The Wonders Of Macaroni
Serves: 3
Branson Greenfelder
1 January 1970
Based on User reviews:
36
Spice
47
Sweetness
59
Sourness
52
mins
Prep time (avg)
4
Difficulty
Ingredients:
3 tbsps
Canola Oil1
Salt1 cup
Pasta (cannolicchi)1 cup
White Wine1 cup
Seafood Stock1 sprig
Thyme (fresh)1 cup
Shiitake Mushroom2 tbsps
Butter1 medium
Shallot (diced fine)450 g
Fontina Cheese1
LobsterDirections:
1
Bring a large pot of water to a boil with the oil and salt
2
Add pasta and cook until al dente, about 12 minutes
3
Pour water off pasta into colander and rinse with cool water
4
Combine white wine, seafood stock, and thyme, reducing in a medium saucepan
5
Remove thyme and set aside
6
In medium saucepan, saute porcini and shiitake mushrooms in butter, until soft
7
Add shallots and cook until translucent, approximately 2 minutes
8
Add cream and reduce by half
9
Add the cheeses and cook until just melted
10
Combine with other sauce
11
Remove from heat and season with salt and pepper
12
Bring water to boil and add whole lobster for approximately 12 minutes
13
Then place in ice water to cool
14
Remove the lobster from the shell
15
Add the pasta to sauce, toss to coat and plate
16
Warm lobster tail in oven and slice over top of pasta
17
To serve, top with micro collard greens and parsley