Fricassée of Lobster with Pasta

Fricassée of Lobster with Pasta
Fricassée of Lobster with Pasta
The Hotel Le Maquis and its restaurant, L'Arbousier, are the labor of love of one remarkable woman, Catherine Salini. She bought the land many decades ago and built this charming inn very close to where she grew up in Porticcio. The rooms are decorated with antiques (personally selected and purchased by Salini), and the walls are hung with paintings by local artists. It's a true pleasure to dine on L'Arbousier's terrace just above the beach, with its wonderful views of the bay. Here you can taste the famous sardines stuffed with Swiss chard and brocciu (a local cheese), prepared by chef Gérard Lorenzoni Salini, Catherine's son. Another favorite dish is this lobster fricassee, which evokes the sunny splendor of this island treasure.
  • Preparing Time: -
  • Total Time: -
  • Served Person: Makes 4 first-course servings
French Mediterranean Pasta Appetizer Sauté Dinner Lobster Bon Appétit Pescatarian Peanut Free Tree Nut Free Soy Free
  • 1 cup dry white wine
  • 1/4 cup olive oil
  • 1 1/2 cups whipping cream
  • Carbohydrate 45 g(15%)
  • Cholesterol 532 mg(177%)
  • Fat 44 g(68%)
  • Fiber 3 g(12%)
  • Protein 65 g(130%)
  • Saturated Fat 20 g(100%)
  • Sodium 1482 mg(62%)
  • Calories 899

Preparation Cook lobsters in large pot of boiling salted water 4 minutes (lobsters will not be completely cooked through). Working over bowl to collect juices, twist off lobster heads to separate from tails. Cut heads in half lengthwise. Cut tails into thick medallions (do not remove shells). Crack claws but leave intact. Heat oil in heavy large skillet over high heat. Add shallots and sauté until soft, about 5 minutes. Add lobster with shells and juices and Cognac and ignite carefully. Cover skillet to extinguish flame. Add wine and simmer 3 minutes. Add cream and simmer until sauce thickens slightly, about 3 minutes. Season sauce to taste with salt and pepper. Remove from heat. Cover to keep warm. Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain. Transfer to platter. Spoon lobster with sauce over pasta and serve.

Preparation Cook lobsters in large pot of boiling salted water 4 minutes (lobsters will not be completely cooked through). Working over bowl to collect juices, twist off lobster heads to separate from tails. Cut heads in half lengthwise. Cut tails into thick medallions (do not remove shells). Crack claws but leave intact. Heat oil in heavy large skillet over high heat. Add shallots and sauté until soft, about 5 minutes. Add lobster with shells and juices and Cognac and ignite carefully. Cover skillet to extinguish flame. Add wine and simmer 3 minutes. Add cream and simmer until sauce thickens slightly, about 3 minutes. Season sauce to taste with salt and pepper. Remove from heat. Cover to keep warm. Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain. Transfer to platter. Spoon lobster with sauce over pasta and serve.

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