Yield: 2 Servings
|1 can||Frozen lobster meat; defrosted|
|1 tablespoon||Olive oil|
|¼ cup||Shallots; chopped|
|2 tablespoons||Garlic; chopped|
|2 teaspoons||Ginger root; chopped|
|½ \N||Jalapeno pepper; chopped|
|¼ cup||Carrots; chopped|
|¼ cup||Celery; chopped|
|1 tablespoon||Vanilla extract; split|
|1 cup||White wine|
|1 cup||Chicken stock|
|¼ cup||Coconut milk|
|2 tablespoons||Butter; cut up|
|1 pounds||Fresh pasta|
|\N \N||Black pepper; crushed|
My Mods: I took a look at this recipe and decided to streamline it a little. Recipe By: Spago's and Hazy.
Open can of lobster meat and cut into bite size pieces, draining and saving juices and shell bits. Combine the shallots, garlic, ginger, jalapenos, carrots, and celery in a large sauce pan and saute for 3 to 4 minutes with the oil. Add the wine and vanilla and cook a few minutes. Add the chicken stock and cook a few minutes. Add the reserved lobster juice.
Strain sauce well through a colander lined with cheesecloth or a fine chinois. Discard vegetables.
Return sauce to saucepan and add the coconut milk. Cook a few minutes and add the lobster pieces. Mix the cornstarch and water and stir into sauce to thicken. Remove from heat and whisk in the butter to finish sauce. Cook pasta slightly less than al dente in plenty of boiling salted water. Drain pasta and put on serving plates. Pour lobster mixture on pasta and top with cracked black pepper. Enjoy!
Serving Ideas : Wonderful as a buffet dish.
NOTES : Also good with shrimp of scallops. Add more peppers, please! CHILE-HEADS ARCHIVES
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .