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Lobster and Shrimp Pasta!

Lobster and Shrimp Pasta- Feeds 8 peeps 

Ingredients:

  • 4 oz Extra Virgin Olive Oil
  • 6 whole peeled shallots
  • 1 Pound Peeled Garlic
  • 1 small can tomato paste- 2-4 oz
  • 16 oz dry white wine
  • 8 oz brandy
  • 2 quarts chicken broth
  • 3 oz fresh tarragon
  • 1 oz lobster base-
  • 5 each 1 1/2 pound live lobsters
  • 24 16/20 peeled shrimp
  • 2 pounds sliced ¼” thick Andouille sausage
  • 2 pint heavy cream
  • 4 T Corn Starch
  • Salt and Pepper to taste
  • Pasta- I like to make different shaped- but you can always buy fresh pasta from the store.

Method:

  • Pour olive oil into large pot and preheat the pot
  • Add Sliced peeled shallots and the whole clove of garlic
  • Sweat mixture until the garlic and shallots are translucent
  • Add tomato paste and cook at a high heat for about 3 minutes constantly stirring the product, so not to burn.
  • Add the white wine and Brandy and cook for about 5 minutes until all of the alcohol cooks off.
  • Add Tarragon, Chicken Broth and Lobster base.
  • Once the mixture is boiling- place one live lobster in the mixture and cook for 3 minutes, remove and repeat until all of the lobsters have been partially cook.
  • Once the Lobsters are cooled down, you need to remove all of the meat~ easier said than done.
  • The sauce should cook for about 30-40 minutes and then you can thicken the sauce with a slurry of water and corn starch.
  • Add heavy cream.
  •  In a separate pot- cook your fresh pasta in salted boiling water.
  • In your sauce- add raw shrimp, lobster and sausage and cook until all of the proteins are cooked through.
  • Strain Pasta and place in a large serving bowl- 
  • Pour the sauce over the pasta- season with salt and pepper and serve to your guests- you can garnish with some fresh tarragon leaves!
  • Of course- serve with some delicious whole grain bread and chilled dry white wine!

Have you tried these yet?

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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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