Lobster with Golden Tomato and Pepper Creole Sauce
Lobster with Golden Tomato and Pepper Creole Sauce
Lobster with Golden Tomato and Pepper Creole Sauce
Directions
Core tomatoes and cut into wedges. Clean yellow peppers, removing seeds and membrane. Slice onion.Put all ingredients in a large pot and bring to a boil. Turn down to a simmer and cover. Cook for 1 hour.
Remove from heat and puree in blender (removing the basil and bay leaves first) until smooth. Force through a fine mesh chamois to remove lumps.
Return to the pot and reduce slightly. Add salt and pepper to taste, then set aside.
Steam lobster tail for about 4 minutes. Remove from steamer and cut shell in half lengthwise, keeping tail and meat together.
Warm pasta in hot water and roll down center of plate.
In a skillet, warm tomato and pepper sauce. Add halved lobster tail and cook until warm. Pour tomato and pepper sauce over pasta placing lobster tails on top of pasta.
Fan 4 blanched snow peas on each side of plate and serve.
