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    PASTA WITH LOBSTER AND TARRAGON
    from "Smith & Hawken: The Gardeners' Community Cookbook" by Victoria Wise

    A beautiful and sophisticated pasta dish, perfect as the first course of an important dinner. Begin with caviar or oysters, follow the pasta with Roast Veal or Filet of Beef, and fresh raspberries and cream.

    6 portions as a first course, or 4 as a main course
    INGREDIENTS (CLICK TO BUY)

    2 tablespoons best-quality olive oil
    1/2 cup finely chopped yellow onion
    1 can (2 pounds, 3 ounces) Italian plum tomatoes*
    2 teaspoons dried tarragon
    Salt and freshly ground black pepper, to taste
    1 cup heavy cream
    2 tablespoons salt
    1 pound spaghetti
    Pinch of cayenne pepper
    1/2 pound lobster meat or more, about 1 1/2 cups, the equivalent of a 3- to 4-pound lobster**
    Parsley, fresh basil or fresh tarragon sprigs (garnish)

    * FreshDirect Note: Because we don't sell a 2 lb, 3oz can of plum tomatoes, we've elected to substitute two 28oz cans of tomatoes (3.5 lb).

    ** FreshDirect Note: Since our lobsters average 1.5 lb, we've included either two whole lobsters or 4 lb lobster tails in this recipe.

    Print recipe
    PREPARATION

    1.Heat the oil in a saucepan. Add the onion, reduce the heat and cook, covered, until tender, about 25 minutes.
    2.Chop and drain the tomatoes and add them to the onions. Add the tarragon, season to taste with salt and pepper, and bring to a boil. Reduce heat, cover and simmer, stirring occasionally, for 30 minutes.
    3.Remove the mixture from the heat and let it cool slightly. Puree it in the bowl of a food processor fitted with a steel blade, or use a food mill fitted with a medium disc.
    4.Return puree to the saucepan, stir in heavy cream, and set over medium heat. Simmer the mixture, stirring often, for 15 minutes, or until slightly reduced. Taste the sauce, correct seasoning, and stir in cayenne and lobster meat. Simmer further, 3 to 5 minutes, or just until lobster is heated through.
    5.Meanwhile, in a large pot, bring 4 quarts water to a boil. Add the salt, stir in the pasta, and cook until tender but still firm. Drain immediately and arrange on warmed serving plates. Spoon sauce evenly over pasta and garnish with a sprig of parsley, basil or tarragon. Serve immediately.



    Product nutrition and information
     Quantity Ingredients Est.Price
      Organic Yellow Onion, Medium - $1.99/lb
     Medium
     
      Bel Aria Italian Plum Tomatoes, Premium Selection - $2.79/ea
     28oz
     
      FreshDirect Dried French Tarragon - $3.59/ea
     0.4oz
     
      Organic Valley Heavy Whipping Cream - $2.99/ea
     1 pint
     
      Wild Cold Water Lobster Tails, 8oz - $17.99/ea
     8oz (tails)
     
      Italian Parsley - $1.99/ea
     Farm Fresh
     
    You May Already Have
      Bel Aria Extra-Virgin Olive Oil - $11.29/ea
     34oz
     
      Morton's Regular Salt - $0.99/ea
     26oz
     
      FreshDirect Tellicherry Pepper, Ground - $3.79/ea
     2.25oz
     
      FreshDirect Cayenne Pepper - $3.59/ea
     2oz
     
      Barilla Spaghetti - $1.59/ea
     16oz
     
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