The Food: Lobster Sauce

INGREDIENTS (About 4 Servings)
4 tablespoons of Butter
4 teaspoons of Olive Oil
3 Ounces of Cognac
1/2 Cup of Heavy cream
1/4 Cup of Tomato Sauce
1/4 Cup of Diced Carrots
1/4 Cup of Diced Celery
1/4 Cup of Diced Onions
3-4 Lobster Tails, with Shells
2 Cloves of Garlic, sliced
Sicilian Sea Salt & Pepper to Taste

You might want to read our page on lobster first.  If not, just heat frying pan over medium heat, add olive oil and butter together until melted and hot.  Dice the celery, carrots and onions and sautee.  Add the garlic.  Remove the lobster meat from the shells, and put aside.  Add the shells from the lobsters into the pan until they turn bright red.  Add a couple ounces of cognac, and carefully ignite (we really should not have to tell you that, but the flames WILL shoot up a 10-15" high out of the pan, so do not put your face near it and use a long match or a grill lighter).  Allow the cognac to burn off have the fire extinguisher near by, extinguish by starting to add the tomato sauce.  Bring to a boil, reduce the heat, and allow to simmer for 20 minutes.  Pour the sauce through a strainer and/or discard the lobster shells.  Put the mixture back into the pan and bring to a boil, add the cream, again, bring to a boil, reduce heat to simmer for 30 more minutes.

At this point, you can start boiling the water for the pasta (you can serve a thin spaghetti, capellini (angel hair) or thin linguine is my favorite for this dish.  When you put the pasta into the boiling water, also add the lobster (cut into 1-2" pieces) into the sauce to cook.  When the pasta is done cooking (7-10 minutes), the lobster should be done too.  Simply pour the lobster sauce over the pasta and you have one fantastic dish!    



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