Lobster Crab Artichoke Pasta
This is a pasta dish that is easily adaptable to any shellfish, or any fish for that matter. It has a light sauce that perfectly compliments the fish, while letting the fish shine as the star of the show.
It's an original recipe that was created in collaboration with my friend, Sarah, over instant messaging, when I was contemplating another recipe entirely. With her input, this was the final result. I hope you'll try it."I'm soo looking forward to making this, langustines instead of lobster....to be continued.." - Crettenberger
Yield: 4 Ready in 20 minutes
favorite of 130 people 75 people want to try
Verified by stevemur
|1 Shallot; finely diced|
|1 cloveGarlic; finely diced|
|2 cupsRoma tomatoes; peeled, seeded, diced|
|1 cupArtichoke Hearts; quartered (or 1/8th if large)|
|2 tablespoonsDry Sherry|
|1 pinchwhite pepper|
|1 1/2 cupsLobster meat; cubed|
|1 1/2 cupscrab meat; cubed (I used stone crab - any will do)|
|2 tablespoonsScallions; finely chopped|
|0.333333333333333 cupHeavy cream|
Lobster Crab Artichoke Pasta Preparation
Remove the shellfish from shells, cube meat.
In a skillet, melt butter. Add shallot and garlic, saute for 2 minutes. Add tomatoes and artichokes, salt and pepper.
While this is cooking, start your pasta water, whatever pasta you choose.
Add sherry to skillet.
When your pasta is about done, add the lobster, crab and scallions to the skillet. Remove from heat after about 3 or 4 minutes and add heated cream.
Pour over drained pasta. Serve immediately.
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