Proper Prawns in Lobster Lather
Recipe Introduction
Quick Hook
Fancy a bit of posh nosh without the faff? Ever wondered how to nail that restaurant quality shrimp and lobster sauce at home? Honestly, this recipe delivers a taste of luxury.
It's a proper indulgence, full of flavour, and surprisingly easy to pull off.
Brief Overview
This shrimp pasta recipe takes its inspiration from classic French seafood dishes. But, it's been tweaked for the modern kitchen.
It's a medium difficulty recipe, taking about an hour and ten minutes from start to finish. It yields four servings, perfect for a family meal or a dinner party.
Main Benefits
This sauce is wonderfully rich in protein from the shrimp and naturally low in carbohydrates, making it a healthier option.
The creamy shrimp sauce is ideal for a special occasion. Think birthdays, anniversaries, or even just a fancy Friday night in.
What makes this recipe special is that the lobster butter sauce recipe relies on fresh ingredients and a homemade stock.
It also lets the unique blend of lobster and prawns in lobster sauce (as we say here) flavor shine! It is really something else!
The Secret? Homemade Lobster Stock
Okay, let's be real. Making your own homemade lobster stock sounds intimidating, right? I thought so too. But trust me, it's so worth the effort.
Think of it as the foundation for building incredible lobster sauce for seafood . You can also use a quality fish stock for a quick fix.
This seafood bisque reduction takes the flavour to another level.
It's all about getting the most flavor from those lobster shells. Don't bin them after your lobster dinner! Simmering them with veggies and herbs creates a beautiful depth of flavour.
I swear you can taste the difference.
Getting Started
We're diving into the ingredients next. I cannot stress this enough: good quality is key. You can taste the love in every bite of a homemade sauce. I promise it's worth it!
Ingredients & Equipment: Let's Get Started!
So, you're gonna try my amazing shrimp and lobster sauce ? Wicked! First things first: let's grab what we need.
This shrimp pasta recipe is all about fresh, quality ingredients. Honestly, the better the ingredients, the better the sauce. I learned that the hard way!
Main Ingredients: The Nitty Gritty
Okay, here's what you'll need. I’ve used both US and metric to make it easy.
- Lobster Stock (makes roughly 2 cups, 475 ml)
- Lobster Carcasses: 2 (from 1.5-2 lb lobsters)
- Olive Oil: 1 tbsp (15 ml)
- Onion, chopped: 1 medium (about 1 cup , 150g)
- Carrots, chopped: 2 (about 1 cup , 100g)
- Celery, chopped: 2 stalks (about 1 cup , 100g)
- Garlic, minced: 4 cloves (about 4 tsp , 12g)
- Tomato Paste: 1 tsp (5 ml)
- Dry White Wine: 1/2 cup (120 ml)
- Water: 6 cups (1.4 Liters)
- Bay Leaf: 1
- Fresh Thyme: 1 sprig
- Black Peppercorns: 1 tsp
- For the Sauce:
- Unsalted Butter: 4 tbsp (56g)
- All-Purpose Flour: 2 tbsp (16g)
- Lobster Stock: 2 cups (475 ml)
- Dry Sherry: 1/4 cup (60 ml)
- Heavy Cream: 1/4 cup (60 ml)
- Fresh Parsley, chopped: 1 tbsp
- For the Shrimp:
- Shrimp (Prawns), peeled & deveined: 1.5 lbs (680g)
- Olive Oil: 1 tbsp (15 ml)
- Garlic, minced: 1 clove
- Red Pepper Flakes: Pinch (optional)
Quality Indicators: For the lobster, make sure the shells look bright and have that fresh sea smell. Shrimp should be firm, not mushy.
If your ingredients looks good, the lobster sauce for seafood will be great.
Seasoning Notes: Flavour City
This sauce is all about layers. You want that rich, seafood base with a little brightness.
- Essential Spices: Salt and pepper. Duh! But seriously, don't skimp. They bring everything together.
- Flavour Enhancers: Sherry. It adds a nutty, almost caramel note. Trust me on this one. The sherry cream sauce seafood combo is awesome.
- Substitutions: No sherry? A splash of dry white wine works. Or a tiny squeeze of lemon.
Equipment Needed: Keep It Simple
You don't need fancy gear for this! It's not that type of gourmet shrimp dinner .
- Stockpot: For the stock if you're making it from scratch.
- Skillet/Sauté Pan: For the sauce and prawns in lobster sauce (as we say).
- Whisk: Essential for a smooth creamy shrimp sauce.
- Cutting Board & Knife: Obvious, but gotta mention it!
Household Alternatives: Don't have a whisk? A fork will do in a pinch. You could even use a pot if you don't have a skillet, just be careful! Now, let's get cooking the best seafood pasta sauce you will find!
look into into Decadence: Mastering the Shrimp and Lobster Sauce
Honestly, who doesn't love a bit of indulgence? We're talking about shrimp and lobster sauce here. This isn't just food.
It's an experience. Ever since I was a kid, the rich, creamy taste has been my go-to comfort meal. Let's face it.
Creating your own seafood pasta sauce is easier than you think! This shrimp pasta recipe is super duper flexible.
Prep Like a Pro: Your Mise en Place Mission
First things first, let's get organised. It's all about the mise en place, my friends. Chop your veggies. Peel and devein the prawns in lobster sauce .
Get your ingredients measured out. This'll save you from that mid-cooking "Oh my gosh, where's the sherry?" moment. Trust me, I've been there.
step-by-step: From Scratch to Scrumptious
Right, let's get cooking!
- Make the Lobster Stock: Sauté lobster bits and chopped veg in 1 tbsp olive oil in a large pot. Add 1 tsp tomato paste, then 1/2 cup wine. Bung in 6 cups water with 1 bay leaf, 1 thyme sprig, and 1 tsp peppercorns. Simmer for 1 hour . Reduce it to 2 cups .
- Sauce Time: Melt 4 tbsp butter in a pan. Whisk in 2 tbsp flour. Slowly add 2 cups lobster stock until smooth. Simmer until thicker.
- Sherry Cream Sauce Seafood: Stir in 1/4 cup sherry and 1/4 cup cream. Simmer to reduce a bit. Season with salt and pepper.
- Quick Shrimp Cook: Heat 1 tbsp olive oil. Sauté shrimp with 1 minced clove garlic and a pinch of chilli flakes for 2- 3 minutes until pink.
- Shrimp Bath: Fold the shrimp into that luscious lobster sauce.
- Serve and Savour: Garnish with parsley. Eat up!
Pro Tips for a Gourmet Shrimp Dinner
Want to level up your lobster sauce for seafood ? Try making a seafood bisque reduction using leftover shells for an extra intense flavour.
A splash of lobster butter sauce recipe can add richness too. Don't overcook those prawns! They go rubbery. Trust me, the right stock is everything.
If you can't make your own homemade lobster stock , use a decent ready-made one.
I once tried to speed things up by boiling the sauce after adding cream. Big mistake! It curdled. Learn from my errors. Enjoy!
Recipe Notes: Let's Chat Sauce!
Alright, let's talk about getting this shrimp and lobster sauce spot on. Honestly, sometimes recipes look intimidating. But this one is totally doable.
Trust me, if I can do it, so can you!
Presentation Perfection: Plating Like a Pro
First off, think about how you're going to plate this beauty! I love serving it over a bed of linguine.
A swirl of pasta, prawns in lobster sauce nestled on top, and a sprinkle of fresh parsley. Boom! Restaurant worthy. Alternatively, try serving it with some crusty bread for dipping.
You know, for soaking up every last drop of that creamy shrimp sauce. Don't forget a wedge of lemon for a little zing.
Storing Like a Boss: Fridge and Freezer Tips
Right, so you've made a mountain of this delicious seafood pasta sauce and now you have leftovers. No worries! In the fridge, this sauce keeps for about 3 days in an airtight container.
Make sure it’s properly cooled down before you pop it in, okay? Freezing? Yeah, you can freeze it, but the texture might change a bit.
The cream can sometimes separate. Thaw it overnight in the fridge. Reheat gently on the stove. Stir it often. Easy peasy.
Variations, Baby! Dietary Tweaks and Seasonal Swaps
Want to mix things up? Go for it! Need a dairy-free version? Swap out the heavy cream for coconut milk.
Seriously good! And what about a bit of spice? A pinch of red pepper flakes will definitely wake things up.
When it comes to seasonal swaps, in the summer, toss in some fresh cherry tomatoes. During winter, a handful of wilted spinach is perfect.
Nutrition Nuggets: Keeping it Real
Okay, let's keep the nutrition lowdown simple. This shrimp pasta recipe is a good source of protein, thanks to the shrimp and lobster.
But remember, that creamy sauce means it's also got some fat. Treat yourself, but maybe don't have it every night.
Now, are you ready to cook it? Just remember to enjoy the process! Don't be afraid to experiment. After all, cooking should be fun! Have some nice Shrimp and lobster sauce !
Frequently Asked Questions
Can I make shrimp and lobster sauce ahead of time? I'm having a dinner party, you see.
You certainly can, old bean! The lobster sauce base (before adding the shrimp) can be made a day or two ahead. Store it in the fridge in an airtight container. When you're ready to serve, gently reheat the sauce and then add the cooked shrimp right at the end.
Just be careful not to overcook the shrimp when reheating or they'll be as tough as old boots!
I'm allergic to shellfish! Is there a good substitute for the shrimp in this shrimp and lobster sauce?
Oh dear, that is a pickle! If shellfish is a no-go, you could try using firm white fish like cod or halibut, cut into bite sized pieces. Tofu would also work as an alternative. Sauté it as you would the shrimp, until it's lightly golden, and then add it to the lobster sauce.
You could also try large king oyster mushrooms (cooked in butter and garlic) in place of shrimp, sliced into medallions for a seafood like texture.
Help! My shrimp and lobster sauce is too thin. How can I thicken it?
Don't fret, it happens to the best of us! The easiest fix is to make a slurry of cornstarch (cornflour in the UK) and cold water (about 1 tablespoon of each). Slowly whisk the slurry into the simmering sauce until it reaches your desired consistency.
Alternatively, you could continue simmering the sauce uncovered for a bit longer, allowing it to reduce naturally. Just keep a close eye on it, wouldn't want it to dry out!
Can I freeze leftover shrimp and lobster sauce? I hate wasting food!
Freezing can be a bit tricky, as the creamy sauce may separate upon thawing and the shrimp can become a bit rubbery. However, if you must, allow the sauce to cool completely before transferring it to an airtight freezer safe container.
When you thaw it, do so in the fridge overnight and gently reheat on the stovetop, whisking constantly to help bring the sauce back together. You might need to add a splash of cream to revive it.
I don't have any sherry. What can I use instead in this shrimp and lobster sauce recipe?
Not to worry, there are a few sherry stand ins! A dry white wine, such as Sauvignon Blanc or Pinot Grigio, works well as a substitute and adds a similar depth of flavor. Alternatively, you could add a splash of lemon juice or white wine vinegar for a touch of acidity, which brightens up the sauce nicely.
If you're not keen on alcohol, a tablespoon of clam juice can also add a savory element.
Is shrimp and lobster sauce healthy? I'm trying to be a bit more health conscious, you know.
Well, "healthy" is a relative term, isn't it? Shrimp and lobster sauce does contain protein from the shrimp and some nutrients from the lobster stock. However, it also contains butter and cream, which contribute to the fat and calorie content.
To make it lighter, you could use less butter, swap heavy cream for half and-half or coconut cream, and serve it with whole wheat pasta or a side of steamed vegetables. Portion control is also key, of course!
Proper Prawns In Lobster Lather
Ingredients:
Instructions:
Nutrition Facts:
| Calories | 350 calories |
|---|---|
| Fat | 20g |
| Fiber | 0g |
