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RECIPE: Roasted Lobster With Pesto Linguini

Posted at 12:15 PM, Dec 07, 2016
and last updated 2016-12-07 13:15:06-05

37 Steak's Executive Chef Dajuan Adams, demonstrates how to create their Roasted Lobster With Pesto Linguini ahead of Kansas City Restaurant Week.

See more at www.kcrestaurantweek.com.
 

 

 

Roasted Lobster With Pesto Linguini

Ingredients:
Lobster Ingredients:

6 oz. Cold Water Lobster Tail
Sprinkle of Spanish Paprika
Pinch of Salt and Pepper

White Cream Sauce Ingredients:
1 Cup Shrimp Shells
1 Tablespoon Minced Garlic
2 Tablespoon Shallots
2 Cups Heavy Cream
1 Cup White Wine
Salt and Pepper to taste
1 Tablespoon Blended oil

Basil Pesto Ingredients:
2 Cups of Blenched Basil
1 Tablespoon of Minced Garlic
Juice From One Lemon
1 Teaspoon Chili Flake
½ Cup Parmesan Cheese
½ cup Blended Oil
Salt and Pepper to taste

Linguini Pasta
Follow Stove Top Cooking Instructions on the Linguini Box

Preparation Instructions:
Lobster
Brush lobster with clarified butter, add salt and pepper to taste and sprinkle with Spinach paprika.
  Place in 450F oven for 12 minutes. 
Put 1 tablespoon of blended oil in a sauce pot on a medium heat, add garlic, shallots and shrimp shells. Sautee for two minutes.
  Deglaze sauce pot with white wine and add heavy cream. Reduce the cream until it coats back of the spoon.
Strain white cream sauce through the fine strainer.
Plate the lobster and pour two ounces of white cream sauce on top.

Basil Pesto Linguini
Place blenched basil in a blender. Add garlic, lemon juice, chili flakes, parmesan cheese and salt and pepper. Emulsify with blended oil.
In a Sautee pan, on low heat add cooked linguini, basil pesto and finish with one table spoon cold butter. 
Twirl basil pesto pasta on the plate next to the lobster and top with grated parmesan cheese.