Courtesy of: Chef at Home
Episode: Lobster Penne
Host: Michael Smith
Lobster a la Rachel
Yield: 4
Ingredients:
* 2 x large lobsters
* 1 cup of 35% cream
* 1 x 28 oz can of crushed tomatoes
* 750 ml bottle of white wine
* 2 x onions, chopped
* 4 cloves of garlic
* 1 tbsp of prepared horseradish
* 2 x bay leaves
* Salt and pepper
* 1 box of penne pasta
Directions:
1. Put a large pot over high heat and add about 2 cups of water. Bring to a boil and add the lobsters. Cover and let steam for about 8 minutes per pound. When they are done, remove the meat from the tail, knuckles and claws and reserve.
2. Smash the shells with the back of a knife or with a hammer (wrapping the shells in a kitchen towel reduces splatter). Put them into a large saucepot and add the cream, tomatoes, wine, onions, garlic and bay leaves.
3. Simmer for 1.5 hours, until the liquid has reduced by half and is reddish brown in colour.
4. Strain the sauce into a clean pot and add the horseradish. Check for seasoning and add salt and pepper to taste.