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)
