Lobster and Bowties with Herbed Breadcrumbs
Bowties with lobster in a Parmesan sauce, topped with herbed breadcrumbs.
Equipment
- a Food Processor
Ingredients
- 2 one pound lobsters
- 12 ounces bowtie pasta
- 2 tbsp. unsalted butter
- ¾ cup heavy cream
- ¾ cup chicken stock
- 2 tbsp. minced garlic
- 2 tbsp. lemon juice
- ¼ tsp. each kosher salt and pepper
- 1 cup grated Parmesan cheese
- 1 tbsp. thyme leaves
- 1 tbsp. lemon zest
For the Herbed Breadcrumbs:
- 1 cup soft white bread, toasted
- 2 tbsp. unsalted butter
- 1 tbsp. each thyme, parsley, and basil
Instructions
- Begin by cooking the lobsters: Bring two inches of water to a boil over high heat in a very large pot. Add the lobsters and hold down the lid to kill them quickly. Steam them for twelve minutes.
- While the lobsters cook, make the breadcrumbs: In a small skillet, melt the butter. Put the bread in a food processor and process it into fine crumbs. Cook them in the butter for three minutes or until toasted. Stir in the herbs.
- Remove the lobster meat from the shells, and chop it all in half inch pieces. Set aside.
- Bring a large pot of water to a boil for the pasta, and cook the bowties until they're al dente.
- In a large skillet, melt the butter. Stir in the cream, garlic and chicken stock. Simmer for six minutes, or until the cream thickens. Stir in the lobster, Parmesan, salt, pepper, and lemon zest and juice. Sprinkle with thyme and serve.
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