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Lobster Pasta with Spicy Rosé Sauce
2019-04-26
https://www.metro.ca/userfiles/image/recipes/pates-homard-sauce-rosee-epicee-11034.jpg
PT25M
PT15M
PT40M
Add salt to large pot of water and bring to a boil.In a large pot on medium, cook the shallots in the oil for 5 minutes and stir frequently. Add the garlic and chili flakes and cook for another minute.Add the tomato paste and salt and cook for another 5 minutes, stirring frequently until the tomato paste browns a bit.Add the brandy and cook for another 2 minutes while stirring continuously.Remove ¼ cup (60 mL) of the boiling water using a measuring cup and add the soy sauce in the same cup (this will prevent the cream from separating when added to the sauce). Reduce the heat to low and add the cream to the tomato paste mixture. Mix well.Add the lobster flesh and gently stir. Turn the heat off.Cook the pasta following the instructions on the package. Before draining the pasta, remove ¾ cup (180 mL) of pasta water and add it to the sauce along with the cooked pasta. Gently combine and add the fresh parsley. Mamma mia…Source : K pour Katrine
4
2
10
5
1
3/4 tasse (180 ml) shallots finely chopped
3 tablespoon (45 ml) olive oil
4 garlic cloves chopped
1/2 teaspoon (2.5 ml) hot chili flakes (or less if you don't like spicy foods)
1/2 cup (125 ml) tomato paste
1/2 teaspoon (2.5 ml) salt
1/2 cup (125 ml) brandy
1/4 cup (60 ml) boiling water
1 cup (250 ml) Belsoy creamy soya
flesh of 2 lobster of 1 1/2 lb each
12 onces (340 g) gluten-free spaghetti
3/4 cup (180 ml) pasta water
3 tablespoon (45 ml) parsley, chopped
Lobster Pasta with Spicy Rosé Sauce
4
Main course
0:25
Preparation
0:15
COOKING
0:40
TOTAL TIME
Ingredients
-
3/4 tasse
(180 ml)shallots finely chopped
-
3 tablespoon
(45 ml)olive oil
-
4
garlic cloves chopped
-
1/2 teaspoon
(2.5 ml)hot chili flakes (or less if you don't like spicy foods)
-
1/2 cup
(125 ml)tomato paste
-
1/2 teaspoon
(2.5 ml)salt
-
1/2 cup
(125 ml)brandy
-
1/4 cup
(60 ml)boiling water
-
1 cup
(250 ml)Belsoy creamy soya
-
flesh of 2 lobster of 1 1/2 lb each
-
12 onces
(340 g)gluten-free spaghetti
-
3/4 cup
(180 ml)pasta water
-
3 tablespoon
(45 ml)parsley, chopped
Preparation
Add salt to large pot of water and bring to a boil.
In a large pot on medium, cook the shallots in the oil for 5 minutes and stir frequently. Add the garlic and chili flakes and cook for another minute.
Add the tomato paste and salt and cook for another 5 minutes, stirring frequently until the tomato paste browns a bit.
Add the brandy and cook for another 2 minutes while stirring continuously.
Remove ¼ cup (60 mL) of the boiling water using a measuring cup and add the soy sauce in the same cup (this will prevent the cream from separating when added to the sauce). Reduce the heat to low and add the cream to the tomato paste mixture. Mix well.
Add the lobster flesh and gently stir. Turn the heat off.
Cook the pasta following the instructions on the package. Before draining the pasta, remove ¾ cup (180 mL) of pasta water and add it to the sauce along with the cooked pasta. Gently combine and add the fresh parsley. Mamma mia…
Source : K pour Katrine
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Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
