Caribbean Sunshine Lobster
Pescanova USA
6 Pescanova* frozen spiny
lobster tails
3 tablespoons salt
4 tablespoons butter
2 tablespoons extra-virgin
olive oil
1 tablespoon garlic powder
1½ tablespoons sea salt
Dried basil
Lemon wedges (optional)
SPICY ISLAND SAUCE
1 cup ketchup
½ cup mayonnaise
1 teaspoon Old Bay
seasoning
5 drops hot pepper sauce
¼ teaspoon white
balsamic vinegar
or lemon juice
Thaw lobsters in cold running water. Add 3 tablespoons salt to a large pot of water and bring to a
boil. Drop lobsters into the boiling water. When the
water returns to a boil, cook for 3 minutes. Transfer
the lobsters to a bowl ;lled with iced water for
3 minutes.
To prepare the sauce, combine all ingredients in
a bowl and stir until blended.
Preheat the broiler.
Melt butter in a small pot over medium heat. Add
oil, garlic powder and sea salt. Heat, stirring, for
1 minute.
Set lobster tails on a cutting board, shell facing up
and belly down. Slice through the shell and meat
without cutting through completely. Open gently.
Place the tails on a baking sheet. Baste with the
melted butter mixture. Sprinkle with basil. Broil
for 3½ minutes. Serve with Spicy Island Sauce or
lemon wedges. Makes 6 servings.
Recipe developed by Laura R. Garrido.
Brands may vary by region; substitute a similar product.
King Crab and Pasta with
Bacon and Lobster Medallions
International Seafood Ventures
1 9- to 10-ounce frozen
lobster tail, thawed
Preheat oven to 350°F.
1 tablespoon olive oil,
divided
Bake lobster for 20-30 minutes, or until cooked
through. Remove from the shell, slice into
medallions, drizzle with olive oil, and set aside.
4 servings linguine
½ cup chopped bacon
or pancetta
½ cup chopped shallots
Boil linguine, adding lobster and crab shells for
;avor. Strain pasta to remove the shells, reserving
1 cup pasta water.
1 tablespoon
chopped garlic
Salt and pepper
1 cup plus 4 tablespoons
shredded Parmesan,
divided
2 tablespoons cream
Cook bacon in a large sauté pan over medium-high heat until crisp. Add shallots, garlic and a
pinch of salt and pepper. Cook, stirring, until
translucent. Turn heat to low, and stir in pasta.
Add 1 cup Parmesan and ½- 1 cup pasta water
to create a thickened sauce. Add cream and turn
o; the heat. Stir in peas and crabmeat.
1 cup blanched peas
16 ounces king crab meat
(from 3-4 crab legs)
4 tablespoons seasoned
dry bread crumbs
Divide lobster among 4 plates. Top with pasta.
Sprinkle with bread crumbs, parsley and Parmesan.
Drizzle with olive oil. Add salt and pepper to taste.
Makes 4 servings.
2 tablespoons chopped
fresh parsley
Entrées 127
