|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Yield
Servings: 2-4
|
|
|
Time
25 minutes to prepare
Add extra time if steaming own lobsters
|
|
|
|
|
|
|
|
The sherried cream sauce of this dish is the perfect background for our Rice Pasta and lobster. It's a special occasion recipe for sure!
|
|
|
|
|
|
INGREDIENTS
|
|
|
|
|
|
1/2-16 oz box (8 oz) Notta Pasta Fettuccine 1 bunch leeks 3 tablespoons butter 1 teaspoon salt Pepper 1 cup heavy cream 1/2 cup crumbled Gorgonzola cheese 1/4 cup medium sherry 1/4 cup chopped flat leaf parsley 12 oz lobster meat (about 2 cups) cut into bite size pieces
Note: If not using cooked and ready to eat lobster meat, it will take approximately three 1 1/2 lb cooked lobsters to get 12 oz of meat.
Tip: Crack lobsters over a bowl to catch all broth. Strain broth and reduce by half over a high heat. You can substitute 1/2 cup lobster broth for 1/2 cup of cream.
|
|
|
|
|
|
TOOLS & EQUIPMENT
|
|
|
|
|
|
Lobster crackers and picks if shelling your own lobster
|
|
|
|
|
|
DIRECTIONS
|
|
|
- Bring a large pot of salted water to a boil.
- Prepare leeks by removing dark green tops (discard or freeze for stock) leaving about five inches of light green to white bottom parts. Slice into 1/4 inch rounds and separate rings. Soak and drain leeks in cold water 2-3 times to insure all sand is removed. A lettuce spinner makes quick work of this step.
- Melt butter in large skillet. Add leeks (about 2 cups), salt, and pepper to taste. Cook on medium heat 2-3 minutes. Add heavy cream, Gorgonzola, and sherry. Stirring, boil about 5 minutes.
- Meanwhile, cook Notta Pasta according to directions on box. Drain and quickly rinse in cool water. Set aside.
- Add parsley and lobster to cream sauce. Stirring, simmer until just heated through. Add pasta and toss to combine. Enjoy!
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Courses
Ingredients
