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

Lingua di Suocera (Mother-in-Law's Tongues) in Saffron Cream with Lobster
  • 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
Stock 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)