Lingua di Suocera (Mother-in-Law’s Tongues) in Saffron Cream with Lobster

Ingredients

• 1 1/2 Lobster (live) or any shellfish
• 8 shallots peeled & minced (4 for stock leave whole)
• 8 cloves of garlic (4 for stock)
• 1 carrot peeled and roughly chopped
• 8 oz chopped prosciutto
• 2 tablespoons of olive oil
• 1 package of frozen peas
• 1 tablespoon of tomato paste
• 1 cup of half and half
• 1 cup of heavy cream
• 2-3 pinches of saffron (bloomed in 1 tablespoon of hot water)
• salt and pepper to taste

PreparationStock preparation:

• Saute all veggies and prosciutto in a large saucepan with olive oil until translucent.
• Remove and set aside leaving the oil behind.
• Throw in the lobster and add 2 cups of white wine. Remove the lobster after 2 minutes. Lobster meat will be slightly raw.
• Immerse in cold water and remove the meat from the shell.
• Add the shells and veggies back into the sauce pan. Simmer for 30 minutes to 1 hour until reduced by half.

Sauce preparation:

• Heat the olive oil and add the prosciutto. Cook gently for 2 minutes.
• Add the shallots & garlic left over after the stock preparation, the tomato paste, and cook 1 minute more.
• Bring 1 and 1/2 gallons of water with 1 large tablespoon of coarse sea salt in a large pot to a rolling boil.
• Add the pasta and cook 9-11 minutes.
• Deglaze the sauce pan with stock and add the peas, fresh cream & saffron. Cook gently until thickened enough to coat the back of a spoon.
• Add the half & half, and salt and pepper to taste. Reduce slightly until creamy.
• Add the lobster and cook gently.
• Add the pasta and serve at once. Add fresh chopped Italian parsley and more stock if sauce too dry.
   

Courtesy of Italian Harvest (supplier of our wonderful pastas)