succulent lobster, English peas, sacchetti purse pasta filled with Ricotta, Mozzarella, Romano and Parmesan in a lobster cream sauce.

In a large pot of salted boiling water, cook the filled sacchetti for about 3-4 minutes or until they float to the surface. Drain and set aside.

Cook the Sacchetti

In a serving bowl, place the lobster cream sauce, add the cooked sacchetti, and toss gently to coat. Garnish with chopped parsley and serve immediately.

Combine and Serve

lobster meat, cooked and chopped

English peas, fresh or frozen

heavy cream

butter

garlic, minced

lobster stock

salt

black pepper

chopped parsley, for garnish

LOBSTER SACCHETTI

lobster sacchetti

Recipe information

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