Bow-Tie Pasta W Lobster & Artichokes Recipe

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Bow-Tie Pasta W Lobster & Artichokes Ingredients

3 cup heavy cream
1 cup dry sherry
2 cup lobster meat, diced
1 cup artichoke hearts, diced
1 cup tomatoes, peeled, seeded and diced
1/2 cup scallions, chopped
1 salt, white pepper
4 cup bow-tie pasta, pre-cooked

A Recipe for
Bow-Tie Pasta W Lobster & Artichokes

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This Recipe for Bow-Tie Pasta W Lobster & Artichokes is one of thousands in the Recipes-to-go Ethnic Cookbook.

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Bow-Tie Pasta W Lobster & Artichokes recipe - a tasty recipe for you to add to your collection!
Food Tip
When you want steak to be cooked rare but dont want to have to cut into to see if it is cooked properly just push on it lightly then push on your cheek and if it feels just like your cheek it is cooked rare

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The way you cut your meat reflects the way you live.
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Bow-Tie Pasta W Lobster & Artichokes

Herb Tip
Using Sage:
Both the leaves and flowers of the sage plant are used in cooking in both fresh and dried varieties. A must in most homes at Thanksgiving for the holiday stuffing served, you can also add sage to eggs, poultry, pork, beef, lamb or pasta.

Bow-Tie Pasta W Lobster & Artichokes Directions

Reduce cream by half over low heat. At the same time, in a separate
pan, cook the artichokes, tomatoes and lobster meat in the sherry.

Add the scallions at the last, along with the cream. Season with salt,
pepper.

Toss the pasta in hot water and drain well. Add to the lobster
mixture an heat through.

Serve immediately.

Garnish with lobster claw and lemon wedge to side of pasta. Serves 2
Typed in MMFormat by cjhartlin@msn.com Source: Food & Wine the Westin
Way Chef Jamie Morningstar, Napa Valley, California

Serves: 2

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Bow-Tie Pasta W Lobster & Artichokes Recipe from the Recipes-To-go.com Ethnic Recipe Cookbook

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