8oz raw claw and knuckle lobster meat
2 Tbsp Chopped Garlic
1 Minced Shallot
1 Tbsp Chopped Parsley
½ Cup (125ml) White wine
2 Tbsp Olive Oil
2 Tbsp Butter
½ Cup (125 ml) Heavy Cream (35%)
1 Lemon
Sea Salt and Pepper to taste
8 Fennel seeds
Pasta cooked according to instructions, tossed with olive oil and reserved warm.
In a saute pan cook garlic, shallots, (fennel seeds if desired) in butter until aromatic but taking care not to color. Add lobster meat and wine and cover for 3-4 minutes allowing to steam. Stir and remove meat keeping warm. Add cream and simmer for a few minutes until slightly thick. Add the lobster meat and parsley back in with the sauce. Adjust seasoning. Divide pasta among 4 plates and top with lobster sauce. Serve with salad and crusty bread.
Serves 8 portions.
8oz Raw Claw and Knuckle Lobster meat
2 Tbsp Chopped Garlic
1 Tbsp Chopped Parsley
1 Lemon (juice and zest)
4 Tbsp Butter
Sea Salt and Pepper to taste.
In a heavy bottom pan, cook garlic in 2 tbsp of butter until aromatic. Add raw lobster meat and season with salt and pepper. Cook over medium heat for 3-4 minutes. Add juice of ½ of the lemon and ½ of the zest. Add chopped parsley and remaining butter; stir well to incorporate. We recommend a light rinsing under cold water and drying prior to sautéing or any other dry heat application. To know the meat is fully cooked, simply touch a larger piece with your index finger. It should feel very firm with just a bit of give but look shiny and succulent.
