Does anyone have a good lobster sauce recipe?

Question

I'm not looking for the Chinese dish, my mother in law makes this dish and it is a tomato sauce cooked with lobster tails and shrimp. I want to make it for my husband, and I can't find a recipe anywhere, does anyone have one?

Answer 1

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.

Answer 2

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.)

Answer 3

quick and easy is what you want! a million a million a million/2-pound lobster (650 g) 4 gallons boiling salted water 4 lemon wedges 2 oz entire butter, melted a million. Drop the lobster into the boiling water. deliver the water again to a boil, shrink to a simmer and prepare dinner the lobster till done, about 12 minutes. 2. eliminate the lobster from the pot, drain and serve at present with lemon wedges and melted butter on the aspect. 3. If the lobster is to be eaten chilly, drop it in a sink of ice water to end the cooking procedure. at the same time as cool sufficient to handle, eliminate the beef from the shell. thanks cheif Richard

Answer 4

here try this website, 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.