INGREDIENTS:
(4 servings)
4 Tablespoons butter, unsalted
2 Tablespoon garlic, chopped
1 pound fresh Maine Lobster meat
2 Tablespoons dry dill (or ½ tbls. fresh)
8 ounces purple dulse, chopped
1 cup sherry (pale dry - cocktail)
6 cups heavy cream
To taste cracked peppercorn-lemon pepper seasoning
4 servings black pepper angel hair pasta (see below)
1 cup fresh grated parmesan
To garnish fresh dill
To garnish lemon and lemon zest
Black Pepper Angel Hair Pasta - 4 servings
2½ cups all purpose flour
1 Tablespoon crushed black pepper
1 teaspoon salt
1/3 cup water
2 each eggs
1 each egg yolk
1 Tablespoon olive oil
DIRECTIONS:
Add first five ingredients to pan and sauté. Deglaze pan with sherry. Add heavy cream and reduce by half. Add peppercorn-lemon pepper seasoning to taste. Serve over black pepper angel hair pasta and top with grated parmesan. Garnish with dill, lemon, and lemon zest.
Black Pepper Angel Hair Pasta
Mix together dry ingredients and make well in center. Mix together water, eggs, and egg yolk and add to center of the well. Mix well. Add olive oil. Knead on floured board until smooth and elastic, cover dough and let rest for 30 minutes. Use rolling pin to roll out flat and cut with pasta maker. Add 1 teaspoon salt and 1 tablespoon salad oil to 6 quarts of water and bring to rolling boil.
NUTRITIONAL:
Per serving:
calories 1,698
carbohydrate 31 g
cholesterol 683 mg
total fat 153 g
protein 41 g
sodium 999 mg
dietary fiber 0.2 g
calcium 614 mg
Nutritional information provided by MasterCook II. These profiles are meant to be approximate guides to nutrient contents of the recipe. Those persons on special diets may require more specific nutrient data and should consult their personal physicians, registered dietitians, and/or food manufacturers
