05-05-2005, 01:13 AM
3 cloves roasted garlic
1/2 ounce chopped garlic
2 ounces white wine
1 rosemary sprig
1 pound lobster, cut into 6 pieces
3 ounces clam juice
1/2 teaspoon crushed pepper
1/4 ounce dried oregano
1/2 tablespoon butter
1/2 ounce chiffonade basil
8 ounces linguini
1/2 ounce chopped parsley
Salt and pepper
Place sauté pan in oven to heat. When hot, add lobster and put back in oven for 3 minutes. Add garlic, dried oregano and red pepper. When garlic is lightly caramelized, deglaze with white wine and clam juice. Season, then place back in oven.
Finish lobster sauce with butter.
Heat pasta in boiling water for 1 minute, strain and place in fresh sauté pan
Arrange lobster putting body back together. Pour sauce over all and garnish with rosemary and chiffonade basil.
Chopped Parsley - 6 bunches = 12 ounces chopped
Soak parsley in ice water. Remove and shake off excess water. Gather leaves together and twist. Julienne from top until you reach edge of stems. Dice until fine. Put wet towel and rinse. Let dry slightly. Store in refrigerator.
Cook Pasta - 1 pound = 3 portions
Place pasta in salted boiling water for 7-9 minutes or until al dente. Shock in ice water to stop cooking. Toss with blended olive oil to coat and prevent sticking.
1/2 ounce chopped garlic
2 ounces white wine
1 rosemary sprig
1 pound lobster, cut into 6 pieces
3 ounces clam juice
1/2 teaspoon crushed pepper
1/4 ounce dried oregano
1/2 tablespoon butter
1/2 ounce chiffonade basil
8 ounces linguini
1/2 ounce chopped parsley
Salt and pepper
Place sauté pan in oven to heat. When hot, add lobster and put back in oven for 3 minutes. Add garlic, dried oregano and red pepper. When garlic is lightly caramelized, deglaze with white wine and clam juice. Season, then place back in oven.
Finish lobster sauce with butter.
Heat pasta in boiling water for 1 minute, strain and place in fresh sauté pan
Arrange lobster putting body back together. Pour sauce over all and garnish with rosemary and chiffonade basil.
Chopped Parsley - 6 bunches = 12 ounces chopped
Soak parsley in ice water. Remove and shake off excess water. Gather leaves together and twist. Julienne from top until you reach edge of stems. Dice until fine. Put wet towel and rinse. Let dry slightly. Store in refrigerator.
Cook Pasta - 1 pound = 3 portions
Place pasta in salted boiling water for 7-9 minutes or until al dente. Shock in ice water to stop cooking. Toss with blended olive oil to coat and prevent sticking.