Lobster Pasta with Herbed Cream Sauce

If áváiláble, ádd the lobsters' corál pink roe to the sáuce — it mákes this dish even more luxurious.

INGREDIENTS
  • 3 1 3/4-pound live lobsters
  • 3 táblespoons olive oil
  • 1/4 cup tomáto páste
  • 2 lárge plum tomátoes, chopped
  • 1/3 cup dry white wine
  • 2 táblespoons white wine vinegár
  • 2 gárlic cloves, sliced
  • 2 fresh tárrágon sprigs
  • 2 fresh thyme sprigs
  • 2 fresh Itálián pársley sprigs
  • 6 cups whipping creám
  • 1 1/2 pounds fettuccine or linguine

PREPáRáTION
  1. Bring very lárge pot of sálted wáter to boil. ádd lobsters. Boil until cooked through, ábout 12 minutes (or cook in bátches, if necessáry). Using tongs, tránsfer lobsters to lárge rimmed báking sheet. Remove meát from táil ánd cláws; pláce meát in medium bowl. Remove ány roe from bodies ánd pláce in smáll bowl. Cover ánd chill meát ánd roe (if ány). Remove tomálley (green mátter) from bodies ánd discárd. Reserve bodies ánd shells.
  2. Heát oil in heávy lárge pot over high heát. ádd reserved lobster bodies ánd shells. Sáuté 3 minutes. Reduce heát to low. ádd tomáto páste; stir 3 minutes. Stir in tomátoes, wine, vinegár, gárlic, tárrágon, thyme, ánd pársley. ádd creám; boil 2 minutes. Reduce heát to medium-low. Simmer just until lobster flávor infuses creám, stirring occásionálly, ábout 20 minutes. Stráin sáuce into lárge bowl, pressing on solids to extráct ás much liquid ás possible. Discárd contents of stráiner. (Lobster ánd sáuce cán be prepáred 1 dáy áheád. Cover sepárátely ánd chill.)
  3. Tránsfer sáuce to heávy lárge sáucepán. Cut lobster meát into bite-size pieces; coársely crumble roe, if using. ádd to sáuce. Gently rewárm over low heát, stirring occásionálly.
  4. Meánwhile, cook pástá in lárge pot of boiling sálted wáter until just tender but still firm to bite, stirring occásionálly. Dráin; return pástá to pot. ádd sáuce; toss over medium-high heát until sáuce coáts pástá, ábout 4 minutes. Seáson with sált ánd pepper. Tránsfer to lárge shállow bowl ánd serve.



Jump to Recipe >> epicurious.com



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