Pasadena Star News 2/11/04

Lobster with Champagne and Fresh Linguine
Servings Preparation Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
1 N/A N/A 1138 17gm 32gm 2330mg 81gm 97gm 501mg


INGREDIENTS:
1 (1-1/4 pound) fresh lobster 3 pearl onions, sliced thin 1 small carrot, peeled and sliced thin
2 tablespoons unsalted butter, divided freshly ground salt and pepper, as needed 2/3 cup champagne
1/4 cup orange juice 1/4 cup lobster or fish stock 1 teaspoon julienne ginger
1 teaspoon orange zest 5 filaments saffron 2 ounces fresh linguine
2 tablespoons chopped parsley



1 Wash and blanch the lobster for 2 minutes in boiling salted water.
2 In a covered saute pan sweat onions and carrots in 1 tablespoon butter, salt and pepper. Add lobster, champagne, orange juice, lobster or fish stock, ginger, orange zest and saffron. Bring to a boil and cook for 4 minutes.
3 Remove lobstier to a warm platter and reduce sauce until it lightly coats a spoon. Shake the pot to make sure nothing is sticking to the bottom, let rest for 3 minutes on the corner of the stove.
4 Cook the linguine al dente. Toss with 1 tablespoon butter, 1 tablespoon hot water, salt, pepper and 1 tablespoon chopped parsley.
5 After the lobster has rested, cut in half lengthwise. Keep warm. Bring cooking juices to a boil. Add 1 tablespoon butter and remaining parsley. Season to taste and serve with lobster.

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