Best 7 Lobster With Red And Yellow Tomatoes Recipes

LOBSTER IN TOMATO CREAM SAUCE

Steps:

• Heat the olive oil and butter in a skillet then add the onion. Saute the onion until it is soft then stir in the garlic and tomato paste.
• Add the wine or brandy and simmer until the alcohol is almost completely reduced.
• Add the tomato sauce, Italian seasoning, basil, sugar, salt, red pepper, and black pepper. Stir until well blended.
• Add the cream and the cheese. Simmer for 2 to 3 minutes or until slightly thickened.
• Stir in the lobster and cook for 1 to 2 minutes until the lobster meat is heated through.

RED AND YELLOW TOMATO SALAD

Steps:

• In a large bowl put vinegar, olive oil, garlic, two pinches of salt and a few grinds of pepper. Whisk to combine. Rinse your onion and add them to the bowl along with the tomatoes, thyme and basil. Toss all ingredients together and adjust seasoning. More salt and pepper as desired.

LOBSTER WITH RED AND YELLOW TOMATOES

Steps:

• Pour 1 inch of water into large stockpot; bring to a boil. Add lobsters, head first, cover, and cook until meat is opaque, 12 to 15 minutes. Remove from pot; transfer to cutting board back-side down.
• Meanwhile, whisk mustard, vinegars, and salt and pepper to taste. Slowly whisk in oil until combined; set aside.
• Toss together the tomatoes, basil, and 3 tablespoons vinaigrette, and set aside.
• Using a sharp large knife, cut the lobsters in half down the middle. Divide the pea shoots among four dinner plates, and place the lobsters on top. Fill the body cavities with the tomatoes, and sprinkle with pepper. Serve the remaining vinaigrette on the side.

LOBSTER PASTA WITH YELLOW TOMATOES AND BASIL

Steps:

• If using whole lobsters, cook them in abundant boiling water for 6 minutes. Cool, remove meat from tail, claws and knuckles, and chop into 1/2-inch chunks.
• Bring a pot of well-salted water to a boil and cook pasta.
• Meanwhile, pour olive oil in a wide skillet over medium-high heat. Add shallots and cook for 1 minute, without browning. Add garlic and red pepper and cook for 1 minute. Add tomatoes and season generously with salt and pepper. Add lobster meat, stir to coat, cook 1 minute, then turn off heat until pasta is ready.
• When pasta is al dente, drain, add to skillet, and season with salt and pepper. Toss well and transfer to a warmed wide bowl or platter. Add basil, toss once more and serve immediately.

FLAMING LOBSTER PIZZA WITH ROASTED YELLOW TOMATO, KALAMATA OLIVES, ROASTED GARLIC, ROASTED RED PEPPER AND BASIL; JICAMA AND CARROT COLE SLAW

Steps:

• To roast garlic: cut off the top and remove the excess papery skin and rub with oil. Season and wrap in foil. Place the foil on medium heat and grill for 40 minutes. Place lobster tails shell side down on a cutting board. Take a chef's knife and cut lengthwise through the tough underside of the tail, but don't cut the flesh. (Shears will also work). Run a skewer through the length of the tail. Grill shell side down over medium heat until the flesh turns opaque, about 12 to 14 minutes. Remove from heat and allow to cool for 5 minutes. Remove the meat from the shell and slice into 3/8-inch slices.
• Combine yeast, sugar and water in a medium bowl. Stir and let stand for 10 to 15 minutes until foamy. Add flour, basil, chipotle, orange zest, salt and oil. Mix until it holds together. Transfer to a lightly floured work surface and knead for 10 minutes until smooth. Place dough in a bowl that is lightly oiled. Turn the dough to coat with oil. Cover with plastic wrap and let rest until doubled in size, about 1 to 1 1/2 hours. Punch down the dough and divide in 4 equal pieces. Return to lightly floured work surface and roll into 8 inch rounds 1/8-inch thick. Lightly oil, brush or spray, both sides of each round and place on baking sheets. Slide the crusts off the sheets onto the grill directly over medium heat until lightly browned, about 2 minutes. Put the crusts back on baking sheet, grilled side up.
• While pizza crusts are hot, brush with oil and add in order: olives, chopped tomato, red pepper, garlic, basil, lobster and cheese. Place pizzas carefully back on the grill for 3 minutes. While pizzas are on the grill, quickly shake 3 ounces vodka from a powdered sugar shaker on each pizza and flame. Remove immediately to serving platters. Flames will go out. Cut and serve.
• In a large bowl, whisk orange juice, lime juice, oil, basil, zests and salt and pepper. Peel the jicama and carrots. Julienne the vegetables in even lengths and 1/8-inch thick. Add vegetables to juice and toss. Allow to sit for 4 hours. Toss and serve.

LINGUINE WITH LOBSTER IN TOMATO SAUCE

Steps:

• Heat the oil in a skillet large enough to hold the lobsters in one layer when they are added. Add the garlic and sweet pepper, and cook, stirring, until pepper softens.
• Add the tomatoes, parsley, pepper flakes, salt, pepper, oregano and basil. Bring to a boil, and add the lobsters, shell side up. Cover tightly, and cook over medium-high heat about 1 hour or slightly longer. Remove the lobsters to a flat dish. When the lobsters are cool enough to handle, crack the shells, remove the meat, discarding the carcasses. Cut the meat into bite-size pieces.
• Add the brandy to the sauce.
• Meanwhile, bring the water to a boil, and add salt to taste. Add the linguine, and cook about 10 minutes or to the desired degree of doneness. Drain. Drop the pasta and lobster pieces into the tomato sauce and heat.

PASTA WITH MARINATED TOMATOES AND LOBSTER

Steps:

• Cook oil, garlic, and red-pepper flakes in a small skillet over low heat until garlic turns light gold, about 10 minutes. Let cool completely.
• Place lobster, tomatoes, capers, 1/2 cup basil, and 1/2 teaspoon salt in a bowl. Stir in garlic mixture. Cover, and refrigerate for 2 hours, tossing occasionally.
• Cook pasta according to package directions in salted water, and drain. Meanwhile, mix mascarpone and pepper in a small bowl. Add pasta to lobster mixture. Stir in remaining 1/4 cup basil, and serve with peppered mascarpone on the side.