Brad's lobster thermidor over pasta

Name: Brad's lobster thermidor over pasta
Yield: 2-3
Cuisine: American
Ingredients: 4 rock lobster tails; 1 shallot, diced; 1 tbs canola oil; 3 tbs ap flour; 3 tbs unsalted butter; 3 cups plus whole milk; 1 tsp lemon pepper; 1 tsp powdered chicken bouillon; 1 (8 Oz) can peas and carrots, drained; 4 Oz chopped proccuito; 1/4 cup grated parmesan cheese, plus for serving; 1 for pasta I used 1/2 pkg medium shells

wingmaster835 @wingmaster

Sequim Washington

Maine lobster is hard to find in the Pacific Northwest. Not sure why Australian rock lobster is more available. But they are smaller so this is why I served it over pasta instead of stuffing the shells.

wingmaster835 @wingmaster

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Ingredients

2-3

4rock lobster tails
1shallot, diced
1 tbscanola oil
3 tbsap flour
3 tbsunsalted butter
3 cupsplus whole milk
1 tsplemon pepper
1 tsppowdered chicken bouillon
1 (8 Oz)can peas and carrots, drained
4 Ozchopped proccuito
1/4 cupgrated parmesan cheese, plus for serving
1for pasta I used 1/2 pkg medium shells

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Steps

1

Boil lobster tails in salted water. Remove to a plate to cool.
2

Place oil in a large frying pan. Sauté shallots until translucent.
3

Add butter and flour. Stir constantly until it starts to brown and smell nutty.
4

Add 3 cups milk a 1/4 cup at a time. Allow mix to regain temperature in between. Until you get a creamy sauce.
5

Add everything else except lobster. Reduce heat to low. Simmer for 5 minutes. If mix thickens, add more milk.
6

In the water you boiled the lobster cook pasta until al dentè. Drain and rinse with hot water.
7

Deshelled the lobster. Chop into bite size pieces. Remove sauce from heat. Add lobster and serve immediately. Garnish with more parmesan cheese.
8

I served with 5 cheese Texas toast and oven baked sweet potato fries.

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Cooksnaps

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wingmaster835 @wingmaster

on September 22, 2016 19:46

Sequim Washington

cooking is a passion of mine. I started when I was very young and I had to drag a milk crate around to see over the counter. taught by a career cook (my grandmother ). I have always tried to push the boundaries of conventional cooking. I prefer cooking wild game. when I can get my hands on it, but fish is more readily available for me. I raise and butcher most of the livestock that I use for my conventional recipes. I hope everyone can find a few recipes they like in my list.