Unusual recipes

Pasta with Lobster, Wild Mushroooms, and Cream

Pasta with Lobster, Wild Mushroooms, and Cream

Ingredients

  • 6 tablespoons (3/4 stick) butter
  • 2 10- to 12-ounce frozen lobster tails, thawed
  • 8 ounces shiitake mushrooms, stemmed, thinly sliced
  • 1/2 cup (packed) thinly sliced fresh basil
  • 6 green onions, thinly sliced
  • 1 1/3 cups whipping cream
  • 1 8-ounce bottle clam juice
  • 1/4 cup freshly grated Asiago cheese (about 1 ounce)

Recipe Preparation

  • Melt butter in heavy large skillet over medium-high heat. Add lobster tails and sauté until shells are bright red in spots, about 5 minutes. Cover skillet; reduce heat to low and cook until lobster is cooked through, about 6 minutes. Remove from heat. Using slotted spoon, transfer lobster to work surface. Using heavy large knife, cut each tail lengthwise in half. Remove meat from shell. Cut meat crosswise into 1/2-inch pieces.

  • Return same skillet to medium-high heat (do not clean). Add mushrooms, half of basil, green onions, and garlic; sauté until mushrooms soften, about 5 minutes. Add cream and clam juice. Boil until sauce is slightly thickened, stirring occasionally, about 10 minutes. Reduce heat to low. Add lobster (or shrimp if using) and simmer 1 minute. Stir in remaining basil. Season sauce to taste with salt and pepper.

  • Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain well. Return to pot. Pour sauce over pasta and add cheese; toss over low heat until warmed through, then serve.

Recipe by Vinny s on Windward Alpharetta GAReviews Section

Watch the video: Molly Makes Mushroom Carbonara. From the Test Kitchen. Bon Appétit (December 2020).