Saturday, 16 January 2016

Lobster Tagliatelle

While in Canada for my Brother and Sister In Law's wedding last year, my wonderful SIL Deana took us to a wonderful restaurant called The Hot House.   I had the most wonderful Lobster Tagliatelle, I have not been able to try and recreate it until now for a couple of reasons.  A. Lobster is like one of the most expensive things and B. Scott doesn't eat lobster, yay more for me!

With Scott in hospital for a small procedure over night and I needing to keep my mind off things while I wait for the phone call to say everything went well, I decided that now was the perfect time to make this.  Well it does take most of the day to make the sauce.

This recipe serves 4 for a main meal or 6 for entree.

1 x 500 gm cooked lobster
1 carrot
1 stick celery
1 onion
2 sprigs parsley
1 tablespoon tomato paste
75 ml brandy
75 ml white wine
500 ml chicken stock
6 mushrooms sliced
12 snow peas sliced
75 ml cream
salt and pepper to taste
Tagliatelle for 4 fresh or dried
chopped parsley for serving

Roughly chop the celery, onion and carrot.   Place in a heated pan with a tablespoon of oil, cook for 5 minutes.

Add the tomato paste and cook for a further 5 minutes.

Larry the lobster, he's expensive so don't waste any of him.

Twist Larry's tail from his head.

Stick the head in a bag and smoosh with a pot or your rolling pin.  You wish to break the shell but you want to keep the inside bits for the sauce, it adds heaps of flavour.

In your pan add the wine and brandy and cook for 5 minutes.  Add the shell, head and chicken stock. Bring to a boil, reduce to a simmer and cook for 45 minutes to an hour.  At this time you can turn off the heat and allow it to cool to room temperature.

Strain the shells and vegetables.

When just about ready to serve.  Fry your mushrooms and then toss in the sliced snow peas to heat through.

Simmer the sauce until reduced by half.   At this stage cook your tagliatelle to directions in a pot of salted boiling water.

Add the cream and continue to simmer until reduced and thickened.

Chop the tail meat into bite size pieces.

Add the mushrooms, peas and lobster to the sauce to just heat through.  Add your cooked tagliatelle and toss through to cover in the sauce.

Serve and sprinkle with fresh chopped parsley.

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