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Lobster Pasta

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Ingredients
  Sun dried tomatoes packed in oil 1⁄2 Cup (8 tbs)
  Garlic 3 Clove (15 gm), minced
  Finely chopped shallots 1⁄4 Cup (4 tbs)
  Snipped basil/1 1/2 teaspoons dried basil, crushed 5 Teaspoon
  Pepper white 1⁄4 Teaspoon
  Chicken broth 1 Cup (16 tbs)
  Heavy cream 1 Cup (16 tbs)
  Dry vermouth 3⁄4 Cup (12 tbs)
  Angel hair pasta 10 Ounce
  Sliced mushrooms 8 Ounce (3 Cups)
  Butter/Margarine 2 Tablespoon
  Cooked lobster meat 1 Pound
  Chopped sweet red pepper 1⁄2 Cup (8 tbs)
  Grated parmesan cheese 1⁄2 Cup (8 tbs)
Directions

GETTING READY
1. Drain the tomatoes and keep aside 3 tbsp oil.
2. Chop the tomatoes into slivers.

MAKING
3. Take a 10-inch skillet, add reserved oil and heat over medium flame.
4. Cook garlic for 1 minute and add basil, white pepper and shallots.
5. Add vermouth, cream and chicken broth and allow the mixture to come to a boil.
6. Continue cooking, uncovered, stirring continuously.
7. Remove from heat once the sauce decreases to 1 1/2 cups.
8. Take a stockpot or 6-quart Dutch oven and fill 3 1/2 quarts boiling salted water.
9. Add pasta and cook till it turns tender, yet firm.
10. Drain completely to remove excessive water.
11. Take an 8-inch skillet and add butter and mushroom. Cook till mushrooms turn tender.
12. Take a slotted spoon and transfer mushroom to the cream mixture.
13. Cook the cream mixture for 2 to 4 minutes after adding red pepper, Parmesan cheese and lobster.

SERVING
14. Add sauce, toss and serve immediately.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Main Dish
Method: 
Boiled
Dish: 
Lasagna
Ingredient: 
Pasta
Interest: 
Everyday, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
5 Minutes
Ready In: 
15 Minutes
Servings: 
6

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