Recipe

Saffron Infused Pasta With Lobster Sauce Recipe


Saffron Infused Pasta With Lobster Sauce Recipe
This is one of my more popular recipes. It's a wonderful summer/spring dish. Goes great with a Pinot Grigio, or a Chardonnay.

Rayguitar

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Ingredients
  • 2 large fresh lobster tails
  • Chicken stock
  • 1/2 Bottle of Gewürztraminer or Moscato wine
  • 1 large bunch fresh basil
  • 4 medium sized tomatoes
  • Saffron (pref. Spanish)
  • Garlic
  • Extra virgin olive oil
  • 1/4 stick of unsalted butter
  • Salt
  • Angel hair pasta
  • Fresh Parmesan

Directions
  1. Lobster Sauce:
  2. Steam lobster tails, remove from shells and set aside.
  3. In a large stock pot add lobster shells, 4 cups chicken stock, 4 cups wine, a large pinch of Saffron and salt to taste.
  4. Cook for 15-30 minutes on a low heat until all flavors are well infused.
  5. When done, strain sauce through a fine mesh screen/colander to remove the lobster shell fragments.
  6. Set aside.
  7. Pasta:
  8. While the lobster sauce is simmering, dice tomatoes into small pieces, press 4-5 cloves of garlic, and roughly chop basil.
  9. Add a generous amount of olive oil to large saute pan on low heat.
  10. Add garlic and 1/2 of basil: simmer for a few minutes then add tomatoes.
  11. Saute for about 5 minutes.
  12. Slice lobster meat into 1/4 inch slices.
  13. Add 1/4 stick of unsalted butter.
  14. Turn the heat to medium and add lobster sauce.
  15. Saute for 5 minutes.
  16. Add cooked angel hair and lobster meat to sauce and mix in.
  17. Cook for an additional minute.
  18. Top with the remainder of fresh basil and Parmesan. Enjoy!

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Comments


This looks really good. I have some good saffron too. I am curious as to why you use chicken stock?


Sounds lovely!


This is totaly awesome! I have some saffron but it came from the middle east.. Thank you for this post..


Can you make this for me right now..pretty please!!


Sounds great!


You sure you're a musician? ;) I'd love to see a picture of this.


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