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Sunday, August 18, 2019

LOBSTER FETTUCCINE IN HERBED CREAM SAUCE

LOBSTER FETTUCCINE IN HERBED CREAM SAUCE
DINNER AT HOME

My first attempt at Sous Vide Cooking was amazingly good.  This Lobster Fettuccine dish knocked it out of the park with flavor.  Entire family loved this.  I got the recipe from a book called Mastering the art of Sous Vide Cooking by Justice Steward.  The recipe was easy to follow with pretty basic ingredients.  The use of the lobster shells to make the cream sauce was key.  Added a depth of flavor that took this dish over the top.  This is definitely a restaurant quality dish you can cook at home.

SEALING LOBSTER TAILS IN BAG WITH A LITTLE BUTTER, CHILI PASTE, GARLIC AND PARSLEY
READY TO SOUS VIDE SOME LOBSTER TAILS
SOUS VIDE BATH AT 131 DEGREES 
LOBSTERS SOUS VIDE FOR ONE HOUR
SOUS VIDE LOBSTER TAILS
LOBSTER SHELLS GO INTO THE POT ON HIGH HEAT
REDUCE HEAT TO LOW AND ADD TOMATO PASTE, TOMATOES, WINE, VINEGAR, GARLIC, THYME, PARSLEY,  SALT AND PEPPER
ALL THIS GOODNESS WILL MAKE THE SAUCE
AFTER COOKING FOR ABOUT 5 MINUTES YOU ARE READY TO ADD THE CREAM
ADD CREAM AND BRING TO BOIL, REDUCE HEAT AND SIMMER AROUND 20 MINUTES
STRAIN THE SAUCE INTO FRESH SAUCEPAN

LOBSTER CREAM SAUCE
ADD FETTUCCINE AND MIX WELL
LOBSTER FETTUCCINE IN HERBED CREAM SAUCE

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