with the Chef in Mind!
                      Inventive, Prepared, Delicious                      

  • 1 lb (454 g) Raw Lobster CK (Claw and Knuckle) Meat
  • 5 cups (1250 ml) Cooked Farfalle Pasta
  • 2 ½ cups (625 ml) 2% Milk
  • 1 cup (250 ml) Fontina Cheese
  • ½ cup (125 ml) Mascarpone Cheese
  • ½ cup (125 ml) Blanched Asparagus, finely sliced on bias
  • ¼ cup (60 ml) Brandy
  • 1 whole Shallot, finely chopped
  • 2 whole Cloves of Garlic, minced
  • 2 tbsp (30 ml) Brandy
  • ¼ cup (60 ml) Unsalted Butter
  • ½ cup (125 ml) All-Purpose Flour
  • 1 whole Dried Bay Leaf
  • to taste Fresh Ground Cayenne Pepper
  • to taste Sea Salt
  • to taste Black Pepper

Method for Dish
  • Cook pasta and set aside.
  • Bring milk, bay leaf and garlic to a gentle simmer.
  • Remove pan from heat and allow flavours to infuse for 15 minutes.
  • Melt butter in a saucepan and add shallots, sauté until shallots are translucent.
  • Incorporate flour with a whisk. Cook at a low temperature until flour is golden in colour. Add brandy.
  • Slowly whisk milk into flour mixture until fully incorporated.
  • Cook for 10 to 15 minutes on low heat, whisking often, until sauce has thickened.
  • Add cayenne and black pepper (Note: wait until end to season with salt, lobster will add much flavour.)
  • Add lobster and cook in sauce until lobster is close to desired texture.
  • Add cheese then the cooked pasta and asparagus, season to taste.

Method for Serving
  • Garnish with cooked lobster, grated cheese and slices of asparagus. Serve immediately.
parallax lobster plate
parallax greens
parallax fork
parallax strawberries 2
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