Lobster fra Diabolo
May 12, 2021 12:11:26 #
My mother was Italian and I learned to cook helping her in the kitchen when I was young. I make this dish for my family every Christmas.
Saute garlic in olive oil. Remove garlic and saute cleaned lobster pieces in the olive oil until red. Remove lobster and deglaze pan with 1/2 cup dry white wine. Add 4 - 28 oz cans kitchen ready tomatoes, chopped fresh parsley, salt, pepper and the cooked lobster pieces. Slowly simmer one hour.
Saute garlic in olive oil. Remove garlic and saute cleaned lobster pieces in the olive oil until red. Remove lobster and deglaze pan with 1/2 cup dry white wine. Add 4 - 28 oz cans kitchen ready tomatoes, chopped fresh parsley, salt, pepper and the cooked lobster pieces. Slowly simmer one hour.
May 12, 2021 12:17:51 #
May 12, 2021 12:34:52 #
TriX wrote:
Beautiful! Please publish the recipe or a link.
Thanks for your comment. I added the recipe to the post.
May 12, 2021 12:38:55 #
John Lawrence wrote:
Thanks for your comment. I added the recipe to the post.
Thank you! I’m going to try it this week.
May 12, 2021 12:40:41 #
May 12, 2021 12:43:13 #
May 12, 2021 12:56:23 #
May 12, 2021 13:03:00 #
Cwilson341 wrote:
Beautiful photo of an incredible meal.
Thank you for your kind comment, Carol. I appreciate it.
May 12, 2021 13:06:07 #
Looks excellent, and it happens I have a few lobster tails in the freezer. Will collect the recipe!
May 12, 2021 13:09:08 #
quixdraw wrote:
Looks excellent, and it happens I have a few lobster tails in the freezer. Will collect the recipe!
Thanks, Q. I hope you enjoy it.
May 12, 2021 14:56:55 #
TriX wrote:
Thank you! I’m going to try it this week.
I use the same recipe to make cioppino by adding mussels, shrimp, crab claws and cherrystone clams with the lobster. I serve that in big bowls along with crusty Italian garlic bread for dipping instead of the pasta and a salad. It works well for any and all shellfish. Enjoy.
May 12, 2021 15:03:12 #
John Lawrence wrote:
I use the same recipe to make cioppino by adding mussels, shrimp, crab claws and cherrystone clams with the lobster. I serve that in big bowls along with crusty Italian garlic bread for dipping instead of the pasta and a salad. It works well for any and all shellfish. Enjoy.
Actually, one of my favorite "hybrid" recipes is about halfway between Bouillabaisse and Cioppino, known in the the family as "Fishy Soup". The other, "CapoRatto", is about halfway between Caponata and Ratatouille.
May 12, 2021 15:17:32 #
quixdraw wrote:
Actually, one of my favorite "hybrid" recipes is about halfway between Bouillabaisse and Cioppino, known in the the family as "Fishy Soup". The other, "CapoRatto", is about halfway between Caponata and Ratatouille.
From what I’ve seen so far, you seem to be comfortable improvising in your cooking. In my opinion, that’s the sign of an experienced cook who is confident developing his or her own recipes. My mother never used a recipe book and changed each recipe based on the ingredients that were available and her own creativity just like you. 👍👍
May 12, 2021 18:24:41 #
Thank you, too kind! Tasting, which is impractical in this situation, is the only measure that counts!
May 13, 2021 07:22:29 #
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