| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
French |
|
1 |
Servings |
INGREDIENTS
| 2 |
tb |
Minced shallots |
| 1 |
c |
Champagne |
| 1 |
lb |
Cold butter; cut into 2-inch cubes |
|
|
Salt and pepper |
| 1 |
|
Whole lobster; cooked |
| 1/2 |
lb |
Spinach pappardelle pasta; cooked al dente and tossed with |
|
|
Olive oil |
| 2 |
tb |
Salmon roe |
| 2 |
tb |
Chopped parsley |
| 1 |
|
Chunk Parmesan Reggiano Cheese |
| 2 |
|
Long chives |
INSTRUCTIONS
CHAMPAGNE BUTTER SAUCE
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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