I am going to give you a wonderfully rich
lobster and fettuchini recipe. Some time ago I was served a similar dish
in an Italian restaurant but when I asked how it was made they said it was
a secret. I was dying to make this recipe for my family so I experimented
and finally came up with something that was similar. This is a very
non-slimming dish but it is very soul-satisfying and delicious. After
eating it you just sit back and say ahhhh!
Lobster in Cream Sauce
2 1" lb lobsters (steamed)
olive oil
butter
3 cloves garlic (finely chopped)
2 pints heavy cream
2 tablespoons flour
- cup sherry wine
- cup tomato sauce
fresh parsley (a few snips)
cayenne pepper
- cup freshly ground parmesan cheese
l l/2 lbs fresh fettucine
Using a large steamer or lobster pot pour
in two cups water, salt, pepper, garlic powder and a -
cup
of wine. Place your lobsters in the steamer rack,
cover tightly and bring to a boil. Turn your light down and steam gently for 20 minutes. Rinse lobsters under cold water for a few seconds
and set aside to cool. When cool enough to handle, extract meat from tail
and claws, chop and set aside. If you find any roe or tamale save it for
your sauce.
Put your olive oil, butter and chopped garlic in a very large skillet and
lightly cook the garlic (tan not brown). Add your heavy cream stirring
well on a low light (you do not want it to boil). Take 2 tablespoons of
flour and mix into a smooth paste with a little cold water. While stirring
add this a little at a time into the cream sauce. This will thicken it a
little.
Shake
in some salt and pepper and snip in some pieces of fresh parsley. Add the
tomato sauce, simmer five minutes and then add your wine stirring well.
When the sauce is heated add your chopped lobster and any roe or tamale
you may have. At this time add a few dashes of cayenne pepper for a little
zing. Turn your light off and add the fresh parmesan cheese stirring well.