This section doesn’t currently include any content. Add content to this section using the sidebar.

This section doesn’t currently include any content. Add content to this section using the sidebar.

This section doesn’t currently include any content. Add content to this section using the sidebar.

This section doesn’t currently include any content. Add content to this section using the sidebar.

Sautéed Maine Lobster with Pasta Recipe

Yields: 1 serving

INGREDIENTS

Lobster Meat

BLANCHED 3-4 OZ.

Lobster Coral

IF YOU HAVE IT 1 TBSP.

Lobster Stock

REDUCED ¼ CUP

Celery

SLICED ON THE BIAS 1 OZ.

Onion

SPANISH, SLICED THINLY 2 OZ.

Scallions

SLICED ON THE BIAS 1 EA.

Grape Tomatoes

HALVED 5-6 EA.

Basil

CHIFFONADE 2 TBSP.

Salt And Ground Black Pepper

TO TASTE

Parmesan

GRATED AS NEEDED

Italian Parsley

CHOPPED, FOR GARNISH

Bow Tie/Shells Pasta

COOKED 1 CUP

White Wine

¼ CUP

Heavy Cream

1/3 CUP

Butter

WHOLE AS NEEDED

Olive Oil

AS NEEDED

DIRECTIONS

Step 1:

Sauté the celery and onion in a little whole butter and olive oil.

Step 2:

Add the tomatoes, lobster coral and break it up so it will color evenly.

Step 3:

Add the stock, wine, and cook to reduce to about half.

Step 4:

Add the pasta, basil, cream, and seasoning and bring to a boil, reduce to a simmer, then add the lobster and cook 1 minute.

Step 5:

Add the cheese to tighten to your desired consistency, plate it and sprinkle the parsley or any herb you desire.

Note:You may choose any pasta, but the bow ties are great as they grab the sauce. Small shells hold the sauce.

Leave a comment (all fields required)

Comments will be approved before showing up.

Search