INGREDIENTS

INSTRUCTIONS

Recipe By: Spago's.
Combine the lobster, shallots, garlic, ginger, jalapenos, carrots, celery,
and vanilla bean in a large sauce pan and saute foe 3 to 4 minutes. Add the
wine and cook until the mixture is reduced by half. Add the chicken stock
and reduce by a third. Add the coconut milk and heavy cream and cook for 10
to 15 minutes until it is thickened. Then thoroughly break up the lobster
shell - to release the lobster taste into the sauce - with the back of a
heavy spoon or an immersible blender.
Strain cooked sauce well through a colander lined with cheesecloth or a
fine chinois.
Return sauce to saucepan and season with salt and pepper. Whisk in the
butter to emulsify and reduce sauce again over high heat. Cook pasta
slightly less than al dente and add to the saucepan. Serve with sauteed
shrimp or grilled salmon.
CHILE-HEADS ARCHIVES
From the Chile-Heads recipe list.  Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.

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