Grilled Goat Cheese Baguettes2017-04-09
- Yield : 32 pieces
- Servings : 6-8
- Prep Time : 10m
- Cook Time : 5m
- Ready In : 15m
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Easy lobster tarragon pasta recipe. Cooked Italian pasta with lobster meat, vegetables, and herbs. Very delicious! Here are different sauces for pasta dishes:
Spaghetti Sauce Recipe
Makes 4 cups (1 L)
Ingredients: 2 tablespoons (30 ml) salad oil, 1 medium yellow onion, peeled and diced, 1 clove garlic, peeled and minced, 2 15 oz (450 ml) cans tomato sauce, 12 oz (360 ml) tomato paste, 2 teaspoons (10 ml) brown sugar, 2 tablespoons (30 ml) chopped fresh parsley, 1 teaspoon (5 ml) oregano leaves, 1 teaspoon (5 ml) salt, 1/8 teaspoon cracked black pepper, 1 bay leaf
Instructions: In 3-quart (3L) saucepan, heat salad oil over medium heat. Add onion and garlic and cook, stirring frequently< for about 10 minutes.
Stir in remaining ingredients, then increase heat to high and bring tomato mixture to a boil. Reduce heat to medium-low, then partially cover with a lid and cook for further 30 minutes.
Remove the sauce from the heat. Open the lid and discard bay leaf. Set aside and allow to cool.
Meat Sauce Recipe
makes 4 cups (1 L)
Ingredients: 2 tablespoons (30 ml) olive oil, 1 pound (480 g) ground beef, 1 medium yellow onion, peeled and chopped, 1 clove garlic, peeled and minced, 16 oz (480 ml) can tomatoes, undrained, 12 oz (360 ml) can tomato paste, 4 teaspoons (20 ml) granulated sugar, 2 teaspoons (10 ml) dried oregano leaves, 1¾ teaspoons (9 ml) salt, 1/8 teaspoon cayenne pepper, 1 bay leaf, crumbled
Instructions: Heat olive oil in 5-quart (5 L) Dutch oven over medium heat. Add ground beef, onion, and garlic and cook, stirring occasionally, until meat is well browned, then spoon off excess fat.
Stir in remaining ingredients, then reduce heat to low, partially cover and simmer the tomato-meat mixture for 35 minutes or until very thick, stirring occasionally.
Remove cooked meat sauce from the heat. Transfer the sauce to a dip bowl. set aside and allow to cool.
Easy Lobster Tarragon Pasta Recipe
- 2 tablespoons olive oil
- 1/2 cup finely chopped yellow onion
- 1 can Italian plum tomatoes
- 2 teaspoons dried tarragon
- salt and freshly ground black pepper to taste
- 1 cup (250 ml) heavy cream
- 1 pound (480 g) uncooked pasta
- pinch of cayenne pepper
- 1/2 pound (240 g) lobster meat or more
- parsley, fresh basil or fresh tarragon sprigs(for garnish)
Heat the olive oil in a saucepan. Add the onion, reduce heat and cook, covered, until tender, about 25 minutes.
Chop and drain tomatoes and add them to the onions. Add the tarragon, season to taste with salt and pepper, and bring to a boil. Reduce heat, cover, and simmer, stirring occasionally, for 30 minutes. Remove mixture from the heat and let it cool slightly.
Purée it in the bowl of a food processor fitted with steel blade, or use a food mill fitted with a medium disc. Return purée to the saucepan, stir in heavy cream and set over medium heat. Simmer the mixture, stirring often, for 15 minutes, or until slightly reduced. Taste the sauce, correct seasoning, and stir in cayenne and lobster meat. Simmer further,3 to 5 minutes, or just until lobsters heated through.
Meanwhile, in a large pot, bring 4 quarts water to a boil. Add the salt, stir in the pasta, and cook until tender but still firm. Drain immediately and arrange on warmed serving plates. Spoon sauce evenly over pasta and garnish with a sprig of parsley, basil, and tarragon.