| Back to: Recipe HomePasta Recipes | Printable View |
Steamed Lobster Nestled on Fettuccine with Cognac Coral Butter Sauce
Ingredients
| * | 4 (1 1/2-lb.) fresh lobsters |
| * | 1/2 cup heavy cream |
| * | 1/2 cup Cognac |
| * | 1 cup lobster stock |
| * | 1/2 lb. + 2 tbls. unsalted butter, diced |
| * | 1/4 cup snow peas |
| * | 1/2 lb. carrots |
| * | 1 tbls. ginger, blanched |
| * | 1 lb. fresh fettuccine |
| * | Salt and pepper |
Instructions
| 1 | Steam the lobsters for 9 minutes and refresh in ice salted water. Break out the lobster from the shell, reserving all meat and all blue coral from the female. |
| 2 | In a thick-bottom pan, reduce the cream, Cognac and lobster stock by half. Whisk in 1/2 pound (2 sticks) cold diced unsalted butter and the reserved lobster coral. Strain, season and keep warm. |
| 3 | Cut the snow peas, carrots and ginger into fine strips. Cook vegetables and fettuccine separately in boiling salted water. Mix together with the remaining 2 tablespoons butter, salt and pepper and arrange a nest on four plates. |
| 4 | Gently reheat the lobster meat in a modest amount of lobster coral sauce without boiling. Arrange neatly on the pasta and vegetable nests. Coat with the remaining sauce and serve immediately. |
Source
Jonathan M. Cartwright, Executive Chef, The White Barn Inn, Kennebunkport, Maine