SEAFOOD LINGUINI IN CHAMPAGNE LOBSTER SAUCE

SEAFOOD LINGUINI IN CHAMPAGNE LOBSTER SAUCE image

Yield 4

Number Of Ingredients 2

For lobsters half bottle champagne, quarter cup finely chopped shallots, 1bay leaf, 1-2 sprigs fresh thyme and or tarragon, 1 lb lobster.
For sauce I cup fish stock or bottled clam juice, 1.5 cups light cream, 0.5 cups heavy cream, 1 tb each of worc sauce, tomato paste, cornstarch, butter. Lemon juice, salt and cayenne to taste.

Steps:

1. In large pot combine champ shallots and herbs, bring to rolling boil. Cook lobster for 8 mins. Remove lobsters, set aside to cool, reserve liquid. 2. When lobsters cool, remove meat, leaving intact as much as possible. 3. Make sauce, add fish stock, creams and work to the champ liquid. Whisk in Tom paste and boil for 20 mins. 4. Whisk in cornstarch, simmer for ten mins, remove from heat, add in butter etc to taste. 5. Sear scallops turning after 2mins. 6. Cook linguini serving lobster and scallops on top, drizzle sauce on top.