Pasta with Ginger/Orange Lobster

[verrip1]

Yes, I'm shocked. Shocked that people don't recognize the flavor interrelationships between ginger, orange and lobster.

For four buono servings, large chop two medium lobster tails (save all juices from processing the lobster tails). Heat 5 tbsp unsalted butter to loss of water (after it stops foaming) and add lobster chunks. Raise heat as necessary to keep good bubbling. Turn after 45-60 or so seconds and cook until they just begin to become more solid, then strain off into a small bowl. Splash lobster chunks with cognac. Get 1/2 cup heavy cream out to room temp.

In a saucepan with the cooking butter mix, saute 1 tbsp freshly grated ginger, 1 1/2 or so tbsp of bright orange zest, 1 very large or several smaller crushed garlic cloves, 1/2 tsp of N asian or mideast hot pepper paste and cook for 3-4 minutes. Add 1/2 cup Sunny D or OJ, 1/3 cup bottled clam juice, any remaining juice from cleaning the lobster, and any juice under the lobster chunks. Bring to full boil and reduce this by 2/3. Cover and lightly simmer, but add water to compensate for any further reduction. The final product should be about 1/2 cup free liquid.

Prepare 1# of pasta with a lot of surface area: I like rotinis for that, but the tubes with the lengthwise ribs also work well. Just keep away from the long flat pastas with lower surface areas per weight in this rather thin sauce. Remember, the more al dente you cook the pasta, the more of the water it will soak out of the sauce when you mix them! Finish your sauce accordingly.

Take the large lobster chunks and cut them down into quarters or so to good solid pieces. To the simmering broth, add the room temp lobster and the room temp cream. Raise heat on the pan a bit and recover for about 4 minutes. Taste with a spoon for salt, as it may require only minor amounts with the juices and lobster meat and all.

Thicken via more heat or add small amounts of arrowroot or cornstarch slurry but not too much, as this sauce is not good when actually thick. Get one last 1 1/2 tbsp of butter and whisk it into the sauce as it melts for a smooth finish.

Mix fully drained pasta and sauce, and serve family style in a large, beautiful bowl.

[Savoir Faire-Demogague in NJ]

I'd put about 1/3 cup of brandy or cognac, in the sauce prior to adding the clam juice(which I would not use), then torch the spirits.

[Deleted]

Verrip when are you having me over for dinner?

[verrip1]

Jan 1, 2011 11:33:04 GMT -5 Savoir Faire-Demogague in NJ said:

I'd put about 1/3 cup of brandy or cognac, in the sauce prior to adding the clam juice(which I would not use), then torch the spirits.

I'll tell ya, SF. I tried that. Added it right at the end of cooking the large lobster chunks in butter. It did give that nutty flavor, but it also denatured the protein in the lobster too much, making it rubbery.

[verrip1]

Jan 1, 2011 21:43:27 GMT -5 @justaposter said:

Verrip when are you having me over for dinner?

Well, hon, any time you're in the area. The San Francisco Bay Area. Make up your dream menu in the mean time, and I'll be ready to cook it for you. Chocolate and all.

[Savoir Faire-Demogague in NJ]

Jan 4, 2011 22:25:32 GMT -5 verrip1 said:

Jan 1, 2011 11:33:04 GMT -5 Savoir Faire-Demogague in NJ said:

I'd put about 1/3 cup of brandy or cognac, in the sauce prior to adding the clam juice(which I would not use), then torch the spirits.

I'll tell ya, SF. I tried that. Added it right at the end of cooking the large lobster chunks in butter. It did give that nutty flavor, but it also denatured the protein in the lobster too much, making it rubbery.

Once the lobster(protein) is cooked, you make the sauce in the pan, but take the protein out. You should not continue the process of making the sauce with the protein in it.
I make pan sauces all the time.