Lobster Tagine - Recipe Card

Recipe 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
SautÃ© 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.

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:
1. 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.
1. Remove the head from the tail using a twisting motion. Then remove the claws. Reserve the head for the sauce.
1. 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.
1. When the lobster has cooled completely, use kitchen scissors to remove the shells from the meat.
1. Cut the tails in half and reserve all meat.
1. Pick all of the basil leaves from the stems, reserve the stems for the sauce.
1. Blanch the basil in a pot of boiling water until it has wilted, approximately 1 minute.
1. Plunge in to an ice bath. Remove the excess water and place the basil in the blender.
1. Blend with 2 tablespoons of cold water to form a puree. Reserve.
1. 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.
1. To clean the heads, pull the top of the head away from the feet. Use a spoon to scrap to bones clean.
1. Place the bones, basil stems and olive oil into a pot and heat on low for 1 hour. Strain and reserve.
1. 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:
1. 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.
1. Place into a 300 degree oven for approximately 8 minutes.
1. While the tagine is baking cook the orzo according to the package directions. When it is done, strain and toss with the basil puree.
Read More http://www.ivillage.com/recipes-michael-mina-seen-today-show-ivillage/3-a-57499#ixzz1GwFHJFhE
Sign up for iVillage Special Offers