Lobster & Shrimp Special Pasta

1. 1

   1. Steam the lobsters.

2. 2

   2. Remove the meat, cut into small pieces. Chop the shells finely. Shell and devein the shrimp, reserving the shells for the stock. Cut the shrimp in half.

3. 3

   3. Boil water and cook baby bok choy. Drain and ice to stop cooking. Chop bok choy, if using.

4. 4

   4. Make the stock. Saute the onions and celery. Add chopped shells and saute a while. Add tomatoes, herbs, salt and pepper. Saute longer. Add cognac, heat and then flambe. Add white wine and boil strongly. Add chicken, if using. Add water or stock. I prefer to add some of the hot water used to cook the bok choy; it adds robust depth to the stock. Cook the stock about 20 minutes. Drain through a chinois. Then boil down about 50% to concentrate the flavors. Add creme fraiche and stir.

5. 5

   5. Boil the pasta until al dente, then drain. Add pasta to the warm sauce and heat enough for pasta to absorb flavors and sauce to thicken a bit more.

6. 6

   6.Serve in pasta bowls, garnished with the corn, cabbage, bok choy, cilantro and basil.

* Per serving · 4 servings · Values may vary.

No additional tips available.