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"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Brendan's Lobster and Corn Pasta Recipe

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This recipe for Brendan's Lobster and Corn Pasta is from A Family and Friends Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 lb. Lobster tail
1 pint vegetable stock
6 ears corn unshucked
2 grams saffron threads
½ oz. sherry vinegar
1 oz.garlic,minced
2 oz. Shallots
¼ cup sherry
¼ oz. Thyme
1 lb.bag frozen peas
2 lb. fresh linguini

Garnish
1 cup ricotta
1 oz. smoked paprika
1/2 bunch sage chopped
1/2 bunch parsley,chopped
Directions:
Directions:
1-Poach lobster tails in vegetable stock until internal temp. reaches 135º .(Retain poaching liquid).Let cool then chop in bite side pieces.

2-Roast unshucked corn at 325º for 25 minutes. Let cool,then shuck and remove kernels from cob.

3-Soak saffron in sherry vinegar for 10 min.Meanwhile,saute garlic and shallots in 1 oz. butter until translucent, deglaze with sherry.
Once deglazed, add saffron and sherry vinegar to saute pan with garlic and shallots.

4-Add retained poaching liquid,heavy cream,dried thyme,peas and corn. Bring to a boil and reduce to a slow simmer.

5-Cook pasta in salted water,drain,add to sauce. Swirl in lobster until warm. Add last 2 oz. butter and adjust S&P.

6-Serve in bowls,garnish with dollop of ricotta,chopped parsley and dust with smoked paprika.
Number Of Servings:
Number Of Servings:
4

 

 

 

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