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lobsters shrimp Pasta lobster celery onions white wine cognac tomatoes bay leaf thyme chicken carcasses water Creme Fraiche choy boiling water red cabbage cilantro basil bok choy
Viewed: 25 - Published at: 5 years agoIngredients
- 4 lobsters, each about 1 1/4 lbs.
- 1 lb. Shrimp
- 1 lb. finest imported spaghetti, linguini or angel hair pasta
- For the lobster stock:
- Celery, diced
- Onions, sliced
- White wine
- Cognac
- Chopped, seeded tomatoes
- Bay leaf
- Thyme
- Chicken carcasses (optional)
- Water or stock
- Creme fraiche
- Baby bok choy
- Boiling water
- Garnish:
- Corn off the cob
- Red cabbage, very thinly-sliced
- Cilantro, chopped
- Basil, in chiffonade
- Baby bok choy (optional)
Method
- 1. Steam the lobsters.
- 2. Remove the meat, cut into small pieces. Chop the shells finely. Shell and devein the shrimp, reserving the shells for the stock. Cut the shrimp in half.
- 3. Boil water and cook baby bok choy. Drain and ice to stop cooking. Chop bok choy, if using.
- 4. Make the stock. Saute the onions and celery. Add chopped shells and saute a while. Add tomatoes, herbs, salt and pepper. Saute longer. Add cognac, heat and then flambe. Add white wine and boil strongly. Add chicken, if using. Add water or stock. I prefer to add some of the hot water used to cook the bok choy; it adds robust depth to the stock. Cook the stock about 20 minutes. Drain through a chinois. Then boil down about 50% to concentrate the flavors. Add creme fraiche and stir.
- 5. Boil the pasta until al dente, then drain. Add pasta to the warm sauce and heat enough for pasta to absorb flavors and sauce to thicken a bit more.
- 6.Serve in pasta bowls, garnished with the corn, cabbage, bok choy, cilantro and basil.
