YORK, Pa. — You and yours don't have to dine out to have a lovely Valentine's Day dinner.
Olivia's shares their recipe for a Fresh Lobster Tail stuffed with Crab Imperial and served over Angel Hair Asparagus Carbonara.
A Lovebird cocktail completes the lovey-dovey meal.
Crab Imperial Mix
Ingredients
1 pound, colossal crab meat
4 tablespoons, mayonnaise
1/2 lemon, squeezed
1 tablespoon, Old Bay
1 teaspoon, Worcestershire sauce
2 tablespoons, parsley, chopped
2 tablespoons, Dijon mustard
1 egg
2 egg yolks
2 tablespoons, panko bread crumbs
Directions
Mix everything but the crab meat together. Add the crab meat, but don’t break up the lumps!
Mornay Sauce
Ingredients
1 egg
3 egg yolks
1 cup, mayonnaise
1 lemon, squeezed
Pinch, Old Bay
Directions
Don’t mix the ingredients! Instead, fold them together until just blended. Don’t over-mix.
Asparagus Carbonara
Ingredients
1/4 cup, fresh asparagus, diced
2 tablespoons, bacon, diced, rendered and towel dried
2 tablespoons, garlic butter
1/4 cup, white wine
2 tablespoons, Pecorino Romano cheese
1/2 cup, fresh mushrooms, quartered
1 cup, heavy cream
1 pound, angel hair pasta, al dente
2 tablespoons, shallots, diced
1 tablespoon, Asiago cheese
2 tablespoons, extra virgin olive oil
Directions
Sauté the bacon, mushrooms and shallots with the garlic butter and extra virgin olive oil. Deglaze the pan with the wine. Add the asparagus. Cook everything for approximately one minute, then add the heavy cream. Reduce the sauce. Add the Romano and Asiago cheeses. Add the pasta and serve it with stuffed lobster.
Cocktail
Lovebird
Ingredients
Ciroc Red Berry vodka
Kahlua
Baileys Chocolate Liqueur
Strawberry syrup
Cream
Whipped cream
Fresh strawberry, for garnish
Directions
Fill a glass with ice. Add the Ciroc, Kahlua, Baileys, strawberry syrup and cream. Shake the drink. Top the cocktail with whipped cream and a fresh strawberry.