Spicy Lobster Pasta
- 2- 1 1/2 lb. lobsters
- cooked
- shelled
- meat reserved 8 cloves garlic
- 2 bat leaves
- small bunch of fresh thyme
- 4 ribs celery
- 2 carrots
- 1 medium onion
- 1 cup white wine
- 2 cups tomato puree
- 1/2 cup heavy cream
- Make a lobster stock: cut up lobster shell (remove and discard stomach),in a large sautee pan sautee shells in butter 10 minutes, add celery, carrots, garlic, thyme and bay leaves, sautee another 5 minutes, add 3 cups water and simmer for 10 minutes. Strain solids and reserve stock. Wipe out sautee pan and add a few tbs. olive oil, sautee onion till transparent 5 minutes, add white wine and simmer rapidly for 5 minutes, add tomatos and cream, and simmer until it has thickened, 10 minutes. Serve with pasta.
lobsters, garlic, leaves, thyme, celery, carrots, onion, white wine, tomato puree, heavy cream
Taken from www.epicurious.com/recipes/member/views/spicy-lobster-pasta-52663561 (may not work)