Bryac Lobster Monica Recipe
our new england take on a new orleans classic - fresh lobster tossed in rotini w/ onion, garlic, creole seasoning, cream, wine, & butter
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Ingredients
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Pasta and Lobster
Vegetables and Aromatics
Seasoning and Flavorings
Method
Preparation
- 1
Cook the Pasta
In a large pot, bring salted water to a boil. Add the rotini pasta and cook according to package instructions until al dente. Drain and set aside.
- 2
Prepare the Lobster
If using whole lobsters, steam or boil them until cooked through. Remove the meat from the shells and chop it into bite-sized pieces. Measure out 2 cups of lobster meat.
Cooking
- 3
Sauté the Vegetables
In a large skillet, melt 2 tablespoons of butter over medium heat. Add the chopped onion and minced garlic, and sauté until the onion is translucent, about 3-4 minutes.
- 4
Add Seasonings
Stir in the creole seasoning and cook for an additional minute until fragrant.
- 5
Deglaze the Pan
Pour in the white wine, scraping the bottom of the skillet to release any flavorful bits. Let it simmer for about 2-3 minutes until reduced by half.
- 6
Make the Sauce
Add the heavy cream and bring the mixture to a gentle simmer. Cook for about 5 minutes until the sauce thickens slightly.
- 7
Combine Ingredients
Stir in the lobster meat and the remaining 2 tablespoons of butter. Let it warm through for about 2 minutes.
- 8
Mix with Pasta
Add the cooked rotini to the skillet and toss everything together until the pasta is well coated with the sauce. Season with salt and black pepper to taste.
Serving
- 9
Plate the Dish
Serve the Lobster Monica immediately, garnished with fresh herbs if desired.
