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I found this recipe while working at KDW Home Chef’s Table with Susan Eckis. Her recipes are so unbelievably good and once in awhile I can attempt a recreation of one of her fabulous recipes!

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Prep:
Pour yourself a glass of wine.
Finely chop 1/2 cup of onion (I used a food processor) and slice up 28 ounces of tomatoes if you have them or you can purchase a 28 ounce can of Italian plum tomatoes.

Heat 2 tablespoons of olive oil in saucepan. Add the onion, reduce the heat and cook, covered, about 25 minutes.

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Add chopped and drained tomatoes to onion. Add 2 teaspoons of dried tarragon and season to taste with salt and pepper, bring to a boil. Reduce heat, cover and simmer, stirring occasionally, for 30 minutes.

Start to boil large pot of water. With about 10 minutes left in sauce, add 1 pound of Bucatini pasta (spaghetti that is hollow inside–I found this pretty cheap at fresh market!)

Remove the mixture from the heat and let it cool slightly. PurΓ©e it in the bowl of a food processor.

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Return purΓ©e to the saucepan, stir in 1 cup of heavy cream, and set over medium heat stirring often, for about 15 minutes. Stir in a pinch of cayenne or red pepper flakes and add some salt and pepper to taste. Add 1 1/2 cups lobster tails (you can find these pretty cheaply in the refrigerated case next to the fresh seafood in any grocery store). Simmer another 3 to 5 minutes until the lobster is heated through.

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Add sauce to drained, al dente pasta. Optional: garnish with fresh tarragon. Serve and enjoy!

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Ingredients: serves 4
2 tablespoons olive oil
1/2 cup finely chopped onion
1 28 ounce can Italian plum tomatoes
2 teaspoons dried tarragon
Salt and pepper
1 cup heavy cream
1 pound Spaghetti
Pinch cayenne or red pepper flakes
1 1/2 cups lobster tails
Optional: fresh tarragon for garnish

Bon appetite!
Erin

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