Lobster Stuffed Pasta Shells for Two | Food Wishes
Learning Stats
CEFR लेवल
Total Words
Unique Words
Difficulty
सबटाइटल्स (200 segments)
Download[Music]
hello this is Chef John from
foodwishes.com
with lobster stuffed pasta shells for
two that's right we're moving a little
bit of lobster from one kind of shell to
another to create one of my favorite
baked seafood pasta dishes which I think
you and hopefully someone very close to
you will love just as much as I do and
to get started we'll do one optional
step which is wilting a couple cups of
baby spinach in a dry pan so over medium
high heat right you can make these
shells without it but I think they look
and taste better with it plus it only
takes a few seconds and just as soon as
that spinach is 90 to 100% wilted we
will transfer it into a strainer and we
will let that drain over a bowl and once
it's cool enough to handle we will
squeeze the water out and give it a chop
and that's it once our spinach is set we
can move on to prep our lobster tails
which first involves removing the meat
from the shell which I like to do by
cutting open with scissors okay we'll
snip up one side and then snip up the
other at which point it's going to be
pretty easy to separate the meat from
the shell oh and don't throw away the
shells since we're actually going to use
those to flavor our sauce which you will
see later and once that meat's been
removed just like when we're peeling
shrimp we have to double check we don't
have to devain them which is not a vein
it's a digestive tract and even if you
don't see the vein there might be some
little grit here and there so generally
it's not a bad idea to give these a
quick rinse after they've been peeled so
we'll go ahead and do that to two
lobster tails which we will then chop up
into nice small pieces before we make
the filling and by the way these are two
different lobster tails that first one I
prepped I used for a little lobster
toast experiment which I'm still working
on and the only reason I even mentioned
that is because lobster tails I'm
chopping now have a slightly different
little bit Pinker color than the first
one which is very common so if you see a
little color variation don't be
concerned but anyway like I said we'll
give that Lobster meat a nice chopping
at which point we'll transfer that into
a bowl and add the rest of the filling
ingredients which will include that
spinach we propped that as I mentioned
was squeez dry and chopped up and then I
think we want a little bit of lemon zest
involved here right not the juice I
don't think we want that sharp acidity
but rather just a little bit of that
lovely fragrant lemon flavor I'm also
going to toss in a generous amount of
minced garlic before adding some Rota
and mozzarella cheese and and I know you
heard never to mix cheese and seafood
which I think is correct for something
like say gorgona but these cheeses
basically taste like cream and we use
cream and seafood all the time so I
think it's fine and that's it we'll
finish this up by seasoning with some
kosher salt a few shakes of cayenne and
then last but not least a little bit of
smoked paprika also known as the bacon
of spices and that's it we'll take a
spoon and give this a thorough mixing oh
and I should mention if you can or don't
want to do Lobster this will work with
the same amount of raw shrimp or some
cooked crab or a combination but
personally I don't think there's
anything like this pure Lobster version
and then once we do have that mixed up
we'll pop it in the fridge and we'll
move on to prep the sauce we're going to
cook our shells in which starts by
adding our cut up lobster shells I told
you to save to some melted butter over
medium high heat and yes as you can see
we cut those shells into like 1in pieces
and we'll cook that stirring for a
couple minutes
until the shells turn that beautiful
orangey red and your kitchen fills with
the aroma of roasted Lobster and once
that happens we will toss in a rounded
teaspoon of tomato paste and we will
cook that stirring for about 30 seconds
just to take off that R Edge and make it
a little more Savory and once that's
been accomplished we will transfer in
one cup of heavy cream plus a splash of
cold fresh water that we'll use to rinse
out the measuring cup and we will give
that a stir and we'll wait for that to
start to boil and while it does we can
season this up with a pinch of salt and
maybe a couple shakes of
cayenne and then what we'll do once this
is boiling is let it cook for a couple
minutes or until it reduces slightly and
thickens up a little bit and even though
this is very quick to put together and
the shells are not in the cream that
long you're going to be shocked at
exactly how much Lobster flavor gets
infused I mean I always am but anyway
like I said we'll let that boil for a
couple minutes or until our cream
thickens slightly at which point we will
carefully strain this and that is now
ready to use to cook our shells in which
we could have done simply in some
reduced cream but that little bit of
extra effort we did using the shells for
the sauce really does make a tremendous
difference in the final product but
anyway you decide I mean you are after
all the boss of your hopefully Lobster
flavored sauce and that's it once our
sauce is set we'll go ahead and cook our
pasta shells and as usual we'll do that
in some generously salted water oh yeah
when you cook pasta the water should
taste like sea water and if you're
feeling lucky cook the exact amount of
shells you need but I like to hedge my
bets so I always cook a few extra just
in case a few break or crack oh and
since we're going to bake these we don't
want to cook them fully tender so we'll
subtract 2 minutes from the suggested
cooking time on the package and once
those have cooked long enough we'll fish
them out into a bowl of cold water which
which not only is going to stop the
cooking process it's also going to help
rinse off a little bit of the starch and
that's it once cool we'll drain the
shells and we'll grab our filling and a
spoon and we'll fill exactly eight of
these and as you're doing this make sure
your filling is going all the way inside
and you don't have any air pockets at
all so make sure it gets in there and
gets in there deep and once filled you
can probably even get another half spoon
on top okay the ingredient amounts
provided in the recipe recipe should be
enough to fill eight of these shells
very very
generously and that's it once our shells
have been stuffed we will transfer about
3/4 of our Lobster cream into an
appropriately sized baking dish at which
point we will transfer our stuffed
shells in and then space those as evenly
as possible and it doesn't matter if
your dish is a square or Circle or a
rectangle or an oval what we're after is
something that fits our eight shells in
nice and snugly right we want them so
they're just about touching
but if there's like a half inch of space
in between that's fine and once we have
those placed in and arranged just so we
will Top each one with a little bit of
mozzarella right not a ton but just
enough to cover and then what I like to
do after that is drizzle over a little
more of the sauce which I guess we could
apply before we add the mozzarella but
just intuitively I feel like I want to
moisten the cheese a little bit with
this cream although it's hard to put in
words exactly why I think that
so just do it and then after those have
been Sauced we'll go ahead and grade
over a little bit of Parmesan for a
little bit of extra flavor plus it tends
to give the surface a little nicer
appearance if we do speaking of which
whenever I put something like this in
the oven I always feel like I should
Key Vocabulary (50)
toward
"Go to school."
belonging
"Cup of tea."
also
"You and me."
inside
"In the house."
specific
"That book."
A third-person singular pronoun used to refer to an object, animal, or situation that has already been mentioned or is clear from context. It is also frequently used as a dummy subject to talk about time, weather, or distance.
Used to show who is intended to have or use something, or to explain the purpose or reason for an action. It is also frequently used to indicate a specific duration of time.
A function word used to express negation or denial. It is primarily used to make a sentence or phrase negative, often following an auxiliary verb or the verb 'to be'.
A preposition used to indicate that people or things are together, in the same place, or performing an action together. It can also describe the instrument used to perform an action or a characteristic that someone or something has.
A conjunction used to compare two things that are equal in some way. It is most commonly used in the pattern 'as + adjective/adverb + as' to show similarity.
Used to refer to the person or people that the speaker is addressing. It is the second-person pronoun used for both singular and plural subjects and objects.
Used to identify a specific person, thing, or idea that is physically close to the speaker or has just been mentioned. It can also refer to the present time or a situation that is currently happening.
A coordinating conjunction used to connect two statements that contrast with each other. It is used to introduce an added statement that is different from what has already been mentioned.
The word 'we' is a first-person plural pronoun used to refer to the speaker and one or more other people collectively. It is used as the subject of a sentence or clause.
A coordinating conjunction used to connect two or more possibilities or alternatives. it indicates that only one of the options is likely, required, or true.
Sign up to unlock full features
Track progress, save vocabulary, and practice exercises
Description
To make these lobster stuffed pasta shells for two, we’re moving lobster from one kind of shell to another much more edible kind to create what is one of my favorite baked seafood pasta dishes....
श्रेणियाँ
संबंधित वीडियोज़
National Geographic
