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.
Ingredients
- 2 bay leaves
- 1 Empire's Treasure® Lobster Tail(s)
- 4 cups lobster stock
- 2 tsp(s). Old Bay® Seasoning
- 4 sprigs Peak Fresh Produce® Basil
- 10 Peak Fresh Produce® Garlic, Clove(s)
- 1 Peak Fresh Produce® Onion(s)
- 2 tsp(s). Peak Fresh Produce® Thyme, Fresh, minced
- 8 peas, snow
- 4 pepper(s), yellow bell
- 3 oz(s). Piancone® Pasta, Spaghettini
- 2 pinches saffron
- 10 tomato(es), yellow
- 8 oz(s). wine, white
Chef Lonnie Varisco - Corporate Executive Chef, Performance Foodservice.
