Culinary Institute of New Orleans

Culinary Insitute of New Orleans

Lobster Creole
Serves 1

1 Lobster Tail (6 oz.)
3 oz. Angel Hair Pasta
8 oz. Golden Tomato and Pepper Creole Sauce
8 Snow Peas

Méthode:
Steam lobster tail for about 4 minutes, remove from steamer and cut shell in half lengthwise keeping tail and meat together. Warm pasta in hot water and roll down center of plate. In a skillet, warm tomato and pepper sauce. Add halved lobster tail and cook until warm. Pour tomato and pepper sauce over pasta placing lobster tails on top of pasta. Fan 4 blanched snow peas on each side of plate and serve.

Golden Tomato and Pepper Creole Sauce
Serves 1

10 Yellow Tomato
4 Yellow Peppers
80 oz. White Wine
2 pinches Saffron
1 Onion, diced
4 cups Lobster Stock
4 sprigs Basil
10 cloves Garlic
2 tsp. Old Bay
2 tsp. Thyme, minced
2 Bay Leaves

Méthode:
Core tomatoes and cut into wedges, clean yellow peppers removing seeds and membrane. Slice 1 large onion. In a large pot, put all ingredients and bring to a boil. Turn down to a simmer and cover. Cook for 1 hour. Remove from heat and puree in blender (removing the basil and bay leaves first) until smooth. Force through a fine mesh chamois to remove lumps. Return to the pot and reduce slightly. Salt and pepper to taste.