Seafood Linguini In Champagne Lobster Sauce
- For lobsters half bottle champagne, quarter cup finely chopped shallots, 1bay leaf, 1-2 sprigs fresh thyme and or tarragon, 1 lb lobster.
- For sauce I cup fish stock or bottled clam juice, 1.5 cups light cream, 0.5 cups heavy cream, 1 tb each of worc sauce, tomato paste, cornstarch, butter. Lemon juice, salt and cayenne to taste.
- 1. In large pot combine champ shallots and herbs, bring to rolling boil. Cook lobster for 8 mins. Remove lobsters, set aside to cool, reserve liquid.
- 2. When lobsters cool, remove meat, leaving intact as much as possible.
- 3. Make sauce, add fish stock, creams and work to the champ liquid. Whisk in Tom paste and boil for 20 mins.
- 4. Whisk in cornstarch, simmer for ten mins, remove from heat, add in butter etc to taste.
- 5. Sear scallops turning after 2mins.
- 6. Cook linguini serving lobster and scallops on top, drizzle sauce on top.
lobsters, fish
Taken from www.epicurious.com/recipes/member/views/seafood-linguini-in-champagne-lobster-sauce-50184833 (may not work)