Lobster Etouffee with Squid Ink Linguini
Lobster Etouffee with Squid Ink Linguini
Directions
- Heat olive oil in saucepan over medium heat. Add onion, green bell pepper, celery, garlic, salt, and pepper. Cook for 2-3 minutes.
- Add tomatoes, heavy cream, and lobster base to saucepan whisking. Simmer for 8-10 minutes.
- Fold in lobster meat, fresh herbs, and green onion. Cook for 2-3 minutes.
- Portion pasta in four warm pasta bowls then top with a portion of lobster etouffee.
Ingredients
- 1 lb Bay Winds® Lobster, claw and knuckle meat
- 2 lbs Piancone Epicureo® squid ink linguine, cooked
- 1 tbsp Roma® Oil, Olive
- 1/4 cup Peak Fresh Produce® Onion(s), Red, small diced
- 3 tbsp Peak Fresh Produce® Celery, small diced
- 3 tbsp Peak Fresh Produce® Pepper(s), Green Bell, small diced
- 1 tbsp Peak Fresh Produce® Garlic, minced
- 1/2 cup Peak Fresh Produce® Onion(s), Green, chopped
- 1/4 tsp Magellan® Cayenne pepper
- 1 tbsp Peak Fresh Produce® Parsley, Fresh, minced
- 1 tsp Peak Fresh Produce® Thyme, Fresh, minced
- 1 tbsp Peak Fresh Produce® Oregano, minced
- 1 cup Luigi® Crushed Tomatoes
- 2 cups Nature's Best Dairy® Cream, Heavy
- 2 tbsp Ridgecrest® lobster base
Chef Lonnie Varisco - Corporate Executive Chef, Performance Foodservice.
