Post by ozymandias on Apr 19, 2015 14:12:26 GMT 10
Don't know if this is the place to talk about my last cook, since it is not technically BBQ.... Feel free to move it wherever you think it should go.
It's quite popular dish back at home, especially during the summer months when it is consumed in a number of waterfront taverns and fish restaurants all over Greece.
You separate the head from the tail of the lobster/crayfish. You boil the heads with with some veggies to make a stock and allow it to reduce somewhat.
When the bisque is done, you make a good tomato sauce using the lobster broth you made. You split the lobster tail lengthwise, season with S&P and add it to the tomato sauce you made. Allow it to cook but be careful not to overcook it, adding some more broth if you feel your sauce is becoming too dry.
On a separate pan you bring some water to boil. Season with salt and some of your lobster broth and boil the spaghetti or fettuccine (as I did) till al dente. Be careful not to overcook them as they will cook some more in the sauce. Strain well and add to the sauce and stir to combine. Garnish with chopped parsley and cracked pepper.
It's quite popular dish back at home, especially during the summer months when it is consumed in a number of waterfront taverns and fish restaurants all over Greece.
You separate the head from the tail of the lobster/crayfish. You boil the heads with with some veggies to make a stock and allow it to reduce somewhat.
When the bisque is done, you make a good tomato sauce using the lobster broth you made. You split the lobster tail lengthwise, season with S&P and add it to the tomato sauce you made. Allow it to cook but be careful not to overcook it, adding some more broth if you feel your sauce is becoming too dry.
On a separate pan you bring some water to boil. Season with salt and some of your lobster broth and boil the spaghetti or fettuccine (as I did) till al dente. Be careful not to overcook them as they will cook some more in the sauce. Strain well and add to the sauce and stir to combine. Garnish with chopped parsley and cracked pepper.
