"..if you like the taste of a lobster stew..." I just love the dreamy images this song evokes, it makes me think of one of my favorite old-fashioned lobster dishes-Lobster Thermidor. Why not whip up your own favorite lobster dish, put on some Patti Page tunes and wish Patti farewell.
3 or 4 lobster tails
2 cups lobster stock, fish stock, or clam juice
1 cup white wine
2 Tablspoons minced shallot
1 cup heavy cream
Salt, white pepper and cayenne pepper to taste
cooked pasta
sauteed mushrooms
1/4 cup sherry or a couple tablespoons brandy
Combine the stock, wine and shallot and bring to the boil, lower the heat to barely a simmer.
Remove the tail meat from the shell, reserve shell for presentation, and poach both the meat and the shell in the stock mixture.
Remove the lobster and shell-cover them to keep warm.
Bring the stock back to the boil and reduce by 1/2. Add the cream and continue to reduce by 1/2 again or until it reaches sauce consistency. Taste for seasoning, add the sherry or brandy and cook off the alchahol.
Heat the pasta and toss with some of the sauce, place sauced pasta in a pasta serving bowl, top with the shell, filled with the lobster meat coming out of the top. Garnish with sauteed mushrooms and a bit more sauce spooned over the lobster.
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