Recipe
Ingredients
BLANCHED 3-4 OZ.
IF YOU HAVE IT 1 TBSP.
REDUCED ¼ CUP
SLICED ON THE BIAS 1 OZ.
SPANISH, SLICED THINLY 2 OZ.
SLICED ON THE BIAS 1 EA.
HALVED 5-6 EA.
CHIFFONADE 2 TBSP.
TO TASTE
GRATED AS NEEDED
CHOPPED, FOR GARNISH
COOKED 1 CUP
¼ CUP
1/3 CUP
WHOLE AS NEEDED
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.
Maine lobster
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