GETTYSBURG, Pa. — Olivia's is starting the new year off on the right foot with a luxurious lobster dish.
The Mediterranean restaurant's Butter Poached Lobster and Shrimp with Saffron Cream Pappardelle will keep you warm in cold January weather.
Butter Poached Lobster and Shrimp
Ingredients
3, 6 ounce lobster tails, split, chop meat (save shells for the stock)
8 ounces, colossal shrimp, deveined and cleaned
1/2 pound, unsalted butter, cut into 1-inch pieces
Pinch, white pepper
4 ounces, lobster stock
10 strands, saffron
4 cloves, garlic, diced
1 lemon, zested
Directions
In a sauce pan on medium heat, simmer the stock (do not bring it to a boil). Slowly whisk in the butter, one piece at a time. Add the garlic and saffron. Cook everything on low for approximately three - four minutes. Add the lemon zest, white pepper, lobster and shrimp. Continue cooking on low for approximately 10 - 15 minutes, rotating the lobster to cook evenly. Remove the lobster and shrimp from the pan.
Lobster Stock
Ingredients
Lobster shells
Shrimp shells
1/2 teaspoon, fresh sage
1 shallot, chopped
1 teaspoon, tomato paste
4 cups, water
Directions
Bring all of the ingredients to a boil, then reduce the stock by half.
Saffron Cream Pappardelle
Ingredients
1 cup, heavy cream
3 tablespoons, lobster butter
15 saffron threads
Pinch, white pepper
1/2 cup, lobster stock
3 tablespoons, shallots, diced
1 tablespoon, chives, diced
4 tablespoons, Asiago
1 teaspoon, garlic, minced
1 pound, lobster meat, butter poached
1/2 pound, shrimp, butter poached
1 heirloom tomato, chopped
4 ounces, white wine
1 pound, pappardelle pasta
4 tablespoons, extra virgin olive oil
Directions
Cook the pappardelle until it is al dente, then drain. Add 2 tablespoons of extra virgin olive oil, and set it aside. In a sauté pan placed on medium-high heat, cook the shallots, garlic and lobster butter for approximately two minutes. Deglaze the pan with white wine. Add the stock and heavy cream. Cook everything for approximately two minutes. Add the chives, tomatoes, white pepper and Asiago. Stir in the lobster and shrimp, then taste! Add more pepper and/or salt as needed. Fold in the pasta. Garnish the dish with lobster shells.
