Executive Chef & Partner Kenny Callaghan of Blue Smoke created this luxurious lobster and pasta dish. Chef Callaghan proves here that a fabulous and smokin' dinner doesn't have to be made up of ribs and brisket alone, no matter how great they are. Blue Smoke proves it every day with a full menu of delicious food and full house of folks having fun.
Ingredients
- 2 tablespoons whole butter
- 5 shallots, sliced
- 3 cloves garlic
- ½ pinch red pepper flakes
- 1 whole bay leaf
- 5 black peppercorns
- 1 cup cognac or brandy
- 2 cups Chablis or other white wine
- 1 quart 40% heavy cream (see note)
- Kosher salt
- Black pepper
- ½ cup shelled English peas
- ½ cup sugar snap peas
- ½ cup asparagus tips
- 2 1½ pound Maine lobsters
- 1 pound lemon Tonnarelli
- lobster roe (from the lobsters)
Instructions
Cognac cream
In stainless steel saucepan over medium heat, add butter, shallots, and garlic and sauté for 3 minutes. Add red pepper flakes, bay leaf and peppercorns and continue to sauté for 1 minute. Add cognac and simmer until liquid is almost evaporated. Add Chablis and reduce until almost dry. Add heavy cream and reduce until the sauce can coat the back of a spoon. Remove from heat and strain solids from sauce. Season sauce with kosher salt and black pepper and set aside.
Spring Vegetables
Shell, blanch and shock English peas. Thinly slice sugar snap peas on the bias, blanch and shock. Cut asparagus into1-inch pieces and then in half. Blanch and shock. Reserve.
Lobster
Boil in salted water for 8 minutes. Remove from water and set aside to cool. Remove lobster meat from shell and chop into 1/2-inch pieces. Reserve lobster roe for garnish.
Finish
Bring a stockpot with 1 gallon of water to boil. Add 2 tablespoons of salt to pasta water. Add the pasta to the boiling water and bring back to a boil. In a separate sauté pan heat the cognac cream and bring to a boil. Add spring vegetables and lobster to heat all ingredients through. Test doneness of pasta and when it is still al dente strain from the pasta water. Add cooked pasta to the cognac cream with spring vegetables. Toss pasta, vegetables and lobster together.
Plate
Divide the pasta, vegetables and lobster into four equal portions or serve it family style on one large platter. Garnish each dish or platter with lobster roe. Serve immediately.
Notes
The Chef has chosen extra heavy cream or double-crème. In the United States, these are professional grade creams. You can substitute heavy whipping cream cup for cup and ounce for ounce without any worries.