Grilled Lobster over Penne Pasta and served with Alfredo Sauce and Mixed Vegetables
Recognized as an American Classic by the James Beard Foundation
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16 oz package of penne pasta
6 6oz lobster tails
2 teaspoon olive oil
1 tablespoon Creole seasoning
8 oz white wine
1 bunch of shallots diced
2 whole clove garlic, minced
2 cups heavy whipping cream
4 tablespoons unsalted butter plus two tablespoons
½ cup grated parmesan cheese
I bunch of Asparagus, with stems removed
8 oz. sliced mushrooms
Cook pasta until al dente and drain. While pasta is cooking, remove lobster meat from shell, place in colander, and rinse with cold water. Pat meat dry with paper towel. Reserve Lobster shell. Combine lobster meat with olive oil and Creole seasoning. Heat large saucepan on medium high heat for 3 minutes. Place lobster in pan and sauté until no longer pink (about 5 minutes). Remove from heat.
Combine white wine, shallots, and garlic in large saucepan. Cook on medium high heat until reduced by half (about 5 minutes). Stir in whipping cream and reduce by half (about 5 minutes). Slowly stir in butter until creamy. If desired, strain sauce to remove garlic. Return to saucepan. Add pasta, lobster and parmesan cheese to saucepan, mix well and heat until heated thoroughly. In another large saucepan melt 2 tablespoons butter over medium high heat. Add vegetables and sauté until tender about 7 minutes. Combine with pasta mixture.
Salt and pepper to taste. Place lobster tail on top of pasta to garnish.