Bow tie/shells pasta, cooked 1 cup
Lobster meat, blanched 3-4 oz.
Lobster coral, if you have it 1 Tbsp.
Celery, sliced on the bias 1 oz.
Onion, Spanish, sliced thinly 2 oz.
Scallions, sliced on the bias 1 ea.
Grape tomatoes, halved 5-6 ea.
Basil, chiffonade 2 Tbsp.
Salt and ground black pepper to taste
Parmesan, grated as needed
White wine ¼ cup
Lobster stock, reduced ¼ cup
Heavy cream 1/3 cup
Butter, whole as needed
Olive oil as needed as needed
Italian parsley, chopped, for garnish
Sauté the celery and onion in a little whole butter and olive oil.
Add the tomatoes, lobster coral and break it up so it will color evenly.
Add the stock, wine, and cook to reduce to about half.
Add the pasta, basil, cream, and seasoning and bring to a boil, reduce to a simmer, then add the lobster and cook 1 minute.
Add the cheese to tighten to your desired consistency, plate it and sprinkle the parsley or any herb you desire.
Note: You may choose any pasta, but the bow ties are great as they grab the sauce. Small shells hold the sauce.
Recipe courtesy of Chef Wilfred Beriau, former culinary instructor at Southern Maine Community College