- 6
- 30 mins
- 60 mins
Ingredients
- 3 ea 1 1/4 pound lobsters
- 1 large onion, quartered
- 2 sticks of thyme
- 1/2 cup sherry
- 1 quart heavy cream
- 1 quart whole milk
- 1 tablespoon Old Bay seasoning
- 1/2 cup Mascarpone cheese
- 1 cup grated Gruyere cheese
- Salt and pepper to taste
- 1 bunch snipped chives
- 1 pound pasta (your preference)
Preparation
Step 1
Cut the tail and pull off the claws of the lobsters, place in 2 gallons boiling saltcwater. Cook for 6 minutes and place in ice water to cool.
Place the remainder of the lobsters in a stockpot with the onions, Old Bay seasoning andcthe thyme over high heat. Let brown a little bit, the add the sherry. Let cook until half of the sherry has evaporated (if you use a wide bottomed pot, this will take little to no time). Then add the milk and heavy cream. Let come to a boil, reduce heat to a simmer and cook for about half an hour.
Pull lobster meat from the shells, slice the tail meat, but try to keep the claw meat intact.
Strain off the liquid to a bowl and discard the shells. To this cream mixture, add the Mascarpone cheese, salt pepper lobster meat and the cooked pasta. Finally, add the Gruyere cheese. Sprinkle on the chives and serve immediately.