Ferraro's Farfalle Aragosta
- 1 shelled lobster tail (4 ounces)
- 1/4 cup lobster meat
- 1/4 lbs cooked bow tie pasta
- 1/4 cup lobster stock
- 1/3 cup heavy cream
- 1 oz brandy
- 1 tsp minced shallots
- 2 oz green peas
- 2 oz sun-dried tomatoes
- 2 Tbsp olive oil
Sauté the lobster tail in the olive oil for one minute.
Add the shallots, peas, lobster meat, sun-dried tomatoes and sauté for another 30 seconds.
Add the brandy and burn off for ten seconds.
Stir in lobster stock, cream and simmer until suitable thickness is achieved (approximately 1 minute).
Season with salt and pepper. Add cooked pasta and serve.Makes 4 Source:
Submitted by: Recipe Group Member
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