Pepper Tagliatelle Pasta with Lobster and Vanilla Cream Sauce


*This recipe was created for 4 servings. To adjust the serving quantity, enter a new yield (4 to 1,000 servings) then click resize. As with any recipe, changing the quantity may affect flavor intensity. Please adjust ingredients according to your taste.

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IngredientsQuantities
Pepper Tagliatelle Pasta
Flour 1 cup
Lawry's Lemon Pepper Wing Seasoning 3 tbsp
Salt, to taste 1 tsp
Egg, slightly beaten 1
Water 2 tsp
Salt Water 8 cups
Lobster
Chix lobster 1 lb
Salt Water 8 cups
Unsalted Butter, Divided 4 tbsp
Vanilla Cream Sauce
Water 6 cups
Chix lobster shells 1 lb
Club House Peppercorn Mélange 2 tbsp
Lemon 1 each
Club House Bay Leaves, Whole 1 each
Green onion 1 bunch
Club House Vanilla Extract, Pure 1 tbsp
Heavy cream 1 cup
Garnish
Green onion, chopped 1 cup

Instructions

This recipe was created for Club House for Chefs by: Keith Sarasin, Chef Owner of Farmers Dinner in Boston, MA.

For the Pepper Tagliatelle Pasta: In a medium bowl mix together flour, Lawry's Zesty Lemon & Pepper Wing Seasoning and salt. Make a well in the middle of the mixture and pour your slightly beaten egg into the well. Mix well and form stiff dough. Stir in the water, if needed. Flour the surface of a counter or board. Knead the dough mixture for 3 to 5 minutes. Wrap the dough in plastic wrap and let it sit for an hour to rest. With a pasta machine or by hand roll the dough till the dough is thin and in sheets. With a knife or machine, cut thin strips to make tagliatelle pasta. Toss the pasta in a small amount of flour to prevent sticking. Bring a medium pot of salted water to a boil and add pasta. Cook for 3 minutes until pasta is tender.

For the Lobster: Boil salted water and add lobster and cover. Remove the lobster in 7 minutes. Let cool, then shuck the lobster keeping the shells for stock. Chop meat slightly. Place butter in a pot. Once the butter is melted, add the lobster meat and stir frequently on low heat for 3-4 minutes.

For the Vanilla Cream Sauce: Bring water to a boil along with lobster shells, peppercorns, lemon, bay leaf and green onion. Once it comes to a boil, let it reduce on low heat for 30 minutes. Strain the broth saving the liquid and discarding the solids. In a medium pot, bring 1 cup of cream and pure vanilla extract to a simmer. Add ½ a cup of the stock to the cream and season over low heat for 4 minutes. Reduce sauce till desired thickness.

For Serving: In a shallow bowl, place cream sauce to fill the bottom of the dish. Add pasta in the center of the bowl and place lobster around the pasta. Garnish with chopped green onion.

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