Pepper Tagliatelle Pasta with Lobster and Vanilla Cream Sauce
This recipe was created for Club House for Chefs by: Keith Sarasin, Chef Owner of Farmers Dinner in Boston, MA.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.clubhouseforchefs.ca.
Cooking tools:
- Pasta machine
- Fine-mesh sieve
- Mixing bowl
- Cutting board
- Plastic wrap
- Chef's knife
- Pot
- Stove
- Spoon
- Measuring spoon
- Measuring cup
- Tongs
- Serving bowl
Ingredients
- 1 cup Flour
- 3 tbsps
- 1 tsps Salt, to taste
- 1 Egg, slightly beaten
- 2 tsps Water
- 8 cups Salt Water
- 1 pound Chix lobster
- 4 tbsps Unsalted Butter, Divided
- 6 cups Water
- 1 pound Chix lobster shells
- 2 tbsps
- Club House ® Peppercorn Mélange
- 1 each Lemon
- 1 each
- Club House ® Bay Leaves, Whole
- 1 bunch Green onion
- 1 tbsps
- Club House ® Vanilla Extract, Pure
- 1 cup Heavy cream
- 1 cup Green onion, chopped
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