You’ll love this Lobster Pasta with Champagne Dill Cream Sauce #Recipe



2 1-pound lobsters, cooked, meat and shells separated
1 bottle extra dry champagne plus enough water to make four cups liquid in total
1 medium shallot, chopped
1 tbsp tomato paste
1/2 cup whipping cream
3/4 cup fennel bulb, cut into thin strips
3/4 cup carrots, julienned
3/4 cup leek, thinly sliced
4 teaspoons fresh dill, chopped
4 tbsp unsalted butter, divided
Whole wheat spaghettini

1. In a sauce pan, simmer lobster shells, shallots, tomato paste, champagne, and water until reduced to one cup (about an hour).
2. Strain broth through cheese cloth and return to pot. Add cream and simmer until reduced to about 1/3 cup (about 6 minutes).
3. Melt 2 tbsp of butter in a skillet over medium heat. Sauté fennel and carrots for about 3 minutes. Add leek and sauté another couple of minutes. Cut lobster meat into large chunks. Add to skillet, cover, and cook until heated through (about 2 minutes).
4. Add 2 tsp dill to skillet and season with salt and pepper.
5. While veggies are cooking, whisk remaining butter and dill into cream sauce. Bring to a bubble and pour into skillet.
6. Serve lobster sauce over pasta and top with parmigiano reggiano.

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