ESSENCE OF EMERIL SHOW #EE2290 Complete title: LOBSTER W/CHAMPAGNE BUTTER SAUCE, SPINACH PAPPARDELLE NOODLES AND SALMON ROE CAVIAR For the pasta: In a small stock pot, fill with enough water to come up 2/3 of the pot. Add 1 tablespoon of olive oil and salt. Let the salted water come to a boil. For sauce: In a sauce pan, combine the shallots and champagne together. Reduce the mixture to a glaze. Using a whisk, mount in the cold butter cubes slowly, whisking constantly. The sauce will start to thicken. Strain into a clean saute pan and season with salt and pepper. Keep the sauce warm. For the lobster: Remove the lobster from the pot. Detach the tail and the claws from the body. With the back of a French knife, crack the claws and carefully remove the meat. Follow the same procedure for the tail. Slice the tail meat on the bias into six equal slices. For the pasta: Drop the spinach pasta into the boiling water for 1-2 minutes. Remove and drain. Toss the pasta with 1 teaspoon olive oil in a small mixing bowl. Season with salt and pepper. To assemble, toss the pasta with 2/3 of the butter sauce. Using a small pair of tongs, twirl the pasta into a nice size nest and place in the center of the plate. Add the lobster to the remaining sauce to warm. Arrange the lobster tail meat on top and the claw meat around the pasta. Garnish with the salmon roe. Sprinkle with the parsley and hand grated cheese. Top with the long chives. Yield: 2 servings Posted to recipelu-digest by molony
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|Serving Size: 1 Serving (1708g)|
|Recipe Makes: 1|
|Calories from Fat: 7026 (86%)|
|Amt Per Serving||% DV|
|Total Fat 780.7g||1041 %|
|Saturated Fat 476.6g||2383 %|
|Monounsaturated Fat 215.3g|
|Polyunsanturated Fat 33.8g|
|Cholesterol 2389.9mg||735 %|
|Sodium 6300.6mg||217 %|
|Potassium 1695.1mg||45 %|
|Total Carbohydrate 166.8g||49 %|
|Dietary Fiber 0.3g||1 %|
|Sugars, other 166.5g|
|Protein 94.9g||136 %|
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Calories per serving: 8177
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