| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Dairy, Meats, Grains |
California |
Pasta, Seafood |
2 |
Servings |
INGREDIENTS
| 3 |
c |
Heavy cream |
| 1 |
c |
Dry sherry |
| 2 |
c |
Lobster meat, diced |
| 1 |
c |
Artichoke hearts, diced |
| 1 |
c |
Tomatoes, peeled, seeded and diced |
| 1/2 |
c |
Scallions, chopped |
|
|
Salt, white pepper |
| 4 |
c |
Bow-tie pasta, pre-cooked |
INSTRUCTIONS
Reduce cream by half over low heat. At the same time, in a separate pan,
cook the artichokes, tomatoes and lobster meat in the sherry.
Add the scallions at the last, along with the cream. Season with salt,
pepper.
Toss the pasta in hot water and drain well. Add to the lobster mixture an
heat through.
Serve immediately.
Garnish with lobster claw and lemon wedge to side of pasta. Serves 2 Typed
in MMFormat by cjhartlin@msn.com Source: Food & Wine the Westin Way Chef
Jamie Morningstar, Napa Valley, California
Posted to MM-Recipes Digest V5 #028 by "Cindy Hartlin"
<cjhartlin@email.msn.com> on Jan 27, 1998
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