I’ve had a lot of request for this so I thought I would post it. This is a scaled down version of what I have used in restaurants. If you have any questions don’t hesitate to comment, or message me.
1/2 oz Clarified Butter
1/4 Yellow Onion, Small Dice
1/2 Red Pepper, Small Dice
1/2 Tbsp minced garlic
8 oz Lobster Meat, chopped in food processor
8 oz Salad Shrimp, chopped in food processor
1/4 Cup Brandy
1/2 Gallons Water
1/4 Container Lobster Base
1/4 Gallon Milk
1 Quarts Heavy Cream
1/4 tsp Cayenne Pepper
Salt and White Pepper to taste
Roux* see below
Puree Onions and Peppers in food processor, then Saute the mixture in the clarified butter until soft. Add Garlic, Shrimp, Lobster and Saute until warmed through. Add Brandy and let come to a simmer. Add Base, Water, Milk, and Cayenne Pepper and bring to a boil. Thicken with Roux, until it is a little thicker than desired. Add Cream, Salt and White Pepper, and check thickness again.
* Roux is equal parts flour and butter that has been simmered until the aroma is nutty. For this recipe you will need approximately 2 tablespoons, however it may vary. You will not know how much the roux is going to thicken the liquid until you bring it to a boil so you may need to adjust a couple of times in order to get the thickness you desire.
- 6 tablespoons extra-virgin olive oil
- 1 cup small diced shallot
- 3 tablespoons minced garlic
- 2 to 3 teaspoons crushed red pepper flakes
- 1 1/2 cups canned tomato sauce
- 2 tablespoons tomato paste
- 1 1/2 pound of shrimp, peeled and deveined with tails removed
- 1 teaspoon salt, plus more for pasta water
- 2 tablespoons chopped fresh parsley leaves
- 1/2 cup grated Parmesan, optional
Bring a large 1-gallon pot of salted water to a boil, and place the pasta in the pot. Cook for 5-7 minutes and then drain; pasta will be only partially cooked. As the pasta cooks, set a 14-inch saute pan over medium-high heat and add the olive oil. Once the oil is hot, add the onions to the pan and cook until lightly caramelized and wilted, about 3 to 4 minutes. Add the garlic to the pan and saute until fragrant, about 30 seconds. Add the red pepper flakes and saute briefly before adding the tomato sauce and tomato paste. Cook the sauce until reduced by about half, about 5 minutes. Add the shrimp to the pan and cook for 2 minutes. Add the partially cooked pasta to the pan along with 1 cup of the pasta cooking water and continue to cook the pasta in the sauce until al dente, about 3 to 4 minutes. Season the pasta with the salt and garnish with the parsley. Toss to combine and serve with grated Parmesan, if desired.
This is a great early summer dish that will wake up your taste buds and make you want to have a cold adult beverage near by!