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Posts: 1580
Jan 6 11 1:15 PM
4Horses and Holding wrote:CdnHorseGal wrote:Butter, and lots of it. White wine. Tarragon (just a smidge). Fresh cracked black pepper and/or chili flakes in small quantity. Fresh-grated (not that nasty dust junk) parmesan or reggiano cheese (lots!). Linguine. Melt the butter. Add some wine. Spices to taste. It should be unctuous. Cook the pasta, and steam the tails over the boiling water. Slice the cooked (not overcooked! Slightly undercooked is preferable!) lobster into little medallions. When the pasta is done, pour the butter sauce over it. Toss. Add cheese (lots!). Last-moment, add the lobster medallions and toss again. Plate. Apply to face. (this recipe also works with geoduck clam fabulously, but you'd add some clam jus as well) CHGThis would probably work with shrimp, too?~~My dad & stepmom used to dive and we'd have so many lobsters in the freezer we'd get sick of eating them. It'd be four kids all saying "lobster again?"
CdnHorseGal wrote:Butter, and lots of it. White wine. Tarragon (just a smidge). Fresh cracked black pepper and/or chili flakes in small quantity. Fresh-grated (not that nasty dust junk) parmesan or reggiano cheese (lots!). Linguine. Melt the butter. Add some wine. Spices to taste. It should be unctuous. Cook the pasta, and steam the tails over the boiling water. Slice the cooked (not overcooked! Slightly undercooked is preferable!) lobster into little medallions. When the pasta is done, pour the butter sauce over it. Toss. Add cheese (lots!). Last-moment, add the lobster medallions and toss again. Plate. Apply to face. (this recipe also works with geoduck clam fabulously, but you'd add some clam jus as well) CHG
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