3-4 OZ., BLANCHED
1 TBSP., IF YOU HAVE IT
¼ CUP, REDUCED
1 CUP, COOKED
1 OZ., SLICED ON THE BIAS
2 OZ., SPANISH, SLICED THINLY
1 EA., SLICED ON THE BIAS
5-6 EA., HALVED
2 TBSP., CHIFFONADE
GRATED, AS NEEDED
CHOPPED, FOR GARNISH
WHOLE, AS NEEDED
Sauté the celery and onion in a little whole butter and olive oil.
Add the tomatoes, lobster coral and break it up so it will color evenly.
Add the stock, wine, and cook to reduce to about half.
Add the pasta, basil, cream, and seasoning and bring to a boil, reduce to a simmer, then add the lobster and cook 1 minute.
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.
Recipe courtesy of Chef Wilfred Beriau, former culinary instructor at Southern Maine Community College