Ideas for dinner tonight. Household and kitchen tips, recipes, tweaks. What's worked great, and not so great.
I wanted to make something special to celebrate my wonderful husband for Father’s Day. I wanted it to be somewhat healthy, and look really pretty. I got out my many cookbooks, and couldn’t find just what I was looking for, so here’s a concoction of about 5 different ideas for recipes all rolled into one. It was very experimental, as usual, but it turned out delicious. I hope you give it a go, and let me know how you have made it your own.
Oh, just a head’s up about the tails around here, maybe it’s the same where you live. The price of lobster tails are varied and astronomical. However, this particular store had two types to choose from with a $7.00 price difference. What the heck! These tails offered were $4.99 and $11.99 EACH! They looked about the same to me, so I asked the fishmonger what the difference was. He sheepishly told me the only difference was the weight…about 1 oz. each. I then bought the smaller (almost indistinguishably so) tails, and they were delicious.
For 4 servings you’ll need:
4 lobster tails with the shells on
1/2 lb large shrimp, peeled
Kosher salt and pepper
3-4 Roma tomatoes sliced thin
1 package linguini, cooked and kept warm. While the water is waiting to boil, I like to make the sauce.
baby carrots, I like to get 2 packages. One regular and one with the multiple colored carrots. Steamed
About 2 T each of finely chopped fresh Basil, Thyme, Parsley, Oregano all mixed together
For the Lemon-Garlic Sauce you’ll need
(makes about 3 1/2 cups)
1/2 c minced garlic
1 t olive oil
1/2 c fresh lemon juice.. about 4 lemons
1/4 c dry white wine
1/4 c fresh thyme, chopped
salt & pepper
1 c finely chopped scallions (about a bunch)
1 1/2 q vegetable stock
squirt of honey
3 1/2 T cornstarch mixed with 4 T vegetable stock
4 wooden skewers, soaked to prevent burning
While the water for the pasta is heating, in a medium saucepan, heat olive oil. Add garlic and scallions. When it becomes aromatic, about 2-3 minutes, add wine, lemon juice, pepper and thyme. Reduce until there is little liquid left. Add the vegetable stock. Boil, then reduce heat and simmer for about 15-20 minutes. Add the honey, just a small squirt, about 1-2 t worth, and salt.
Strain mixture through a strainer, into a large heat proof measuring cup. (only because it has a nice lip for easily pouring back into the pot) Once strained, pour smooth liquid back into the pot on medium high heat. Add the vegetable stock, cornstarch mixture into the liquid and stir constantly until it becomes thick enough to coat a spoon nicely. Reduce heat to low and keep warm.
For the Roasted Lobster, Shrimp and Carrots
Pre-heat oven to 400 degrees.
Rinse lobster, pat dry. Insert a skewer through the body to end of tail lengthwise to keep it from curling up when cooking.
Rub with olive oil. Place the lobster in baking pan large enough to add the shrimp a little later. Place in oven. Set timer for 7 minutes.
Place shrimp in mixing bowl. Add a splash of olive oil, salt, pepper and 1 T minced herb mixture. Mix well. When timer goes off, add shrimp to baking dish with the lobster tails still in it. Cook an additional 6 minutes or until shrimp is pink and opaque.
Remove tails, and shrimp from pan. Place 4 servings of the pasta into the baking pan, to soak up seafood juices and herbs. On cutting board, with scissors, remove the skewers and cut the lobster shell lengthwise and remove meat from shell being careful to keep it whole. Divide shrimp equally for 4 servings.
On each plate, place about a half cup of pasta in the center. Top with lobster tail. Arrange tomato slices around pasta, place shrimp around lobster and insert carrots in between shrimp and lobster. Decorate with chive spears, and more of the minced herbs. Ladle sauce atop each serving and around edge of plate.
A dish worthy of that great Dad on Father’s Day.