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Lobster Sauce with Fennel
Makes 4 Servings
*2 teaspoons olive oil
*1 teaspoon minced fresh garlic
*1 tablespoon minced shallots
*2 tablespoons diced onion
*1/3 cup finely diced red bell pepper
*1/4 cup finely diced fennel
*4 teaspoons cornstarch
*2 cups 2% milk
*1 tablespoon chopped fresh basil
*1 tablespoon fresh lemon juice
*Pinch of salt
*Pinch of black pepper
*1 1/2 teaspoons pure anise extract
*4 ounces chopped cooked lobster meat
*4 cups cooked pasta
1Place oil in a large saute pan and saute garlic, shallots, onion, red bell pepper and fennel until onions and shallots are translucent and vegetables are tender, about 2 to 3 minutes.
2In a cup, mix the cornstarch with 4 teaspoons of the milk to form a thin paste. In a medium bowl, add remaining milk and stir in cornstarch mixture. Add to sauteed vegetables and stir. Bring to a simmer and cook until sauce thickens.
3Add remaining ingredients, except pasta, and cook until just heated through.
4Serve 1/2 cup sauce over 1 cup cooked pasta.
  • Fennel is a celery-like vegetable with a mild licorice flavor that becomes even milder with cooking. You may substitute celery for fennel in this recipe.
  • EACH 1/2 CUP SERVING CONTAINS APPROXIMATELY: 100 calories, 5 gm. carbohydrate, 3 gm. fat, 16 mg. cholesterol, 5 gm. protein, 203 mg. sodium, 1 gm. fiber
  • Source
    coverCanyon Ranch Chefs, Tucson, Arizona and Lenox, Massachusetts.

    These great recipes and more are available in the Canyon Ranch Cooks cookbook.
    For more information on the Canyon Ranch Health Resorts visit their site at