CAJUN LOBSTER PASTA
- Cajun Lobster Pasta:
- Barilla Penne pasta
- olive oil
- lobster meat “poached” portion
- andouille sausage- cut long bias ¼” thick
- cherry tomatoes, cut in halves
- green onions- 1 ½” long bias
- cremini mushrooms- ¼” thick slice
- Cajun cream sauce
- 1/4 oz green onions, garnish
- 1/2 oz Parmesan Reggiano Cheese
- Cajun Cream Sauce:
- olive oil blend
- 1 1/2 lbs. yellow onions, ½” chop
- fresh jalapeno with seeds, ¼” diced
- fresh garlic, chopped
- cayenne pepper, ground
- red pepper flakes
- heavy cream, 40%
- half & half
- 1/2 gallon vegetable stock
- 1/2 cup Zatarain’s creole mustard
- 3 1/2 oz. tomato paste
- 3 1/2 oz. chipotle puree
- 1 ½ lbs. Parmesan cheese, shredded
Penne Rigate
CHEF'S NOTE
Recipe created by Chef Tom Kempsey of Margaritaville Restaurants.
For the chipotle puree, open a 7oz can of Embassa Chipotle in Adobo sauce. Blend until smooth. Save remaining for later use in labeled container under refrigeration.