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Ingredientes
- 2 x Lobster bodies
- 1/4 c. Shallots, minced
- 2 Tbsp. Garlic, minced
- 2 tsp Ginger root, minced
- 1/2 x Jalapeno pepper, minced
- 1/4 c. Carrots, minced
- 1/4 c. Celery, minced
- 1/2 x Vanilla bean, split
- 1 c. White wine
- 1 c. Chicken stock
- 1/4 c. Coconut lowfat milk
- 1/4 c. Heavy cream
- Â Â Sea salt, to taste
- Â Â White pepper, to taste
- 2 Tbsp. Butter, cut up
- 1 lb Fresh pasta
Direcciones
- Combine the lobster, shallots, garlic, ginger, jalapenos, carrots, celery, and vanilla bean in a large sauce pan and saute/fry foe 3 to 4 min. Add in the wine and cook till the mix is reduced by half. Add in the chicken stock and reduce by a third. Add in the coconut lowfat milk and heavy cream and cook for 10 to 15 min till it is thickened. Then thoroughly break up the lobster shell - to release the lobster taste into the sauce - with the back of a heavy spoon or possibly an immersible blender.
- Strain cooked sauce well through a colander lined with cheesecloth or possibly a fine chinois.
- Return sauce to saucepan and season with salt and pepper. Whisk in the butter to emulsify and reduce sauce again over high heat. Cook pasta slightly less than al dente and add in to the saucepan. Serve with sauteed shrimp or possibly grilled salmon.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 276g | |
| Recipe makes 4 servings | |
| Calories 577 | |
| Calories from Fat 98 | 17% |
| Total Fat 11.25g | 14% |
| Saturated Fat 6.5g | 26% |
| Trans Fat 0.0g | |
| Cholesterol 26mg | 9% |
| Sodium 159mg | 7% |
| Potassium 464mg | 13% |
| Total Carbs 90.93g | 24% |
| Dietary Fiber 4.5g | 15% |
| Sugars 4.22g | 3% |
| Protein 16.32g | 26% |
