Lobster Strozzapretti - WCAX.COM Local Vermont News, Weather and Sports-

Lobster Strozzapretti

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Lobster Strozzapretti
Matt Corrente
Bluebird Tavern


  • One 1.5 lb. lobster, cooked and shucked
  • 2 Tbs. olive oil
  • 1 Tbs. chopped shallot
  • 1 Tbs. chopped garlic
  • 1 Tbs. finely chopped jalapeno
  • 1 cup diced poached Bartlett pear (about one pear)
  • 1 cup shucked fava beans
  • 2 Tbs. finely chopped chives
  • 2 Tbs. finely chopped parsley
  • 1 Tbs. finely chopped mint
  • 1/2 cup heavy cream
  • 1 tsp. lemon juice
  • Salt
  • Ground red pepper (optional)
  • 1 lb. pasta (fresh or dry)


1. Cook the pasta by plunging it into a large pot of very salty boiling water. Cook the pasta until it is nearly done (not all the way). Save the pasta water for building the sauce. Ideally, the entire sauce can be made in the time it takes the pasta to cook so try to do both at the same time.

2. Make the sauce by heating the olive oil in a large skillet. Add the shallot, garlic and jalapeno and sauté to release the aromas. Add one cup of pasta water, the pears, and the fava beans and reduce over high heat. Add the cream and continue to let the sauce boil down and thicken. When it has reduced by half, add the lobster and the cooked pasta and toss it to coat. Finish by adding the fresh herbs and lemon juice and seasoning the dish with salt and red pepper.

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