Lobster Bisque

I have loved lobster since the very first time my parents took me camping and I tried it at the campground restaurant, I was 8 months old. Growing up in Maine lobster was a summer staple, to us its as important as burgers and hot dogs on the grill. Oh how I love lobster, and warm butter, together, oh.em.gee. One of my favorite ways to eat lobster is in a chowder. I love having a bowl of nice, warm, lobster stew and some oyster crackers. Is there anything better than lobster mixed with heavy cream? I think not. 

This past October we went to a friends wedding and as part of the menu they had lobster bisque. I died. It was so delicious. In fact, they're entire menu was delicious but nothing beats the lobster bisque! My husband has been dreaming of it sense too and begging me to add lobster bisque to the menu but I was very hesitant as lobster is not very cheap, unless bought off the boat. I decided to go ahead and add it to the menu for Valentine's day. My husband was excited to make it that even and needless to say, there were no leftovers. I kinda figured that would happen though!

Lobster Bisque by Fred McClelland

Ingredients

• 3 or 4 lobsters, depending on how much meat you want and the weight of the lobsters
• 5 tbsp extra virgin olive oil
• 1 leek, halved lengthwise
• 1 onion
• 3 sprigs fresh thyme
• grated orange zest (about half an orange)
• 2 tbsp tomato paste
• 1/4 cup cognac
• 3 tbsp flour
• 4 cups heavy cream
• 1 tsp whole peppercorns
• kosher salt and freshly ground pepper

Directions

1. Cook the lobsters if they are uncooked. You can do this by boiling a pot of water, adding the lobsters head first and cooking until bright red.
2. Let cool and then chop up the lobster; remove the claws and tail. Clean out the lobster meat from the claws and tails and chop it up roughly into bite sized pieces.
3. Heat 3 tbsp olive oil in a large pot over medium heat and melt 3 tbsp butter in it. Add the chopped lobster bodies and heads and their juices, the leeks, onion, thyme, orange zest and the tomato paste. 
4. Cook for about 10 minutes. Remove the pot from the heat and carefully pour in 1/4 cup cognac. Ignite the cognac with a long kitchen match and let the alcohol burn off. Return to the heat, sprinkle in the flour, stir, and cook for another 2 minutes. 
5. Add water to cover and stir up all the browned bits on the bottom of the pot with a wooden spoon. Add the cream and bring to a boil. Immediately decrease the heat and gently simmer until the soup is reduced and thickened, about 30 to 45 minutes.
6. Strain into a clean pot and season with salt and pepper if needed. Add the chopped lobster meat.
7. To serve, ladle the bisque into warmed soup bowls and enjoy!
   

Pioneer Woman's Penne a la Betsy

This is my favorite recipe (so far) out of Pioneer Woman Cooks! It is so delicious and I could just eat it forever. Thinking of it makes my mouth water, that's how delicious this is! Even better is that my husband cooked this so all I had to do was add it to was savor the smell and sample the deliciousness!

Penne a la Betsy by The Pioneer Woman

Ingredients

• ¾ pounds Penne Pasta
• 1 pound Shrimp
• 3 Tablespoons Butter
• 3 Tablespoons Olive Oil
• 1 whole Onion (small)
• 2 cloves Garlic
• ½ cups White Wine (or To Taste)
• 1 can Tomato Sauce (8 Oz)
• 1 cup Heavy Cream
• Fresh Parsley, to taste
• Fresh Basil - To Taste
• Salt To Taste
• Pepper To Taste

Instructions

• Cook the penne pasta until al dente.
• Peel and rinse (under cool water) 1 pound of large shrimp.
  
• Heat about 1 tbsp. butter and olive oil in a skillet.
  
• Add the shrimp and cook for a couple minutes until just opaque. Do not overcook them.
  
• Remove from heat and let cool for a few minutes.
• Finely dice one small onion.
  
• Mince two cloves of garlic.
• In a large skillet heat 2 tablespoons of butter and 2 tablespoons olive oil.
  
• Add the garlic and onion and sauté, stirring occasionally.
  
• After the garlic and onions have cooked a bit add your white wine.
  
• Let the wine evaporate for a few minutes, stirring occasionally. If you would rather not use wine, you can use low-sodium chicken broth instead (about ½ cup).
• Now add an 8-ounce can of plain tomato sauce. Stir well until combined.
  
• Then add 1 cup of heavy cream. Continue stirring.
  
• Turn heat down to low and let simmer.
• Now chop your herbs, about a tablespoon of chopped parsley and about the same amount of chopped basil, or if you’re feeling very proper, chiffonaded.
• Now add your chopped shrimp back into the tomato cream sauce.
  
• Give it a stir and add salt and pepper to taste.
  
• Throw in your herbs and stir until combined.
  
• Finally add your cooked penne pasta and give it a good stir.

Shrimp Scampi with Linguini

I've never had shrimp scampi before and came across this recipe and decided to try it out. I'm always trying to find ways to make more seafood during the week. After I went ahead and bought all the ingredients my husband informed me that he doesnt like shrimp scampi but would eat it anyways. He ended up eating two big plate-fulls. I think this is definitely a keeper!

Shrimp Scampi by Tyler Florence

Ingredients:

• 1 pound linguini
• 4 tablespoons butter
• 4 tablespoons extra virgin olive oil, plus more for drizzling
• 1 large shallot, finely diced
• 5 cloves garlic, sliced
• Pinch red pepper flakes, optional
• 20 large shrimp, about 1 pound, peeled and deveined, tail on
• Kosher salt and freshly ground black pepper
• 1/2 cup dry white wine
• 1 lemon, juiced
• 1/4 cup finely chopped parsley leaves

Directions
- For the pasta, put a large pot of water on the stove to boil. When it has come to the boil, add a couple of tablespoons of salt and the linguini.

-Stir to make sure the pasta separates; cover. When the water returns to a boil, cook for about 6 to 8 minutes or until the pasta is not quite done. Drain the pasta reserving 1 cup of water.

- Meanwhile, in a large skillet, melt 2 tablespoons butter in 2 tablespoons olive oil over medium-high heat.

- Saute the shallots, garlic, and red pepper flakes (if using) until the shallots are translucent, about 3 to 4 minutes.

- Season the shrimp with salt and pepper; add them to the pan and cook until they have turned pink, about 2 to 3 minutes.

- Remove the shrimp from the pan; set aside and keep warm.

- Add wine and lemon juice and bring to a boil.

- Add 2 tablespoons butter and 2 tablespoons oil. When the butter has melted, return the shrimp to the pan along with the parsley and cooked pasta and reserved pasta water.

- Stir well and season with salt and pepper. Drizzle over a bit more olive oil and serve immediately.