2 – 8oz lobster tails
6 oz spinach fettuccine (cook as directed)
16 oz golden tomato, pepper sauce
Golden Tomato & Pepper Sauce
Yields 1 quart
10 yellow tomatoes chopped
4 yellow bell peppers chopped
1 c white wine
4 c water
1 tbl lobster base or shrimp base
1/8 tsp saffron
2 tbl fresh parsley minced
1 tbl minced garlic
1 bay leaf
1/8 tsp chili flakes
1 tsp dry thyme
¼ c olive oil
Grill lobster tails on medium heat for 2-3 minutes remove from shell and cut into medallions. Spin pasta on meat fork to form noodle pillow place in center of plate arrange the lobster medallions on top of pasta and ladle golden Creole sauce around pasta and serve.
Golden Tomato & Pepper Sauce
In a sauté pan add oil and all of the above ingredients except the water and lobster base. Sauté for 5-6 minutes then add water and lobster base to pan and simmer for 10-15 minutes then puree in a blender and strain then hold warm for service.