Lobster Lasagna with a Red Pepper Coulis and Mint-Pesto Sauce
- Lobster Lasagna:
- 3 cloves garlic, minced
- 1 shallot, minced
- 2 tablespoons unsalted butter
- 2 cups seafood stock
- 16 ounces fresh lobster meat, steamed
- Kosher salt and freshly ground pepper
- 10 to 12 lasagna noodles
- Olive oil, for frying noodle ribbons
- Red pepper coulis, recipe follows
- Mint-Pesto sauce, recipe follows
In a large pot, bring just enough water to cover the pasta to a boil.
In a large skillet, combine the garlic, shallot, butter and seafood stock. Saute over medium-high heat until garlic and shallot have softened, about 5 minutes. Add the lobster meat, reduce heat to medium, and cook until the lobster meat is heated through and the stock mixture reduces slightly. Season with salt and pepper. Keep warm over low heat.
Salt the boiling water and cook the noodles according to package directions. Once the noodles are tender, drain them into a colander, and then flatten them on a cutting board. Cut the ribbon edges off of the noodles and set aside.
Toss the flattened noodles with the red pepper coulis, coating them well.
In a small skillet, heat the olive oil over high heat and add the ribbon edges of the noodles to the oil. Fry the ribbons until they are browned and crispy, and then remove them to a paper towel-lined plate to drain.
Divide the noodles with the red pepper coulis equally among 4 plates, and spoon the lobster mixture on top of the noodles. Garnish with the fried noodle ribbons. Serve with the Mint-Pesto Sauce on the side.
A viewer, who may not be a professional cook, provided this recipe. The FN chefs have not tested this recipe and therefore, we cannot make representation as to the results.Red Pepper Coulis:
2 shallots, coarsely chopped
2 cloves garlic, coarsely chopped
2 to 3 plum tomatoes
8 ounces seafood stock
1/2 cup extra-virgin olive oil
Roast the red peppers directly over a gas flame on high heat, turning the pepper with tongs, until the skin is completely blackened. Place the peppers in a large sealed plastic bag, and allow the peppers to steam for 5 to 10 minutes so that the skin can be easily peeled off.
After peeling the skin, coarsely chop the pepper, removing the seeds and the inner membranes. In the work bowl of a food processor, pulse the shallots and garlic until they are finely minced. Add the tomatoes and seafood stock to the bowl, and then slowly drizzle the olive oil through the feeding tube of the processor while pureeing. Continue adding olive oil until the coulis achieves the desired consistency, not too runny. Season, to taste, with salt.Mint-Pesto Sauce:
1/4 cup walnuts
1 bunch cilantro leaves
3 cloves garlic, peeled
1 bunch fresh mint leaves
1 shallot, coarsely chopped
1/2 cup extra-virgin olive oil
Salt and pepper
In a medium-sized saute pan, toast the walnuts over medium heat until fragrant, approximately 5 minutes. Remove the walnuts from the pan, let cool for a few minutes, and place in the bowl of a food processor. Add the remaining ingredients to the bowl and blend them together until the puree becomes a smooth, thick paste. Season with salt and pepper, to taste. Serve as a side sauce for the lobster.
Home Cook Recipe: A viewer or guest of the show, who may not be a professional cook, provided this recipe. The Food Network Kitchen have not tested this recipe and therefore cannot make representation as to the results.
Recipe courtesy Team A ? Marathon Men
Recipe courtesy of Emeril Lagasse