Saturday, February 18, 2012

Creamy Spaghetti of Lobster and Breaded Veal Scallopini

My family flipping loves shellfish, especially lobsters and since the lobsters were on sale for 7.99/lb, I went and bought two for merely 50 bucks. Instead of boiling the dears alive (ahaha, gotta love my vegetarianism!), I gave them a quick death by piercing a knife swiftly into their head and between their eyes. I placed the lobsters in a pot with minimal boiling, salted water and steamed them for around 15 minutes. When cool enough to touch, I cracked them open, took out all the succulent meat, cut them into to chunks and set aside for the sauce. For extra lobster richness and flavor, I also scooped out the brains and reserved them for the sauce (sounds gross, I know, but it is soooo worth it!).
I made a simple béchamel sauce (that is actually vegan so that I could later use in my own pasta dish) and reserved it.While I boiled my spaghetti noodles (which were basil and tomato flavored), I sauteed some garlic with olive oil and the brains in a frying pan until aromatic and added in a splash of white wine, cooking it down as I added in the lobster meat. Season lightly with salt and pepper before spooning in the bechamel sauce, letting all the flavors mingle and simmer on low heat. As soon as the pasta was al dente, I scooped the pasta into the sauce and mixed it together with a ladle of the pasta water, which helps the sauce adhere to the noodles. Stir in some freshly chopped flat-head parsley (aka Italian parsley) and serve hot.
I served the spaghetti of lobster alongside breaded veal scallopini, topped with brussel sprouts that were cooked in a balsamic vinegar reduction. It's a very low-in-fat meal since the sauce is made with low-fat soy milk and olive oil rather than whole milk and butter. The breaded veal were fried lightly in grapeseed oil, so the fat content there is also low. Nutritious and delicious!!


Vegan Béchamel Sauce
1/4 cup olive oil
1/4 cup flour
1 cup low-fat unsweetened soy milk/unsweetened almond milk
salt and pepper to taste

In a sauce pan, heat the olive oil on medium-low heat. Whisk in the flour and cook for 3 minutes to create a roux. Stir in half the cup of milk and whisk until smooth; whisk in the remainder. Leave to simmer until thickens, then season to taste.

For my own veggie dinner, I had breaded eggplant rounds (I LOVE EGGPLANT) and a baked tofu and eggplant spaghetti with the vegan béchamel sauce. The baked tofu is a recipe that I tried out by The Vegan Zombie, and he has got me hooked. I've always disliked cooking with tofu but this baked tofu recipe is absolutely something I will make again.


To wash it all down, my brother made us a refreshing, non-alcoholic beverage that is to DIE for! It's called Targa 911 and it is soooo goood!

1 1/2 oz. orange juice
1 1/2 oz. passion-fruit juice
3/4 oz. pineapple juice
3/4 oz. lemon juice
3/4 oz. non-alcoholic grenadine
1/2 cup ice

Stir all ingredients together in a cup or use a shaker. SO GOOD.


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