Recipe By: Spagos. Combine the lobster, shallots, garlic, ginger, jalapenos, carrots, celery, and vanilla bean in a large sauce pan and saute foe 3 to 4 minutes. Add the wine and cook until the mixture is reduced by half. Add the chicken stock and reduce by a third. Add the coconut milk and heavy cream and cook for 10 to 15 minutes until it is thickened. Then thoroughly break up the lobster shell - to release the lobster taste into the sauce - with the back of a heavy spoon or an immersible blender. Strain cooked sauce well through a colander lined with cheesecloth or a fine chinois. Return sauce to saucepan and season with salt and pepper. Whisk in the butter to emulsify and reduce sauce again over high heat. Cook pasta slightly less than al dente and add to the saucepan. Serve with sauteed shrimp or grilled salmon. CHILE-HEADS ARCHIVES From the Chile-Heads recipe list. Downloaded from Glens MM Recipe Archive, G Internet.
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|Serving Size: 1 Serving (271g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 88 (20%)|
|Amt Per Serving||% DV|
|Total Fat 9.8g||13 %|
|Saturated Fat 5.1g||26 %|
|Monounsaturated Fat 1.9g|
|Polyunsanturated Fat 1.4g|
|Cholesterol 95.5mg||29 %|
|Sodium 208.6mg||7 %|
|Potassium 381.8mg||10 %|
|Total Carbohydrate 66.6g||20 %|
|Dietary Fiber 0.1g||0 %|
|Sugars, other 66.6g|
|Protein 16.2g||23 %|
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Calories per serving: 432
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