MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Cheater Lobster Bisque
Categories: Soups, Seafood, Dairy, Wine, Breads
Yield: 2 Servings

6 1/2 oz Can lobster meat
10 3/4 oz Can cream of asparagus soup
10 3/4 oz Can cream of mushroom soup
1 c Light cream (Half & Half)
pn Cayenne pepper
2 tb Dry sherry
2 tb Minced chives

MMMMM---------------------PARMESAN CROUTONS--------------------------
2 c French bread; in 1/4" cubes
2 tb Unsalted butter
1/2 ts Paprika
1/4 ts Salt
1/2 c Parmesan cheese; grated

MAKE THE CROUTONS: Toast french bread cubes in the oven
at 400ºF/205ºC for 10 minutes.

In a saute pan, melt butter.

Add paprika, salt and toasted bread cubes and toss to
coat. Toss with Parmesan.

MAKE THE SOUP: Blend together soups, cream, lobster and
cayenne and bring to a simmer. When soup is hot stir in
wine. Serve with a sprinkling of chives and the Parmesan
cheese croutons.

UDD notes: You can substitute canned crab with very good
results. Minced green onion greens may be substituted
for the chives. Tawny port can substitute for the sherry.

RECIPE FROM: The Taste of Gloucester; A Fisherman's Wife
Cooks - Written and complied by The Fishermen's Wives of
Gloucester & The Cape Ann League of Women Voters

Uncle Dirty Dave's Kitchen

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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Lobster Linguine w/Chilies
Categories: Seafood, Chilies, Pasta, Wine, Cheese
Yield: 4 servings

Salt
1 lb Linguine
2 (1 1/2 lb ea) live lobsters;
- halved lengthwise. heads,
- claws, tails separated,
- coral reserved
2 tb Extra-virgin olive oil
4 Fresh thyme sprigs
2 Red finger chilies; stemmed,
- seeded, fine chopped
2 cl Garlic; fine chopped
1 c Dry white wine
1/2 c Loose packed basil leaves
1/4 c Fine chopped flat-leaf
- parsley
Ground white pepper
Pecorino Romano; for
- serving

In a large pot of boiling, salted water, cook the
linguine until al dente, about 9 minutes. Using tongs,
transfer the linguine from the water to a medium bowl,
and then remove 1 cup pasta water and reserve. Add the
lobster claws to the pot of still-boiling water and cook
until the shells are bright red and the meat is cooked
through, about 6 minutes. Drain and crack open the
claws, and then coarsely chop two of the claw meat
pieces, discarding the claw shells.

In a large skillet, heat the olive oil over medium-high
heat. Working in batches, add the lobster head and tail
pieces, meat side down, and cook, turning once, until
the meat is browned and cooked through, about 4 minutes.
Transfer the pieces to a plate and return the skillet to
medium-high heat. Add the thyme, chiles, and garlic and
cook, stirring, until soft, about 2 minutes. Pour in the
wine and cook until reduced by half, about 4 minutes.
Add the pasta to the skillet along with the reserved
pasta water, whole and chopped claw meat, tail pieces,
coral (if using), basil, and parsley. Season to taste
with salt and white pepper, gently toss to combine, then
remove from the heat and transfer the pasta to a serving
platter. Grate pecorino over the pasta and serve hot.

By: Fulvio Pierangelini

RECIPE FROM: https://www.saveur.com

Uncle Dirty Dave's Archives

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... "Two great European narcotics; alcohol and Christianity"Friedrich Nietzsche

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