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Lobster and shrimp pasta with wild mushrooms, tarragon, and roasted tomatoes-

Today is Fathers day and you need to prepare a fab dinner! It doesn’t get any better than this! Lobster and shrimp pasta with wild mushrooms, tarragon, and roasted tomatoes.

Ingredients

  • Feeds 4-6 people
  • Ingredients:
  • 1/4 cup peeled and chopped garlic
  • 4 peeled and chopped shallots
  • 4 ounces olive oil
  • 1 pound mixed wild mushrooms
  • 1 cup cognac
  • 2 cups dry white wine
  • 32 ounces chicken stock
  • 1 cup of roasted tomatoes
  • 1 cup chopped tomatoes
  • 1 bunch Tarragon
  • 1 bunch chives
  • 4 ounces heavy cream
  • Salt and pepper to taste
  • 4 (1 pound) lobsters
  • 1 pounds 16/20 peeled and deveined shrimp
  • 1.5 pounds pasta of your choice

Method

  • sweat shallots and garlic in olive oil until translucent.
  • add mushrooms and cook until tender
  • add cognac and wine to the mixture and simmer for 5-7 minutes.
  • add chicken stock, tarragon leaves and all tomato products and bring to a boil.
  • place live lobster, one at a time in your sauce and cook the lobsters for 3-4 minutes each.
  • remove the lobsters and let them cool and remove the meat from the shells.
  • once you have cooked the lobsters, add cream, salt and pepper to your sauce and you are ready to go.

Yummy sauce!

  • in a separate sauté pan,sauté the raw shrimp and lobster very quickly.
  • cook your pasta in salted boiling water until al dente.
  • you can mix everything together and serve or you can place the sauce, the lobster and shrimp and the pasta all in separate serving dishes and let your guests make their own dish.
  • *note- if you are serving the pasta plain, coat the pasta with a touch of olive oil….
  • Serve with roasted bread and a delicious crisp dry white or crisp dry Rose.

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Paul Zweben, Licensed Associate RE Broker
pzweben@elliman.com
Carolyn Zweben, Licensed Associate RE Broker
czweben@elliman.com
1995 Broadway, New York, 10023

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