2 cup White Wine Cream Sauce for Seafood
2 lobsters, 1 1/2 pounds each, blanched for 5 minutes and shelled, shells
reserved, claws left whole, tails cut into 3/4 inch medallions
3 tablespoons extra virgin olive oil
1 recipe Fresh Angel Hair Pasta
2 tablespoons clarified butter
Salt and freshly ground white pepper
2 tablespoons julienne of fresh basil
1/4 cup beluga caviar
Prepare the sauce, including the lobster shells. Keep it warm. Preheat the grill or broiler. In a large pot, bring 8 quarts of lightly salted water to a boil; add the olive oil. Add the pasta to the boiling water and cook until al dente, no more than 2 minutes; drain well. At the same time, brush the lobster medallions and claws with the butter and season lightly with salt and pepper. Grill them about 30 seconds per side. Toss the pasta with the sauce and mound it in the middle of each of 6 heated large, shallow serving plates. Place 3 pieces of lobster - 2 medallions and a claw, or 3 medallions - on top of each serving, and garnish with basil and a dollop of caviar.
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