Jackie says this is a sexy lobster dish for a romantic night in with your partner
'Sizzling
and glamorous, Lucky Santangelo is the heroine of many of my books and
the woman I’d like to be in another life,' says Jackie. 'She makes this
sexy lobster dish for her husband Lennie when it’s just the two of them alone.'
Serves 4
450g (1lb) ridged rigatoni
A tiny pinch (¹/8tsp) of freshly ground white pepper
2tbsp unsalted butter
250ml (9fl oz) double cream
125ml (4fl oz) good-quality champagne
2tbsp chopped fresh chervil, or 1tbsp chopped fresh tarragon
1tsp kosher salt
Four 175g (6oz) lobster tails, cooked, shelled, meat sliced into 1cm (½in) coins
In a pot of salted boiling water, cook the rigatoni until a little less than al dente, 10 to 11 minutes. Meanwhile, make the sauce.
In a medium pan over medium-high heat, combine the white pepper, butter, cream and champagne, stirring until the butter has melted and the sauce has thickened slightly, about 7 minutes. Reduce the heat to low. Preheat the oven to 170°C/fan 150°C/gas 3.
Drain the rigatoni and transfer to a 2.5ltr (4½pt) gratin dish. Pour the sauce over and put in the oven. Bake for 10 to 12 minutes until the rigatoni on the top starts to brown. Remove from the oven and stir in the herbs, salt and lobster meat, tossing until combined. Serve at once.
Serves 4
450g (1lb) ridged rigatoni
A tiny pinch (¹/8tsp) of freshly ground white pepper
2tbsp unsalted butter
250ml (9fl oz) double cream
125ml (4fl oz) good-quality champagne
2tbsp chopped fresh chervil, or 1tbsp chopped fresh tarragon
1tsp kosher salt
Four 175g (6oz) lobster tails, cooked, shelled, meat sliced into 1cm (½in) coins
In a pot of salted boiling water, cook the rigatoni until a little less than al dente, 10 to 11 minutes. Meanwhile, make the sauce.
In a medium pan over medium-high heat, combine the white pepper, butter, cream and champagne, stirring until the butter has melted and the sauce has thickened slightly, about 7 minutes. Reduce the heat to low. Preheat the oven to 170°C/fan 150°C/gas 3.
Drain the rigatoni and transfer to a 2.5ltr (4½pt) gratin dish. Pour the sauce over and put in the oven. Bake for 10 to 12 minutes until the rigatoni on the top starts to brown. Remove from the oven and stir in the herbs, salt and lobster meat, tossing until combined. Serve at once.
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