Recipe: Lobster, a la Nantua (Razor Clam Original)

Yield: Two Servings

Ingredients:

2 lb lobster, whole/steamed

6 ea shrimps, 16-20ct (peeled/deveined)

1 cup shrimp/crab meat mixture

1/2 cup mushrooms, sliced

1/4 cup Madeira

2 T butter, clarified

½ cup heavy whipping cream

2 tsp lobster base (Rick’s Cafe or local seafood market)

1 cup linguine pasta (cooked/dente) parmesan, fresh grated

Procedure:

Place butter, in 10/12 inch sauté pan over moderate heat till hot to touch. Add Madeira (will flame up!!), immediately add cream, then lobster base, and mushrooms. Let come to full boil, add shrimp, lobster, and shrimp/crab mixture. Allow sauce to “double” (reduce by half), then add the pasta and toss lightly till pasta is ‘dente.

I serve the split shell red side up (warmed till red in oven) on plate as border (head pointing up/tail bottom right or left), then wind the lobster/pasta mixture with tongs on the plate.. lifting up. Placing inside of lobster shell frame. Leave the tail and claw visible, and sprinkle with grated fresh parmesan.