c.h.e.f andy

Crab Linguine in Pink Sauce (Creamy Tomatoes)

crab linguine in pink sauce with medium prawns & pan-seared scallops

crab linguine in pink sauce with medium prawns & pan-seared scallops

bought some frozen crab claws from giant, thought to try out the excellent mud crab cold pasta i had at au jardin on new year eve but had yet to do. 🙂

had sudden inspiration (心血来潮) to cook a crabmeat linguine in pink sauce, & since i had the other ingredients like hokkaido scallops, medium prawns, canned tomatoes etc, it was easy to do.

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i used the same crabmeat pasta in pink sauce recipe i did almost a year ago in mar2013. the pink sauce looked & tasted yummy.

i had earlier sauteed an entire clove of garlic bulbs in olive oil (full of aroma) & set aside. i then fried in butter medium prawns that were shelled, butterflied & deveined. after i cooked the linguine to just below al dente (just below the 11mins instructions on the packet) & drained, I pan-seared the hokkaido scallops over a very hot pan greased with vegetable oil.

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crab linguine in pink sauce with medium prawns & pan-seared scallops

crab linguine in pink sauce with medium prawns & pan-seared scallops

the last step was just to toss the pasta with the sauce & ingredients & add some sugar (or agave nectar) & sea salt to taste.

the result was brilliant, the best pink sauce pasta i have made so far, not that i made so many, maybe just 4 or 5 times. 🙂

c.h.e.f. andy

Lovely Italian Food & Service @ Al Borgo on 22Nov2013

florentine steak

florentine t-bone steak

my 2 close buddies insisted on buying my wife birthday dinner on 22.11.2013, even though it was 2 weeks after due to various schedules. 🙂

we decided on al borgo, which another friend had introduced us at 1 of our earlier G8 dinners. i went there with my family many times afterwards and sometimes ordered the squid ink pasta & florentine steak takeout. i had not tried al borgo though for most of this year.

vini rosso feudi di san gregorio

vini rosso feudi di san gregorio

al borgo charges S$30 for corkage but if you buy a bottle then the second bottle is free corkage. 1 friend picked up a jacob creek moscato & he orderd an italian red feudi di san gregorio. another friend took the trouble to pick up a mille crepe from Lady M. she later had problem catching a cab to the restaurant. i would usually pick her up but this evening i was not sure of my wife’s timing & we made it to the restaurant just on time. 🙂

parma ham pizza

parma ham pizza

portobello mushrooms with crabmeat in pink sauce

portobello mushrooms with crabmeat in pink sauce

squid ink seafood tagliatele

squid ink seafood tagliatele

florentine t-bone steak

florentine t-bone steak

i ordered a few of our favourite dishes.

portobello mushrooms with crabmeat in pink sauce was an excellent starter. portobello was nicely grilled & flavourful & the crab meat pink sauce was excellent, pretty to look at & tasty. 🙂

parma ham pizza was good too. parma ham was a favourite for many of us (a friend commented it was not so dry when served on a warm pizza than as antipasti though personally i liked the latter more). it made for a fine combination of dishes for the evening though i had no special thing for pizza. 🙂

we ordered 2 servings of seafood squid ink tagliatele to share among 5pax. they were very good as usual, quite a bit of prawns & squid & the nice flavour of creamy squid ink went very well with the pasta. 🙂

next was the florentine steak (we waited quite a while for this item as the restaurant was quite full). this was a 700g t-bone steak (new york strip on 1 side & tenderloin on the other). it was S$60 before, now S$75, just as the squid ink was S$22 before & now S$25.

it came together with very nice grilled potatoes & mesclun salad & a dip of balsamic vinegar & olive oil (maybe with the grilled juices). it was still good though for this night, the meat was a bit tougher than what we had here many times before. being greedy, i ordered a second serving, and though we polished up everything, i thought afterwards i would have done better ordering the S$38 250g ribeye steak instead. 🙂

millecrepe cake

millecrepe cake

the mille crepe was the new hit in town. it was like kueh lapis, with many thin layers of pastry interleaved with cream & custard, very labour intensive to make & obviously very costly. it was not too sweet. we all liked it especially my 2 friends who had this recently at another birthday. 🙂 for my personal preference though i would prefer a ritz apple strudel which has apple in addition to cream custard & pastry.

the service at al borgo was super! nicola, the restaurant manager (he took over from luigi) was friendly, chatty & constantly at our table & mimmo (the chef) came many times & took several photos with us including with his “brother”,  my good friend who had the same hairdo as mimmo. he even recommended the wine. 🙂 they also arranged for parking redemption for my 2 friends (never knew they had that, so i parked my car along the road with single yellow line though as there were quite a bit of construction going on, i had to park my car a bit further up the road). & the servers, kumar & 2 ladies, were also very friendly, attentive fun & cheerful (an important trait in service business).  my wife was commenting on the generation change in the image of chefs. they used to be haughty & temperamental, scowling in their kitchen fiefdom, now they are reinventing to be like warm, gracious inviting hosts.

dinner was S$430 with wine, about S$338 w/o wine & just S$250 for 5pax if i had not ordered a second florentine steak. 🙂

the evening (& the whatsapp messages afterwards) was filled with conversation, laughter & fun. 🙂

c.h.e.f. andy

Crabmeat Spaghetti in Pink Sauce (Creamy Tomatoes)

crabmeat spaghetti with prawns & scallops in pink sauce (creamy tomatoes)

crabmeat spaghetti with prawns & scallops in pink sauce (creamy tomatoes)

N.B. = did an excellent crab linguine in pink sauce with medium prawns & pan-seared scallops using this recipe on 11.1.2014. 🙂

One of my favourite pasta is the crab meat linguine in pink sauce. Many moons ago, when Chef Valentino was still working (I guess he was a partner) in Cantina which was a short stone-throw from my place, we dined there a few times and also “da bao” (take-out) his crab meat linguine in pink sauce.

The good Chef left & set up his own Ristorante da Valentino at Jalan Binga and later shifted to the much larger premises it is currently located at Turf City. Some months back, a friend & his wife invited me for a lunch there, and I enjoyed immensely the burrata cheese and also relished my old-time favourite – but this time a squid-ink seafood linguine in pink sauce.

I thought I would give it a go myself, so I googled and assembled this recipe, tried it and was ok the first time, and I was able to repeat the dish w/o difficulty.  The result is in the picture above, which I made for my friends at one of my homecooked dinners. It is nothing even close to what Valentino serves, but still it is a pretty nice pasta. 🙂

To make the sauce, I saute minced garlic and 1 small onion (diced) in olive oil on medium heat. I then add chopped basil (I have fresh basil from the garden), 1 can of diced tomatoes with sauce, sugar, dried oregano, sea salt & coarse black pepper, boil for about 5 minutes. I then turn off the fire and mix in the heavy cream & butter.

pink sauce (creamy tomatoes)

pink sauce (creamy tomatoes)

The spaghetti is cooked in the usual way following the timing instructions. For the scallops (optional), I pan sear them first (see recipe); and likewise for the prawns I stir-fry them in olive oil first to almost cooked. All these can be set aside first and toss together when ready to serve the dish. I heat up the pink sauce, add the prawns & drained crabmeat, cook for few minutes, then turn off the fire, add the spaghetti & toss, and then add the seared scallop, and serve.

c.h.e.f andy

Ingredients:

  • 250g crabmeat drained (I use frozen crab claws from NTUC Fairprice)
  • 12 Hokkaido scallops (I use frozen scallops from Sheng Shiong)
  • 15 pieces of medium prawns (shelled)
  • 2 tbsp olive oil
  • 1 clove minced garlic
  • 1 small yellow onion diced
  • 1 can diced tomatoes
  • 1/2 cup chopped fresh basil
  • 1 tsp sugar
  • 1/4 tsp dried oregano
  • 1/2 cup heavy cream
  • 1 tablespoon butter
  • sea salt & coarse black pepper to taste

Directions:

  1. Prepare the pink sauce – saute minced garlic and diced onion in olive oil on medium heat.  add chopped fresh basil, 1 can of diced tomatoes with sauce, sugar, dried oregano, sea salt & coarse black pepper, boil for about 5 minutes. turn off the fire and mix in the heavy cream & butter.
  2. Prepare the scallops (optional) – see pan-seared scallop recipe.
  3. Cook the dish – stir-fry the prawns (shelled) in olive oil first to almost cooked. cook the spaghetti in the usual way following the timing instructions. heat up the pink sauce, add the prawns & drained crabmeat, cook for few minutes, then turn off the fire, add the spaghetti & toss, and then add the seared scallop, and serve.