Clearwater Nova Scotia Prime Lobster Pasta Topper
| 1 pkg | Raw claw and knuckle lobster meat |
| 2 tbsp. | Garlic, chopped |
| 1 | Shallot, minced |
| 1 tbsp. | Parsley, chopped |
| ½ cup (125 ml) | White wine |
| 2 tbsp. | Olive oil |
| 2 tbsp. | Butter |
| ½ cup (125 ml) | Heavy cream (35%) |
| 1 | Lemon |
| to taste | Sea salt and pepper |
| Fennel seeds* |
* Chef's note: I personally love fennel however I suggest adding at your own discretion.
- Pasta cooked according to instructions, tossed with olive oil and reserved warm.
- In a sauté pan cook garlic, shallots, (fennel seeds if desired) in butter until aromatic but taking care not to color. Add lobster meat and wine and cover for 3-4 minutes allowing to steam. Stir and remove meat keeping warm. Add cream and simmer for a few minutes until slightly thick. Add the lobster meat and parsley back in with the sauce. Adjust seasoning. Divide pasta among 4 plates and top with lobster sauce. Serve with salad and crusty bread.
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