VeraBlue
Head Mistress
Like most of my recipes, I just make it up as I go along...
For purposes of posting, however I endeavour to be as accurate as possible when it comes to what my measurements were.
Serves 4-6
2 live lobsters - about a pound and a quarter, each
1/2 c crab meat (usually great pasturized stuff in cans, in the fridge section)
1/8c chopped shallots
2 crushed garlic cloves
1/2c butter
1 1/2 c heavy cream
3 cups dry white wine
1/2 c sliced fresh mushrooms
3T saffron threads
1/2 c peas
2 t. nutmeg
1 pound pasta
Steam the lobsters. When cool enough to handle, remove the meat from the tails and claws. Keep the tails intact for plate presentation.
Saute the shallots, garlic and mushrooms in the butter till soft and fragrant Add the saffron threads, stir for a minute. Add the cream and nutmeg, bring to a boil. Add the wine, lower heat to low and simmer for 1/2 hour. Cook the pasta to al dente. Add the crab meat and chopped lobster meat from the claws to the sauce. After you strain the pasta, toss it into the sauce pot, letting it cook one more minute in the sauce. Add the peas.
Ladle the pasta with sauce into bowls. Top with slices of lobster tail, fresh chopped parsley and grated cheese.
For purposes of posting, however I endeavour to be as accurate as possible when it comes to what my measurements were.
Serves 4-6
2 live lobsters - about a pound and a quarter, each
1/2 c crab meat (usually great pasturized stuff in cans, in the fridge section)
1/8c chopped shallots
2 crushed garlic cloves
1/2c butter
1 1/2 c heavy cream
3 cups dry white wine
1/2 c sliced fresh mushrooms
3T saffron threads
1/2 c peas
2 t. nutmeg
1 pound pasta
Steam the lobsters. When cool enough to handle, remove the meat from the tails and claws. Keep the tails intact for plate presentation.
Saute the shallots, garlic and mushrooms in the butter till soft and fragrant Add the saffron threads, stir for a minute. Add the cream and nutmeg, bring to a boil. Add the wine, lower heat to low and simmer for 1/2 hour. Cook the pasta to al dente. Add the crab meat and chopped lobster meat from the claws to the sauce. After you strain the pasta, toss it into the sauce pot, letting it cook one more minute in the sauce. Add the peas.
Ladle the pasta with sauce into bowls. Top with slices of lobster tail, fresh chopped parsley and grated cheese.
Did you say three tablespoons?!? I can't imagine what that must cost, or how great it must taste 
Gorgeous dish.
