LOBSTER IN WINE AND PEPPERCORN GLAZE

INGREDIENTS

• 2 lobster tails plain flour
• 20g butter
• 1 tablespoon port
• 1 / 2 cup dry white wine
• 1 / 2 cup water
• 1 small chicken stock cube, crumbled
• 1 tablespoon canned drained green peppercorns la cup cream
• 375g casarecce pasta
• 30g butter, extra
• 1 tablespoon chopped fresh parsley

LOBSTER IN WINE AND PEPPERCORN GLAZE METHOD:

Remove lobster meat from shells in 1 piece; cut meat into 11 / 2cm medallions. Toss lobster in flour, and shake away excess flour. 

Heat butter in a pan, add medallions in a single layer and cook for about 2 minutes on each side or until almost tender.

Add port, wine, water, stock cube, and peppercorns, and simmer gently, covered, until medallions are tender. Remove medallions from the pan; keep warm. 

Boil sauce, uncovered, for about 3 minutes or until reduced to a shiny glaze, add cream, and stir until heated through.

The noodles should be cooked in a large pan of boiling water, uncovered, for about 10 minutes, and then drained, rinsed under cold water, and drained. 

Add extra butter to the same pan, stir until melted and lightly browned, return to pasta pan with parsley, and mix well. Serve pasta with lobster and sauce.

Serves 4.

Note: The recipe is best made just before serving.

Freeze: Not suitable.

Microwave: Pasta suitable.

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