Recipe: Lobster Sauté and Farfalle

Chef Wilfred Beriau

  • Bow tie Pasta, cooked – 1 cup per person
  • Lobster meat, blanched – 3 oz Per/person
  • Lobster coral if you have it – 1 T
  • Celery, sliced, biased – 1 oz
  • Onion, Spanish, sliced thinly – 2 oz
  • Scallions, sliced, biased – 1 each
  • Grape tomatoes, halved – 5-6
  • Basil, chiffonade – 2 Tbsp
  • Salt/pepper – TT
  • Parmesan, grated – As needed to tighten
  • White wine – about ¼ cup
  • Lobster stock, reduced – ¼ cup
  • Heavy Cream – 1/3 cup + –
  • Butter, whole – or sauté
  • Olive oil as needed – for sauté
  • Italian parsley, chopped – for garnish
  1. Sauté the celery and onion on a little whole butter and olive oil.
  2. Add the tomatoes, coral and break it up so it will color evenly.
  3. Add the stock, wine and cook to reduce to about half.
  4. Add the pasta, basil, seasoning and bring to a boil, reduce to a simmer.  Then add the lobster and cook two minutes.
  5. Tighten with the cheese till you like it, plate it and sprinkle the parsley over all.

You may choose any pasta, but the bow ties are great as they grab the sauce.  Small shells would also be great.