AtlantiCatch.ca

1. yankeefan9874 Said,

   here try this website, http://www.cdkitchen.com
   this website has recipes that tastes like the restuarant, like red lobster. if you like any of the sauces from red lobster, applebees, fridays, etc then try this website.
   References :

2. sanaz Said,

   Lobster Sauce
   Ingredients
   1 tablespoon vegetable oil
   4 tablespoons (1/2 stick) unsalted butter
   1/2 cup finely chopped yellow onions
   1/4 cup finely chopped celery
   1/4 cup finely chopped carrots
   2 tablespoons minced shallots
   1 tablespoon minced garlic
   2 tablespoons bleached all-purpose flour
   1/4 cup Cognac or other brandy
   Reserved shells from 1 to 1-1/2 pound lobsters
   4 cups shrimp stock, chicken stock, or canned low-sodium chicken broth
   3 tablespoons tomato paste
   1 teaspoon salt
   1/4 teaspoon paprika
   1/8 teaspoon cayenne
   1 cup heavy cream

   Instructions:Heat the oil and melt the butter in a medium heavy stockpot over medium-high heat. Add the onions, celery, and carrots and cook until soft, about 4 minutes. Add the shallots and garlic and cook until softened, about 2 minutes. Stir in the flour and continue to stir until the mixture is a light blond color, about 2 minutes. Add the brandy and stir for 30 seconds, scraping the bottom of the pot with a wooden spoon to release browned bits.

   Add the lobster shells, then stir in the shrimp stock. Bring to a boil over high heat. Reduce the heat to medium-low. Add the tomato paste, salt, paprika, and cayenne. Simmer uncovered, stirring often, until the sauce is lightly thickened, about 1 hour.

   Strain the sauce through a fine-mesh strainer into a medium saucepan. Add the cream and bring to a boil over medium-high heat. Reduce the heat to medium and simmer briskly until reduced to about 3 cups, about 15 minutes. Use warm. (The sauce can be stored in an airtight container in the refrigerator for up to two days.)
   References :

3. Kuchiki Rukia Said,

   Shrimp with Lobster Sauce

   1 lb. Jumbo shrimp (21-25 per-pound)
   1 tb. Fermented black beans
   2 Garlic cloves, minced
   1 Quarter-sized slice fresh-ginger, peeled, minced
   1 tablespoon rice wine, or dry sherry
   2 tablespoon Peanut or corn oil
   1/2 teaspoon Salt
   6 oz. Ground pork
   1 small Onion, cut into 1-inch cubes
   1 Bell pepper, cut into 1-inch cubes
   1/2 teaspoon Sugar
   Big pinch white pepper
   1/2 tablespoon Light soy sauce
   3/4 cup Chicken stock
   2 teaspoon Cornstarch, blended with: 1 tb Water
   1 large Egg, lightly beaten
   1 Green onion, chopped
   1 teaspoon sesame oil

   Shell and de-vein the shrimp. Butterfly shrimp by
   slicing them down the length of the back, stopping
   just above the tail. Rinse with cold water and blot dry.
   Cover the black beans with lukewarm water; let soak
   for 5 minutes. Drain. Combine with the minced garlic
   and ginger; gently crush into a paste. Mix in the
   wine; set aside.
   Place a wok over medium-high heat. When hot, drizzle
   in half of the oil. Add the shrimp and stir-fry until
   they begin to curl and turn bright orange, about 1
   minute. Remove to a dish and keep warm.
   Reheat wok over medium heat; add remaining tablespoon
   of oil and the salt. Add the black bean paste and
   saute a few seconds until it becomes aromatic.
   Increase heat to medium-high. Add the pork and
   stir-fry until the morsels are no longer pink, about 3
   minutes.
   Add onions, peppers, sugar, white pepper and soy
   sauce; toss together until the vegetables begin to
   soften, about 1 minute. Add the stock and keep tossing
   until it comes to a boil.
   Stir the cornstarch mixture to recombine, then drizzle
   into the center of the work, stirring constantly,
   until mixture thickens, about 20 seconds.
   Turn off the heat and slowly stir in the beaten egg to
   combine the mixture into a creamy sauce. return the
   shrimp to sauce, add the green onions and swirl in the
   sesame oil.

   Lobster with tomato sauce

   6 Lobsters, 1-¼ lbs. each, cut in half lengthwise; tail and claws
   disconnected from body; shells intact
   Flour, for dredging
   1/3 cup(s) Vegetable oil
   1/2 cup(s) Extra-virgin olive oil
   2 cup(s) Onions, diced 1/4-inch
   6 tablespoon(s) Tomato paste
   1/2 cup(s) Red wine vinegar
   3 cup(s) Hot water
   1 quart(s) Italian tomatoes, canned, peeled
   1/2 cup(s) Italian parsley leaves, chopped, fresh
   1 pound(s) Spaghetti, to accompany
   1/4 teaspoon(s) Crushed red pepper flakes

   Rinse out lobster bodies completely, leaving shells intact. Lightly
   coat exposed meat of lobster tails with flour, shaking off excess.
   Heat vegetable oil over medium-high heat in a large skillet. Add
   lobster tails to hot oil, meat-side-down. Cook until golden brown,
   for about 2 minutes, shaking the skillet occasionally. Remove and
   reserve.
   Heat 1/3 cup of the olive oil in a large, wide saucepan over medium
   heat. Add the onions and cook, stirring, until soft, 3-4 min. Add
   lobster body pieces and cook, stirring, until they turn bright red,
   about 5 minutes. Stir in tomato paste and cook for another 5 minutes.
   Combine vinegar with hot water, add to pan, and bring to a boil. Add
   tomatoes, parsley, and salt to taste, bring to a boil, and cook for
   another 3 minutes. Season with crushed pepper.
   Remove and discard body pieces, allowing all the juices to drain back
   into the sauce. Add claws to pan and cook for 7 minutes.
   Add reserved lobster tails and remaining olive oil. Simmer until
   tails are cooked, about 3 to 5 minutes, skimming if necessary.
   Remove claws and tails and keep warm. Bring sauce to a boil and cook
   until slightly thickened. While sauce cooks, cook spaghetti in
   boiling salted water until al dente. Drain.
   Toss pasta with half of sauce. Place pasta on a platter and surround
   with lobster. Pour remaining sauce over lobster and serve.
   References :
   http://indorecipe.com mailist

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