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1
In a large pot, bring just enough water to cover the pasta to a boil.
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2
In a large skillet, combine the garlic, shallot, butter and seafood stock.
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3
Saute over medium-high heat until garlic and shallot have softened, about 5 minutes.
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4
Add the lobster meat, reduce heat to medium, and cook until the lobster meat is heated through and the stock mixture reduces slightly.
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5
Season with salt and pepper.
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6
Keep warm over low heat.
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7
Salt the boiling water and cook the noodles according to package directions.
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8
Once the noodles are tender, drain them into a colander, and then flatten them on a cutting board.
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9
Cut the ribbon edges off of the noodles and set aside.
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10
Toss the flattened noodles with the red pepper coulis, coating them well.
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11
In a small skillet, heat the olive oil over high heat and add the ribbon edges of the noodles to the oil.
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12
Fry the ribbons until they are browned and crispy, and then remove them to a paper towel-lined plate to drain.
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13
Divide the noodles with the red pepper coulis equally among 4 plates, and spoon the lobster mixture on top of the noodles.
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14
Garnish with the fried noodle ribbons.
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15
Serve with the Mint-Pesto Sauce on the side.
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16
A viewer, who may not be a professional cook, provided this recipe.
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17
The FN chefs have not tested this recipe and therefore, we cannot make representation as to the results.
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18
2 red bell peppers
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2 shallots, coarsely chopped
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2 cloves garlic, coarsely chopped
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21
2 to 3 plum tomatoes
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22
8 ounces seafood stock
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23
1/2 cup extra-virgin olive oil
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24
Kosher salt
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25
Roast the red peppers directly over a gas flame on high heat, turning the pepper with tongs, until the skin is completely blackened.
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26
Place the peppers in a large sealed plastic bag, and allow the peppers to steam for 5 to 10 minutes so that the skin can be easily peeled off.
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27
After peeling the skin, coarsely chop the pepper, removing the seeds and the inner membranes.
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28
In the work bowl of a food processor, pulse the shallots and garlic until they are finely minced.
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29
Add the tomatoes and seafood stock to the bowl, and then slowly drizzle the olive oil through the feeding tube of the processor while pureeing.
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30
Continue adding olive oil until the coulis achieves the desired consistency, not too runny.
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31
Season, to taste, with salt.
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32
1/4 cup walnuts
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1 bunch cilantro leaves
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3 cloves garlic, peeled
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35
1 bunch fresh mint leaves
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1 shallot, coarsely chopped
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37
1/2 cup extra-virgin olive oil
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38
Salt and pepper
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39
In a medium-sized saute pan, toast the walnuts over medium heat until fragrant, approximately 5 minutes.
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40
Remove the walnuts from the pan, let cool for a few minutes, and place in the bowl of a food processor.
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41
Add the remaining ingredients to the bowl and blend them together until the puree becomes a smooth, thick paste.
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42
Season with salt and pepper, to taste.
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43
Serve as a side sauce for the lobster.
