Radiatore with Lobster, Fava Beans and Jersey Corn
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Credit: Steven M. Farley, Executive Chef, Artisan’s Brewery & Italian Grill, Tom’s River, N.J.
The National Culinary Review, October 2010
2 oz. butter
2 shallots, chopped small
2 oz. flour
2 oz. Harvey’s Bristol Cream
1½ cups lobster stock
½ cup heavy cream
½ lb. Barilla radiatore
1 ear Jersey corn, kernels removed from cob
Salt and pepper, to taste
3 oz. fava beans, blanched in salted water
4 minutes, skinned
Meat from 2 (1 lb.) cleaned par-cooked lobsters
1 oz. chopped scallions
Parmigiano-Reggiano, to taste
1. Put medium saucepan on medium heat. Add butter; sweat shallots. Add flour; cook, stirring constantly, 3 minutes, until flour/butter mixture has nutty aroma. Add sherry and lobster stock; whisk until completely incorporated. When sauce has reached a boil, turn down to a simmer. Add cream; check seasoning. Reserve lobster sauce.
2. Cook radiatore in salted boiling water until al dente.
3. Place sauté pan on high heat. Add corn kernels; sauté 1 minute. Season with salt and pepper. Add
fava beans; sauté 30 seconds. Add 2 cups reserved lobster sauce; bring to a boil. Toss radiatore in sauce. Add lobster and scallions at last second.
4. Put pasta in warm pasta bowl; finish with freshly grated Parmigiano-Reggiano.
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