Lobster and Crab Giancarlo
Cervino's, Union Beach
(732) 888-0737
2 oz. flour
4 cold-water lobster tails (5-6 oz.)
1 lb. lump crabmeat without shells
1 tsp. finely chopped shallots
4 oz. olive oil
6 oz. brandy or cognac
8 oz. lobster broth
12 oz. heavy cream
Salt/white pepper to taste
1 lb. angel hair pasta
Cook pasta to al dente, wash, drain and set aside. Fill same pot with water,
bring to boil for dipping pasta before service. Remove lobster tails from
shells, wash tails and shells with cold water. To create lobster broth - in
medium sauce pan, add shells along with onion, celery and favorite herbs. Cover
with 2 cups cold water and bring to boil for 15 minutes. While broth is boiling,
cut lobster tails into chunks, following the grain of the flesh. Heat large
sauce pan on high for about two minutes. Sprinkle tail meat evenly with flour.
Add olive oil and shallots to hot sauce pan, careful not to burn shallots. Toss
quickly and add tail meat. Add a bit more oil if pan appears too dry. Cook
lobster chunks evenly for about 2 minutes, or until pan is almost dry. Add
liquor and flame. Let liquid reduce by ½ over med-high heat, then add lobster
broth. Reduce again by half. Add heavy cream. Reduce again until sauce thickens
to your taste, usually about 3-4 minutes. Fold crabmeat into sauce gently. Add
salt and pepper to taste. Dip pasta in boiling water, drain well and divide into
4 large pasta bowls. Spoon all lobster and crab evenly between the dishes, then
divide remaining sauce evenly as well. A light sprinkle of fine-chopped parsley
or basil can enhance this dish.
