Bow-tie pasta w/lobster and artichokes

2 Servings

Ingredients

Quantity Ingredient
3 cups Heavy cream
1 cup Dry sherry
2 cups Lobster meat, diced
1 cup Artichoke hearts, diced
1 cup Tomatoes, peeled, seeded and diced
½ cup Scallions, chopped
Salt, white pepper
4 cups Bow-tie pasta, pre-cooked

Directions

Reduce cream by half over low heat. At the same time, in a separate pan, cook the artichokes, tomatoes and lobster meat in the sherry.

Add the scallions at the last, along with the cream. Season with salt, pepper.

Toss the pasta in hot water and drain well. Add to the lobster mixture an heat through.

Serve immediately.

Garnish with lobster claw and lemon wedge to side of pasta. Serves 2 Typed in MMFormat by cjhartlin@... Source: Food & Wine the Westin Way Chef Jamie Morningstar, Napa Valley, California Posted to MM-Recipes Digest V5 #028 by "Cindy Hartlin" <cjhartlin@...> on Jan 27, 1998

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