Lobster In Brodetto (Lobster Stew With Soft Polenta)
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Lobster In Brodetto (Lobster Stew With Soft Polenta)
  Lobster    Polenta    Stews  
Last updated 6/12/2012 12:59:46 AM. Recipe ID 22784. Report a problem with this recipe.
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      Title: Lobster in brodetto (lobster stew with soft polenta)
      Yield: 4 Servings
      6 sm Lobsters
           Unbleached flour for
    1/3 c  Vegetable oil
      3 c  Diced onions
    1/2 c  Olive oil
      6 tb Tomato paste
    1/2 c  Red wine vinegar
      5 c  Hot water
    1/2 ts Salt
      4 c  Crushed Italian plum
  Cut off lobster tails at body junctures and dredge exposed meat
  lightly in flour, shaking off excess.  In a large skillet, heat
  vegetable oil just short of smoking point, add lobster tails, meat
  side-down, and saute about 2 minutes, until golden brown.  Set tails
  In a large non reactive saucepan or small stockpot, saute onions in
  1/3 cup of the olive oil until translucent, 3 to 4 minutes.  Add
  lobster shells, stir and cook 5 minutes.  Stir in tomato paste and
  cook over medium heat additional 5 minutes.  Blend vinegar with hot
  water, add to pan and bring to a full boil.  Add salt and tomatoes,
  bring to boil and cook 3 minutes. Remove lobster bodies with tongs,
  allowing all interior juices to drain back into sauce.  (Bodies
  should be reserved for other uses, or, if the meal is to be informal,
  may be served on a communal platter in the center of the table. The
  most delicate meat is in those bodies and should not be wasted.).
  Add claws, cook 7 minutes and add reserved tails and remaining olive
  oil. (If the brodetto is to be served with spaghetti, the pasta
  should be added to the boiling water at this point). Cook 3 to 5
  minutes longer over high heat, skimming off all surface foam. Remove
  tails and claws, and keep warm under aluminum foil. Boil sauce
  briefly to affect a slight reduction and concentration of the
  flavors. Add hot pepper flakes if desired.
  Yield: 6 servings

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Recipe ID 22784 (Apr 03, 2005)

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