Fricassée of Lobster with Pasta


  • 2 1 ½-pound whole live lobsters
  • ¼ cup olive oil
  • 9 shallots, chopped (about 1 ½ cups)
  • 2 tablespoons Cognac or brandy
  • 1 cup dry white wine
  • 1 ½ cups whipping cream
  • 6 ounces angel hair pasta

1. Cook lobsters in large pot of boiling salted water 4 minutes (lobsters will not be completely cooked through). Working over bowl to collect juices, twist off lobster heads to separate from tails. Cut heads in half lengthwise. Cut tails into thick medallions (do not remove shells). Crack claws ...

View full recipe at SpringPad


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