Lobster Tagine
PrintRecipe from Tony Bruno. What you’ll need for the Lobster Tagine:
2 lbs. lobster tail (deveined)
3 large shrimp (peeled & deveined)
3 oz. of oyster mushroom
2 oz. of asparagus (cut in half)
2 oz. of sundried tomatoes
2 oz. of shallots (julienne)
4 oz. of chopped spinach
1 teaspoon chopped fresh garlic
1 tablespoon of fresh chopped ginger
1 cup of olive oil
4 oz. of sherry
8 oz. of lobster stock
4 oz. of cooked couscous
Salt and pepper to taste
Let’s Cook
Sauté garlic and ginger in olive oil until golden brown, and then add seasoned lobster tail and shrimp.
Cook for 5 minutes then add asparagus, sundried tomatoes, spinach, and oyster mushrooms.
Deglaze the pan with Sherry and reduce for 5 minutes then add lobster stock.
Add salt & pepper to taste.
This dish can serve up to 2 people, depending on how much you love lobster.
Angry Lobster Tagine(serves 4)
**If you do not have a tagine you can substitute a casserole with a lid.
Lobster Tagine
Ingredients
- :
- 2 3lb lobster
- 2 cups orzo pasta
- 2 bunches basil
- 6 roma tomatoes
- 6 shallots
- 12 marinated artichoke hearts
- For the sauce:
- 2 cups extra virgin olive oil
- 12 roma tomatoes
- 1/2 cup lemon juice
- Directions:
-
- Cut the roma tomatoes in half, season with salt and pepper and place in a 200 degree oven for 5 hours or until the tomatoes begin to shrivel.
-
- Remove the head from the tail using a twisting motion. Then remove the claws. Reserve the head for the sauce.
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- In a large pot of boiling water, boil the tails for 6 minutes and the claws for 3 minutes. Remove all lobster and place into an ice bath to stop the cooking process.
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- When the lobster has cooled completely, use kitchen scissors to remove the shells from the meat.
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- Cut the tails in half and reserve all meat.
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- Pick all of the basil leaves from the stems, reserve the stems for the sauce.
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- Blanch the basil in a pot of boiling water until it has wilted, approximately 1 minute.
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- Plunge in to an ice bath. Remove the excess water and place the basil in the blender.
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- Blend with 2 tablespoons of cold water to form a puree. Reserve.
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- Toss the shallots in oil, salt and pepper and roast in a 300 degree oven for 20 minutes or until soft. Remove the peels and root end.
-
- To clean the heads, pull the top of the head away from the feet. Use a spoon to scrap to bones clean.
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- Place the bones, basil stems and olive oil into a pot and heat on low for 1 hour. Strain and reserve.
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- Place the remaining 12 roma tomatoes in a blender and puree until smooth. Let the mixture strain through a fine mesh strainer.
- To finish the tagine:
-
- Place the lobster, oven dried tomatoes, shallots, artichokes, 1 cup of tomato water, 1/2 cup lemon juice and 2 cups of lobster oil into a tagine or casserole.
-
- Place into a 300 degree oven for approximately 8 minutes.
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- While the tagine is baking cook the orzo according to the package directions. When it is done, strain and toss with the basil puree.
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