INGREDIENTS

INSTRUCTIONS

ESSENCE OF EMERIL SHOW #EE2290  Complete title: LOBSTER W/CHAMPAGNE
BUTTER SAUCE, SPINACH PAPPARDELLE  NOODLES AND SALMON ROE CAVIAR  For
the pasta: In a small stock pot, fill with enough water to come  up 2/3
of the pot. Add 1 tablespoon of olive oil and salt. Let the  salted
water come to a boil.  For sauce: In a sauce pan, combine the shallots
and champagne  together. Reduce the mixture to a glaze. Using a whisk,
mount in the  cold butter cubes slowly, whisking constantly. The sauce
will start  to thicken. Strain into a clean saute pan and season with
salt and  pepper. Keep the sauce warm.  For the lobster: Remove the
lobster from the pot. Detach the tail and  the claws from the body.
With the back of a French knife, crack the  claws and carefully remove
the meat. Follow the same procedure for  the tail. Slice the tail meat
on the bias into six equal slices.  For the pasta: Drop the spinach
pasta into the boiling water for 1-2  minutes. Remove and drain. Toss
the pasta with 1 teaspoon olive oil  in a small mixing bowl. Season
with salt and pepper. To assemble,  toss the pasta with 2/3 of the
butter sauce. Using a small pair of  tongs, twirl the pasta into a nice
size nest and place in the center  of the plate. Add the lobster to the
remaining sauce to warm. Arrange  the lobster tail meat on top and the
claw meat around the pasta.  Garnish with the salmon roe. Sprinkle with
the parsley and hand  grated cheese. Top with the long chives.  Yield:
2 servings  Posted to recipelu-digest by molony <molony@scsn.net> on
Feb 21, 1998

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