Lobster Milanese |
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| Servings | Preparation Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 2 | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 2 Tbs. unsalted butter | 2 1-lb cooked lobsters, meat removed and cut into bite-size pieces | 1 Tbs. minced shallots |
| 1/4 cup brandy, heated | 1/2 cup heavy cream | 1 Tbs. paprika |
| 1/2 cup lobster stock | 4 Tbs. Gorgonzola cheese, crumbled | salt and fresh ground pepper |
| 12 oz cooked angel hair pasta | fresh parsley | |
| 1 | Melt butter in a 10-inch skillet over moderate heat and saute lobster meat with shallots for 2 minutes. Ladle warmed brandy into the pan, remove pan from heat and ignite alcohol with a match. Return pan to heat and let flames die out. Simmer a moment. Add heavy cream, paprika, and lobster stock. Boil down until reduced by half and sauce has thickened slightly. Fold in Gorgonzola cheese. Season to taste with salt and freshly ground pepper. |
| 2 | Serve with angel hair pasta. Pile pasta into warmed pasta bowls, make a well in the center of pasta and spoon in lobster sauce. Garnish with chopped fresh parsley. |