Maine Maple Lobster Ice Cream in a Fresh Pasta Nest

INGREDIENTS:

1 quart half and half

2 cups heavy cream

1 cup sugar

1 pinch salt

2/3 cup egg yolks (8 each)

1 Tablespoon vanilla extract

½ cup cooked Maine Lobster meat, chopped

¼ cup Maine maple syrup

1 pound fresh angel hair pasta

Red food coloring

1 cup unsalted butter

½ cup maple syrup

½ cup half and half

DIRECTIONS:

For Ice Cream

Heat half and half, heavy cream, sugar, and salt until hot.  Temper the cream and the eggs.  Return to the heat, cook, and stir until coats a spoon.  Add vanilla and cool.  Freeze according to your machine manufacturer's directions.  Just before finished add Maine Lobster meat and maple syrup.  Place in a freezer container and allow ice cream to set.

For Pasta Baskets:

Soak pasta in red food coloring (optional).  Using two different sized wire-straining baskets place approximately 1 ounce of pasta in the larger basket.  Cover with smaller basket to maintain nest shape.  Place in deep fryer or pan of oil heated to 320 degrees.  Cook for 45 seconds.  Drain on paper towels.

For Maple Glaze:

Whisk together butter, maple syrup, and cream in a small saucepan.  Heat the sauce until warm.

To Assemble:

NUTRITIONAL:

calories 526.2

carbohydrate 47.1  g

cholesterol 208  mg

fat 34.1  g

protein 8.7  g

sodium 73  mg

dietary fiber 0.7  g

calcium 123  mg

Nutritional information provided by MasterCook.  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

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