menupics.jpg Pappardalle and Main Lobster with Crimini Mushrooms, Roasted Red Peppers and Fava Beans
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Serves 2

1 red bell pepper
1 - 1 1/4 pound lobster, cooked and shelled
1/2 pound pappardalle
1/4 pound Crimini mushrooms, washed, stemmed, quartered and sautéed in butter
1 tbsp minced shallots
1 tsp minced garlic
1/4 cup white wine
2 tomatoes, peeled, seeded and chopped
1/2 cup fava beans shelled, blanched and peeled.

1. Rub the pepper lightly with olive oil and season with salt and pepper. Over an open flame or under broiler, char the pepper on all sides. Place in a small bowl and cover with plastic wrap. Allow to cool to room temperature. Peel the charred skin off and scrape out seeds. Cut the peppers into strips and reserve.

2. Sauté the shallots, garlic, mushrooms, tomatoes and fava beans together in a little bit of butter until the fava beans are just tender. Add the white wine and heat briefly to cook out the alcohol. Add the lobster just to heat through. Season to taste

3. Cook the pappardalle until tender. Drain and season with a little butter, lemon juice, salt, pepper and freshly grated Reggiano Parmesan to taste. When the order is needed, the crimini mushrooms, tomatoes and fava beans will be sautéed together. Pappardalle will be boiled and seasoned with butter, peppers and Regiano Parmesan, lemon juice, salt and pepper.

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