Bow-tie Pasta W/lobster & Artichokespasta, seafood 3 cup heavy cream 1 cup dry sherry 2 cup lobster meat, diced 1 cup artichoke hearts, diced 1 cup tomatoes, peeled, seeded and diced 1/2 cup scallions, chopped 1 salt, white pepper 4 cup bow-tie pasta, pre-cooked Reduce cream by half over low heat. At the same time, in a separate pan, cook the artichokes, tomatoes and lobster meat in the sherry. Add the scallions at the last, along with the cream. Season with salt, pepper. Toss the pasta in hot water and drain well. Add to the lobster mixture an heat through. Serve immediately. Garnish with lobster claw and lemon wedge to side of pasta. Serves 2 Typed in MMFormat by cjhartlin@msn.com Source: Food & Wine the Westin Way Chef Jamie Morningstar, Napa Valley, California |
