Recipes On Rails: New Recipes tagged with seafood,sauce

Lobster Buttter

2012-05-20 05:11:22 UTC

Ingredients:

1.0 each Onion small, diced
1.0 rib Celery diced
1.0 clove Garlic minced
1.0 each Carrot peeled, minced
1.0 teaspoon Thyme fresh, minced
1.0 teaspoon Tarragon fresh, minced
1.0 each Bay Leaves
1.5 pound Lobster
2.0 tablespoon Cognac
3.0 tablespoon Tomato Paste
2.0 pound Butter unsalted

Instructions:

Clean and prepare the first 6 ingredients.

We only need the lobster shell and legs. To prepare the lobster, you can either cook it whole and reserve the meat for another purpose, or cut it up raw. I needed raw meat to make the lobster ravioli, so I cut it up whole.

To quickly kill a lobster, place the point of the knife at the first seam behind the eyes (about an inch or more back).

Pierce the shell, straight down, and then cut forward between the eyes. Then cut the remaining body in half.

Coarsly chop up the shell. You need the proper knife for this; I'm using a Japanese style deba. Then finish chopping the shell in a food processor. The finer the shell, the better.

In a large saucepan, melt some of the butter (about two tablespoons). Add the first 7 ingredients and saute over high heat for about 3 minutes, stirring constantly. Add the lobster shells and the cognac, and stir for another 3 minutes. Lower the heat and add the butter and tomato paste. Simmer for about 3 hours. Strain, pressing on the solids. Then, strain again through a triple thickness of damp cheesecloth.

Servings: 12
Prep Time: 4 hours
By: Warren
For more info visit:
http://www.recipesonrails.com/recipes/559

Scallop Based Sauce

2012-05-21 15:55:40 UTC

Ingredients:

3.0 cup Wine, White
3.0 each Shallots minced
5.0 sprig Thyme
1.0 each Bay Leaves
0.25 pound scallops, sea minced
0.25 cup Cream, Heavy
0.5 cup Butter
1.0 tablespoon Vinegar, Champagne
1.0 tablespoon Lemon Juice more to taste

Instructions:

Put the wine, shallots, thyme, bay leaf, and scallops in a sauce pan and simmer over medium heat till reduced by half.

Add the cream, and reduce again till thickened.

You can prepare ahead up to this point. When ready to serve, warm sauce, and whisk in the butter a little at a time till each addition is incorporated.

Whisk in the vinegar. Add lemon juice and salt to taste. Strain and serve.

Servings: 8
Prep Time: 1 hour
By: Warren
For more info visit:
http://www.recipesonrails.com/recipes/581

Stufato Sauce

2012-05-21 02:12:57 UTC

Ingredients:

40.0 gram Shallots
10.0 gram Garlic
50.0 gram Oil, Olive
1.0 can Tomatoes drained 28oz.
0.25 teaspoon salt
0.5 teaspoon Sugar
2.0 tablespoon Butter
0.25 cup Basil, Fresh chopped

Instructions:

Clean the garlic and the shallots.

Add olive oil to the ThermoMix. Set ThermoMix to speed 7 for 5 seconds. Drop garlic and shallots onto spinning blades through hole in the lid. Process for 5 minutes at 100C at speed 2. (If you don't have a ThermoMix, mince shallots and garlic. Saute in olive oil till soft and fragrant.)

Add 1 can of drained whole tomatoes, the salt, sugar, and black pepper to taste (can add some pepper flakes if you want it spicier). Process at 90C for an hour at speed 2.

Add butter and process at speed 5 for 5 seconds. Add basil and process at speed 3 reverse for 5 seconds. Adjust seasonings and use.

Servings: 6
Prep Time:
By: Warren
For more info visit:
http://www.recipesonrails.com/recipes/645